Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon
Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon
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DOI：
10.1021/jf030325
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发表时间：
2003-10-22
影响因子：
6.1
通讯作者：
Ricardo-Da-Silva, JM
中科院分区：
文献类型：
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作者：
Monagas, M;Gómez-Cordovés, C;Ricardo-Da-Silva, JM
从葡萄属葡萄属L.的葡萄酒、葡萄籽和葡萄皮中提取的黄烷-3-醇的单体、低聚物和聚合物组成。CV. Graciano、Tempranillo和Cabernet Sauvignon的研究采用（1）聚酰胺柱色谱分离，然后进行HPLC/ESI-MS分析，（2）C-18 Sep-Pak柱分离，然后与香草醛反应，在甲苯-α-硫醇存在下酸催化降解（硫解）。单体（（+）-儿茶素和（-）-表儿茶素）、原花青素二聚体的含量（B3、B1、B4和B2），三聚体（T2和C1），和没食子酸二聚体（B2-3-O-没食子酸酯、B2- 3 '-O-没食子酸酯和B1-3-O-没食子酸酯）在葡萄酒中的范围为76.93 - 133.18 mg/L，在葡萄籽中的范围为2.30 - 8.21 mg/g，葡萄皮中为0.14 - 0.38 mg/g。在葡萄酒中，聚合部分占总黄烷-3-醇的77-84%，平均聚合度（mDP）值为6.3-13.0。在葡萄中，聚合级分占种子中总黄烷-3-醇的75-81%和皮中的94-98%，并且显示种子中的mDP值为6.4-7.3，皮中的mDP值为33.8-85.7。葡萄酒中发现的所有单体黄烷-3-醇和低聚原花青素也存在于种子中，尽管它们的相对丰度存在差异。皮聚合原花青素参与了葡萄酒聚合原花青素组分的平衡，特别是对聚合物亚基组成和mDP有贡献。
The monomeric, oligomeric, and polymeric flavan-3-ol composition of wines, grape seeds, and skins from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon has been studied using (1) fractionation by polyamide column chromatography followed by HPLC/ESI-MS analysis, (2) fractionation on C-18 Sep-Pak cartridges followed by reaction with vanillin and acid-catalyzed degradation in the presence of toluene-alpha-thiol (thiolysis). The content of monomers ((+)-catechin and (-)-epicatechin), procyanidin dimers (B3, B1, B4, and B2), trimers (T2 and C1), and dimer gallates (B2-3-O-gallate, B2-3'-O-gallate, and B1-3-O-gallate) ranged from 76.93 to 133.18 mg/L in wines, from 2.30 to 8.21 mg/g in grape seeds, and from 0.14 to 0.38 mg/g in grape skins. In wines, the polymeric fraction represented 77-84% of total flavan-3-ols and showed a mean degree of polymerization (mDP) value of 6.3-13.0. In grapes, the polymeric fraction represented 75-81% of total flavan-3-ols in seeds and 94-98% in skins and showed mDP values of 6.4-7.3 in seeds and 33.8-85.7 in skins. All the monomeric flavan-3-ols and oligomeric procyanidins found in wines were also present in seeds, although differences in their relative abundances were seen. The skin polymeric proanthocyanidins participated in the equilibration of the wine polymeric proanthocyanidin fraction, especially contributing to the polymer subunit composition and mDP.