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FOOD SCIENCE
2015,36
(20)
139-144
红葡萄酒中Vitisin A的合成及检测
作 者：
闫衡;韩舜愈;王波;周小平
单 位：
甘肃农业大学食品科学与工程学院;甘肃出入境检验检疫局综合技术中心
关键词：
Vitisin A;锦葵色素;葡萄酒;高效液相色谱-串联质谱
摘 要：
使用锦葵色素-丙酮酸混合溶液作为反应液合成锦葵色素衍生花色苷——Vitisin A,研究Vitisin A的高效液相色谱检测方法,并优化检测条件。初步研究了Vitisin A合成过程中量的变化情况。结果表明,利用反相高效液相色谱法,采用CAPCELL PAK C18 ACR色谱柱,乙腈-水(磷酸调p H值为1.5)溶液作为流动相,使用紫外检测器在波长为507 nm条件下对Vitisin A进行检测。使用质谱法对Vitisin A进行定性分析,将结果与谱库信息进行对比。该方法同样适用于检测葡萄酒中的Vitisin A。
译 名：
Synthesis and Detection of Vitisin A in Red Grape Wine
作 者：
YAN Heng;HAN Shunyu;WANG Bo;ZHOU Xiaoping;College of Food Science and Engineering, Gansu Agricultural University;Central Laboratory of Technical Center, Gansu Entry-Exit Inspection and Quarantine Bureau;
关键词：
vitisin A;;malvidin;;grape wine;;high performance liquid chromatography-mass spectrometry-mass spectrometry(HPLC-MS-MS)
摘 要：
This study aimed to develop an HPLC method for detecting vitisin A in red grape wine under optimized testing conditions. Malvidin-pyruvate mixed solution was used as the reaction liquid to synthesize vitisin A derived from malvidin. The preliminary study demonstrated the quantitative changes of vitisin A during the synthesis process. The optimal chromatographic conditions for vitisin A separation were determined by using a CAPCELL PAK C18 ACR acidproof column with acetonitrile-water(adjusted to p H 1.5 with phosphoric acid) as the mobile phase, and the UV detector wavelength was set at 507 nm. Mass spectrometry was used to conduct the qualitative analysis of vitisin A, and the results were compared with those from the mass spectral library. The method is suitable for detecting both synthetic and natural vitisin A in red grape wine.
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