探索未知领域：高效液相色谱法对白葡萄醪中维生素和维生素类似物的特征描述。

Exploring the unexplored: A characterization of vitamins and vitamers in white grape musts by high-performance liquid chromatography.

机构信息

Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 rue Claude Ladrey, Dijon 21000, France; Sofralab SAS, 79 Avenue A.A, Av. Alfred Anatole Thévenet, Magenta 51530, France.

Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne, 2 rue Claude Ladrey, Dijon 21000, France.

出版信息

Food Chem. 2023 Jan 1;398:133860. doi: 10.1016/j.foodchem.2022.133860. Epub 2022 Aug 5.

DOI:10.1016/j.foodchem.2022.133860

PMID:35964563

Abstract

Although prime compounds in yeast metabolism, vitamins in oenology have remained mostly unexplored for decades. Here, a premier characterization of the vitamers in white grape musts has been drawn. A RP-HPLC method has therefore been developed for their direct analysis in musts, allowing for the determination of 19 different vitamers from 8 water-soluble vitaminic groups, including thiamine forms T, TMP and TPP, with LODs between 0.1 and 45.9 µg.L and LOQs between 0.4 and 137.8 µg.L. A resulting characterization of 85 grape musts has been drawn from their vitaminic composition. Plus, the use of neither sulfites nor filtration affects the must vitamin content. The method stands as a useful tool for the later determination of yeast requirements, or impact of winemaking products on vitamins. The method has, overall, proven as practical and sensitive, for rapid identification of vitamins and vitamers in musts.

摘要

尽管酵母代谢中的主要化合物是维生素，但几十年来，葡萄酒酿造中的维生素在很大程度上仍未得到探索。在这里，对白葡萄汁中的维生素进行了首次特征描述。因此，开发了一种 RP-HPLC 方法，可直接在葡萄汁中分析这些维生素，从而可以从 8 种水溶性维生素组中确定 19 种不同的维生素，包括硫胺素形式 T、TMP 和 TPP，检测限在 0.1 到 45.9 µg.L 之间，定量限在 0.4 到 137.8 µg.L 之间。从葡萄汁的维生素组成中可以得到 85 个葡萄汁的特征描述。此外，使用亚硫酸盐或过滤都不会影响葡萄汁的维生素含量。该方法可用于确定酵母的需求或酿酒产品对维生素的影响，是一种有用的工具。总的来说，该方法实用且灵敏，可用于快速鉴定葡萄汁中的维生素和维生素。