The Preliminary Study Of HPLC Fingerprints Of Polyphenols In Wine

Wine, a natural product, its quality and style are prominently determined by the natural factor--conditions of vineyard, then human factors, such as cultivation patterns and brewing process. The phenolic compound is one of the most important aspects of wine qulity, which determines the wine's appearance, flavor, astringency, taste and microbiological stability. Wine polyphenol profile and content vary from the grape varieties, climate, soil conditions, cultivation techniques, soil tillage, and berry maturity, The establishment of wine polyphenols HPLC fingerprint to study same kind of wine from different wineries, is significant to quality assessment and authenticity identification of wine products.We proposed a high performance liquid chromatography method that can measure 14 mono-phenols in wine via trial and error test, and used this method to measure 14 mono-phenols in Cabernet Sauvignon wine of different years from different regions; at the same time, we tried different elution conditions of HPLC fingerprint of polyphenol extract, and established a new polyphenols HPLC fingerprint of one-year-old wine of Cabernet Sauvignon from Jiuzhaigou and Shangri-La.The results are as follows(1)The establishment of high performance liquid chromatography method Chromatographic separation was performed by ZORBAX SB-C18 precolumn, detection wavelength at 280 nm, precolumn temperature is 30℃,injection volume is 10μL , quantitative analysis was using external standard methodElution A is water- acetic acid (98:2), elution B is acetonitrile, flow rate at 1.0 ml/min. Gradient: 0～20 min,B is 3%～5%;20～35 min,B is 5%～15%;35～50 min,B is 15%～30%;50～65 min,B is 30%～30%;65～75 min,B is 30%～0%。(2)Polyphenols content of Cabernet Sauvignon wine of different years from different regions:Gallic acid content is the highest in wine of different years from different regions; flavonoids content of wine from different regions has slight difference, but there is great difference to non-flavonoids, indicating that different soil types, climate conditions, and growing conditions have little effects on flavonoids content, while the effects to non-flavonoids are large. For of different years'wines, despite there is an increase or decrease of individual mono-phenols contents, overall, non-flavonoids and flavonoid content decrease with the years, the basic trend is unanimous.(3)The HPLC method for HPLC fingerprint of polyphenol extractChromatographic separation was performed by ZORBAX SB-C18 column; detection wavelength at 280 nm, column temperature is 30℃. Elution A is water-acetic acid (98:2), elution B is acetonitrile, flow rate is 1.0 ml/min. Gradient: 0～20 min,B is 3%～5%;20～35 min,B is 5%～15%;35～50 min,B is 15%～15%;50～80 min,B is 15%～35%;80～90 min,B is 35%～0%.(4) HPLC fingerprints of wine polyphenolsWe studied HPLC fingerprints of wine polyphenols , using the coumaric acid peak as the standard peak, HPLC fingerprints of polyphenols of Cabernet Sauvignon wine from Jiuzhaigou and Shangri-La were obtained: determination condition of HPLC fingerprints have been ascertained and 18 peaks have been identified as the general peaks of wines from jiuzhaigou, 29 peaks have been identified as the general peaks of wine from Shangri-La. In this research,the collection and the preparation of samples,the confirmation of the HPLC condition,the result of methodology survey,and consequences of fingerprint assessment,are according with the national standards of technology and principles of fingerprint establishment,so the method for establishing the chromatography fingerprints of wine polyphenolics by HPLC in this study is a reliable tool for the wine quality assessment and appraisal .