一种用于葡萄酒涩味评估的唾液分子印迹局域表面等离子体共振生物传感器。
A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation.
作者信息
Guerreiro J Rafaela L, Teixeira Natércia, De Freitas Victor, Sales M Goreti F, Sutherland Duncan S
机构信息
Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Aarhus, Denmark; BioMark Sensor Research-CINTESIS, Instituto Superior de Engenharia do Porto, Porto, Portugal; QUINOA-LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal.
QUINOA-LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Porto, Portugal.
出版信息
Food Chem. 2017 Oct 15;233:457-466. doi: 10.1016/j.foodchem.2017.04.051. Epub 2017 Apr 12.
Wine astringency was evaluated based on the interaction of two complex matrices (red wine and saliva) by combining localized surface plasmon resonance (LSPR) and molecular imprinted polymers (MIP) at gold nanodisks as an alternative to sensorial analysis. The main objective of the work was to simulate wine astringency inside the mouth by mimicking this biological system. The LSPR/MIP sensor provided a linear response for astringency expressed in pentagalloyl glucose (PGG) units in concentrations ranging from 1 to 140μmol/L. The sensor was also applied to wine samples correlating well with sensorial analysis obtained by a trained panel. The correlation of astringency and wine composition was also evaluated showing that anthocyanins may have an important role, not only for pigmentation but also in astringency.
通过将局域表面等离子体共振（LSPR）和金纳米盘上的分子印迹聚合物（MIP）相结合，基于两种复杂基质（红酒和唾液）的相互作用来评估葡萄酒的涩味，以此作为感官分析的替代方法。这项工作的主要目标是通过模拟这种生物系统来模拟口腔内的葡萄酒涩味。LSPR/MIP传感器对以五倍子酰葡萄糖（PGG）单位表示的涩味在1至140μmol/L的浓度范围内提供线性响应。该传感器还应用于葡萄酒样品，与由训练有素的小组进行的感官分析具有良好的相关性。还评估了涩味与葡萄酒成分的相关性，结果表明花青素不仅在色素沉着方面，而且在涩味方面可能都起着重要作用。
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