摘要
选用乙酸乙酯作为荔枝酒酚类化合物的萃取溶剂,通过对HPLC洗脱条件的摸索,建立了HPLC同时分离荔枝酒中40多种组分的反相色谱条件。结合标准品保留时间比对和LC-MS-MS分析,准确定性了其中的(-)-表儿茶素、原花青素B2、没食子酸和芦丁等4种酚类物质,并在此基础上建立了这4种酚类化合物的HPLC定量测定方法,回收率均在85%以上。该技术为进一步研究荔枝酒的褐变问题提供了有效的分析手段。
The phenolic compounds of litchi wine were extracted by ethylacetate under the optimized conditions. And through the optimization of chromatographic conditions, a new method for simultaneous separation of more than 40 unknown compounds in litchi wine with RP-HPLC was studied. Combined the retention time of standard substances and the analysis by LC - MS-MS, （-）-epicatechin, proanthocyanidin B2, gallic acid and rutin were found in litchi wine. Based on these results, a method of quantitative analysis for the 4 phenols by HPLC was developed and the av- erage recoveries were more than 85%. The analytical method will be an effective means for further studying on the non-enzymatic browning in litchi wine.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第11期142-146,共5页
Food and Fermentation Industries
基金
现代农业产业技术体系建设专项(CARS-33荔枝龙眼产业技术体系)
广东省科技计划项目(2008B021100019)
广东省省级财政支持技术改造项目(GMTC044046-5)
