【作者】 王美丽；

【导师】 张振文；

【作者基本信息】 西北农林科技大学 ， 果树学， 2006， 硕士

【摘要】 本研究于2005年在陕西杨凌地区进行,以白色酿酒葡萄品种霞多丽(Chardonnay,CH),红色酿酒葡萄品种赤霞珠(Cabernet Sauvignon,CS)、黑比诺(Pinot Noir,PN)和梅尔诺(Merlot)为试材,采用高效液相色谱法(HPLC)测定了葡萄成熟过程和葡萄酒陈酿过程中主要单体酚的含量变化,获得以下结果:1、单体酚测定方法利用HPLC法,成功分离了葡萄与葡萄酒中的没食子酸、安息香酸、丁香酸、儿茶素、芦丁和阿魏酸。本实验确定的色谱条件为:采用Hibar RT Lichrospher C18柱(250mm×4.0mm,5μm),流动相为乙腈∶乙酸∶水=16∶1∶83,1.0mL·min-1等度洗脱,柱温为30℃,检测波长为280nm,进样量为10μL。2、葡萄成熟过程中单体酚的变化葡萄成熟过程中,多酚物质以儿茶素和没食子酸为主,阿魏酸含量最低,且含量因品种不同表现出较大差异。在葡萄成熟过程中,红色葡萄品种(黑比诺、梅尔诺和赤霞珠)中没食子酸、阿魏酸和丁香酸含量明显高于白色葡萄品种(霞多丽)。各单体酚在葡萄成熟过程中变化如下:(1)4个品种中没食子酸含量总体表现为先增加后稍有减少,其含量依次为梅尔诺>赤霞珠>黑比诺>霞多丽;(2)黑比诺、梅尔诺和霞多丽中安息香酸含量在果实转色初期迅速减少,其后下降缓慢,采收前一周迅速增加,至采收时达最大值;随着葡萄的成熟,赤霞珠中安息香酸含量呈下降趋势;(3)4个品种中儿茶素含量随着葡萄的成熟均急剧减少;(4)在葡萄成熟前期,梅尔诺和黑比诺中丁香酸含量减少幅度较大,随后变化缓慢;霞多丽中丁香酸在转色初期未检测到,以后随着葡萄的成熟其含量减少;赤霞珠中总体呈增加趋势;(5)黑比诺、赤霞珠和霞多丽中芦丁含量随着葡萄的成熟逐渐减少;梅尔诺中芦丁含量先增加后减少;采收时,霞多丽中未检测到该物质;(6)四个品种中阿魏酸含量始终较低;霞多丽在转色初期和采收时均未检测到该物质。3、葡萄酒陈酿过程中单体酚的变化在葡萄酒陈酿过程中,多酚物质以儿茶素和没食子酸为主,且红葡萄酒(黑比诺、梅尔诺和赤霞珠干红)中的含量明显高于白葡萄酒(霞多丽干白)。各单体酚在葡萄酒陈酿过程中变化如下:(1)梅尔诺中没食子酸含量先增加后减少,陈酿2个月时达到最大值;黑比诺、赤霞珠和霞多丽中先减少后增加;(2)红葡萄酒中安息香酸含量先增加后减少,白葡萄酒中持续减少;(3)红葡萄酒中儿茶素含量先增加更多还原

【Abstract】 In this text, changing of polyphenolic contents during grape ripening and wine aging were studied by high performance liquid chromatography(HPLC). Grape samples of four cultivars (Cabernet Sauvignon(CS), Pinot Noir(PN), Merlot, and Chardonnay(CH)) were collected at Yangling, Shaanxi, in 2005. Four corresponding experimental wines were made from them, and conserved in glass bottles after the end of alcohol fermentation. And the results showed that:1. Method of determining phenolic monomersSix phenolic monomers in grapes and wines including gallic acid, syringic acid, rutin hydrate, 3,4-dihydroxybenzoic acid, (+)-catechin hydrate and ferulic acid were determined simultaneously by HPLC, using Hibar RT Lichrospher C18(250mm×4.0mm, 5μm) column, mobile phase: acetonitrile∶acetic acid∶water =16∶1∶83, flow rate: 1.0mL·min-1, column oven: 30℃, injection volume: 10μL, detection at 280nm.2. Changings of phenolic monomer during grape ripeningDuring grapes ripening, most of polyphenols were (+)-catechin hydrate and gallic acid, and the content of ferulic acid was the least. The contents of gallic acid, ferulic acid and syringic acid in red grapes(CS, PN and Merlot) were more than those in white grape(CH).Changings of main phenolic monomers in grapes were: (1)Changings of gallic acid content in four different grapes were similar: increased first, and then decreased slightly, and in the order: Merlot﹥CS﹥PN﹥CH. (2)The contents of 3,4-dihydroxybenzoic acid in PN, Merlot and CH fell at early days of ripening and then increased to max. before harvesting, and it decreased in the course of CS ripening. (3)The contents of (+)-catechin hydrate in four grapes sharply decreased during grape ripening. (4)With grape ripening, the content of syringic acid in PN and Merlot decreased, but it was contrary in CS. In CH, it was not detected at initial stages of ripening. (5)The contents of rutin in PN, CS and CH decreased gradually and increased first and then decreased in Merlot. At harvesting, it was not detected in CH. (6)The contents of ferulic acid in four grapes were less all the time. It was not detected in CH at early days of ripening and harvesting.3. Changings of phenolic monomer during wine aging更多还原