Dipartimento di Ingegneria Civile Ambientale del Territorio Edile e di Chimica, Politecnico di Bari, Via Orabona 4, I-70125 Bari, Italy.
Food Chem. 2013 Dec 1;141(3):1908-15. doi: 10.1016/j.foodchem.2013.05.044. Epub 2013 May 24.
X-ray powder diffraction was combined, for the first time, with Nuclear Magnetic Resonance spectroscopy and direct infusion mass spectrometry to characterise fresh and brined grape leaves. Covariance analysis of data generated by the three techniques was performed with the aim to correlate information deriving from the solid part with those obtained for soluble metabolites. The results obtained indicate that crystalline components can be correlated to the metabolites contained in the grape leaves, paving the way to the use of X-ray diffraction analysis for food fingerprinting purposes. Moreover it was ascertained that, differently from most of the metabolites present in the fresh vine leaves, linolenic acid (an omega-3-fatty acid) and quercetin-3-O-glucuronide (a polyphenol metabolite) do not undergo sensible degradation during the brining process, which is used as preservative method for the grape leaves.
X 射线粉末衍射首次与核磁共振波谱和直接进样质谱相结合，用于对新鲜和腌制的葡萄叶进行表征。对三种技术生成的数据进行协方差分析，目的是将来自固相的信息与可溶代谢物的信息相关联。结果表明，结晶成分可以与葡萄叶中的代谢物相关联，为 X 射线衍射分析用于食品指纹识别奠定了基础。此外，与新鲜葡萄叶中存在的大多数代谢物不同，亚麻酸（一种 ω-3 脂肪酸）和槲皮素-3-O-葡萄糖醛酸（一种多酚代谢物）在腌制过程中不会发生明显降解，腌制是葡萄叶的一种常用的保存方法。
