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真正葡萄末中的NMR糖分概况

Anna Scettri¹, Ilenia Baroldi², Letizia Allari³

¹Department of Industrial Engineering, University of Padova, via Marzolo 9, 35131 Padova, Italy.

|April 24, 2024

概括

本研究建立了真葡萄酒的基于NMR的糖分概况,识别了关键糖和它们的度. 这种方法有助于通过检测添加糖来检测葡萄酒欺诈,确保葡萄酒的真实性.

科学领域:

食品化学食品化学
分析化学分析化学
葡萄酒学葡萄酒学葡萄酒学

背景情况:

葡萄酒欺诈,特别是将外源糖添加到葡萄末以增加酒精含量,是一个重大挑战.
检测小区化非常重要,因为它在某些地区被禁止,需要先进的分析方法.

研究的目的:

建立基于核磁共振 (NMR) 的真葡萄末糖的糖分概况.
定义糖度极限作为葡萄末的真实性参数.

主要方法:

在82个正宗意大利葡萄汁样本中量化葡萄糖,果糖和11种小糖.
开发一种使用选择性化学转移过器的分析程序,其次是总相关谱学 (TOCSY).

主要成果:

在葡萄末中鉴定出特征性肌和纤化醇.
量化显著水平的曼,银和三.
观察到较低的,可变的麦芽糖,拉姆诺糖,阿拉比诺糖,糖和乳糖度.

结论:

定义的基于NMR的糖分概况是识别欺诈葡萄末的可靠工具.
这种分析方法提高了确保葡萄酒真实性和打击改的能力.

关键词:

这就是CSSF-TOCSYCSY.食品控制/认证的真实性葡萄酒必须是葡萄酒.进行NMR分析.核磁共振 (NMR) 是一种核磁共振技术.糖类糖类糖类

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