Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania 16802, United States.
J Agric Food Chem. 2013 Jan 23;61(3):685-92. doi: 10.1021/jf303880g. Epub 2013 Jan 11.
In the present study, the reaction between 1-hydroxyethyl radicals (1-HER) and various wine-related phenolics and thiols, including gallic acid, caffeic acid, ferulic acid, 3-mercaptohexan-1-ol (3MH), cysteine (Cys), and glutathione (GSH), was studied using competitive spin trapping with electron paramagnetic resonance (EPR) and mass spectrometry. Previous studies have reported several important reactions occurring between quinones and other wine components, but the fate of 1-HER within the context of wine oxidation is less understood. Furthermore, the ability of these compounds to prevent formation of acetaldehyde, a known nonenzymatic oxidation product of ethanol, was measured. The hydroxycinnamic acids and thiol compounds tested at 5 mM concentrations significantly inhibited spin adduct formation, indicating their reactivity toward 1-HER. In addition, we confirm that loss of 3MH under model wine conditions is due to quinone trapping as well as 1-HER-induced oxidation.
在本研究中，使用电子顺磁共振（EPR）和质谱联用的竞争自旋捕获方法研究了 1-羟乙基自由基（1-HER）与各种与葡萄酒相关的酚类和硫醇类物质，包括没食子酸、咖啡酸、阿魏酸、3-巯基己烷-1-醇（3MH）、半胱氨酸（Cys）和谷胱甘肽（GSH）之间的反应。先前的研究报道了几种在醌类和其他葡萄酒成分之间发生的重要反应，但在葡萄酒氧化的背景下，1-HER 的命运还不太清楚。此外，还测量了这些化合物预防乙醛形成的能力，乙醛是乙醇的一种已知的非酶氧化产物。在 5mM 浓度下测试的羟基肉桂酸和硫醇化合物显著抑制了自旋加合物的形成，表明它们对 1-HER 的反应性。此外，我们证实模型葡萄酒条件下 3MH 的损失归因于醌捕获以及 1-HER 诱导的氧化。
