Establishment And Application Of UPLC-ESI-MS/MS Analysis Method For Anthocyanins In Grape And Wine

High quality red grapes and wines play an important role in the world wine market.The study on the composition characteristics and changes of anthocyanins in grape fruit ripening is helpful to understand the variety characteristics and producing area style of grape and wine from the point of view of anthocyanins.At the same time,in order to distinguish the truth and falsehood of wine and protect consumers from fraud,it is of great significance to establish analytical methods.A method for the determination of anthocyanins in grapes and wines is established by ultra-high performance liquid chromatography-electrospray ionization tandem triple four-stage rod mass spectrometry.The changes of anthocyanin components and contents in different years of wine and different grape planting bases(38 °,Mogao,Guofeng and Zixuan)Cabernet Sauvignon grapes in Hexi Corridor producing area are analyzed.The main findings are as follows:1.Column Poroshell 120 EC-C18(150 mm × 2.1 mm,2.7 ?m),mobile phase A(formic acid: water,0.1: 100,V/V),mobile phase B(formic acid: methanol: acetonitrile,0.1: 50:50,V/V/V).The method for the determination of anthocyanin and its derivatives in grape and wine is established by chromatography.In 28 min,45 anthocyanins are identified from different wine samples,including 25 monoglucosides and 20 pyranoside.This method is rapid,simple,low detection line and quantitative limit,high reproducibility and accuracy.2.In Hexi Corridor and Cabernet Sauvignon dry red wine in the same year,the anthocyanins are the same,but the content of anthocyanins varied greatly.The content of malvidin-3-O-glu in Merlot wine is 1.05-1.47 times of Cabernet Sauvignon,the content of total anthocyanin is 1.17-1.28 times of Cabernet Sauvignon,and the content of total Polymeric anthocyanin is 1.23-3.96 times of Cabernet Sauvignon.The content of total anthocyanin is 1.20-1.31 times higher than that of Cabernet Sauvignon.The contents of malvidin-3-O-glu,total anthocyanin,total polymerized anthocyanin and total anthocyanin in Merlot wine are higher than those in Cabernet Sauvignon.3.The anthocyanins in different vintages of Merlot and Cabernet Sauvignon in Hexi Corridor are different and the contents of anthocyanins vary greatly.The contents of malvidin-3-O-glu,total anthocyanins and total anthocyanins in red wine aged in different Cabernet Sauvignon Merlot wines in 2014,2015,2016 and 2017 in Hexi Corridor are studied,and their contents decreases gradually with aging.In 2017,Merlot and Cabernet Sauvignon have the highest levels of total anthocyanins,389.22 mg/L and 297.37 mg/L,respectively.Onthe contrary,the total anthocyanin content increases with aging,that is,2014 > 2015 > 2016 >2017.4.During the ripening process of Cabernet Sauvignon grapes from different habitats in the Hexi Corridor,29 anthocyanins and their derivatives are detected,and 9 major anthocyanins are determined.The order of elution is: delphinidin-3-O-glu,cyanidin-3-O-glu,petunidin-3-O-glu,peonidin-3-O-glu,malvidin-3-O-glu,peonidin-3-O-(6-O-acetyl)glucoside,malvidin-3-O-(6-O-acetyl)glucoside,pn-3-O-(6-O-coumaroyl)glucoside,malvidin-3-O-(6-O-coumaroyl)glucoside.The content of malvidin-3-O-glucoside increases first and then decreases,reaching the maximum value in T4 period,and the highest content of38° base in this period is 1002.01 mg/L;The other 8 major anthocyanins reaches accumulation in T2 period.The maximum value,followed by a tendency to slowly decrease or maintain a steady state.In the process of fruit ripening,the content of malvidin-3-O-(6-O-acetyl)glucoside is inferior to that of malvidin-3-O-glucoside.In general,the change trend of the content of 38° and Mogao base in each period is consistent,while the variation trend of samples to be tested in Zixuan and Guofeng base is similar.