OPLC of Carbohydrate Content for Quality Control of Commercial Romanian Wines

JPC – Journal of Planar Chromatography – Modern TLC - Arapid and simple method for simultaneous quantitative analysis of the natural carbohydrates fructose, glucose, and sucrose in...     

Densitometric HPTLC Analysis of the 5-Hydroxymethylfurfural Content of Turkish Fruit Wines and Vinegars

JPC – Journal of Planar Chromatography – Modern TLC - A thin-layer chromatographic method with densitometric UV detection at 286 nm after ethyl acetate extraction is described for...     

Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific cold-hardy hybrids including Marquette, Frontenac, and Petite pearl cultivars. Protein (PP) and methylcellulose precipitation (MCP) methods were compared to a HPLC-DAD method, which is based on the interaction between tannins and a hydrophobic surface (RPC). Frontenac wines were the poorest in tannins and Cabernet sauvignon wines were the richest regardless of the method used. In cold-hardy red wines, the tannin content was higher in Marquette with high alcohol content, which suggested that the tannins were extracted from seeds rather than skins. The high limit of quantification of the PP method and the presence of anthocyanin di-glucosides in cold-hardy wines were parameters suggesting that protein and methylcellulose precipitation methods were neither suitable nor reliable for the quantification of tannins in cold-hardy red wines. The tannin content quantified by RPC was positively correlated to tannin quantified by MCP, suggesting that the RPC method would be relevant for the quantification of tannins in red wines.     

酒与人类

酒与人类生活密切相关。本文从化学、生理学的角度介绍了酒的生产历史、生产过程,对人体和社会的危害及益处。     

Correlation of Metal and trans-Resveratrol Concentrations in Red Wine

Red wine samples were analyzed for Al, Cu, Zn, and Pb by inductively coupled plasma–mass spectrometry following microwave digestion. trans-Resveratrol was determined by high-performance liquid chromatography with a diode array detector using a C18 column and 25% aqueous acetonitrile as the mobile phase. trans-Resveratrol was present at concentrations of 0.4863–1.1840?mg?L^?1 and the values were inversely proportional to the results for aluminum and copper.     

Analysis of trans-Resveratrol in Iranian Grape Cultivars by LC

In this study, trans-resveratrol levels were determined in 147 Iranian grape cultivars using a modified extraction and gradient HPLC procedure with photodiode array detection. It was found that 41 out of 147 cultivars contained significant levels of trans-resveratrol. The detected amounts ranged from 0.98 to 6.25 mg kg^?1 fresh weight with a mean value of 3.59 (white grapes) and 3.08 mg kg^?1 (red grapes), respectively.     

Analysis of trans-Resveratrol in Grapes by Micro-High Performance Liquid Chromatography

Resveratrol, existing in two isomeric trans-and cis-forms, is a phytoalexin that has pharmacological activities, like anti-cancer and anti-cardiovascular diseases as well as life-span increasing properties. Grapes are good sources for resveratrol introduction in the human diet not only directly, but also through its products: wine. In the present work, trans-resveratrol determination and the separation of resveratrol isomers were investigated by the use of micro-high performance liquid chromatography. The analysis conditions were optimized. The baseline separation of trans-and cis-resveratrol was obtained. Further, a trans-resveratrol determination of some grapes growing in Shacheng, Huailai, Hebei province, China was carried out with our analytical method. The concentrations were 6.77 +/- 0.12 and 3.95 +/- 0.18 (microg/g fresh weight) for merlot and cabernet sauvignon grapes, respectively.     

Analysis of trans-Resveratrol in Iranian Grape Cultivars by LC

In this study, trans-resveratrol levels were determined in 147 Iranian grape cultivars using a modified extraction and gradient HPLC procedure with photodiode array detection. It was found that 41 out of 147 cultivars contained significant levels of trans-resveratrol. The detected amounts ranged from 0.98 to 6.25 mg kg⁻¹ fresh weight with a mean value of 3.59 (white grapes) and 3.08 mg kg⁻¹ (red grapes), respectively.

     

反白藜芦醇与牛血清白蛋白相互作用的多光谱法研究

利用荧光技术研究了抗癌药物反白藜芦醇与牛血清白蛋白的相互作用,结果证实,反白藜芦醇对牛血清白蛋白有很强的荧光猝灭作用,猝灭类型为静态猝灭.计算了反白藜芦醇与牛血清白蛋白在300、310和320 K时的结合常数、结合位点、结合距离和热力学常数等参数.由热力学参数推断两者结合过程中,起主导作用的是范德华力或氢键.同步荧光光谱和红外光谱同时说明两者结合前后蛋白质的结构发生了变化.研究还表明,金属离子Fe3 、Cu2 和Zn2 的加入使反白藜芦醇与牛血清白蛋白之间的结合常数和结合位点减小.     

Study of the Effect of Antibiotics in Drinking Water on the Content of Antioxidant Compounds in Red Wines

The presence of antibiotic residues in drinking water may be a source of contamination, which could affect the diffusion of polyphenols into the wine must during the traditional fermentation process. Antibiotic residues such as ivermectin, hydroxychloroquine, ciprofloxacin, and azithromycin on the diffusion of polyphenols and anthocyanins during wine fermentation were studied. Different samples were taken at different periods (0, 48, 96, and 168 h) to analyse the total polyphenols, anthocyanin content, and antioxidant capacity, which were correlated with Peleg’s equation to establish the diffusion kinetics of these compounds. The results indicated that the presence of antibiotics reduced between 40 and 50% the diffusion of the total polyphenols and monomeric anthocyanins in red wine. The use of ivermectin showed the highest kinetic parameter k₁ compared with the use of other antibiotics. This suggested that the chemical structure and molecular weight of the antibiotics could play an important role in inhibiting the metabolism of yeasts affecting the ethanol and CO₂ production. Consequently, cell membranes would be impermeable and would not allow the release of polyphenols and anthocyanins. Therefore, it is necessary to establish strategies that allow future water quality control in wine production companies.     

Quality Evaluation of Light- and Dark-Colored Hungarian Honeys,Focusing on Botanical Origin,Antioxidant Capacity and Mineral Content

Melissopalynology, antioxidant capacity and mineral and toxic element contents were analyzed in eight types of Hungarian honeys. Based on color, two groups were distinguished: light honeys comprised acacia, amorpha, phacelia and linden honeys; while dark honeys included sunflower, chestnut, fennel and sage honeys, with 100 to 300 and 700 to 1500 mAU, respectively. The unifloral origin of each sample was supported using pollen analysis. The absorbance of honey correlated positively with antioxidant capacity determined by three different methods (TRC, DPPH, ORAC), and also with mineral content. The exception was the light amber linden honey with significantly higher K content and antiradical activity than other light honeys. The Mn, Zn and Fe contents were the highest in chestnut, sunflower and fennel honeys, respectively. The black meadow sage honey performed best regarding the content of other elements and antioxidant activity. The concentrations of several toxic elements were below the detection limit in the samples, indicating their good quality. The principal component analysis (PCA) revealed correlations between different antioxidant assays and minerals, and furthermore, confirmed the botanical authentication of the honeys based on the studied parameters. To our best knowledge, the present study is the first to provide a complex analysis of quality parameters of eight unifloral Hungarian honeys.     

Identification and Quantitation of Hydroxytyrosol in Italian Wines

Hydroxytyrosol (HTy) is a potent natural antioxidant found in olive oil and in mill waste waters. Although wines are rich in polyphenols, hydroxytyrosol has not been identified in wines so far. We have analyzed ten wines from different grape varieties grown in several Italian regions, using a gas-chromatograph coupled to a mass selective detector (GC-MS). Solid-phase extraction of wine samples was performed on a C18 column, with ethyl acetate used as eluting agent. Eluates were derivatized with bis(trimethylsilyl)trifluoroacetamide (BSTFA) and analyzed by GC-MS using one target and two qualifying ions. The detection limit was 15 pg/μL, with 49% average recovery. Under these experimental conditions hydroxytyrosol was detected in all wines analyzed. Its average concentrations in red and white wines were 4.0 mg/L and 1.9 mg/L, respectively.     

Thin-Layer Chromatographic Quantifcation of trans-Resveratrol in Cosmetic Raw Materials of Botanic Origin

JPC – Journal of Planar Chromatography – Modern TLC - Recently, a growing interest has been observed in preventive and “anti-ageing” medicine, accompanied by a dynamic...     

Luminescence Determination of Dehydracetic Acid in Wines

The luminescence properties of the adsorbate of a Tb(III) complex of dehydracetic acid have been studied. A NaA zeolite modified with terbium(III) ions was used as an adsorbent. The optimum adsorption conditions were found. On this basis, a rapid test method was developed for determining dehydracetic acid in wines with a detection limit of 0.001 g/mL.     

Pattern Recognition of Amino Acids in Wines

New synthesized fatty acid amides (N‐(2‐(piperidin‐1‐yl)ethyl)oleamide, and N‐(2‐(pyrrolidin‐1‐yl)ethyl)oleamide) were used for the design of stochastic sensors based on nanographene paste. The stochastic sensors were used for pattern recognition of four amino acids: L‐histidine, L‐tyrosine, L‐ornithine, and L‐lysine in wines. The pattern recognition was performed based on the signatures recorded for each of the amino acids. The limits of determination allow the assay of amino acids in wine at very low concentrations faster, reliable, and more cost effective than other methods proposed to date.     

Enzymatic Management of pH in White Wines

This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme^® 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to white grape juice and various parameters (glucose, gluconic acid, pH) were monitored over 24 h of treatment. Treated wines were fermented to dryness without any difficulty and the wines were chemically and sensorially evaluated. At the highest dose (1 g/L), pH was reduced from 3.9 to 3.2, with 20.5 g of gluconic acid produced, while at the lowest dose (0.2 g/L), pH decreased from 4.0 to 3.5 and 8.8 g of gluconic acid was produced. Flash profiling indicated that treated wines were lighter in color than the control and were described using terms such as floral, fruit, citrus, and sour while the control wine was described as being fermented, medicinal, pungent, and oxidized. In conclusion, glucose oxidase coupled with catalase was shown to be effective at significantly reducing juice and wine pH in a short amount of time and with a positive impact on the organoleptic profiles of the treated wines.     

反式白藜芦醇热稳定性与光致异构化的高效液相色谱和液相色谱-电喷雾离子化质谱研究

应用高效液相色谱(HPLC)及液相色谱-电喷雾离子化质谱(LC-ESI-MS)方法对反式白藜芦醇的长期热稳定性及光致顺反异构化反应进行了研究。色谱条件为:采用Hypersil-ODS色谱柱分离,流动相为甲醇-0.05%三氟乙酸水溶液(体积比为60∶40)(用于HPLC分析)及甲醇-5 mmol/L甲酸铵水溶液(含0.1%甲酸)（体积比为60∶40)(用于LC-ESI-MS分析),检测波长300 nm,进样量20　μL(HPLC)或10 μL(LC-ESI-MS);质谱检测中设定为负离子模式。在4~40     

Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative ¹H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.     

Development and Validation of an SPE-LC Method for the Simultaneous Determination of trans-Resveratrol and Selected Flavonoids in Wine

A simple LC method has been developed for the simultaneous determination of the flavonols rutin, myricetin, quercetin, kaempferol and the stilbene, trans-resveratrol, in wines. Sample clean-up was performed with polymeric Nexus ABS ELUT cartridges. The polyphenols were separated in less than 25 min using gradient elution and UV detection at 320 nm. Average recoveries of the analytes from spiked wine ranged from 82.2 to 117.6% and the detection limits, based on spiked extracted synthetic wine, ranged from 0.02 to 0.2 mgL^?1. The method was applied to the analysis of Greek wines.