品种对樱桃酒中酚类化合物及抗氧化活性的影响。

Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine.

作者信息

Xiao Zuobing, Fang Lingling, Niu Yunwei, Yu Haiyan

机构信息

Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418, China.

出版信息

Food Chem. 2015 Nov 1;186:69-73. doi: 10.1016/j.foodchem.2015.01.050. Epub 2015 Jan 13.

DOI:10.1016/j.foodchem.2015.01.050

PMID:25976793

Abstract

To compare the influence of cultivar and variety on the phenolic compounds and antioxidant activity (AA) of cherry wines, total phenolic (TP), total flavonoid (TF), total anthocyanin (TA), total tannin (TT), five individual phenolic acids, and AA were determined. An ultra-performance liquid chromatography tandem mass spectrometry (HPLC-DAD/ESI-MS) method was developed for the determination of gallic acid (GAE), p-hydroxybenzoic acid (PHB), chlorogenic acid (CHL), vanillic acid (VAN), and caffeic acid (CAF). A principal component analysis (PCA) and a cluster analysis (CA) were used to analyze differences related to cultivar and variety. The TP, TF, TA, TT, and AA of samples sourced from the Shandong province of China were higher than those from the Jiangsu province. The PCA and CA results showed that phenolic compounds in cherry wines were closely related to cultivar and variety and that cultivar had more influence on the phenolic compounds of cherry wines than variety.

摘要

为比较品种对樱桃酒中酚类化合物和抗氧化活性（AA）的影响，测定了总酚（TP）、总黄酮（TF）、总花青素（TA）、总单宁（TT）、五种单体酚酸以及AA。建立了超高效液相色谱串联质谱法（HPLC-DAD/ESI-MS）用于测定没食子酸（GAE）、对羟基苯甲酸（PHB）绿原酸（CHL）、香草酸（VAN）和咖啡酸（CAF）。采用主成分分析（PCA）和聚类分析（CA）来分析与品种相关的差异。来自中国山东省的样品的TP、TF、TA、TT和AA高于来自江苏省的样品。PCA和CA结果表明，樱桃酒中的酚类化合物与品种密切相关，且品种对樱桃酒中酚类化合物的影响大于种类。