摘要
为了更好地综合开发利用红酒泥,本试验采用超高效液相色谱仪联用四级杆串联飞行时间质谱仪(UPLC-QTOF-MS)技术,对红酒泥中主要化学成分进行了分析及鉴定。结果表明:经分析共鉴定出23种化学成分,主要分为以下五类:有机酸类,酚酸类,多酚类,黄酮类,以及糖苷类。
This experiment adopts the method of UPLC-Q-TOF-MS to analyze the main ingredient in wine lees,for better comprehensive exploitation and utilization of the wine lees. The results showed that,by the analysis identified 23 kinds of chemicals,mainly divided into the following five categories including phenolic acids,polyphenols,flavonoid and glycoside.
出处
《食品研究与开发》
CAS
北大核心
2017年第3期162-165,共4页
Food Research and Development
