Study of polyamines and their precursor amino acids in Grenache noir and Syrah grapes and wine of the Rhone Valley
Study of polyamines and their precursor amino acids in Grenache noir and Syrah grapes and wine of the Rhone Valley
复制标题
DOI：
10.1016/j.foodchem.2006.12.046
复制
发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Blaise, Alain
中科院分区：
文献类型：
--
作者：
Bauza, Thierry;Kelly, Mary T.;Blaise, Alain
多胺及其氨基酸前体测定歌海娜和西拉葡萄和葡萄酒从这些葡萄。分析的化合物是多胺腐胺，亚精胺，精胺，除了它们的前体，鸟氨酸，胍丁胺和精氨酸。以芴基氯甲酸甲酯（FMOC）为柱前衍生试剂，采用反相高效液相色谱（HPLC）荧光检测法对葡萄花从开花到完全成熟的不同发育阶段进行了分析。此外，从半个版本开始，分别分析不同的浆果部分。看来，在berryset有一个精氨酸的浓度下降，而多胺的浓度保持不变，在这个阶段。多胺的浓度增加，从必须到酒精的苹果酸-乳酸发酵，腐胺是最丰富的葡萄酒（苹果酸-乳酸发酵后的平均浓度，MLF为4.93毫克/升），其次是精胺，然后精胺（MLF后的平均浓度分别为1.84和0.17毫克/升）。在四个发酵地点的三个，所有三种化合物的浓度在西拉大于歌海娜葡萄酒。在这两个品种中，似乎多胺的生物合成发生优先从精氨酸通过胍丁胺。在所有情况下，在这些葡萄和葡萄酒中发现的多胺浓度明显低于其他发酵食品中通常发现的水平。(c)2007爱思唯尔有限公司保留所有权利。
Polyamines and their amino acid precursors were determined in Grenache and Syrah grapes and in wines made from these grapes. The compounds analysed were the polyamines putrescine, spermidine, and spermine, in addition to their precursors, ornithine, agmatine and arginine. The analytes were determined by reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection using FMOC (fluorenylmethylchloroformate) as a pre-column derivatising agent Grape clusters were sampled from flowering to full maturity at different developmental stages. In addition, different berry parts were analysed separately from half veraison onwards. It appears that at berryset there is a decrease in the concentration of arginine, whereas polyamine concentrations remain constant at this stage. Concentrations of polyamines increased from must to alcoholic to malolactic fermentation; putrescine was the most abundant in wine (mean concentration after malolactic fermentation, MLF was 4.93 mg/1) followed by spermicline and then spermine (mean concentrations after MLF were 1.84 and 0.17 mg/l, respectively). In three of the four fermentation sites concentrations of all three compounds were greater in Syrah than in Grenache wines. In both varieties, it appears that polyamine biosynthesis occurs preferentially from arginine via agmatine. In all cases, concentrations of polyamines found in these grapes and wines were significantly below the levels typically found in other fermented foods. (c) 2007 Elsevier Ltd. All rights reserved.