食品科学 ›› 2018, Vol. 39 ›› Issue (10): 269-275.doi: 10.7506/spkx1002-6630-201810041

• 成分分析 • 上一篇    下一篇

‘桂葡6号’葡萄酒花色苷组分HPLC-MS分析

成果,黄羽,杨莹,谢林君,黄小云,余欢,谢太理,周咏梅,张劲*   

  1. (广西农业科学院葡萄与葡萄酒研究所,广西?南宁 530007)
  • 出版日期:2018-05-25 发布日期:2018-05-15
  • 基金资助:
    广西农业科学院科技发展基金项目(桂农科2017JZ23);广西科技计划项目(桂科AA16380028)

HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes

CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin*   

  1. (Grape and Wine Reaserch Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)
  • Online:2018-05-25 Published:2018-05-15

摘要: 利用高效液相色谱-质谱联用技术测定野生资源‘桂葡6号’乙醇发酵结束和瓶储3?个月的葡萄酒中花色苷类物质的组成及含量,并与欧亚种‘赤霞珠’进行对比。结果发现,‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中花色苷总量为548.94?g/L和427.89?g/L,分别是同期‘赤霞珠’的1.2?倍和2.7?倍左右。‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中分别检测到25?种和19?种花色苷,双糖苷是其中最主要的花色苷类型,含量最高的是甲基花青素-3,5-O-双葡萄糖苷。与欧亚种‘赤霞珠’相比,瓶储3?个月‘桂葡6号’酒样中3’,5’-羟基取代花色苷比例较高,而酰基化、甲基化和吡喃型花色苷比例较低。‘桂葡6号’花色苷组成及含量与欧亚种‘赤霞珠’差异明显,这由其品种特性决定。?

关键词: ‘桂葡6号’, 葡萄酒, 花色苷, 高效液相色谱-质谱联用

Abstract: The composition and content of anthocyanins in wine produced from the wild grape germplasm ‘Guipu 6’ were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS) at the end of alcohol fermentation and after bottle storage for 3 months and compared with those of Cabernet Sauvignon (Vitis vinifera L.) wine. The results indicated that the total anthocyanin contents of fresh and 3-month stored ‘Guipu 6’ wine were 548.94 and 427.89 g/L, which were about 1.2 and 2.7 times as high as those of their Cabernet Sauvignon counterparts, respectively. A total of 25 and 19 anthocyanins were detected in fresh and stored ‘Guipu 6’ wine, respectively. The most abundant form of anthocyanin found in ‘Guipu 6’ wine was diglucoside anthocyanins with peonidin-3,5-O-diglucoside being the most abundant. Compared with Cabernet Sauvignon wine, the 3-month stored ‘Guipu 6’ wine had higher contents of 3’,5’-substituted anthocyanins but lower contents of acylated, methylated and pyranoanthocyanins. There were significant differences in the composition and content of anthocyanins between ‘Guipu 6’ and Cabernet Sauvignon wines, which were dependent on varietal characteristics.

Key words: ‘Guipu 6’, wine, anthocyanin, high performance liquid chromatography-mass spectrometry (HPLC-MS)

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