Orthogonal optimization of extraction and analysis for red wine residues in simulated and archaeological materials using LC/MS and HPLC methods
Orthogonal optimization of extraction and analysis for red wine residues in simulated and archaeological materials using LC/MS and HPLC methods
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使用 LC/MS 和 HPLC 方法正交优化模拟和考古材料中红酒残留物的提取和分析
DOI：
10.1016/j.microc.2018.06.029
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发表时间：
2018-11
影响因子：
4.8
通讯作者：
Yang Guidong
中科院分区：
文献类型：
--
作者：
Zhang Tianxi;Xu Shanhui;Li yinli;Wen Rui;Yang Guidong
考古陶器中红酒残留物的鉴定，可以很好地了解红酒文化的发展和酿酒历史。采用超声波提取法提取模拟红酒渣中的有机酸，并通过正交试验优化提取条件。并通过对两个真实的考古样品的提取和分析，验证了该研究方法在考古学研究中的有效性。液相色谱/质谱联用（LC/MS）结果表明，酒石酸可以作为红葡萄酒的生物标志物。正交试验极差分析结果表明，温度是影响酒石酸提取率的主要因素，其次是溶剂中甲醇的比例，最后是提取时间。更重要的是，利用本文提出的提取和分析方法，可以在真实的考古样品中鉴定出酒石酸，表明其具有较高的可验证性和可靠性。这项工作将提供一套完整的分析方法来鉴定考古样品中葡萄酒有机残留的痕迹，从而了解葡萄酒的生产和保存，甚至追溯到葡萄酒的酿造过程。
Identification of red wine residues in archaeological potteries can yield good insight into the development of red wine culture and the history of winemaking. In this work, the ultra- sonication extraction method was developed to extract the organic acids in simulated red wine residues, while the optimization of extraction condition was studied through orthogonal methods. Moreover, the availability of the proposed research method in archaeological research was also investigated by extracting and analyzing two real archaeological samples. The results obtained from the liquid chromatography/mass spectrometry (LC/MS) proved that the tartaric acid can be acted as the biomarker of red wine. The range analysis of orthogonal methods indicated that the temperature is the main factor on the extraction efficiency of tartaric acid, followed by the proportion of methanol in the solvent, and finally is the extraction time. More importantly, tartaric acid can be identified in the real archaeological sample using the proposed extraction and analysis method, indicating its high verifiability and reliability. This work would provide a complete set of analysis method to identify the traces of wine organic residues in archaeological samples, thus understanding the production and conservation of wine or even tracking back to the start brewing process of wine.
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影响因子：
2.8
作者：
K. Romanus;J. Baeten;J. Poblome;S. Accardo;P. Degryse;P. Jacobs;D. Vos;M. Waelkens
通讯作者：
K. Romanus;J. Baeten;J. Poblome;S. Accardo;P. Degryse;P. Jacobs;D. Vos;M. Waelkens
DOI：
10.1073/pnas.1601465113
发表时间：
2016-05
期刊：
Proceedings of the National Academy of Sciences
影响因子：
--
作者：
Jiajing Wang;Li Liu;T. Ball;Linjie Yu;Yuanqing Li;Fulai Xing
通讯作者：
Jiajing Wang;Li Liu;T. Ball;Linjie Yu;Yuanqing Li;Fulai Xing
DOI：
--
发表时间：
2014
期刊：
--
影响因子：
--
作者：
Pang Rong-l
通讯作者：
Pang Rong-l
DOI：
10.1353/asi.2005.0026
发表时间：
2005-09
期刊：
Asian Perspectives
影响因子：
--
作者：
P. McGovern;A. Underhill;Huiting Fang;Fengshi Luan;Gretchen R. Hall;Haiguang Yu;Chen-shan Wang;Fengshu Cai;Zhijun Zhao;G. Feinman
通讯作者：
P. McGovern;A. Underhill;Huiting Fang;Fengshi Luan;Gretchen R. Hall;Haiguang Yu;Chen-shan Wang;Fengshu Cai;Zhijun Zhao;G. Feinman
影响因子：
5
作者：
J. Kałużna-Czaplińska;Angelina Rosiak;M. Kwapinska;W. Kwapinski
通讯作者：
J. Kałużna-Czaplińska;Angelina Rosiak;M. Kwapinska;W. Kwapinski