Elias Ryan J, Laurie V Felipe, Ebeler Susan E, Wong Jon W, Waterhouse Andrew L
Department of Viticulture and Enology, University of California at Davis, CA 95616, USA.
Anal Chim Acta. 2008 Sep 19;626(1):104-10. doi: 10.1016/j.aca.2008.07.048. Epub 2008 Aug 7.
A high performance liquid chromatography (HPLC) method for the detection and quantitation of acetaldehyde, glyceraldehyde, pyruvic acid, 2-ketoglutaric acid, and formaldehyde in wine, based on the formation of the 2,4-dinitrophenylhydrazones, is presented. These carbonyl compounds often result from the chemical oxidation of major wine components, and are known to affect flavor and color stability. Their analysis in wine is complicated due to their instability and their tendency to react reversibly with bisulfite to form alpha-hydroxysulfonates. Published methods that break down the sulfonates for the quantitation of total carbonyls in wine involve alkaline hydrolysis of sulfite-bound carbonyls, but we show, for the first time, that this alkaline treatment step significantly increases the concentration of carbonyls during analysis. A solution based on oxygen exclusion is described. The technique offers good specificity, reproducibility (%RSD 0.45-10.6), and limits of detection (1.29-7.53microgL(-1)). The method was successfully used to monitor concentration changes of these compounds in both white and red wines.
本文介绍了一种基于2,4-二硝基苯腙形成的高效液相色谱（HPLC）方法，用于检测和定量葡萄酒中的乙醛、甘油醛、丙酮酸、2-酮戊二酸和甲醛。这些羰基化合物通常是葡萄酒主要成分化学氧化的产物，已知会影响风味和颜色稳定性。由于它们的不稳定性以及与亚硫酸盐可逆反应形成α-羟基磺酸盐的倾向，葡萄酒中这些化合物的分析较为复杂。已发表的用于分解磺酸盐以定量葡萄酒中总羰基的方法涉及亚硫酸盐结合羰基的碱性水解，但我们首次表明，该碱性处理步骤在分析过程中会显著增加羰基的浓度。本文描述了一种基于排除氧气的解决方案。该技术具有良好的特异性、重现性（相对标准偏差%RSD为0.45 - 10.6）和检测限（1.29 - 7.53μg L⁻¹）。该方法已成功用于监测白葡萄酒和红葡萄酒中这些化合物的浓度变化。
