Effect of vinegar steaming on the composition and structure of Schisandra chinensis polysaccharide and its anti-colitis activity

In this study, infrared spectroscopy, high-performance liquid chromatography, and matrix-assisted laser desorption ionization-time-of-flight-mass spectrometry (MALDI-TOF-MS) technology were applied to systematically explain the Schisandra chinensis’s polysaccharide transformation in configuration, molecular weight, monosaccharide composition, and anti-ulcerative colitis (UC) activity after vinegar processing. Scanning electron microscopic results showed that the appearance of S. chinensis polysaccharide changed significantly after steaming with vinegar. The MALDI-TOF-MS results showed that the mass spectra of raw S. chinensis polysaccharides (RSCP) were slightly lower than those of vinegar-processed S. chinensis polysaccharides (VSCP). The RSCP showed higher peaks at m/z 1350.790, 2016.796, and 2665.985, all with left-skewed distribution, and the molecular weights were concentrated in the range of 1300–3100, with no higher peak above m/z 5000. The VSCPs showed a whole band below m/z 3000, with m/z 1021.096 being the highest peak, and the intensity decreased with the increase of m/z. In addition, compared to RSCPs, VSCPs can significantly increase the content of intestinal short-chain fatty acids (SCFAs). This study showed that the apparent morphology and molecular weight of S. chinensis’s polysaccharides significantly changed after steaming with vinegar. These changes directly affect its anti-UC effect significantly, and its mechanism is closely related to improving the structure and diversity of gut microbiota and SCFA metabolism.     

A photo-oxidation procedure using UV radiation/H2O2 for decomposition of wine samples — Determination of iron and manganese content by flame atomic absorption spectrometry

This paper proposes the use of photo-oxidation with UV radiation/H₂O₂ as sample pretreatment for the determination of iron and manganese in wines by flame atomic absorption spectrometry (FAAS). The optimization involved the study of the following variables: pH and concentration of buffer solution, concentrated hydrogen peroxide volume and irradiation time. The evaluation of sample degradation was monitored by measuring the absorbance at the maximum wavelength of red wine (530 nm). Using the experimental conditions established during the optimization (irradiation time of 30 min, oxidant volume of 2.5 mL, pH 10, and a buffer concentration of 0.15 mol L^− 1), this procedure allows the determination of iron and manganese with limits of detection of 30 and 22 μg L^− 1, respectively, for a 5 mL volume of digested sample. The precision levels, expressed as relative standard deviation (RSD), were 2.8% and 0.65% for iron and 2.7% and 0.54% for manganese for concentrations of 0.5 and 2.0 mg L^− 1, respectively. Addition/recovery tests for evaluation of the accuracy were in the ranges of 90%–111% and 95%–107% for iron and manganese, respectively. This digestion procedure has been applied for the determination of iron and manganese in six wine samples. The concentrations varied from 1.58 to 2.77 mg L^− 1 for iron and from 1.30 to 1.91 mg L^− 1 for manganese. The results were compared with those obtained by an acid digestion procedure and determination of the elements by FAAS. There was no significant difference between the results obtained by the two methods based on a paired t-test (at 95% confidence level).     

High performance liquid chromatography analysis of wine anthocyanins revisited: Effect of particle size and temperature

The complex anthocyanin fraction of red wines poses a demanding analytical challenge. We have found that anthocyanins are characterised by extremely low optimal chromatographic velocities, and as a consequence generic HPLC methods suffer from limited resolving power. Slow on-column inter-conversion reactions, particularly between carbinol and flavylium species, are shown to occur on the same time scale as chromatographic separation, leading to increased plate heights at normal chromatographic velocities. In order to improve current routine HPLC separations, the use of small (1.7 μm) particles and high temperature liquid chromatography (HTLC) were investigated. 1.7 μm particles provide better efficiency and higher optimal linear velocities, although column lengths of ∼20 cm should be used to avoid the detrimental effects of conversion reactions. More importantly, operation at temperatures up to 50 °C increases the kinetics of inter-conversion reactions, and implies significantly improved efficiency under relatively mild analysis conditions. It is further demonstrated using relevant kinetic data that no on-column thermal degradation of these thermally labile compounds is observed at 50 °C and analysis times of <2 h.     

Identification of free disaccharides and other glycosides in wine

Free soluble carbohydrates of different wine samples were analyzed by GC–MS as their trimethylsilyloximes using a methylsilicone column. Besides α,α-trehalose, several β-glucosylglucoses such as cellobiose, sophorose, laminaribiose and gentiobiose were the main disaccharides identified. With the exception of gentiobiose, these disaccharides are now reported for the first time in wine. Lactose (4-O-β-d-galactopyranosyl-d-glucose), previously described in this product, was also tentatively identified. Several free glycosides: β-ethyl-glucoside and seven glyceryl-glycosides (including glucosides and galactosides) were also identified for the first time in wine. On the contrary, disaccharides in grape juice were mainly constituted of fructose derivatives, including sucrose, and no glycosides were detected. Although the total amount of disaccharides was different in white wines (<50 mg/L) from those in rosé and red wines (80–130 mg/L), the chromatographic profile was noticeably similar in all wine samples. The method here reported allows the identification of several carbohydrates which have not been previously detected in wines and could contribute to increase the understanding of enzymatic activity during winemaking.     

Ultrasound-assisted extraction of volatile compounds from wine samples: optimisation of the method

This study describes a liquid–liquid extraction technique for extracting volatile compounds from wine using dichloromethane and ultrasounds. This technique permits the simultaneous extraction of different samples with high reproducibility. After the preliminary tests, several parameters (sample volume, solvent volume and extraction time) were optimised using a factorial design to obtain the most relevant variables. The analytical characteristics were obtained such as calibration graphs, detection limits ranging from 0.0238 mg L⁻¹ for 1-pentanol to 0.261 mg L⁻¹ for octanoic acid, quantification limits and relative standard deviation from 2.1 to 6.2%. Extraction yields were calculated giving a range 9.16–1.2%. The optimised conditions were applied to the extraction of samples of young wines from the Denominación de Origen Calificada Rioja category using gas chromatography and a flame ionisation detector.     

Characterization and Comparison of Commercial Chinese Cereal and European Grape Vinegars Using 1H NMR Spectroscopy Combined with Multivariate Analysis

A holistic and comparative quality assessment of vinegars from different countries is needed with international trade of vinegar become frequent. In this study, compounds characterization and comparison of commercial‐grade Chinese cereal and European grape vinegars were performed using ¹H NMR spectroscopy coupled with principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS‐DA). The results showed that Balsamic vinegars of Modena were clearly discriminated by higher amount of fructose and glucose, while Chinese aromatic vinegar and aged vinegars were characterized by higher amount of amino acids, volatile compounds, succinate and betaine. On the other hand, flavoring compounds in Chinese rice vinegar and European wine vinegars are less than the others. These characteristic components are associated with the special raw materials and producing process of each types of vinegar and endow them special flavor. The results obtained in this study provide a global insight into vinegar through a ¹H NMR based compounds analysis that allows a holistic quality assessment and comparison of vinegars from different manufacture origins.     

An ethanol biosensor based on a bacterial cell-immobilized eggshell membrane

An ethanol biosensor was fabricated based on a Methylobacterium organophilium-immobilized eggshell membrane and an oxygen（O₂） electrode.A linear response for ethanol was obtained in the range of 0.050-7.5 mmol/L with a detection limit of 0.025 mmol/L（S/N= 3） and a R.S.D.of 2.1%.The response time was less than 100 s at room temperature and ambient pressure. The optimal loading of bacterial cells on the biosensor membrane is 40 mg（wet weight）.The optimal working conditions for the microbial biosensor are pH 7.0 phosphate buffer（50 mmol/L） at 20-25℃.The interference test,operational and storage stability of the biosensor are studied in detail.Finally,the biosensor is applied to determine the ethanol contents in various alcohol samples and the results are comparable to that obtained by gas chromatographic method and the results are satisfactory.Our proposed biosensor provides a convenient,simple and reliable method to determine ethanol content in alcoholic drinks.     

Validation of a method for the analysis of biogenic amines: Histamine instability during wine sample storage

This paper reports on the development of an optimized method for the simultaneous analysis of eight biogenic amines (histamine, methylamine, ethylamine, tyramine, putrescine, cadaverine, phenethylamine, and isoamylamine). The analytical method thus proposed has the following advantages: the easy derivatization of wine, the quantification of biogenic amines and a complete degradation of excess derivatization reagent during sample preparation in order to preserve the column. It consists in reversed phase separation by HPLC and UV–vis detection of the aminoenones formed by the reaction of amino compounds with the derivatization reagent diethyl ethoxymethylenemalonate (DEEMM). The usefulness of this technique was confirmed by an alternative oenological analytical method for the validation, quality control and uncertainty assessment (OIV Oeno 10/2005). The method was validated and proposed as a reference method to the International Organization of Vine and Wine (OIV). As a specific application of the proposed method, the biogenic amine content of Rhône valley wines was investigated.     

Alcohol Electrodes in Beverage Measurements

Abstract

An alcohol electrode which had been optimized¹ to give an extended linear response to alcohol, eliminate the classical electrochemical interferences of hydrogen peroxide-based electrodes and be pH independent, was used to measure the alcohol concentration in beverage samples both in batch and FIA (wall jet) mode. The results obtained were compared to a spectrophotometric measurement used with a Sigma kit. It was found that the batch measurements were more accurate than the kit and FIA, although very good precision could be obtained with FIA. The method is rapid, easy to perform and requires no sample preparation.     

Determination of Organotin Compounds in Wine by Microwave-Assisted Extraction and High Performance Liquid Chromatography–Inductively Coupled Plasma Mass Spectrometry

A new analytical procedure for the determination of five organotin compounds in several matrix wine samples is reported. The organotin compounds were extracted by microwave-assisted extraction with n-hexane. Extraction conditions, such as volume of n-hexane required, extraction temperature, and extraction time, were investigated and optimized by an orthogonal array experimental design. The determination of organotin compounds in the final extracts was carried out by liquid chromatography–inductively coupled plasma mass spectrometry. The procedure showed limits of detection between 0.029–0.049 µg · L^?1. The linearity was in the range of 0.5 to 100 µg · L^?1. The precision expressed as relative standard deviation (RSD) was below 9.43%. The developed method was successfully employed to analyze different matrix wine samples, and some analytes were detected at the level of 0.053 to 1.14 µg · L^?1.