Effect of UV-C Irradiation on Quality and the Contents and Resveratrol and Its Derivatives in Muscat Grape

doi:10.7506/spkx1002-6630-201718028

Abstract

Abstract: In this study, ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to determine the contents of resveratrol and its derivatives in Muscat grapes. After being irradiated with 4.5 kJ/m2 UV-C, Muscat grapes were stored at 20 ℃. The experimental results showed that the contents of resveratrol and resveratrol glucoside increased to their maximum values of 90.29 and 163.28 μg/g,?respectively, after 48 h of storage. After 72 h of storage, the content of pterostilbene increased to its maximum level (38.67 μg/g). At the same time, UV-C radiation also decreased the?rate of reduction in soluble solids, vitamin C and titratable acid.

Key words: Muscat grape, resveratrol, UPLC-MS/MS, ultraviolet-C (UV-C)

CLC Number:

TS205.9

LI Yifan, WANG Fengling, ZHAO Qiqing, YANG Dan. Effect of UV-C Irradiation on Quality and the Contents and Resveratrol and Its Derivatives in Muscat Grape[J]. FOOD SCIENCE, 2017, 38(18): 175-179.

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Effect of UV-C Irradiation on Quality and the Contents and Resveratrol and Its Derivatives in Muscat Grape

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