Natural Chemistry Research Group, Department of Chemistry, University of Turku, FI-20014 Turku, Finland.
Food Chem. 2021 Mar 15;340:127905. doi: 10.1016/j.foodchem.2020.127905. Epub 2020 Aug 25.
Studies regarding composition and evolution of oligomeric proanthocyanidin-anthocyanin adducts in red wines have often focused only on a limited number of small dimers. Now, a group-specific liquid chromatography-tandem mass spectrometry method was utilized to measure two-dimensional (2D) chromatographic fingerprints of three different types of oligomeric adducts in commercial red wines. A new protocol was developed to visualize and summarize the chromatographic data. The 2D fingerprints showed how the compositions of the oligomeric adducts had typically only minor differences between wine varieties in young wines, excluding the Pinot Noir wines. Major quantitative differences were found between the wine varieties despite the lack of major compositional differences. The evolution of the concentrations differed between the three structural sub-groups, while similar general patterns were observed in the compositional evolution. Via statistical modelling, several characteristics in the polyphenolic starting material composition were tentatively suggested to affect the formation of the oligomeric adducts.
关于红葡萄酒中低聚原花青素-花色苷加合物的组成和演化的研究，往往只集中在有限数量的小二聚体上。现在，利用一种特定于组的液相色谱-串联质谱法，测定了商业红葡萄酒中三种不同类型低聚加合物的二维（2D）色谱指纹图谱。开发了一种新的方案来可视化和总结色谱数据。2D 指纹图谱显示了在年轻葡萄酒中，除了黑比诺葡萄酒外，不同葡萄酒品种之间的低聚加合物组成通常只有很小的差异。尽管在组成上没有明显差异，但在品种之间发现了主要的定量差异。三种结构亚组之间的浓度演变不同，而在组成演变中观察到了类似的一般模式。通过统计建模，初步提出多酚起始材料组成中的几个特征可能会影响低聚加合物的形成。
