Determination of Phenolic Compounds in Mulberry Wine Pomace by HPLC-Q-time-of-flight Mass Spectrometry
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Abstract:
For the purpose of establishing a theoretical foundation and experimental support to improve the utilization of wine pomace, the phenolic compounds in mulberry wine pomace were analyzed by high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC-Q-TOF-MS). Ultimately, a technique for qualitatively analyzing the phenolic chemicals in the Yunsang No.2 mulberry wine pomace was developed. The ZORBAX SB-Aq (2.1 mm×100 mm, 1.8-Micron) chromatographic column was used in liquid chromatography, whereas an aqueous solution of acetonitrile and 0.1% (V/V) formic acid was used as the mobile phase for gradient elution. Furthermore, an ESI ion source was utilized for mass spectrometry detection in the negative ion mode. In total, 14 phenolic compounds were detected in the Yunsang No.2 mulberry wine pomace. Additionally, standard samples were analyzed by high-performance liquid chromatography (HPLC) as a control to quantitatively determine the polyphenols detected by HPLC-Q-TOF-MS. The composition of phenolic substances in mulberry wine pomace was found to be similar to that of mulberry fruits; however, the contents of each phenolic compound were lower in the former. Among the various types of anthocyanin phenols, pelargonium-3-glucoside exhibited the highest content (718.30 μg/g), meanwhile, catechin was the most abundant non-anthocyanin polyphenol (1 805.87 μg/g). These findings indicate that mulberry wine pomace has a high content of phenols and has the potential as a raw material for developing healthy food.
