摘要
[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.
[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 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)
