期刊
FOOD RESEARCH INTERNATIONAL
卷 139, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.foodres.2020.109911
关键词
Grape seeds; Flavan-3-ols; Extraction; HPLC-ESI-MS/MS
资金
- National Key R&D Program of China [2019YFD1000101]
- Strategic Priority Research Program of the Chinese Academy of Sciences [XDA23080602]
- National Natural Science Foundation of China [31701887]
An orthogonal L(16)4(3) x 2(2) test design was used to optimize the extraction of flavan-3-ols in grape seeds. The optimized HPLC method separated and identified fourteen flavan-3-ols, showing that the new wine grape - Beihong, had higher flavan-3-ols content and polymerization compared to classic wine grapes like Cabernet Sauvignon, Merlot, Semillon, and Riesling.
An orthogonal L(16)4(3) x 2(2) test design was applied to select the optimum conditions for extracting flavan-3-ols in grape seeds. Highest yield of flavan-3-ols was achieved with 80% methanol, a ratio [1:30 (g/mL)] of sample-to-solvent, sonication for 20 min, and extraction at 25 degrees C for 12 h in darkness. The optimized analytical method for HPLC separation was a multistep gradient elution using 1% formic acid (A) and acetonitrile containing 1% formic acid (B), at a flow rate of 0.6 mL/min in 36 min. Moreover, fourteen flavan-3-ols were separated and identified using HPLC-ESI-MS/MS, including four monomers ((+)-catechin, (-)-epicatechin, epigallocatechin gallate and epicatechin gallate) and ten oligomers (three dimers, four trimers, two tetramers and one pentamer). The optimized method was used to determine flavan-3-ols content and compositions among ten representative cultivars. The new wine grape - Beihong, had higher flavan-3-ols content and polymerization than classic wine grapes - Cabernet Sauvignon, Merlot, Semillon and Riesling.
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