选用乙酸乙酯作为荔枝酒酚类化合物的萃取溶剂,通过对HPLC洗脱条件的摸索,建立了HPLC同时分离荔枝酒中40多种组分的反相色谱条件。结合标准品保留时间比对和LC-MS-MS分析,准确定性了其中的(-)-表儿茶素、原花青素B2、没食子酸和芦丁等4种酚类物质,并在此基础上建立了这4种酚类化合物的HPLC定量测定方法,回收率均在85%以上。该技术为进一步研究荔枝酒的褐变问题提供了有效的分析手段。

The phenolic compounds of litchi wine were extracted by ethylacetate under the optimized conditions.And through the optimization of chromatographic conditions,a new method for simultaneous separation of more than 40 unknown compounds in litchi wine with RP-HPLC was studied.Combined the retention time of standard substances and the analysis by LC–MS-MS,(-)-epicatechin,proanthocyanidin B2,gallic acid and rutin were found in litchi wine.Based on these results,a method of quantitative analysis for the 4 phenols by HPLC was developed and the average recoveries were more than 85%.The analytical method will be an effective means for further studying on the non-enzymatic browning in litchi wine.