高速液体クロマトグラフィーによるブドウ果汁およびワイン中のフェノール性物質の分析

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  • High-Performance Liquid Chromatography Analyses of Phenolic Compounds in Grape Must and Wine
  • コウソク エキタイ クロマトグラフィー ニヨル ブドウ カジュウ オヨビ ワイ

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High-performance liquid chromatography (HPLC) was applied to investigate phenolic compounds of the grape Vitis Vinifera variety Kosh_??_ and table wine made from Kosh_??_ grape must. Column packed with octa-decyl silica (O. D. S) and phosphate buffer (pH 2.1) eluants were used to separate the phenols. Discrete peaks of fifteen were found from ether extract of the wine. HPLC analysis was carried out within 20 min for one sample with the method described above. Components of eight peaks in the wine fractionated by silicagel column chromatography and gel chromatography (sephadex LH-20). Each peak was identified as gallic acid, protocatechuic acid, p-hydroxybenzoic acid, trans-caffeoyl tartaric acid, tyrosol, trans-p-coumaroyl tartaric acid, cis-p-coumaroyl tartaric acid, caffeic acid by Rf value, color reaction (FeCl3, Folin, BCG, Diazo reagent) on TLC plate, retention time of HPLC, UV absorption and carboxylic acid analyzer.<br> In grape must, trans-caffeoyl tartaric acid, trans-p-coumaroyl tartaric acid and cis-p-coumaroyl tartaric acid were recognized. But the other phenolic compounds found in wine were not detected in grape must.

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