首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献,搜索用时 15 毫秒
1.
In this study, the feasibility of solid‐phase extraction combined with gas chromatography and mass spectrometry in tandem with partial least squares discriminant analysis was evaluated as a useful strategy to differentiate wines according to geographical origin (Azores, Canary and Madeira Islands) and types (white, red and fortified wine) based on their global volatile patterns. For this purpose, 34 monovarietal wines from these three wine grape‐growing regions were investigated, combining the high throughput extraction efficiency of the solid‐phase extraction procedure with the separation and identification ability. The partial least squares discriminant analysis results suggested that Madeira wines could be clearly discriminated from Azores and Canary wines. Madeira wines are mainly characterized by 2‐ethylhexan‐1‐ol, 3,5,5‐trimethylhexan‐1‐ol, ethyl 2‐methylbutanoate, ethyl dl ‐2‐hydroxycaproate, decanoic acid, 3‐methylbutanoic acid, and (E)‐whiskey lactone, whereas 3‐ethoxypropan‐1‐ol, 1‐octen‐3‐ol, (Z)‐3‐hexenyl butanoate, 4‐(methylthio)‐1‐butanol, ethyl 3‐hydroxybutanoate, isoamyl lactate, 4‐methylphenol, γ‐octalactone and 4‐(methylthio)‐1‐butanol, are mainly associated with Azores and Canary wines. The data obtained in this study revealed that solid‐phase extraction combined with gas chromatography and quadrupole mass spectrometry data and partial least squares discriminant analysis provides a suitable tool to discriminate wines, both in terms of geographical origin as well as wine type and vintage.  相似文献   

2.
Two ultrasound-assisted liquid–liquid extraction (LLE-I, LLE-II) methods were compared to a solid-phase extraction (SPE) protocol to assess their effectiveness for the analysis of up to 44 volatile compounds in a synthetic and several commercial white, red and “cream” wines produced in the southwest of Spain. Regardless of the extraction protocol used the highest recoveries corresponded to acids and terpene alcohols and the lowest to lactones and alcohols. In any case, it was concluded that one of the liquid–liquid extraction protocols evaluated led to higher recoveries for a greater number of odorants that could be implicated in the aroma of the wines than the solid-phase extraction. However, the SPE method also presented some advantages that should not be overlooked, like higher repeatability and throughput and lower solvent consumption.  相似文献   

3.
Method to determine the major carboxylic acids, sugars, glycerol and ethanol in wine and grape must was developed using an ion-exchange column and refractive index detector. A solid-phase extraction method with a strong anion exchanger was used to determine these compounds in sweet wines and in grape musts. With this method it is possible to determine malic acid in sweet wines and in grape musts without interference from sugars. This high-performance liquid chromatographic method was compared with standard methods of analysis. There was good agreement in the accuracy and precision of the compared methods.  相似文献   

4.
One hundred and one volatile compounds, reported in literature as powerful odorants of wine, were quantified by Gas Chromatography-Selective Ion Monitoring/Mass Spectrometry (GC-SIM/MS) in Primitivo, Aglianico, Merlot and Cabernet Sauvignon red wines. Wine samples were extracted by 3 different extraction methods: 1) separation of the alcoholic fraction from the aqueous phase by salting-out and subsequent extraction by liquid-liquid micro-extraction with 1,1,2-trichlorotrifluoroethane (Freon 113); 2) extraction by liquid-liquid micro-extraction with dichloromethane; 3) solid phase extraction (SPE cartridge: 800 mg of LiChrolut EN resin) with pentane-dichloromethane (20:1) and dichloromethane. The selection of the ion fragments used for quantification was directly performed on a red wine sample. For each compound the area of the corresponding peak was normalized respect to the peak of the internal standard and then interpolated in a calibration curve obtained analysing a model wine solution (water, ethanol, tartaric acid and known amounts of analytes and of internal standard). The methods showed a good linearity: r2>0.990, except for farnesol (isomer a and c), octanal, decanal, furaneol and phenylacetic acid with 0.966 < or = r2 < or = 0.990. The 7 most powerful odorants were: beta-damascenone, acetaldehyde, maltol, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, 3-methylbutanoic acid and acetal; 7 other slightly less important were: ethyl hexanoate, ethyl acetate, 1-octen-3-ol, butanoic acid, rose oxide, furaneol and sotolon. The Aglianico wines were characterised by the major fermentation compounds (esters, fatty acids and 2-phenylethanol), beta-damascenone, beta-ionone and linalool. The Primitivo wines were characterized by furaneol, methoxypyrazine, gamma-nonalactone and acetaldehyde, while Cabernet Sauvignon and Merlot wines principally by cask derivates (vanillin, (Z) 3-methyl-gamma-octalactone [(Z) wiskylactone], maltol and eugenol), some aldehydes and 3-isopropyl-2-methoxypyrazine.  相似文献   

5.
6.
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.  相似文献   

7.
In the production of red wines, the pressing of marcs and extended maceration techniques can increase the extraction of phenolic compounds, often imparting high bitterness and astringency to finished wines. Among various oenological products, mannoproteins have been shown to improve the mouthfeel of red wines. In this work, extended maceration (E), marc-pressed (P), and free-run (F) Sangiovese wines were aged for six months in contact with three different commercial mannoprotein-rich yeast extracts (MP, MS, and MF) at a concentration of 20 g/hL. Phenolic compounds were measured in treated and control wines, and sensory characteristics related to the astringency, aroma, and colour of the wines were studied. A multivariate analysis revealed that mannoproteins had a different effect depending on the anthocyanin/tannin (A/T) ratio of the wine. When tannins are strongly present (extended maceration wines with A/T = 0.2), the MP conferred mouthcoating and soft and velvety sensations, as well as colour stability to the wine. At A/T = 0.3, as in marc-pressed wines, both MF and MP improved the mouthfeel and colour of Sangiovese. However, in free-run wine, where the A/T ratio is 0.5, the formation of polymeric pigments was allowed by all treatments and correlated with silk, velvet, and mouthcoat subqualities. A decrease in bitterness was also obtained. Commercial mannoproteins may represent a way to improve the mouthfeel and colour of very tannic wines.  相似文献   

8.
The presence of degradation products of bromopropylate, trichlorphon, parathion-methyl and tebuconazole in white and red wines elaborated from musts spiked with commercial formulations of the pesticides was studied. Must and wine were subjected to solid-phase extraction followed by gas chromatography with electron ionization mass spectrometric detection. Alpha-bromophenylphenylmethanol, aminoparathion, acetylaminoparathion-oxon and dichlorvos have been identified as degradation products of bromopropylate, parathion-methyl and trichlorphon in wines, respectively. Moreover, the presence of additives and impurities of the formulations in elaborated wines has also been found.  相似文献   

9.
Fabiani A  Corzani C  Arfelli G 《Talanta》2010,83(1):281-285
Three different clean-up methods and two analytical techniques were compared to determine Ochratoxin A (OTA) in wines. The first clean-up used a MycoSep column, the second an immunoaffinity column (IAC) and the third consisted in a liquid-liquid extraction (LLE) using dichloromethane in acid conditions. Meanwhile, two different OTA determination techniques were also evaluated: a HPLC analysis using a fluorescence detector and an enzyme-linked immunosorbent assays (ELISA) method.Correlations between clean-up methods and analytical techniques to determine OTA in wine were made evaluating linearity, accuracy and precision.Both the two first clean-up methods (solid-phase extraction, SPE) showed a good linear fit (r2 = about 0.9999), followed by LLE. The use of immunoaffinity columns showed the best recoveries, even if also the SPE with MycoSep showed good recoveries while the LLE recoveries were the worst ones. The HPLC analysis showed good precision and accuracy, while ELISA method, even with a sufficient linearity, generally underestimated OTA content in wines.  相似文献   

10.
A headspace solid-phase microextraction (HS-SPME) and gas chromatography (GC) coupled to mass spectrometry (MS) method was developed to identify and quantify 14 volatile oak compounds in aged red wines. The most important HS-SPME variables were optimised by experimental design technique in order to improved the extraction process. The selected conditions were: 10 mL of sample in 20 mL sealed vials with addition of 30% of sodium chloride (saturated solution), divinylbenzene-carboxen-polydimethylsiloxane (DVB-CAR-PDMS) fibre, 10 min of pre-incubation time, 70 degrees C of temperature and 60 min of extraction time without agitation. The features of the method were established for the studied compounds in terms of linear range, slope and intercept of the calibration graphs, detection and quantification limits and repeatability. For all compounds detection limits were below their threshold levels and repeatability, in terms of relative standard deviation, was good, with values between 3 and 11%. Finally, the method was applied to the analysis of six aged red wines by both internal standard and standard addition calibration methods. The concentrations obtained with both methods were statistically compared.  相似文献   

11.
Ethanol in wines was determined by flow injection analysis with an amperometric detector using an oxidized nickel wire. Solid-phase extraction with a strong anion exchanger was used to remove interferences such as organic acids from the matrix, and the residue of the extraction was injected directly into the FIA system. The recoveries of ethanol from wines spiked with standards ranged from 101% to 103%. The response of the nickel electrode to ethanol is dependent on the applied potential and the pH of the carrier. The optimal conditions for the detection of ethanol were an applied potential of +0.60 V (vs. Ag/AgCl) in a carrier of 100 mM sodium hydroxide solution. The electrode exhibited a linear response from 10−5 to 10−3 M, with a detection limit of 1 × 10−6 M. The method was demonstrated by the determination of ethanol in wines.  相似文献   

12.
Originating in the grapes, monomeric anthocyanins in young red wines contribute the majority of color and the supposed beneficial health effects related to their consumption, and as such they are recognized as one of the most important groups of phenolic metabolites in red wines. In recent years, our increasing knowledge of the chemical complexity of the monomeric anthocyanins, their stability, together with the phenomena such as self-association and copigmentation that can stabilize and enhance their color has helped to explain their color representation in red wine making and aging. A series of new enological practices were developed to improve the anthocyanin extraction, as well as their color expression and maintenance. This paper summarizes the most recent advances in the studies of the monomeric anthocyanins in red wines, emphasizing their origin, occurrence, color enhancing effects, their degradation and the effect of various enological practices on them.  相似文献   

13.
建立了固相萃取-高效液相色谱(SPE-HPLC)测定葡萄酒中白藜芦醇及其糖苷异构体的方法,并用此方法测定了市售的15种葡萄酒中顺反式白藜芦醇及其糖苷的含量。实验确定了葡萄酒样品中的白藜芦醇及其糖苷的固相萃取方法,通过优化萃取条件,有效地去除了葡萄酒中大量干扰成分。采用Hypersil C18柱(4.6 mm i.d.×250 mm,5μm)分离,以乙腈-水为流动相,线性梯度洗脱,用二极管阵列检测器分别于288 nm和306 nm波长下检测,4种组分分离良好,提高了分析结果的准确性。采用外标法定量,4种组分的质量浓度与其峰面积在一定的范围内有良好的线性关系,相关系数为0.9973~0.9999。4种组分的平均加标回收率为97.4%~98.8%(相对标准偏差为2.1%~3.2%),检测限为0.002~0.005 mg/L。对市售15种葡萄酒的检测结果表明,白藜芦醇作为葡萄酒中重要的生物活性成分,其含量与葡萄酒的酿造方式、葡萄品种、葡萄产地有密切的关系。该方法还可用于其他天然产物中白藜芦醇及其糖苷异构体的测定。  相似文献   

14.
Gas Chromatography-Mass Spectrometry (GC-MS) analysis by Selective Ion Monitoring (SIM) was applied to quantify 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in both red and white wines obtained from some Italian cultivar of Vitis vinifera. Wines were extracted by liquid-liquid extraction performed with 1,1,2-trichlorotrifluoroethane (Freon 113). The ion m/z 128 was used for quantification while the ion m/z 129 as qualifier. Precision, linearity and accuracy of the method resulted satisfactory. Results showed a significant variation in the concentration of furaneol in wine with grape variety. Generally, HDMF concentrations in white wines were lower than in red wines. Among white wines, Chardonnay resulted characterized by the highest concentration of HDMF. Among red wines the highest concentrations of HDMF were detected in Primitivo and Refosco varieties.  相似文献   

15.
Solid-phase extraction cartridges (SPE)-GC/MS method was used to analyse red wines aromas. The matrix effect was studied with chemicals standard prepared in synthetic wines with water/alcohol solutions (12% ethanol, v/v) following the procedure proposed. The method offers good reproducibility since the relative standard deviations (RSD%) for the volatile compounds levels were less than 9%. This method was used to differentiate the aroma of one hundred mono-varietal young, crianza, reserva and gran reserva La Mancha D.O. wines (cv. Tempranillo) on the basis of oak barrel contact period. Samples were checked at ten time points over 36 months. Sixty important wine odorants, such as volatile phenols, vanillin derivatives, lactones, norisoprenoids, benzene compounds, esters and terpenols, can be quantitatively determined in a single run. Results showed significant quantitative differences in the volatile profiles of wines depending on the length of time in contact with wood, even in wines belonging to the same commercial category. Stepwise multiple linear regression (SMLR) was used to obtain a model that predicted the time of barrel ageing to which wines were submitted in relation with the wine volatile composition. A successful function based on eight compounds with a mean deviation of 0.37 months in the predictions, was obtained.  相似文献   

16.
Simulated maceration assays were carried out in wine model systems using increasing ethanol percentages from 0 to 12.5%, in order to study the extraction of flavan-3-ol monomers and oligomers from grape skins and seeds. The amount of flavan-3-ols transferred to the solutions improves with the increase in the alcohol percentage, although flavanols were much more readily released from grape skins than from seeds. Maximum release of flavanols from the skins is reached after 24 h of maceration in 12.5% ethanol, whereas long maceration and higher ethanol percentages were required for extraction from the seeds, from which maximum flavanol extraction was observed after 2-3 weeks of maceration. Thus, the length of the maceration not only had an influence in the total levels of flavanols reached in the wines, but also in their qualitative composition. The contribution of the seeds to the flavanol composition of the model wines was found to range from about 40% at 24 h of maceration in 12.5% ethanol to as high as 90% after 3 weeks. Gallocatechin was the major flavanol contributed by the skins and catechin by the seeds of the grape variety used (Vitis vinifera cv. Viura). Flavanol extraction was also followed during winemaking of commercial red wines, reaching similar conclusions to that obtained from the model assays.  相似文献   

17.
An ultra-fast and improved analytical methodology based on microextraction by packed sorbent (MEPS) combined with ultra-performance LC (UPLC) was developed and validated for determination of (E)-resveratrol in wines. Important factors affecting the performance of MEPS such as the type of sorbent material (C2, C8, C18, SIL, and M1), number of extraction cycles, and sample volume were studied. The optimal conditions of MEPS extraction were obtained using C8 sorbent and small sample volumes (50-250 μL) in one extraction cycle (extract-discard) and in a short time period (about 3 min for the entire sample preparation step). (E)-Resveratrol was eluted by 1×250 μL of the mixture containing 95% methanol and 5% water, and the separation was carried out on a high-strength silica HSS T3 analytical column (100 mm × 2.1 mm, 1.8 μm particle size) using a binary mobile phase composed of aqueous 0.1% formic acid (eluent A) and methanol (eluent B) in the gradient elution mode (10 min of total analysis). The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, extraction yield, accuracy, and inter/intra-day precision, using a Madeira wine sample (ET) spiked with (E)-resveratrol at concentration levels ranging from 5 to 60 μg/mL. Validation experiments revealed very good recovery rate of 95±5.8% RSD, good linearity with r(2) values >0.999 within the established concentration range, excellent repeatability (0.52%), and reproducibility (1.67%) values (expressed as RSD), thus demonstrating the robustness and accuracy of the MEPS(C8) /UPLC-photodiode array (PDA) method. The LOD of the method was 0.21 μg/mL, whereas the LOQ was 0.68 μg/mL. The validated methodology was applied to 30 commercial wines (24 red wines and six white wines) from different grape varieties, vintages, and regions. On the basis of the analytical validation, the MEPS(C8)/UPLC-PDA methodology shows to be an improved, sensitive, and ultra-fast approach for determination of (E)-resveratrol in wines with high resolving power within 6 min.  相似文献   

18.
Abstract

Studying wine mineral profile has been proven as a valuable tool in geographical origin discrimination and authenticity for both producers and consumers. Adulteration of wines, in terms of geographical origin or variety, is considered a major topic of extensive research. Traceability and authenticity of wines have been previously studied on the basis of typical mineral element patterns by means of chemometric methods. In this context, analytical methods were developed for the determination of mineral elements in wines by inductively coupled plasma–mass spectrometry. This study aimed at classifying selected varietal Greek wines from various regions by employing instrumental analysis. Preliminary data of wine mineral content enabled for the classification of samples according to geographical origin and variety. However, further work is required in order to draw more valid conclusions and to obtain a detailed map of the mineral element content of Greek wines according to their geographical origin and/or variety.  相似文献   

19.
Headspace solid-phase microextraction was applied to gas chromatography coupled to flame photometric detection to develop a method for analysing volatile sulphides and disulphides in wine. The Carboxen-polydimethylsiloxane-coated silica fiber was tested and different parameters such as presampling time, ionic strength, stirring, headspace volume, ethanol concentration, time and temperature of extraction were optimized to make extraction as efficient as possible. The optimized conditions enabled limits of detection to be obtained at the ng/l levels. The fiber tested has a strong affinity for the sulphur compounds studied and enables these analytes to be quantitatively determined in wines. The Carboxen-polydimethylsiloxane-coated fiber is more efficient at extracting than fibers such as those which are polydimethylsiloxane-coated and polyacrylate-coated, but its repeatability is worse. The overall process was successfully applied to identify and quantify sulphur compounds in white, red, rose and vintage wines.  相似文献   

20.
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.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号