Studies On The Preparation And The Changes Of Resveratrol And Viniferin During The Development Of Grape

Resveratrol and viniferin are phytoalexins as secondary metabolism product which was produced by grape when suffering fungal infection,UV ray and physical injury.It play some important functions on human health,especially on preventing cardiovascular diseases.In this paper,a TLC-UV method determining resveratrol andδ-viniferin was established.The hydrolysis of piceid to resveratrol and chemical redox polymerization of resveratrol toδ-viniferin were well documented.The effect of UV treatment on the changes of resveratrol andδ-viniferin and relevant enzymatic activities in Carbernet Gernisch grape were studied.The relationship between the changes of resveratrol andδ-viniferin and relevant enzymatic activities during the development of grape were also investigated.1.The optimal acid hydrolysis process was obtained as 8%of hydrochloric acid,70% of methanol and 5 hours of reaction time at 65℃by the single factor and multiple factors orthogonal experiment.2.The suitable mobile phase for separating and purifing resveratrol andδ-viniferin was studied.The TLC—UV method for measuring the content of resveratrol andδ-viniferin in grape was established,which performed stabile and had high recovery rate.3.The normal temperature extraction,freezen extraction and scald extraction of the resveratrol andδ-viniferin from grape peel were compared.The results showed that the frozen extraction could significantly increase the content of resveratrol andδ-viniferin.4.Treatment of UV could induce the synthesis of resveratrol andδ-viniferin in grape. The contents of resveratrol andδ-viniferin in grape could be increased up to 3.7 and 5.25 times,respectively,with UV radiation for 300 s and then storing for 24 h in dark at 25℃.5.The relationships among resveratrol,δ-viniferin,phenylalanineammonia-lyase (PAL) and peroxidase(POD) were studied during the development of grape.The results showed that the top peaks of resveratrol content and PAL activity appeared at colour-changing period of grape,which indicated a positive relationship between the PAL activity and the forming of resveratrol.While the top peaks ofδ-viniferin content and POD activity appeared at ripening period of grape,which further suggested some positive relationship between the POD activity and the forming ofδ-viniferin.