To compare the changes of flavonoids in raspberry before and after stir-frying with wine,so as to provide some reference for the quality evaluation and processing technology of wine-broiled raspberry.Using high-performance liquid chromatography,the contents of rutin,kaempferol-3-O-rutinoside,tiliroside,and quercetin in raspberries and wine-broiled raspberries are determined.The Agilent Extend C18(250 mm×4.6 mm,5 μm)column is used as the chromatographic column.The mobile phase is acetonitrile-0.05％acetic acid aqueous solution.The detection wavelength is 360 nm,the flow rate is 1.0 mL·min-1,and the column temperature is 30 ℃.The results show that the contents of rutin,kaempferol-3-O-rutin and tiliroside are significantly decreased,and the content of quercetin in aglycones is significantly increased after stir-frying with wine.
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