葡萄酒中黄酮醇的高效液相色谱测定方法以及陈酿对黄酮醇含量的影响

采用乙睛:甲醇:水为流动相(加1%四氢呋喃,Tetrahydrofuran,THF),梯度洗脱,流速为1.0mL/min,柱温为20℃,检测波长为360nm,用直接进样法,成功建立了10种黄酮醇(Quercetin,Kaempferol,Myricetin,Rhamnetin,Isorhamnetin,Quercetrin,Rutin,Morin,Galangin,Fisetin)及2种黄酮Apigenin和Luteolin的分离方法,并对中国7种红葡萄酒进行了检测。同时,还对欧洲、美洲以及欧美混合橡木3种不同类型橡木桶中的陈酿酒样进行了动态测定。结果表明,经3种橡木桶陈酿后,Myricetin,Luteolin,Quercetin以及Kaempferol的黄酮醇含量均显著降低,而Isorhamnetin的含量则显著升高。同时,不同类型橡木桶中Myricetin和Kaempferol变化规律差异较大,Luteolin、Quercetin及Isorhamnetin的变化规律则较相似,而Galangin则均在陈酿后期才有少量检出,表明葡萄酒中Galangin的形成与葡萄酒在橡木桶中的陈酿密切相关。

Determination of 10 Flavonols of Red Wines by High Performance Liquid Chromatography and the Changes of them During Wine Aging

A new method for simultaneous determination of 10 flavonols(Quercetin,Kaempferol,Myricetin,Rhamnetin,Isorhamnetin,Quercetrin,Rutin,Morin,Galangin, Fisetin)and 2 flavones(Apigenin,Luteolin)by high performance liquid chromatography was described in this paper. Results showed that these flavonoids might be separated in a single run by using the mobile phase gradient elution of acetonitrile-methanol-water mixture(1%tetrahydrofuran,THF)at 20 ℃,with the flow rate at 1.0 mL/min and the detection wavelength at 360 nm. With direct injection of wine samples,the method was regarded as a quick,simple method for sample determination and the concentrations of these flavonoids were also compared in seven red wines from China. Besides,the investigation studied the evolution of flavonols and flavones content in red wine during aging in European oak(Seguin Moreau),American oak(Seguin Moreau)and occident oak(Seguin Moreau)barrels for the first time. Results showed that the contents of Myricetin,Luteolin,Quercetin and Kaempferol decreased significantly with aging time in each kind of oak barrels,while the content of Isorhamnetin increased significantly. The evolutions of Myricetin and Kaempferol in the three types of oak woods are totally different,while the evolutions of Luteolin,Quercetin and Isorhamnetin were similar in them. Besides,Galangin was observed for the first time to form at the end of wine aging,which indicated that the formation of Galangin in wine is related to wine aging greatly.