Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography
Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography
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高效液相色谱法测定黄酒中13种酚类化合物
DOI：
10.1007/s12161-014-9939-y
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发表时间：
2015-04-01
影响因子：
2.9
通讯作者：
Li, Shu-guang
中科院分区：
文献类型：
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作者：
Huang, Yue;Lu, Wen-wei;Li, Shu-guang
米酒在亚洲国家被广泛消费，而针对米酒中单个酚类化合物的全面研究有限。建立了一种同时测定黄酒中13种酚类化合物的高效液相色谱（HPLC）快速分析方法，并对商品黄酒（中国黄酒、日本清酒和韩国米酒）中的酚类化合物进行了测定。鉴定的化合物包含没食子酸（GA）、原儿茶酸（PRCA）、香草酸（VA）、胡萝卜酸（SRA）、咖啡酸（CA）、阿魏酸（FA）、对香豆酸（pCA）、芥子酸（SA）、绿原酸（CHA）、（+）-儿茶素（CAT）、（-）-表儿茶素（EPI）、槲皮素（QUE）和芦丁（RUT）。酚类化合物用C18反相柱在38 ℃下用3%乙酸水溶液梯度洗脱分离（溶剂A）和乙腈（溶剂B）（0分钟，5% B; 5分钟，8% B; 10分钟，15% B; 20分钟，25% B;和25分钟，5% B）作为移动的流动相，280 nm，流速为1.0 mL min-1。直接进样黄酒样品，在20 min内观察到所有分析物的色谱图，所有标准曲线均呈线性（R2> 0.995）在范围内，检测限（LOD）范围为0.02 - 0.06 μg mL−1，回收率为88.07- 106.80%，相对标准偏差（RSD）<5.36%。将该方法应用于市售米酒样品（中国米酒、日本清酒和韩国米酒）中酚类化合物的定量分析，得到了较好的分离峰，儿茶素是样品中的主要酚类化合物。三组黄酒中总酚含量的平均值差异极显著（p< 0.01）。该方法可用于各类黄酒中酚类物质的测定，也可用于黄酒样品的定性和鉴别。
Rice wines are widely consumed by the general public in Asian countries, while comprehensive studies focused on the individual phenolic compounds in rice wines are limited. A rapid method for simultaneous determination of 13 phenolic compounds in rice wines by high-performance liquid chromatography (HPLC) was developed and validated, and the phenolic compounds in commercial rice wine samples (Chinese rice wine, Japanese sake, and Korean makgeolli) were determined in this paper. The identified compounds contained gallic acid (GA), protocatechuic acid (PRCA), vanillic acid (VA), syringic acid (SRA), caffeic acid (CA), ferulic acid (FA),p-coumaric acid (pCA), sinapic acid (SA), chlorogenic acid (CHA), (+)-catechin (CAT), (−)-epicatechin (EPI), quercetin (QUE), and rutin (RUT). Phenolics were separated with a C18 reversed-phase column at 38 °C by gradient elution using 3 % acetic acid aqueous solution (solvent A) and acetonitrile (solvent B) (0 min, 5 % B; 5 min, 8 % B; 10 min, 15 % B; 20 min, 25 % B; and 25 min, 5 % B) as the mobile phase at 280 nm with flow rate of 1.0 mL min−1. With direct injection of rice wine samples, the chromatograms of all analytes were observed within 20 min, all calibration curves were linear (R2> 0.995) within the range, limits of detection (LOD) ranged from 0.02 to 0.06 μg mL−1, and good recoveries (88.07–106.80 %) and precision (relative standard deviation (RSD) < 5.36 % ) were obtained for all compounds. This method was applied to quantify phenolic compounds in commercial rice wine samples (Chinese rice wine, Japanese sake, and Korean makgeolli), and good separation peaks were observed and catechin was the predominant phenolic in the samples. The average values of total phenolic contents of the three groups of rice wine were significantly different (p< 0.01). In conclusion, this procedure can be used to determine the phenolic compounds in various types of rice wines, as well as to characterize and differentiate rice wine samples.