Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention discloses a method for detecting polyphenol compounds in yellow wine, which comprises the following steps: (1) preparing a polyphenol compound mixed standard working solution, detecting by adopting a liquid chromatograph-mass spectrometer, fitting a standard curve, and calculating a detection limit and a quantitation limit; (2) sample pretreatment: a, adjusting the pH value of a wine sample to 2.0 by concentrated hydrochloric acid; extracting the sample with ethyl acetate, centrifuging, repeating once, and combining the supernate; b, re-extracting with diethyl ether, centrifuging, repeating for one time, and combining supernate; c, concentrating the supernate sample to be nearly dry through a vacuum parallel concentrator, dissolving residues in an acetonitrile water solution, and filtering the membrane to obtain a sample to be detected; and (3) detecting on a machine by using a liquid chromatography-mass spectrometry method. The invention establishes a simple, rapid, accurate and high-sensitivity qualitative and quantitative analysis method capable of simultaneously determining polyphenol components in the yellow wine, provides data support for promoting the nutritional value of the yellow wine and guiding people to carry out healthy consumption, and is beneficial to promoting the development of the yellow wine industry.