HPLC法测定梅鹿辄葡萄与葡萄酒中的花色素苷

目的]利用HPLC法对梅鹿辄葡萄和葡萄酒中的花色素苷组分及其相对含量进行研究。方法]利用乙醇提取酿酒葡萄梅鹿辄中的花色素苷,并用HPLC法分别测定梅鹿辄葡萄及葡萄酒中的花色素苷。结果]在梅鹿辄葡萄果实及葡萄酒中测得的9种花色素苷中,均以二甲花翠素3-O-葡萄糖苷含量最高,分别占总成分的28.41%和54.00%;在果实中二甲花翠素3-O-(6-O-乙酰)葡萄糖苷、二甲花翠素3-O-(6-O-对香豆酰)葡萄糖苷分别以22.16%和25.28%的含量构成主要花色素苷,而在葡萄酒中这两种花色素苷含量迅速下降,分别降至4.32%、11.88%,不是梅鹿辄葡萄酒中的主要呈色成分。结论]初步分析了花色素苷在梅鹿辄葡萄浆果向葡萄酒转变过程中的变化,为客观鉴定葡萄品种及其他研究提供了依据。

Determination of Anthocyanin in Merlot Grape and Wine by HPLC Method

Objective] The aim was to research the determination of the anthocyanin component and its relative content in the merlot grape and the grape wine by HPLC method.Method] The anthocyanin in the brewing grape merlot was extracted by using the ethanol and the anthocyanin in the merlot grape and the grape wine were determined by the HPLC method respectively.Result] Among 9 kinds of anthocyanin determined in the merlot grape fruits and wine,the malvidin 3-O-glucoside had the highest anthocyanin content,being 28.41% and 54.00% of total ingredients.In the fruits,the malvidin 3-O-(6-O-acetyl) glucoside and the malvidin 3-O-(6-O-p-p-coumaric acyl) glucoside were 22.16% and 25.28%,which was consisted of the main anthocyanin,while in the grape wine,these 2 kinds of anthocyanin contents decreased rapidly to 4.32% and 11.88%,which weren’t the main color-generation component of the merlot grape wine.Conclusion] The changes of the anthocyanin during the transformation process from the merlot grape berries to the grape wine were analyzed preliminarily,which provided the basis for the objective appraisal on the grape variety and other researches.