木瓜酒发酵过程中多酚类物质的高效液相色谱测定及含量变化分析

Determination of polyphenols by high performance liquid chromatography and analysis of their change in papaya wine during fermentation

实验优化了高效液相色谱法同时测定木瓜酒中10种多酚类物质的测定条件,并分析各单体酚在发酵过程中的含量变化情况。结果表明,在优化的色谱条件下,木瓜酒中10种多酚物质能在60 min之内得到有效分离,各酚类物质在0.1~10 mg/L的质量浓度范围内相关系数R^2>0.993 6,线性关系良好,检出限在0.01~0.02mg/L之间,木瓜酒样品加标回收率在97.04%~107.32%之间,回收率高、准确可靠,适用于同时测定木瓜酒中没食子酸、原儿茶酸、香豆酸、绿原酸、槲皮苷、咖啡酸、儿茶素、芦丁、表儿茶素、山奈素10种酚类物质。经测定,3种木瓜酒中各单体酚含量在发酵过程中变化趋势与总酚含量基本一致,呈现先增加而后缓慢减少的趋势,发酵4个月后,3种木瓜酒中总多酚含量均显著增加(p<0.05)。野木瓜酒(样品1)、皱皮木瓜酒(样品2)和光皮木瓜酒(样品3)的总多酚含量分别为903、1 178、1 057 mg/100 m L。3种木瓜酒中各酚类物质在发酵过程中变化趋势与总酚含量基本一致,主要含有的多酚物质有儿茶素、原儿茶酸和绿原酸;儿茶素含量在3种木瓜酒中含量最高且差异显著(p<0.05),可用于区分上述3种木瓜品种。

High performance liquid chromatography(HPLC) method was optimized to simultaneously determine10 polyphenols in papaya wine and the content of each phenolic substance was analyzed. The results showed that under the optimized chromatographic conditions,10 polyphenols could be effectively separated within 60 min. All correlation coefficients were higher than 0. 993 6 in the range of 0. 1 ~ 10 mg/L. The detection limits were between 0. 01 and 0. 02 mg/L,and the recoveries were between 97. 04% and 107. 32%. This method was suitable for simultaneous determination of 10 polyphenols in papaya wine for its high accuracy and reliability. The total polyphenol contents of three kinds of papaya wine were significantly increased(p < 0. 05) after fermentation for 4 months. The total polyphenol contents of three kinds of papaya wine were 903,1 178,1 057 mg/100 mL,respectively. The trend of phenolic compounds in the three kinds of papaya was basically the same as that of the total phenols in the fermentation process.The main polyphenols in the three kinds of papaya wine were catechins,protocatechuic acid and chlorogenic acid.The content of catechins was the highest(p < 0. 05) and could be used to distinguish these three kinds of papaya.