The nonanthocyanin phenolic compounds in juice and wine produced from fruits of white bilberry, a nonpigmented mutant of Vaccinium myrtillus, and blue bilberry (pigmented variety) were analyzed using liquid chromatography with a diode array detector (LC-DAD) and LC-DAD–electrospray ionization-quadrapole/time of flight hybrid mass spectrometry (ESI-QTOF-MS). On the basis of elution order, UV–vis spectra, accurate mass data, and fragmentation pattern and standards, 42 compounds including 22 phenolic acids, 15 flavonols, and 5 flavan-3-ols, were identified in juices and wines prepared from the two bilberry varieties. The levels of most individual nonanthocyanin phenolic compounds in white bilberry products were significantly lower than those in pigmented ones. In bilberry juices, phenolic acids were the most predominant, accounting for approximately 80% of total phenolic content, with p-coumaroyl monotropeins and caffeic acid hexoside being the major phenolic acids. After fermentation, the total contents of phenolic acids, flavonols, and nonanthocyanin phenolic compounds significantly increased, while the content of total flavan-3-ols decreased significantly. p-Coumaroyl monotropeins still dominated in the wine products, while caffeic acid content showed dramatic elevation with the significant drop of caffeic acid hexoside.

中文翻译：

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使用UHPLC-DAD-ESI-QTOF-MS和UHPLC-DAD对白和蓝越桔汁（Vaccinium myrtillus）和葡萄酒中的非花青素酚类化合物进行表征和定量。

在果汁和酒的安息香酚类化合物从白色越桔，一个无色素突变体的水果生产欧洲越桔，并使用带有二极管阵列检测器（LC-DAD）和LC-DAD –电喷雾电离四极杆/飞行时间混合质谱（ESI-QTOF-MS）的液相色谱法分析了蓝色越桔（色素变种）。根据洗脱顺序，紫外-可见光谱，准确的质量数据以及裂解模式和标准品，在由这两种方法制得的果汁和葡萄酒中鉴定出42种化合物，包括22种酚酸，15种黄酮醇和5种黄烷-3-醇。越桔品种。白越桔产品中大多数非花色素苷类酚类化合物的含量均显着低于色素类产品。在越橘汁中，酚酸是最主要的，约占总酚含量的80％，其中p-香豆酰基单糖原蛋白和咖啡酸己糖苷是主要的酚酸。发酵后，酚酸，黄酮醇和非花青素酚类化合物的总含量显着增加，而黄烷-3-醇的总含量显着下降。对-香豆酰单糖原仍然在葡萄酒产品中占主导地位，而咖啡酸含量却显着升高，其中咖啡酸己糖苷的含量显着下降。