Rodríguez Madrera Roberto, Picinelli Lobo Anna, Suárez Valles Belén
Servicio Regional de Investigación y Desarrollo Agroalimentario, E-33300 Villaviciosa, Spain.
J Agric Food Chem. 2006 Jan 11;54(1):120-4. doi: 10.1021/jf051717e.
The polyphenolic composition of natural ciders from the Asturian community (Spain), during 2 consecutive years, was analyzed by RP-HPLC and the photodiode-array detection system, without previous extraction (direct injection). A total of 16 phenolic compounds (catechol, tyrosol, protocatechuic acid, hydrocaffeic acid, chlorogenic acid, hydrocoumaric acid, ferulic acid, (-)-epicatechin, (+)-catechin, procyanidins B2 and B5, phloretin-2'-xyloglucoside, phloridzin, hyperin, avicularin, and quercitrin) were identified and quantified. A fourth quercetin derivative, one dihydrochalcone-related compound, two unknown procyanidins, three hydroxycinnamic derivatives, and two unknown compounds were also found. Among the low-molecular-mass polyphenols analyzed, hydrocaffeic acid was the most abundant compound, representing more than 80% of the total polyphenolic acids. Procyanidins were the most important family among the flavonoid compounds. Discriminant analysis was allowed to correctly classify more than 93% of the ciders, according to the harvest year; the most discriminant variables were an unknown procyanidin and quercitrin.
连续两年，利用反相高效液相色谱法（RP-HPLC）和光电二极管阵列检测系统，在不进行预先提取（直接进样）的情况下，对来自西班牙阿斯图里亚斯地区的天然苹果酒的多酚成分进行了分析。共鉴定并定量了16种酚类化合物（儿茶酚、酪醇、原儿茶酸、对羟基咖啡酸、绿原酸、对香豆酸、阿魏酸、（-）-表儿茶素、（+）-儿茶素、原花青素B2和B5、根皮素-2'-木糖葡萄糖苷、根皮苷、金丝桃苷、扁蓄苷和槲皮苷）。还发现了一种槲皮素衍生物、一种与二氢查耳酮相关的化合物、两种未知的原花青素、三种羟基肉桂酸衍生物以及两种未知化合物。在所分析的低分子量多酚中，对羟基咖啡酸是含量最丰富的化合物，占总酚酸的80%以上。原花青素是黄酮类化合物中最重要的一类。判别分析能够根据收获年份正确地对93%以上的苹果酒进行分类；最具判别力的变量是一种未知的原花青素和槲皮苷。
