离子液体为背景电解质的毛细管电泳-间接紫外检测法同时测定葡萄酒中无机阴离子和阳离子

以离子液体1-乙基-3-甲基咪唑对甲苯磺酸盐([EMIm]TS)为背景电解质,采用双端进样方式,实现了毛细管电泳-间接紫外检测法同时分析测定葡萄酒中无机阳离子(K⁺、Ca²⁺、Na⁺、Mg²⁺和Li⁺)和阴离子(Cl^-、SO■和ClO^-₃)。[EMIm]TS作为电泳缓冲溶液的同时,其阳离子和阴离子分别作为样品中阳离子和阴离子组分的间接紫外检测的背景电解质。在最佳分析条件下,可在6.5 min内完成8种无机离子的同时分离检测,其线性范围为0.005～0.7 g/L,相关系数为0.963～0.995,检出限(S/N=3)为1.2～12.5 mg/L。该方法成功测定了3种不同品牌的市售葡萄酒中8种无机离子。在3个加标水平下,8种无机离子的回收率为90.1%～110.5%,相对标准偏差(RSD)≤4.8%。结果表明,该方法可应用于葡萄酒中无机阴、阳离子的同时分离检测,且方法简单、快速且结果可靠。     

Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging.     

A study of the physiological changes and the nutritional qualities of irradiated apples and the effect of irradiation on apples stored at room temperature

The effects of γ-irradiation on the metabolism and nutritional qualities of cold Delicious apples and on the lethality of verticillate pathogenic fungi have been studied. The storage effect of irradiation on apples at room temperature has been observed. The results showed that the respiratory intensity of irradiated apple at 0.3–0.5 kGy was near or lower than that of unirradiated apple after 15 days irradiation. The amount of ethylene release was obviously inhibited when fruits were irradiated with 0.3–0.7 kGy. The flesh firmness of apple irradiated with 0.3–0.9 kGy was higher than that of unirradiated apple with the increasing of storage time. The negative correlations between the flesh firmness and the activities of pectinesterase (PE), polygalacturonase (PG) were observed when the dosage was lower than 1.5 kGy. The 2.0 kGy irradiation damaged the ultrastructure of cells, induced the softening of apple. When apples were irradiated with 0.7–2.0 kGy, the contents of 4 important volatile components of apple would be decreased. However, the dosage mentioned above had no effects on the pure chemicals. The studies showed that there was no significant effect of irradiation with 0.3–2.0 kGy on the nutritional qualities of apples and this dosage range could effectively control the verticillate pathogenic fungi. The result of storage experiments showed that the rotting fruits were obviously decreased by 0.3–0.9 kGy irradiation.     

Partially concurrent eluent evaporation with an early vapor exit; detection of food irradiation through coupled LC-GC analysis of the fat

This paper reports two subjects. It describes LC-GC transfer by partially concurrent eluent evaporation at a greatly accelerated rate, as required for optimal compatibility with 2–3 mm i.d. LC columns and LC flow rates up to some 500 μl/min. Evaporation rates around 200 μl/min were obtained using a 0.53 mm. i.d. uncoated pre-column and an early vapor exit. A stationary-phasecoated “retaining” pre-column was used for preventing escape of volatile solutes through the vapor exit. The technique was used for the detection of food irradiation by analyzing selected radiolysis products of triglycerides, namely alkanes/alkanes and aldehydes. Extracted fat of chicken, hazel-nuts, and soup mixes was injected in LO and the relevant fractions were transferred on-line to GC. For chicken and nuts, detection of irradiation was possible down to doses below 0.5 kGy. Detection limits were higher for soup mixes due to interfering peaks.     

Microextraction of volatile compounds from wine samples and their determination by GC-FID. The effect of the salts and extraction solvents used

Summary This study describes the optimization of microextraction as a method for extracting volatile compounds from wine. The study has been applied to twelve compounds present in wine: 3-methylbutyl acetate, 3-methyl-1-butanol, ethyl hexanoate, hexanol, ethyl octanoate, butanoic acid, ethyl decanoate, diethyl succinate, hexanoic acid, phenylethanol, octanoic acid, and decanoic acid. These compounds were selected from those identified by GC-MS analysis of a real wine sample. By means of a synthetic wine, the study investigated the influence on extraction yield of the solvents and salts used, the proportion of salts, and the agitation time. The determination was performed by GC with flame ionization detection and an internal standard was used for quantification. The method was applied to samples of white wine from La Rioja.     

Surgénérateurs ; l'état des matériaux aux hautes irradiations, hautes puissances locales et températures, leurs gradients et propriétés mécaniques adaptées aux contraintes qui en résultent

The motivations to realize nuclear breeder reactors are developed in the present context of a strong growth in electronuclear power stations in many countries, using mostly moderated and water cooled reactors.The past studies can be of a substantial profit in France and, to a lesser degree, in other countries of the EU. However, to use fully the 238 uranium isotope, the materials for these breeders must withstand much harder radiation than those for water reactors. The power densities and thermal gradients will also be much more intense. The mechanical stresses, both static and dynamic, will be large and will act on materials with altered mechanical properties. Fuel elements will have to be produced with materials already irradiated several times and therefore showing such alterations.A field of studies concerning materials and their mechanical behavior in new and severe conditions is sketched here, both in construction and working conditions, together with proposed necessary instrumentation and research orientations.     

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

Aromatic components are important functional products during the wine fermentation process. In the current study, nine strains (Y10, Y5, Y21, Y2, Y19, Y16, Y3, Y13 and Y4) of non-Saccharomyces were isolated from Cabernet Sauvignon grape wine. Aromatic components from Cabernet sauvignon-fermented wine were determined the phylogenetic evolution status of different non-Saccharomyces based on 26S rDNA and D1/D2 sequence analysis and analysed by a gas chromatography–mass spectrometry analysis, and they were grouped into one category with four different yeast genus which were Meyerozyma guilliermondii, Brettanomyces naardenensis, Pichia guilliermondi and Candida fermentati. A total of 102 kinds of aroma components were detected, including 39 kinds of esters, 31 kinds of alcohols, 8 kinds of ketones, 10 kinds of alkanes, 15 kinds of acids and 4 kinds of other aroma substances.     

Determination of chlorophenols in red wine using ionic liquid countercurrent chromatography as a new pretreatment method followed by high‐performance liquid chromatography

A countercurrent chromatography method for the enrichment and cleanup of chlorophenols from food samples was successfully established by using an ionic‐liquid‐modified two‐phase solvent system composed of dichloromethane containing 2% 1‐butyl‐3‐methylimidazolium bis(trifluoromethanesulfonyl)imide and water. The column was firstly filled with the organic stationary phase, and then a large volume of sample was pumped into the column after it was equilibrated with pure water at the rotation speed. Finally, the trace amounts of chlorophenols extracted and enriched in the stationary phase were eluted out by an alkaline mobile phase and determined by high‐performance liquid chromatography. Under optimized conditions, the enrichment and cleanup of the chlorophenols can be fulfilled online with enrichment factors (34–65) and high recoveries (84.69–95.23%). The method has been applied to the determination of chlorophenols in real red wine samples with the limits of detection in the range of 1.89–4.21 μg/L. The present method is highly suitable for the pretreatment of large volume of aqueous sample for the determination of trace amounts of contaminants in food and environmental samples.     

1,3,5,7-四甲基-8-丙酰肼-二氟化硼-二吡咯甲烷柱前衍生高效液相色谱测定白酒中的脂肪醛

以合成的1,3,5,7-四甲基-8-丙酰肼-二氟化硼-二吡咯甲烷(BODIPY-丙酰肼)作为柱前荧光衍生试剂,用于高效液相色谱分离荧光法检测甲醛、乙醛、丙醛、丁醛、戊醛、己醛、庚醛、辛醛、壬醛、癸醛、十一醛、十二醛等12种脂肪醛.通过对衍生条件和分离条件进行优化,建立了测定脂肪醛的HPLC/FD新方法.衍生反应以H3P...     

From the grapevine to the glass: A wine metabolomics tale by FT-ICR-MS

Wine is one of the most consumed beverages around the world. Its unique characteristics arise from numerous processes, from the selection of grapevine varieties and grapes, the effect of the terroir and geographical origin, through the biochemical process of fermentation by microorganisms, until its aging. All molecules found in wine define its chemical fingerprint and can be used to tell the story of its origin, production, authenticity and quality. Wine's chemical composition can be characterized using an untargeted metabolomics approach based on extreme resolution mass spectrometry. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) is currently the most powerful analytical technique to analyse such complex sample, providing the most comprehensive analysis of the chemical fingerprint of wine.