Changing of mono-phenol during grape ripening tested by HPLC

Chinese. 建立了用HPLC法同时测定黑比诺、梅尔诺、霞多丽葡萄成熟过程中6种酚（没食子酸、安息香酸、儿茶素、丁香酸、芦丁、阿魏酸）的方法，测定了其含量，并比较了其变化差异。结果表明,采用Hibar RT Lichrospher C18柱（250 mm×4.0 mm×5μm），16%乙腈水溶液（含1%乙酸），1.0 mL/min等压洗脱，可以较好地分离测定葡萄中的主要单体酚。在葡萄成熟过程中，红葡萄（梅尔诺和黑比诺）中单体酚含量均高于白葡萄（霞多丽）。儿茶素、芦丁和丁香酸含量随着葡萄成熟逐渐减少，其中儿茶素含量减少幅度最大；安息香酸含量在葡萄成熟前期迅速减少，其后下降缓慢，采收前1周迅速增加；在梅尔诺中没食子酸含量先增加后减少，而在黑比诺和霞多丽中呈先增加后减少再增加的趋势。在供试葡萄品种中，儿茶素含量最高，阿魏酸含量最低，依次为儿茶素＞安息香酸＞没食子酸＞芦丁＞丁香酸＞阿魏酸。

English. The method of testing mono-phenol in grape was established by HPLC to determine the content of several mono-phenols in Pinot Noir, Merlot and Chardonnay over the course of ripening, so as to compare their differences. Results indicated that the main monomers in grapes were separated simultaneously by using Hibar RT Lichrospher C18 (250 mm×4.0 mm×5 μm) column, mobile phase: 16% acetonitrile watery solution（including 1% acetic acid）, flow rate: 1.0 mL/min. During grape ripening, the content of these mono-phenols in red grape (Pinot Noir and Merlot) was more than the content in white grape (Chardonnay); catechin, rutin hydrate, syringic acid and ferulic acid gradually decreased with grape ripening, among which catechin decreased most; the content of 3, 4-dihydroxybenzoic acid fell sharply and then increased; content of gallic acid in Merlot increased first, and then decreased slightly, whereas in Pinot Noir and Chardonnay which first increased, then decreased, last increased. In these grapes, the content of catechin was the most while ferulic acid was the least; their corresponding order is catechin＞3, 4-dihydroxybenzoic acid＞gallic acid＞rutin hydrate＞syringic acid＞ferulic acid.