Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 8 - 18

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041627

Qualitative, quantitative, and antioxidant activities of phenolic compounds in Huangjiu with different sugar contents

  • YANG Qian ,
  • REN Qingxi ,
  • ZHOU Zhilei ,
  • JI Zhongwei ,
  • LIU Haipo ,
  • ZHAO Ting ,
  • MAO Jian
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  • 1(School of Food Sciences and Technology, Jiangnan University, Wuxi 214122, China)
    2(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Shaoxing 312000, China)
    3(China Alcoholic Drinks Association, Beijing 100028, China)
    4(National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China)

Received date: 2024-11-19

  Revised date: 2025-01-13

  Online published: 2025-10-16

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Abstract

Phenolic compounds are crucial to Huangjiu’s flavour, colour, and functional properties.However, there must be a more significant gap in these components’ comprehensive qualitative and quantitative analyses.This study employed three pretreatment methods:liquid-liquid extraction (LLE), solid-phase extraction (SPE), and combining LLE and SPE to extract phenolic compounds from four Huangjiu with different sugar contents.The extracted compounds were analyzed using ultrahigh-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) for qualitative analysis, as well as ultrahigh-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UPLC-QQQ-MS/MS) for quantitative assessment.Additionally, the antioxidant capacity of the extracts was evaluated in vitro.The findings indicated that the extraction efficiency of LLE was superior among the three pretreatment methods employed.UPLC-Q-TOF-MS/MS identified 364 phenolic compounds across four types of Huangjiu, predominantly consisting of phenolic acids and flavonoids.Twenty-five commonly occurring phenolic compounds, noted for their high abundance, were quantitatively analyzed using UPLC-QQQ-MS/MS.The linear relationships within their respective ranges demonstrated excellent consistency (R2≥0.999 0).In addition, when the total phenolic content of various sweet Huangjiu’s was nearly identical, the differing compositions of phenolic compounds resulted in varying antioxidant capacities.This study presents a rapid, straightforward, and precise method for the qualitative and quantitative analysis of phenolic compounds in Huangjiu.It is an essential theoretical reference for quality assessment and foundational research on health functions.

Key words： Huangjiu; phenolic compounds; ultra performance liquid chromatography-mass spectrometry; antioxidant

Cite this article

YANG Qian , REN Qingxi , ZHOU Zhilei , JI Zhongwei , LIU Haipo , ZHAO Ting , MAO Jian . Qualitative, quantitative, and antioxidant activities of phenolic compounds in Huangjiu with different sugar contents[J]. Food and Fermentation Industries, 2025 , 51(18) : 8 -18 . DOI: 10.13995/j.cnki.11-1802/ts.041627

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