A METHOD FOR THE DETECTION OF CARBONYL-COMPOUNDS IN WINE - GLYOXAL AND METHYLGLYOXAL
A METHOD FOR THE DETECTION OF CARBONYL-COMPOUNDS IN WINE - GLYOXAL AND METHYLGLYOXAL
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DOI：
10.1002/jsfa.2740610221
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发表时间：
1993-01-01
影响因子：
4.1
通讯作者：
BERTRAND, A
中科院分区：
文献类型：
--
作者：
DEREVEL, G;BERTRAND, A
采用气相色谱-质谱或气相色谱-电子捕获检测器鉴定了葡萄酒醛为O-（2,3,4,5,6-五氟苯）-羟胺衍生物。该方法已用于评价葡萄酒中乙二醛和甲基乙二醛的含量。重复性和线性研究结果令人满意。乙二醛和甲基乙二醛在发酵过程中形成。在影响其生产的因素中，高pH值增加了相应葡萄酒中的含量。葡萄酒中的各种微生物，如酿酒酵母菌和酒白菌，都能产生乙二醛和甲基乙二醛。雪利酒中的浓度尤其高。由于这些物质的毒理学性质，它们的测定和对它们在葡萄酒微生物中的代谢的了解是非常重要的。
Wine aldehydes were identified as O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine derivatives by GC-MS or with a GC-electron-capture detector. This method has been used to evaluate levels of glyoxal and methylglyoxal in wine. Reproducibility and linearity studies gave satisfying results. Glyoxal and methylglyoxal are formed during fermentation. Among the factors affecting their production, high musts pH increased the levels found in the corresponding wines. Various microorganisms of the wine such as Saccharomyces cerevisiae and Leuconostoc oenos can produce glyoxal and methylglyoxal. The concentrations in Sherry wines were particularly high. Because of the toxicological properties of these substances, their determination and the knowledge of their metabolism by wine microorganisms are very important.