Content Changes of 9 Phenolic Compounds during the Fermentation of Luocheng “Gui-pu No.1” <i>Vitis quinnquangularis</i> Rehd Wine Traced by HPLC

HAO Junguang; LIANG Zhenrong; YIN Shu; LIN Minqing; LONG Yufeng; TANG Yue; LIANG Chengjie; CHEN Jing

doi:10.13386/j.issn1002-0306.2021020106

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 303-310. > DOI: 10.13386/j.issn1002-0306.2021020106

HAO Junguang, LIANG Zhenrong, YIN Shu, et al. Content Changes of 9 Phenolic Compounds during the Fermentation of Luocheng “Gui-pu No.1” Vitis quinnquangularis Rehd Wine Traced by HPLC [J]. Science and Technology of Food Industry, 2021, 42(21): 303−310. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021020106.

Citation:

PDF (2512 KB)

Content Changes of 9 Phenolic Compounds during the Fermentation of Luocheng “Gui-pu No.1” Vitis quinnquangularis Rehd Wine Traced by HPLC

1.
Qinzhou Key Laboratory of Food Flavor Analysis and Control, College of Food Science and Engineering, Beibu Gulf University, Qinzhou 535011, China
2.
Guangxi Tian Long Quan Wine Industry Co., Ltd., Hechi 546400, China

More Information

Received Date: February 17, 2021
Available Online: August 31, 2021

Graphical Abstract

Abstract

Abstract

In order to provide technology support for quality “Gui-pu No.1” Vitis quinnquangularis Rehd winemaking, the quantitative method of 9 classic phenolic compounds was developed by HPLC, and the changes of their fermentation process were tracked. After wave length and gradient optimization, the final optimized analytical condition were fixed as follows: The column was Atlanis T3 column(4.6 mm×250 mm, 5 μm), flow rate was 1 mL/min, gradient elution was adopted, column temperature was 30 ℃, detection wavelength was 280, 306, 320, 360 nm, respectively, and sample loading volume was 10 μL. This method was proven to be a wide linear range, R²>0.989, as well as quantitative limits were from 0.056 to 0.987 mg/L, recovery rates of gradient 4 of mixed standards were from 92.37% to 103.45%, relative standard deviations were not more than 3.26%. The results showed as following: Only kaempferol was not detected in the initial fermentation broth. The changes module of different phenolic acid contents in the ferment broth of “Gui-pu No.1” during fermentation process at 22 ℃ and 28 ℃ were different. In contrast the declining trend of polydatin and chlorogenic acid during fermentation process, the changes of other phenolic compounds showed as a trend of increasing first and then decreasing. The variation trends of same compound at different fermentation temperature of 22 ℃ and 28 ℃ were basically the same, but the variation magnitudes were different. In the fermentation broths at 22 ℃ and 28 ℃ for 15 d, only the contents of cyandin-3-O-glucoside, kaempferol and ferulic acid were all higher than those in the initial fermentation broths. This study provided effective quality controlling means and preliminary data support for the quality production of phenolic compounds in Vitis quinnquangularis Rehd winemaking.
- Luocheng Vitis quinnquangularis Rehd,
- Gui-pu No.1,
- phenolic compound,
- winemaking,
- high performance liquid chromatography

FullText(HTML)

References (30)

References

[1]	刘崇怀, 姜建福, 樊秀彩, 等. 中国野生葡萄资源在生产和育种中利用的概况[J]. 植物遗传资源学报,2014,5(4):720−727. [Liu C H, Jiang J F, Fan X C, et al. The utilization of Chinese wild grape species in production and breeding[J]. Journal of Plant Genetic Resources,2014,5(4):720−727.
[2]	罗光武. 山葡萄的利用历程展望广西毛葡萄的发展方向[J]. 落叶果树,2011,2(2):23−25. [Luo G W. Prospects the development direction of Vitis quinquangularis Rehd grape in Guangxi from the utilization course of V. amurensis [J]. Deciduous Fruits,2011,2(2):23−25. doi: 10.3969/j.issn.1002-2910.2011.02.015
[3]	车金鑫, 师俊玲, 罗光武, 等. 广西罗城毛葡萄多酚、黄酮和白藜芦醇的组成特性及其抗氧化活性研究[J]. 西北农林科技大学学报,2015,45(7):107−114. [Che J X, Shi J L, Luo G W, et al. Contents and antioxidant activities of polyphenol, flavonoid and resveratrol in Vitis quinquangularis Rehd[J]. Journal of Northwest Agriculture and Forestry University,2015,45(7):107−114.
[4]	康慧芳, 乔勇进, 刘晨霞, 等. 毛葡萄酒酿造工艺与技术研究综述[J]. 食品与发酵科技,2019,55(1):85−89. [Kang H F, Qiao Y J, Liu C X, et al. A review of brewing process and technology resesrch of Vitis quinquangularis Rehd wine[J]. Food and Fermentation Science and Technology,2019,55(1):85−89.
[5]	张欣珂, 赵旭, 成池芳, 等. 葡萄酒中的酚类物质I: 种类、结构及其检测方法研究进展[J]. 食品科学,2019,40(15):255−268. [Zhang X K, Zhao X, Cheng C F, et al. Phenolics in wines I: A review of categories, structures and detection methods[J]. Food Science,2019,40(15):255−268. doi: 10.7506/spkx1002-6630-20180916-159
[6]	闵卓, 欧阳亚南, 张阳, 等. 葡萄与葡萄酒中类黄酮物质的研究进展[J]. 北方园艺,2018(5):160−170. [Min Z, Ouyang Y N, Zhang Y, et al. Research process on flavonoid compounds in grape and wine[J]. Northern Horticulture,2018(5):160−170.
[7]	Georgiev V, Ananga A, Tsolova V. Recent advances and uses of grape flavonoids as nutraceuticals[J]. Nutrients,2014,6(1):391−415. doi: 10.3390/nu6010391
[8]	赵旭, 张欣珂, 陈新军, 等. 葡萄酒中的酚类物质II: 辅色效应与生物活性研究进展[J]. 食品科学,2019,284(17):284−294. [Zhao X, Zhang X K, Chen X J, et al. Phenolics in wines II: Progress in research on copigmentation and bioactivities[J]. Food Science,2019,284(17):284−294. doi: 10.7506/spkx1002-6630-20180916-160
[9]	何雅静, 张群琳, 谷利伟, 等. 柑橘中酚酸类化合物及其生物活性与机理的研究进展[J]. 食品与发酵工业,2020,46(15):301−306. [He Y J, Zhang Q L, Gu L W, et al. Research progress on phenolic acids in citrus and their biological activities and mechanisms[J]. Food and Fermentation Industries,2020,46(15):301−306.
[10]	王庆华, 杜婷婷, 张智慧, 等. 绿原酸的药理作用及机制研究进展[J]. 药学学报,2020,55(10):2273−2280. [Wang Q H, Du T T, Zhang Z H, et al. Advances in research on the pharmacological effects and mechanism of action of chlorogenic acid[J]. Acta Pharmaceutica Sinica,2020,55(10):2273−2280.
[11]	Yang T T, Wang L, Zhu M X, et al. Properties and molecular mechanisms of resveratrol: A review[J]. Pharmazie,2015,70:501−506.
[12]	韩富亮, 李杨, 李记明, 等. 红葡萄酒花色苷结构和颜色的关系研究进展[J]. 食品与生物技术学报,2011,30(3):328−336. [Han F L, Li Y, Li J M, et al. Relation between anthocyanin structures and color in red wine: A review[J]. Journal of Food Science and Biotechnology,2011,30(3):328−336.
[13]	孙树霖, 刘政海, 张丽. 三种红色酿酒葡萄品种果实酚类物质比较[J]. 中国酿造,2020,39(4):137−141. [Sun S L, Liu Z H, Zhang L, et al. Comparison of phenols in the fruit of three red wine grape varieties[J]. China Brewing,2020,39(4):137−141. doi: 10.11882/j.issn.0254-5071.2020.04.027
[14]	Rockenbacha I, Gonzaga L V, Rizelio V M, et al. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis Viniferaand Vitislabrusca) pomace from Brazilian winemaking[J]. Food Research International, 2011, 44: 897-901.
[15]	张娟, 王晓宇, 田呈瑞, 等. 基于酚类物质的酿酒红葡萄品种特性分析[J]. 中国农业科学,2015,48(7):1370−1382. [Zhang J, Wang X Y, Tian C R, et al. Analysis of phenolic compounds in red grape varieties[J]. Scientia Agricultura Sinica,2015,48(7):1370−1382. doi: 10.3864/j.issn.0578-1752.2015.07.12
[16]	Heras-roger J, Diaz-romero C, Darias-martin J. A comprehensive study of red wine properties according to variety[J]. Food Chemistry,2016,196:1224−1231. doi: 10.1016/j.foodchem.2015.10.085
[17]	Wojdylo A, Samoticha J, Chmielewska J. Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate[J]. Food Chemistry,2021. doi: 10.1016/j.foodchem.2020.127888
[18]	Tian R R, Pan Q H, Zhan J C, et al. Comparison of phenolic acids and flavan-3-ols during wine fermentation of grapes with different harvest times[J]. Molecules,2009,14(2):827−838. doi: 10.3390/molecules14020827
[19]	Castilhos M B M, Gomez-alonso S, Garcia-romero E, et al. Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach[J]. LWT-Food Science and Technology,2017,81:58−66. doi: 10.1016/j.lwt.2017.03.033
[20]	Mariana S L, Maria P F, Daniel A W, et al. From grape to wine: Changes in phenolic composition and its influence on antioxidant activity[J]. Food Chemistry,2018,208:228−238.
[21]	何英霞, 李霁昕, 米兰, 等. 响应面分析pH值、温度、SO₂对干红葡萄酒中吡喃花色苷Vitisins的影响[J]. 食品与发酵工业,2016,42(8):115−120. [He Y X, Li J X, Mi L. Effects of pH, temperature and SO₂ on pyranoanthocyanins (Vitisins) in red wine by response surface methodology[J]. Food and Fermentation Industries,2016,42(8):115−120.
[22]	Brin V M, Costa L L, Rosier J P, et al. Cabernet Sauvignon wines from two different clones, characterization and evolution during bottle ageing[J]. LWT-Food Science and Technology,2011,44(9):1931−1938. doi: 10.1016/j.lwt.2011.05.001
[23]	Padilha C V S, Miskinis G A, Souza M E A O, et al. Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape[J]. Food Chemistry,2017,228:106−115. doi: 10.1016/j.foodchem.2017.01.137
[24]	刘冰, 葛谦, 张艳, 等. HPLC法同时测定葡萄和葡萄酒中6种基本花色苷[J]. 中国酿造,2017,36(2):162−165. [Liu B, Ge Q, Zhang Y, et al. Simultaneous determination of six kinds of basic anthocyanins in grape and wine by HPLC[J]. China Brewing,2017,36(2):162−165. doi: 10.11882/j.issn.0254-5071.2017.02.035
[25]	张波, 韩舜愈, 马腾臻, 等. 红葡萄酒中花色苷衍生物结构研究进展[J]. 食品科学,2018,39(50):284−295. [Zhang B, Han S Y, Ma T Z, et al. Progress in understanding structures of anthocyanins derivatives in red wines[J]. Food Science,2018,39(50):284−295.
[26]	陈欣然, 张波, 张欢, 等. 葡萄酒中花色苷的超高效液相色谱串联三重四级杆质谱检测方法建立[J]. 食品与发酵工业,2019,45(7):262−268. [Chen X R, Zhang B, Zhang H, et al. Determination of anthocyanins in red wine by ultra-high performance liquid chromatography tandem triple quaternary mass spectrometry[J]. Food and Fermentation Industries,2019,45(7):262−268.
[27]	孙尚军, 广西罗城县野生毛葡萄产业扶贫的研究[D]. 南宁: 广西大学, 2017. Sun S J. Studies on industrial poverty alleviation of wild grape in Luocheng County of Guangxi province[D]. Nanning: Guangxi University, 2017.
[28]	魏巍, 李维新, 何志刚, 等. 闽引葡萄“桂葡1号”酿造特性研究[J]. 福建农业学报,2011,26(2):265−268. [Wei W, Li W X, He Z G, et al. Vinification characteristics of “Gui-pu No. 1” grape in Fujian[J]. Fujian Journal of Agricultural Sciences,2011,26(2):265−268. doi: 10.3969/j.issn.1008-0384.2011.02.024
[29]	管敬喜, 谢太理, 杨莹, 等. NW196毛葡萄干酒降酸工艺的研究[J]. 酿酒科技,2014(3):41−43. [Guan J X, Xie T L, Yang Y, et al. Study on the deacidification of Vitis quinquangularisris NW196 dry wine[J]. Liquor-Making Science and Technology,2014(3):41−43.
[30]	陈建业. 葡萄酒中酚酸及葡萄果实苯丙烷类代谢途径研究[D]. 北京: 中国农业大学, 2005. Chen J Y. Study on phenolic acids in wine and phenylpropane metabolism pathway in grape berries[D]. Beijing: China Agricultural University, 2005.

[1]	JIN Xin, ZHANG Nan, MEI Xiaoliang, SUN Shihao, ZHAO Liwen, YAN Baofei. Effect of Pogostemon cablin Aqueous Extract on Gut Barrier in Mouse Model of Ulcerative Colitis[J]. Science and Technology of Food Industry, 2024, 45(24): 319-327. DOI: 10.13386/j.issn1002-0306.2023100226
[2]	ZHAO Danyu, YI Huilan. Mitigative Effect of Grape Skin Extract on Arsenic-induced Small Intestinal Toxicity in a Mouse Model[J]. Science and Technology of Food Industry, 2024, 45(4): 305-312. DOI: 10.13386/j.issn1002-0306.2023040011
[3]	BAI Dongwen, BAO Xiaowei, ZENG Lanjun, LIU Xiaolu, LI Yixin, SUN Jiali, JIN Weiquan, JIANG Junfeng. Effects of Cistanche deserticola Extract on D-Galactose-Induced Aging Model Mice[J]. Science and Technology of Food Industry, 2022, 43(20): 380-386. DOI: 10.13386/j.issn1002-0306.2022010264
[4]	HU Fenqing, LI Cuibai, DANG Lingjing, ZOU Cheng, ZHAO Qing, SHAO Yuefeng. Research Progress of Anti-lung Cancer Effect of Quercetin in Vitro[J]. Science and Technology of Food Industry, 2022, 43(18): 416-424. DOI: 10.13386/j.issn1002-0306.2021080017
[5]	ZHANG Weijie, XIE Xingfei, YAN He. Effect of a Compound Chinese Herbal Medicine on Cognitive Dysfunction and Gut Microbiota in the Model Mouse with Alzheimer’s Disease[J]. Science and Technology of Food Industry, 2021, 42(13): 345-350. DOI: 10.13386/j.issn1002-0306.2020080074
[6]	BAO Xiao-wei, LI Jian-ying, REN Wei, WEI Chen-ye, ZENG Lan-jun, ZHANG Ya-tao. Antioxidant Effects of Hippophae rhamnoides Polysaccharide on Aging Mouse Induced by D-galactose[J]. Science and Technology of Food Industry, 2020, 41(4): 293-297,306. DOI: 10.13386/j.issn1002-0306.2020.04.050
[7]	LIU Gong-cheng, WANG Zuo-wei, LI Ting-ting, DU Jin-ying, DU Xiao-gang, CAO Xiao-han, ZENG Xian-yin. Effect of polysaccharides from the leaves of Paris polyphylla on immune function and antioxidant capacities of mouse spleen tissue in a D-galactose-induced aging mouse model[J]. Science and Technology of Food Industry, 2015, (16): 366-369. DOI: 10.13386/j.issn1002-0306.2015.16.066
[8]	JIN Sheng-lang, QUE Fei, WANG Ying, WEI Xiao-xiao. Anti-aging effect of total polysaccharide from Dendranthema morifolium on aging mouse induced by D-galactose[J]. Science and Technology of Food Industry, 2015, (10): 349-351. DOI: 10.13386/j.issn1002-0306.2015.10.065
[9]	DAI Yi, CAO Dian-jie, XIA Lian-feng. Study on the antioxidant activities of Erzi Juhua Yin and the contents of luteolin and quercetin[J]. Science and Technology of Food Industry, 2015, (05): 282-285. DOI: 10.13386/j.issn1002-0306.2015.05.051
[10]	Antioxidant effect of total flavonoids from Huizhou Gongju on aging mouse induced by D-galactose[J]. Science and Technology of Food Industry, 2012, (15): 357-359. DOI: 10.13386/j.issn1002-0306.2012.15.018

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	姜振旭，王朝兴，王宇亮，赵宏，沈宇，孙诗晴，马永哲，宋明明，张宇. 基于GEO数据库结合网络药理学和分子对接技术探究玉竹抗抑郁作用机制. 食品工业科技. 2025(01): 359-366 . 本站查看
2.	卜佳亮，申林，孟媛，朴英实. 基于网络药理学和分子对接技术探讨人参有效成分治疗特应性皮炎的作用机制. 皮肤性病诊疗学杂志. 2025(01): 33-41 .
3.	赵钜阳，方胥伟，顾丽雅，杨斐然，高世勇，李文兰. 基于网络药理学及分子对接技术研究槐花的抗肥胖作用机制. 食品工业科技. 2024(24): 42-49 . 本站查看
4.	刘浩，杨洪柳，柳志诚，王文琪，梁敬臣，刘永刚. 基于网络药理学和分子对接研究黄芩治疗白癜风的作用机制. 现代药物与临床. 2023(08): 1872-1880 .