品种和年份:葡萄中氨基酸和生物氨基酸含量的两个关键因素
Rocío Gutiérrez-Escobar1, María José Aliaño-González2, Emma Cantos-Villar1
1IFAPA Rancho de la Merced, Consejería de Agricultura, Pesca, Agua y Desarrollo Rural, Junta de Andalucía, Cañada de la Loba, 11471 Jerez de la Frontera, Cádiz, Spain.
Food research international (Ottawa, Ont.)
|December 21, 2023
概括
葡萄品种和气候显著影响氨基酸和生物氨基酸水平. 最佳条件,如低温,降雨量低,太阳辐射高,促进氨基酸,同时限制有害的生物氨基胺.
科学领域:
- 农业科学 农业科学
- 食品化学 食品化学
- 葡萄种植 葡萄种植 葡萄种植
背景情况:
- 氨基酸对于葡萄酒的挥发性化合物和花束至关重要.
- 从氨基酸中衍生出的生物氨基,引起了人们的健康问题.
- 了解影响葡萄中这些化合物的因素对于葡萄的质量和安全至关重要.
研究的目的:
- 研究葡萄品种 (遗传) 和年份 (气候条件) 对葡萄中的氨基酸和生物氨基酸的影响.
- 量化十九种氨基酸,两种生物氨基酸和离子含量.
主要方法:
- 使用HPLC-PDA技术进行量化.
- 在三年内分析了八种Vitis vinifera品种.
主要成果:
- 遗传 (品种) 和气候因素都显著影响了氨基酸和生物氨基酸水平 (p值<0.05).
- 氨基酸含量在896.89至1713.79毫克/升之间,而生物氨基酸含量在10.61至22.28毫克/升之间.
- 低温,低降雨量和高太阳辐射有利于氨基酸的发展,并减少了生物氨基酸的积累.
结论:
- 葡萄品种和气候条件是葡萄中氨基酸和生物原氨基形状的关键决定因素.
- 环境因素可以被管理,以优化葡萄的组成,从而提高葡萄酒的质量,并减轻与生物氨基相关的健康风险.
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