Determination of Anthocyanin in Merlot Grape and Wine by HPLC Method

[Objective] The aim was to research the determination of the anthocyanin component and its relative content in the merlot grape and the grape wine by HPLC method.[Method] The anthocyanin in the brewing grape merlot was extracted by using the ethanol and the anthocyanin in the merlot grape and the grape wine were determined by the HPLC method respectively.[Result] Among 9 kinds of anthocyanin determined in the merlot grape fruits and wine,the malvidin 3-O-glucoside had the highest anthocyanin content,being 28.41% and 54.00% of total ingredients.In the fruits,the malvidin 3-O-(6-O-acetyl) glucoside and the malvidin 3-O-(6-O-p-p-coumaric acyl) glucoside were 22.16% and 25.28%,which was consisted of the main anthocyanin,while in the grape wine,these 2 kinds of anthocyanin contents decreased rapidly to 4.32% and 11.88%,which weren't the main color-generation component of the merlot grape wine.[Conclusion] The changes of the anthocyanin during the transformation process from the merlot grape berries to the grape wine were analyzed preliminarily,which provided the basis for the objective appraisal on the grape variety and other researches.