作为抗氧化剂来源的白葡萄酒渣:对其化学特征的洞察
Luca Garcia1, Benjamin Poulain1, Alice Douliez1
1Univ. Bordeaux, Bordeaux INP, Bordeaux Sciences Agro, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Food chemistry
|August 31, 2025
概括
白葡萄酒增加了葡萄酒的氧化稳定性. 像多和硫化合物这样的关键化合物有助于这种抗氧化能力,为酒提供了宝贵的见解.
科学领域:
- 葡萄酒学
- 食品化学
- 植物化学
背景情况:
- 已知白葡萄酒渣可以提高氧化稳定性.
- 造成这种影响的特定化合物尚未完全确定.
- 李的组成有很大的差异,这限制了全面的研究.
研究的目的:
- 描述白葡萄酒中的植物化学成分.
- 研究这些化合物与抗氧化活性之间的相关性.
- 确定葡萄酒中抗氧化作用的关键因素.
主要方法:
- 对41个白葡萄酒渣样进行酸,脂质,蛋白质,多糖,多和硫化合物的分析.
- 使用UHPLC-HRMS对聚和谷氨进行定量定量.
- 通过DPPH方法测量抗激素活性.
主要成果:
- 观察到乳清成分和抗氧化能力的显著变化.
- 聚,特别是基酸和总硫化合物与抗氧化能力有正相关性.
- 没有发现与谷氨的相关性,这表明其他硫化合物是关键.
结论:
- 白葡萄酒含有大量的抗氧化剂.
- 多和特定的硫化合物是这种生物活性的主要贡献者.
- 对非氨酸硫化合物的进一步研究是有必要的.
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