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在固相提取后,用HPLC-MS/MS对葡萄酒,酒和酒中的聚硫化物进行量化

Yu Hou¹, Marlize Z Bekker², Tracey E Siebert³

¹School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, Adelaide, South Australia 5064, Australia.

Journal of agricultural and food chemistry

|September 23, 2025

概括

多硫化物,饮料中的硫化合物,使用先进的染色学量化. 红葡萄酒的含量较高,与SO2和pH相关,与酒和酒不同.

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

背景情况:

多硫化物是有机硫化合物,是挥发性硫化合物 (VSC) 的潜在储库.
了解聚硫化物含量对于分析葡萄酒,酒和酒等饮料中的VSC至关重要.

研究的目的:

开发和应用一种定量方法来分析商业饮料中的多硫化物.
研究葡萄酒,酒和酒中的二硫化物和多硫化物的存在和含量.
探索聚硫化物和饮料参数之间的关系 (例如,SO2,pH,品种,年份,地区).

主要方法:

固体相提取 (SPE) 用于样品制备.
高性能液体色谱与双重质谱 (HPLC-MS/MS) 进行量化.
使用谷二硫和三硫化物标准进行准确的测量.

主要成果:

在酒和葡萄酒中始终检测到四种二硫化物,但在酒中低水平.
长链聚硫化物主要在葡萄酒样本中发现.
与白酒相比,红葡萄酒的二硫化和三硫化度较高.
在聚硫化物含量和葡萄酒SO2和pH之间观察到显著的关联.
主要成分分析表明,葡萄酒品种有所聚类,年份和区域影响较少明显.

结论:

开发的HPLC-MS/MS方法使饮料中的聚硫化物可靠量化.
在葡萄酒,酒和酒中,聚硫化物配置不同,葡萄酒,特别是红葡萄酒,度更高.
葡萄酒的SO2和pH值是影响多硫化物含量的关键因素,以及品种特征.

关键词:

饮料化学饮料化学半氨酸 (cysteine) 是一种氨酸.硫化二氧化物是什么?葡萄糖氨酸氨酸是什么?硫化是硫化的一种物质.甲乙醇是一种甲乙醇.挥发性硫化合物挥发性硫化合物

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