Résumé
Objective: Using HPLC to simultaneously detect the phenolic compounds in active ingredients, such as gallic acid, protocatechuic acid, catechin, epicatechin, proanthocyanidin B2, resveratrol, and ellagic acid, in 25 kinds of Chinese dry red wines with different brands, from different places, and in different years, and to provide the foundation for the quality assessment. Methods: HPLC was applied to determinating the content of each phenonic ingredient. The HPLC conditions were as follows: chromatographic column used as Kromasil C18 (150 mm × 4.6 mm, 5 μm), mobile phase was methol (A)-H2O-0.1% phosphoric acid (B). The gradient program was 0-21 min, 19% A; 24 min, 25% A; 32 min, 30% A; 39 min, 40% A; 44 min, 50% A; 55 min, 60% A; 60 min, 80% A; 65-70 min, 100% A. Mobile flow rate with 1 mL/min and the detective wavelength was 280 nm. Results: The contents of gallic acid, protocatechuic acid, catechin, epicatechin, proanthocyanidin B2, resveratrol, and ellagic acid in these wines were in the ranged of 31.6-111.9, 3.7-11.9, 30.7-71.9, 30.3-135.7, 29.8-82.5, 0.9-12.3, and 1.9-23.2 mg/L, respectively. Conclusion: The seven phenolic compounds could be selected as the index ingredients to evaluate the quality of dry red wine from the different sources and the existence of them are guarantee of quality of dry red wine and the material basis of healthcare functions.