与酸盐相关的化合物在麦芽和酒中的天然存在
Michaela Malečková1,2, Tomáš Vrzal1, Tomáš Vaško3
1Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech Republic.
Journal of agricultural and food chemistry
|November 4, 2023
概括
这项研究研究了酒和麦芽中的非挥发性酸盐化合物,在酒中发现了所有22种监测的N产品,在麦芽中发现了17种. 这些发现凸显了这些化合物在酒生产中的普遍性.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 挥发性N-尼托胺在食品和饮料中受到控制.
- 非挥发性酸盐化合物,通常是未知的,由酸盐反应产生的,因此受到的关注较少.
- 之前的研究已经在酒中发现了特定的酸盐相关化合物.
研究的目的:
- 为了确定22种化物相关产品 (N产品) 在商业酒和麦芽中自然存在的情况.
- 分析各种酒和麦芽样本中这些化合物的存在和含量.
- 探索N产物和已知的尼托胺之间的相关性.
主要方法:
- 在近200个酒和麦芽样品中监测了22种特定的N产品.
- 使用等级分类来根据N-产品配置文件分组样本.
- 统计分析,包括皮尔森相关性,以评估化合物之间的关系.
主要成果:
- 在22种N产品中,有17种在麦芽中检测到.
- 在酒样本中确定了所有22种N产品.
- 在酒中观察到N产品和N-二甲基胺之间的中等相关性,以及酒中明显的总酸化合物.
结论:
- 非挥发性酸盐化合物在酒和麦芽中广泛存在.
- 该研究提供了商业产品中这些化合物的全面概况.
- 需要进一步的研究来了解这些检测到的N-产品的毒理影响.
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