桑椹中含有丰富的酚类化合物，适合酿酒，但酿酒后产生大量的酒渣，目前利用率较低。本文通过研究桑椹酒渣中的酚类化合物，为开发酒渣的价值提供一定的理论基础和数据支撑。建立云桑二号桑椹酒渣中的酚类化合物的高效液相色谱-四极杆飞行时间串联质谱法（HPLC-Q-Time-of-Flight Mass Spectrometry，HPLC-Q-TOF-MS）定性分析方法。液相色谱使用ZORBAX SB-Aq（2.1 mm×100 mm,1.8-Micron）色谱柱，流动相为乙腈和0.1%（v/v）甲酸水溶液，梯度洗脱，采用ESI离子源在负离子模式进行质谱检测。最终鉴定出云桑二号桑椹酒渣中酚类物质共14种。然后利用标准品对照高效液相色谱法（High Performance Liquid Chromatography，HPLC）对高效液相色谱-四极杆飞行时间串联质谱法鉴定出的多酚类化合物进行了定量测定，发现桑椹酒渣中的酚类物质组成与桑椹大致相同。但各单体酚含量总体降低。其中，花青素类酚类物质含量最高的是天竺葵素-3-葡萄糖苷（718.30 μg/g），非花青素类多酚物质含量最高的是儿茶素（1805.87 μg/g）。这些结果表明桑椹酒渣酚类含量丰富，是开发健康食品的良好原料。

Mulberry fruit contains a high concentration of phenolic compounds and is suitable for wine-making. After wine-making, lot of pomace would be produced, but its utilization rate is low.This paper investigated the phenolic compounds in mulberry wine pomace in order to provide a theoretical foundation and data for improving the utilization of this pomace. By using high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry(HPLC-Q-TOF-MS), a technique for qualitative analysis of phenolic chemicals in Yunsang No. 2 mulberry wine pomace was developed. ZORBAX SB-Aq (2.11 mm×100 mm, 1.8-Micron) was used as the chromatographic column in liquid chromatography, acetonitrile and 0.1% (v/v) formic acid aqueous solution served as the mobile phase for gradient elution, and the ESI ion source was utilized for mass spectrometry detection in negative ion mode. Finally, a total of 14 phenolic compounds were characterized in the mulberry wine pomace of Yunsang No. 2. Then, high performance liquid chromatography(HPLC) with authentical chemicals as the reference substances was employed to quantitatively measure these polyphenols detected by HPLC-Q-TOF-MS. The profile of phenolic substances of mulberry wine pomace is similar to that of mulberry fruit. But the contents of individual phenolic compounds were lower than those in the fruit.Among them the highest content of anthocyanin phenols was Pelargonium-3-O-glucoside (718.30 μg/g), and the highest content of non-anthocyanin polyphenols was catechin (1805.87 μg/g).These findings suggest that mulberry wine pomace is high in phenols and could be used to create healthful foods.