포도 떫은맛에 영향을 주는 과립 탄닌 중합체의 HPLC 분석
HPLC analysis of grape berry condensed tannin affecting astringency
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초록
Condensed tannin affecting astringency in grapes maturated and growing were determined qualitatively and quantitatively using reversed-phase high performance liquid chromatography (HPLC). 7 monomeric and 2 dimeric tannin procyanidin B1 and B2 standards were respectively separated in retention time 42 min. Samples divided in berry, flesh and skin were extracted with each other way to compare qualitative and quantitative grape tannin contents. Grape berry and flesh after crushing softly likewise chewing grape were mixed with 70% acetone buffer shortly and filtered, skin stirring extracted for 2 hours. Tannin purified from anthocyanin and other organic compounds such as carbohydrates or organic acids with open column elution for HPLC injection. In all grape samples matured and growing were found completely catechin and dimeric procyanidin B1. Condensed tannin in grape skin were detected in higher concentration than in grape berry and flesh. Just like stirring extraction, only blending and scrambling with organic solvent could be detect tannin in obvious concentration. Because separation of the monomeric tannin from the polymeric in grape skin increases after extractions time, the detection of tannin will be larger. Therefore, the grape berry extraction after shortly scrambling could be used effectively for the determination of grape tannin contents affecting astringency.
Abstract
Condensed tannin affecting astringency in grapes maturated and growing were determined qualitatively and quantitatively using reversed-phase high performance liquid chromatography (HPLC). 7 monomeric and 2 dimeric tannin procyanidin B1 and B2 standards were respectively separated in retention time 42 min. Samples divided in berry, flesh and skin were extracted with each other way to compare qualitative and quantitative grape tannin contents. Grape berry and flesh after crushing softly likewise chewing grape were mixed with 70% acetone buffer shortly and filtered, skin stirring extracted for 2 hours. Tannin purified from anthocyanin and other organic compounds such as carbohydrates or organic acids with open column elution for HPLC injection. In all grape samples matured and growing were found completely catechin and dimeric procyanidin B1. Condensed tannin in grape skin were detected in higher concentration than in grape berry and flesh. Just like stirring extraction, only blending and scrambling with organic solvent could be detect tannin in obvious concentration. Because separation of the monomeric tannin from the polymeric in grape skin increases after extractions time, the detection of tannin will be larger. Therefore, the grape berry extraction after shortly scrambling could be used effectively for the determination of grape tannin contents affecting astringency.