D'Ambrosio Michele
Laboratory of Bio-Organic Chemistry, Department of Physics, University of Trento, via Sommarive 14, 38123 Trento, Italy.
Foods. 2019 Jan 15;8(1):28. doi: 10.3390/foods8010028.
Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still fail to unequivocally define their structures. We have previously reported the separation of GAPs in their natural form and elucidated their structures by nuclear magnetic resonance (NMR) spectroscopy. In this study, we confirm the effectiveness of our established procedure and present methodological improvements. Grape juice was treated with lead (II) acetate and repeatedly chromatographed to give seven pure GAPs. Their chemical structures were characterized by MS fragmentations and 1D- and 2D-NMR spectra. Ten GAPs were analyzed by both hydrophilic interaction liquid chromatography (HILIC) and reversed phase high performance liquid chromatography (RP-HPLC) to compare the two chromatograms. A selection of known phenols was treated with lead (II) acetate in order to check its binding properties.
糖苷类香气前体（GAPs）对葡萄酒的品种风味有重要贡献。研究人员应用了各种样品制备和分析方法来尝试对其进行分离和鉴定。然而，质谱方法仍无法明确确定它们的结构。我们之前报道过以天然形式分离GAPs，并通过核磁共振（NMR）光谱阐明了它们的结构。在本研究中，我们证实了所建立方法的有效性，并提出了方法上的改进。葡萄汁用醋酸铅（II）处理，并反复进行色谱分离，得到七种纯GAPs。通过质谱裂解和一维及二维NMR光谱对它们的化学结构进行了表征。对十种GAPs同时采用亲水作用液相色谱（HILIC）和反相高效液相色谱（RP-HPLC）进行分析，以比较两种色谱图。选取了一些已知的酚类物质用醋酸铅（II）处理，以检查其结合特性。
