客家黄酒中多酚类物质的研究

Study on the Phenolic Compounds in Hakka Rice Wine

为建立高效液相色谱法检测客家黄酒中绿原酸等7种多酚类物质的方法，测定了陈酿3年内不同阶段客家黄酒中多酚类化合物的动态变化，以及市售不同品牌黄酒中7种多酚类化合物的含量，结果显示：陈酿3年内，随着发酵时间的延长，部分多酚类物质呈增加趋势，部分多酚类物质呈减少趋势。不同品牌的客家黄酒和江浙黄酒中多酚类物质的种类和含量有较大差别。其原因一是黄酒中的多酚类物质是一个水解性单宁分解成单体酚类和单体酚类络合沉淀的动态平衡过程，二是不同品种、不同产地的原料差异所致。采用Diamonsil C18色谱柱（300mm×4．6mm，5μm）分离，以乙腈-3％乙酸为流动相，线性梯度洗脱，以保留时间定性，峰面积定量。以7种多酚类物质的峰面积与标准溶液中该物质的含量作校准曲线，相关系数均大于0．9999，相对标准偏差0．7％～2．5％。

HPLC method to detect seven kinds of phenolic compounds, such as chlorogenic acid in the hakka rice wine was built up and verified with another chromatography conditions. Using this method, the content of seven kinds of phenolic compounds of hakka rice wine in different fermentation stage was detected with different brands of hakka rice wine and Jiangzhe rice wine. The results showed that： within 3 years of fermentation, some phenolic compounds tended to increase with the extension of the fermentation time, some tended to decrease. The content of phenolic compounds are quite different in different brands of both Hakka rice wine and Jiangzhe rice wine. On the one hand, the detect result may be due to condensation polyphenols decomposed into phenolic compounds and phenolic compounds condensation pre- cipitation in different stage of fermentation. On the other hand, phenolic compounds in rice wine were mainly comes from raw materials. In the HPLC detection, Diamonsil C1s column chromatography（300 mm×4.6 mm, 5 μm） was used for sepa- ration, aeetonitrile and 3% acetic acid as mobile phase, linear gradient as elution, save time and peak area were re- spectively use for qualitative and quantitative. Calibration curve of area of seven phenolic compounds and standard solu- tion was drawn for the detection of seven phenolic compounds. Their correlation coefficient were all greater than 0.9999, with relative standard deviation 0.7%-2.5%.