CAJ | 학술논문

利用HPLC法测定29种葡萄酒的顺反式白藜芦醇含量和总量，为研究开发高白藜芦醇葡萄酒提供理论依据。结果表明：葡萄酒中白藜芦醇多为顺式结构；8种单品种干红酒平均白藜芦醇含量为8.04 mg/L，总量范围在1.29 mg/L～34.52 mg/L，其中美乐干红酒含量最高；11种单品种干白酒平均白藜芦醇含量为0.26 mg/L，总量范围在0 mg/L～0.83 mg/L，明显低于红葡萄酒；6种闪蒸干红酒平均白藜芦醇含量为9.59 mg/L，而6种传统干红酒平均含量为4.39 mg/L，同比提高了118.45%。
이용HPLC법측정29충포도주적순반식백려호순함량화총량，위연구개발고백려호순포도주제공이론의거。결과표명：포도주중백려호순다위순식결구；8충단품충간홍주평균백려호순함량위8.04 mg/L，총량범위재1.29 mg/L～34.52 mg/L，기중미악간홍주함량최고；11충단품충간백주평균백려호순함량위0.26 mg/L，총량범위재0 mg/L～0.83 mg/L，명현저우홍포도주；6충섬증간홍주평균백려호순함량위9.59 mg/L，이6충전통간홍주평균함량위4.39 mg/L，동비제고료118.45%。
The content of resveratrol in 29 kinds of wines was determined by HPLC. The results showed that there was much cis-resveratrol in wines,the average content of eight dry red wine of single variety was 8.04 mg/L,the range of total resveratrol was between 1.29 mg/L-34.52 mg/L, and the content of dry red wine in Merlot was the highest. The average content of eleven dry white wine of single variety was 0.26 mg/L,the range of total resveratrol was between 0 mg/L-0.83 mg/L,and the content of dry white wine was obviously lower than dry red wines. The average content of 6 kinds of dry red wine made with flash release technology was 9.59 mg/L,but the average content of control( traditional technology) was 4.39 mg/L,the content of resveratrol was increased by 118.45%.