[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicate...[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal grape.[Methods]The high performance liquid chromatography was carried out using a COSMOSIL C18-MS-II column(4.6 mm×250 mm,5μm)with the mobile phase acetonitrile-2%acetic acid aqueous solution(gradient elution)at a flow rate of 1.0 ml/min.The detection wavelength was 280 nm,and the column temperature was 25℃.Using caffeic acid as an internal reference,the relative correction factors between it and other six to-be-detected components,and the contents of the seven components were calculated using the correction factors.The established was compared the results with the external standard method to verify the feasibility and accuracy of the method.[Results]The seven components had a good linear relationship in the ranges of 1.060-10.60,1.419-14.19,1.062-10.62,0.2950-2.950,0.1019-1.019,0.2014-2.014,and 0.1498-1.498μg,respectively,and the relative correction factors of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid and rutin were 0.9760,0.7806,0.3277,1.640,1.161,2.778,respectively.There was no significant difference between the results of the QAMS method and the external standard method.[Conclusions]The QAMS method using caffeic acid as an internal reference is accurate and feasible,and provides a reliable method for the quality evaluation of Vidal ice grape.展开更多
[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design meth...[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design method was used to optimize the extraction process. High performance liquid chromatography( HPLC) was used to determine gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape. [Results]The contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape were 155 1 μg/g,20. 55 mg/g,77. 11 mg/g,0. 738 8,0. 910 0,164. 5 and 175. 8 μg/g,respectively. [Conclusions] HPLC method for the determination of the contents of seven components in the Vidal blanc grape can better control the quality of the variety.展开更多
Spontaneous fermentation(SF)is a fermentation strategy used to enhance the aromatic complexity of wine.However,studies on the application of SF to enhance icewine aroma remain limited.In this study,headspace solid-pha...Spontaneous fermentation(SF)is a fermentation strategy used to enhance the aromatic complexity of wine.However,studies on the application of SF to enhance icewine aroma remain limited.In this study,headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS),combined with an electronic nose(E-nose),were used to investigate the effect of SF on the aromatic profile of icewine.The results indicated that SF completed fermentation successfully and produced lower acetic acid levels compared to fermentation with commercial yeast(BV818).GC-MS analysis revealed that SF increased the total volatile compound content by 23.75%.SF increased the alcohol and ester contents by 43%and 35%,respectively.The key aroma compounds identified through odor activity value analysis included phenylethyl alcohol,ethyl decenoate,ethyl caprylate,ethyl laurate,2,4-di-tert-butylphenol,and octanoic acid.E-nose analysis showed that the differences between SF and BV818 were mainly in response to the sensors W1S and W2S.SF was strongly associated with key aromatic compounds,predominantly contributing to the honey,fruity,and floral notes.Consequently,SF more effectively transforms the raw green flavor of must into the characteristic aroma of icewine.These findings provide insights into the use of SF for developing icewines with unique regional characteristics.展开更多
To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenoli...To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenolic compounds,aroma-active compounds and evaluating their sensory profile in Vidal juice.The results showed that the contents of organic acids in the wines were controlled and balanced well by the non-Saccharomyces strains as well as polyphenol concentrations were well improved during the fermentation.The strains differed from each other in their ability to produce aroma compounds,causing diversity and complexity of aroma characteristics in wine.Fermentation by Saccharomycopsis crataegensis YC30(Sc)and Hanseniaspora uvarum QTX22(Hu)could enhance the sweet and floral notes in Vidal icewine,especially Sc,which has never been reported before.It can not only enrich the aroma categories,but also increase the content ofδ-decalactone,γ-decalactone,ethyl isobutyrate,ethyl butyrate,phenethyl acetic acid,etc.The evaluation and optimization of non-Saccharomyces yeast strains could provide theoretical basis for the improvement of ice wine quality,and supply new ideas and strategies for the brewing of ice wine.展开更多
基金Natural Science Foundation Project of Liaoning Provincial Science and Technology Department(20180550846)。
文摘[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal grape.[Methods]The high performance liquid chromatography was carried out using a COSMOSIL C18-MS-II column(4.6 mm×250 mm,5μm)with the mobile phase acetonitrile-2%acetic acid aqueous solution(gradient elution)at a flow rate of 1.0 ml/min.The detection wavelength was 280 nm,and the column temperature was 25℃.Using caffeic acid as an internal reference,the relative correction factors between it and other six to-be-detected components,and the contents of the seven components were calculated using the correction factors.The established was compared the results with the external standard method to verify the feasibility and accuracy of the method.[Results]The seven components had a good linear relationship in the ranges of 1.060-10.60,1.419-14.19,1.062-10.62,0.2950-2.950,0.1019-1.019,0.2014-2.014,and 0.1498-1.498μg,respectively,and the relative correction factors of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid and rutin were 0.9760,0.7806,0.3277,1.640,1.161,2.778,respectively.There was no significant difference between the results of the QAMS method and the external standard method.[Conclusions]The QAMS method using caffeic acid as an internal reference is accurate and feasible,and provides a reliable method for the quality evaluation of Vidal ice grape.
基金Supported by College Students'Practice Innovation Training Program of Liaoning Province(201811430070)Scientific Research Project of Liaoning Education Department(L2017lkyfwdf-05)Project of Liaoning Science and Technology Department(2016003003,20180551223)
文摘[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design method was used to optimize the extraction process. High performance liquid chromatography( HPLC) was used to determine gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape. [Results]The contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape were 155 1 μg/g,20. 55 mg/g,77. 11 mg/g,0. 738 8,0. 910 0,164. 5 and 175. 8 μg/g,respectively. [Conclusions] HPLC method for the determination of the contents of seven components in the Vidal blanc grape can better control the quality of the variety.
基金supported by the National Natural Science Foundation of China(Grant No.:32172333)。
文摘Spontaneous fermentation(SF)is a fermentation strategy used to enhance the aromatic complexity of wine.However,studies on the application of SF to enhance icewine aroma remain limited.In this study,headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS),combined with an electronic nose(E-nose),were used to investigate the effect of SF on the aromatic profile of icewine.The results indicated that SF completed fermentation successfully and produced lower acetic acid levels compared to fermentation with commercial yeast(BV818).GC-MS analysis revealed that SF increased the total volatile compound content by 23.75%.SF increased the alcohol and ester contents by 43%and 35%,respectively.The key aroma compounds identified through odor activity value analysis included phenylethyl alcohol,ethyl decenoate,ethyl caprylate,ethyl laurate,2,4-di-tert-butylphenol,and octanoic acid.E-nose analysis showed that the differences between SF and BV818 were mainly in response to the sensors W1S and W2S.SF was strongly associated with key aromatic compounds,predominantly contributing to the honey,fruity,and floral notes.Consequently,SF more effectively transforms the raw green flavor of must into the characteristic aroma of icewine.These findings provide insights into the use of SF for developing icewines with unique regional characteristics.
基金This research was supported by the Science and Technology Plan Project of Shaanxi(No.K3310218103 and K3010220051)the Science and Technology Innovation Project of Ningxia Agriculture and Forestry Academy(No.NKYJ-20-01 and NGSB-2021-5-04)Ningxia Youth Science and Technology Talent Project(No.NXKJTJGC2020140).
文摘To acquire candidate non-Saccharomyces strains for preparation of high-quality Vidal icewine,11 representative indigenous non-Saccharomyces strains were selected for analyzing their production of organic acids,phenolic compounds,aroma-active compounds and evaluating their sensory profile in Vidal juice.The results showed that the contents of organic acids in the wines were controlled and balanced well by the non-Saccharomyces strains as well as polyphenol concentrations were well improved during the fermentation.The strains differed from each other in their ability to produce aroma compounds,causing diversity and complexity of aroma characteristics in wine.Fermentation by Saccharomycopsis crataegensis YC30(Sc)and Hanseniaspora uvarum QTX22(Hu)could enhance the sweet and floral notes in Vidal icewine,especially Sc,which has never been reported before.It can not only enrich the aroma categories,but also increase the content ofδ-decalactone,γ-decalactone,ethyl isobutyrate,ethyl butyrate,phenethyl acetic acid,etc.The evaluation and optimization of non-Saccharomyces yeast strains could provide theoretical basis for the improvement of ice wine quality,and supply new ideas and strategies for the brewing of ice wine.
