Abstract: To analyze the variety and content of the compounds change rules during grapevines of Summer Black storage.The main chemical constituents in the grapevine of Summer Black were qualitatively analyzed by ultra high performance liquid chromatography(UPLC-Q-TOF-MS) under the negative ion mode,and the change trend of the chemical constituents in the grape vine of Summer Black during storage was analyzed by high performance liquid chromatography（HPLC）.The main flavonoids in grape vine were identified by LC-MS as catechin,epicatechin,quercetin,quercetin-3-O-galactoside,petunidin 3-O-glucoside,trans-scirpusin A,stilbenes as trans-resveratrol,ε-viniferin,vitisin B,miyabenol C,and phenylpropanoids as trans-caffeic acid.The contents of trans-resveratrol and ε-viniferin increased from 0 to 20 days and began to decrease after 20 days.The highest values were 250 times and 190 times of fresh samples,respectively.Vitisin B and miyabenol C were the new compounds created during the storage period,while the contents of vitisin B and miyabenol C began to increase on 10 days and decrease on 50 days.The contents of catechin,epicatechin,quercetin and trans-caffeic acid decreased with the storage time.UPLC-Q-TOF-MS can be used for rapid analysis and identification of compounds in grapevine.Stress in grape vine during storage could induce the content of stilbenes (trans-resveratrol,epsilon-grape,vitisin B,miyabenol C) to increase,while the content of trans-scirpusin A and competitive substances (catechin,epicatechin,quercetin) to synthesize stibene compounds showed a downward trend.

Key words: grapevines of Summer Black, stilbenes, storage, mechanism of change, UPLC-Q-TOF-MS