确定苹果醋、柿子醋和猕猴桃醋中酚类物质特征,为果醋的加工、营养评价以及特征物质的确定提供理论依据。采用福林-肖卡法(Folin-Ciocalteu)和反相高效液相色谱法(RP-HPLC)对苹果(富士)醋、柿子(月柿)醋和猕猴桃(秦美)醋中总酚和单体酚进行分析。结果显示:3种水果醋中,猕猴桃醋的总酚含量最高(754.50 mg-GAE/L),柿子醋次之(343.67 mg GAE/L),苹果醋相对较低(274.08 mg/L)。HPLC检测显示,以没食子酸等16种单体酚作为标准品,苹果醋中能被定量的单体酚有8种,柿子醋和猕猴桃醋中均有9种。苹果醋中绿原酸(6.56 mg/L)、咖啡酸(3.03 mg/L)和根皮苷(1.76 mg/L)含量较高,是苹果醋的特征物质,占可定量单体酚总含量的86.7%。柿子醋和猕猴桃醋中含量最高的均是没食子酸,浓度分别达到22.92 mg/L和9.67 mg/L。同时,儿茶素仅在柿子醋和猕猴桃醋中检测到。

The Folin-Ciocalteu and reversed phase high performance liquid chromatography(RP-HPLC) were employed to determine the total phenolics and mono-phenols in apple vinegar,persimmon vinegar and kiwifruit vinegar.The results showed that the kiwifruit vinegar contained the highest total phenolics(754.50mgGAE/L),followed by persimmon vinegar(343.67GAEmg/L),and the apple vinegar was relatively low(274.08mgGAE/L).Eight kinds of mono-phenols in apple vinegar and nine kinds of mono-phenols in persimmon vinegar and kiwifruit vinegar would be quantified with this method.Chlorogenic acid(6.56mg/L),Caffeic acid(3.03 mg/L) and Phloridzin(1.76mg/L) as the characteristic components of apple vinegar had accounted for 86.7% of the total mono-phenols contents.The total amount of Chlorogenic acid and Phloridzin was more than 27 times as much as Gallic acid in apple vinegar.Gallic acid respectively reached 22.92mg/L and 9.67mg/L in persimmon vinegar and kiwifruit vinegar,which was the highest component of the total mono-phenols in these two fruit vinegar.At the same time,(+/-)-Catechin hydrate was only quantified in persimmon vinegar and kiwifruit vinegar.