The Study On The Content And Change Regularity Of Resveratrol In Different Types Of Vitis Davidii Fo?x And Wine

Resveratrol is a kind of non-flavonoid polyphenols compound,which has the pharmacological effects of anticancer activity,anti-cardiovascular disease,anti-oxidation activity and anti-inflammation activity.This paper used the ultrasonic extraction and high performance liquid chromatography?HPLC?method for the optimization of determination method and the content of different organs and the change regularity of the wine-making process of resveratrol in Vitis davidii Fo?x,The results as follows:?1?Chromatographic column:Agilent ZORBA sb-C₁₈ column?4.6 x 250mm,5 hairy m?;Mobile phase:?A?water-?B?acetonitrile;Gradient elution procedure:0¹0min,10%acetonitrile;10²0min,20%acetonitrile;20³0min,40%acetonitrile,30³5min,85%acetonitrile;35⁴5min,10%acetonitrile;Flow rate:0.8ml/min;Column temperature35?;The sampling amount:20 centile,detection wavelength:306nm.the optimized method has high sensitivity and complete separation,accurate and reliable,and shortened the test time and saved costs.?2?When the drying temperature was 90?and the crushing degree was 40 meshes,the content of resveratrol of branches and leaves in Vitis davidii Fo?x was maximum.The resveratrol of the fruit in Vitis davidii Fo?x can only be detected in the mature stage.24 test materials of six types in Vitis davidii Fo?x which came from six different regions,ziqiu in Lixian County and xiangzhenzhu in Zhongfang County and mici in Changan base had the highest content of resveratrol in skin.The content of ziqiu in Lixian County Li County was34.08±0.76?g/g and significantly higher than cabernet sauvignon.The content of resveratrol of seeds of mici in Changan base was the highest,reaching 28.36±0.60?g/g.Resveratrol was undetected in the flesh.?3?The results show that the content of resveratrol that add F15 yeast when the wine-making process was always higher than that add VL1 yeast,ttherefore F15 yeast was selected to make wine of Vitis davidii Fo?x.The resveratrol in the alcohol fermentation stage of wine showed a trend of increase first and then decrease.It showd two trends change,one was increasing first and then decreasing and then increasing,another was increasing first and then decreasing.The content of resveratrol of wine of ziqiu in zhijiang County after aging wine degrees was the highest,reaching 0.17?g/mL,it was higher than cabernet sauvignon.