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

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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.

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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

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

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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

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