Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
J Agric Food Chem. 2020 Jul 22;68(29):7734-7744. doi: 10.1021/acs.jafc.0c02842. Epub 2020 Jul 14.
The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of , and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD-electrospray ionization-quadrapole/time of flight hybrid mass spectrometry (ESI-QTOF-MS). On the basis of elution order, UV-vis spectra, accurate mass data, and fragmentation pattern and standards, 42 compounds including 22 phenolic acids, 15 flavonols, and 5 flavan-3-ols, were identified in juices and wines prepared from the two bilberry varieties. The levels of most individual nonanthocyanin phenolic compounds in white bilberry products were significantly lower than those in pigmented ones. In bilberry juices, phenolic acids were the most predominant, accounting for approximately 80% of total phenolic content, with -coumaroyl monotropeins and caffeic acid hexoside being the major phenolic acids. After fermentation, the total contents of phenolic acids, flavonols, and nonanthocyanin phenolic compounds significantly increased, while the content of total flavan-3-ols decreased significantly. -Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.
采用二极管阵列检测器（LC-DAD）和 LC-DAD-电喷雾电离-四极杆/飞行时间混合质谱（ESI-QTOF-MS）对由白蓝莓（ 的非色素突变体）和蓝莓（着色品种）果实制成的果汁和葡萄酒中的非花青素类酚类化合物进行了分析。基于洗脱顺序、紫外可见光谱、精确质量数据以及碎片模式和标准品，从这两种蓝莓品种制备的果汁和葡萄酒中鉴定出 42 种化合物，包括 22 种酚酸、15 种类黄酮和 5 种黄烷醇。白蓝莓产品中大多数非花青素类酚类化合物的含量明显低于着色品种。在蓝莓汁中，酚酸是最主要的，占总酚含量的约 80%，其中 -香豆酰莫诺品和咖啡酸己糖苷是主要的酚酸。发酵后，酚酸、类黄酮和非花青素类酚类化合物的总量显著增加，而总黄烷醇的含量显著下降。-香豆酰莫诺品在葡萄酒产品中仍然占主导地位，而咖啡酸的含量明显升高，同时咖啡酸己糖苷的含量明显下降。
