Method for fast and high-efficient determination of phenolic acids in grape wine

A technology for wine and phenolic acid is applied in the field of wine flavor substance analysis, which can solve the problems of long detection time and high cost, and achieve the effects of shortening elution time, easy operation and improving detection efficiency.

Inactive Publication Date: 2012-10-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of high cost and long detection time in the existing phenolic acid determination method, the present inve

Method used

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  • Method for fast and high-efficient determination of phenolic acids in grape wine
  • Method for fast and high-efficient determination of phenolic acids in grape wine
  • Method for fast and high-efficient determination of phenolic acids in grape wine

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Experimental program
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Effect test

Embodiment 1

[0036] A red wine sample was filtered through a 0.45 μm filter membrane for UPLC analysis. Chromatographic conditions: American Bridge Ethylene Hybrid (BEH) C18 column (100mm × 2.1 mm, 1.7 μm, Waters), or similar UPLC C18 column. The ultraviolet detection wavelength was 280 nm except gentisic acid which was 320 nm, the column temperature was 50°C, and the injection volume was 1 μL. Mobile phase: A is 2% acetic acid water; B is methanol; the flow rate is 0.3 mL / min. Elution program: 0-3.2 min, A is 92%-80%, B is 8%-20%; 3.2-8 min, A is 80%-56%, B is 20%-44%; 8-8.2 min , A is 56%-92%, B is 44%-8%; 8.2-10 min, A is 92%, B is 8%. Sample detection was repeated three times and quantified by peak area external standard method.

[0037] The results showed that the method could be successfully used for qualitative and quantitative analysis of 13 phenolic acids in red wine with good reproducibility. Table 3 shows the detection results of phenolic acids in a red wine sample.

[0038...

Embodiment 2

[0041]A white wine sample was filtered through a 0.45 μm filter membrane and analyzed by UPLC. Chromatographic conditions: American Bridge Ethylene Hybrid (BEH) C18 column (100 mm × 2.1 mm, 1.7 μm, Waters), or similar UPLC C18 column. The ultraviolet detection wavelength was 280 nm except gentisic acid which was 320 nm, the column temperature was 50°C, and the injection volume was 1 μL. Mobile phase: A is 2% acetic acid water; B is methanol; the flow rate is 0.3 mL / min. Elution program: 0-3.2 min, A is 92%-80%, B is 8%-20%; 3.2-8 min, A is 80%-56%, B is 20%-44%; 8-8.2 min , A is 56%-92%, B is 44%-8%; 8.2-10 min, A is 92%, B is 8%. Sample detection was repeated three times and quantified by peak area external standard method.

[0042] The results showed that the method could be successfully used for qualitative and quantitative analysis of 13 phenolic acids in white wine with good reproducibility. Table 4 shows the detection results of phenolic acids in a certain white wine...

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Abstract

The invention relates to a method for fast and high-efficient determination of 13 phenolic acids in grape wine, belonging to the technical field of analysis of flavor substances in the grape wine. According to the method disclosed by the invention, ultra-performance liquid chromatography is utilized for performing qualitative and quantitative analysis on phenolic acid substances in the grape wine, and the method specifically comprises the following steps: selecting a BEHC18 chromatographic column, taking 2% acetic acid water and methanol as a mobile phase, setting the flow rate at 0.3mL/min, performing ultraviolet detection on wavelength to get the result that the wavelength of gentisic acid is 320nm and the wavelength of the remainder is 280nm, setting the column temperature at 50 DEG C, setting the sample injection quantity at 1 mu L, and quantifying by a peak area external reference method; and by adopting the method, the detection and the analysis can be simultaneously performed on the 13 phenolic acids in the grape wine within 10min. According to the method disclosed by the invention, any sample pretreatment is not required, and the loss caused by the pretreatment can be avoided; and compared with traditional HPLC (high-performance liquid chromatography), by adopting the method disclosed by the invention, more phenolic acid type compounds can be simultaneously detected, the separation effect is good, the analysis process is greatly shortened, convenient and easy to operate, the detection efficiency is greatly improved and the cost of the mobile phase is saved. The method disclosed by the invention has important significance for further system research of the flavor substances in the grape wine and improvement of the quality of the grape wine.

Description

technical field [0001] The invention discloses a fast and efficient method for simultaneously determining 13 kinds of phenolic acids in wine, which belongs to the technical field of analysis of wine flavor substances. Background technique [0002] Phenolic acids are an important class of phenolic compounds in wine. These compounds have a benzene nucleus and are mainly derivatives of p-hydroxybenzoic acid and p-hydroxycinnamic acid, including gallic acid, protocatechuic acid, and p-hydroxybenzoic acid. Formic acid, vanillic acid, chlorogenic acid, caffeic acid, coumaric acid, ferulic acid, sinapic acid, etc. More and more studies have shown that phenolic acids are a class of biologically active substances with unique health effects, such as anti-oxidation, scavenging free radicals, inhibiting mutations and anti-tumor, anti-platelet aggregation, promoting the release of prostaglandins, antibacterial , anti-virus, hemostasis, increase white blood cells, shorten hemagglutinatio...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
Inventor 唐柯徐岩
Owner JIANGNAN UNIV
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