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Investigación sobre la relación entre el radical 1-hidroxietilo y la composición química mediante caracterización
Zhimin Zhang1, Zhilei Zhou2, Qingxi Ren2
1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.
Food research international (Ottawa, Ont.)
|January 15, 2026
Resumen
La reacción de Fenton
Área de la Ciencia:
- Química de los alimentos
- Ciencia de la fermentación
Sus antecedentes:
- La reacción de Fenton es crucial para la oxidación en las bebidas alcohólicas fermentadas (FAB).
- Los radicales libres generados pueden influir en los perfiles de sabor únicos de las bebidas añejas como el Huangjiu.
Objetivo del estudio:
- Identificar el radical libre clave en el Huangjiu añejo.
- Investigar la relación entre la composición química del Huangjiu y el contenido de radicales libres.
- Establecer una base teórica para el control de radicales libres y el sabor en las FAB.
Principales métodos:
- Espectroscopía de resonancia paramagnética electrónica para identificar radicales libres.
- Cuantificación de 39 compuestos mediante HPLC-MS/MS, ICP-MS y cromatografía iónica.
- Análisis estadístico que incluye correlación de Pearson y regresión de mínimos parciales.
Principales resultados:
- Se identificó el radical 1-hidroxietilo (1-HDR) como el radical libre clave en el Huangjiu añejo.
- Los niveles de 1-HDR aumentaron con el envejecimiento, oscilando entre 1957-9526 nmol/L.
- Los compuestos se clasificaron como prooxidantes (por ejemplo, Fe, Mn, ácidos orgánicos) o antioxidantes (por ejemplo, glutatión, L-cisteína).
Conclusiones:
- Este estudio dilucida el papel del 1-HDR en el sabor del Huangjiu añejo.
- Los compuestos prooxidantes y antioxidantes identificados pueden guiar la regulación del sabor en las FAB.
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