Resveratrol Glucosides are Important Components of Commercial Wines
Resveratrol Glucosides are Important Components of Commercial Wines
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DOI：
10.5344/ajev.1996.47.4.415
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发表时间：
1996
影响因子：
1.9
通讯作者：
D. Goldberg;E. Ng;A. Karumanchiri;E. Diamandis;G. Soleas
中科院分区：
文献类型：
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作者：
D. Goldberg;E. Ng;A. Karumanchiri;E. Diamandis;G. Soleas
采用等密度洗脱和紫外检测的直接注射高效液相色谱（HPLC）方法，对来自世界大部分产区的近700种商品红酒中的游离白藜芦醇及其苷类（多果苷）的异构体进行了分析。在法国、加拿大、意大利、西班牙和葡萄牙以及南美洲的米地和罗纳河谷的葡萄酒中发现了最高浓度的多果酸。在最后三个地区，白藜芦醇的含量超过了游离白藜芦醇的含量，游离白藜芦醇的含量是所有检测类别中最低的，这表明温暖气候葡萄的高糖含量可能有利于白藜芦醇的糖基化。9个地区的顺式-白藜芦醇浓度超过反式-白藜芦醇浓度，5个地区的情况相反，但所有地区的反式-白藜芦醇浓度都超过顺式-白藜芦醇。当所有的葡萄酒都被纳入分析时，聚丹素和白藜芦醇浓度之间只有微弱的负相关。加州葡萄酒中多糖和白藜芦醇的低含量与这样一种观点是一致的，即尽管含糖量高，但由于遗传特征或缺乏环境压力，一些葡萄可能无法表达白藜芦醇合成酶，因此很少有游离白藜芦醇可用于糖基化。在几个地区的葡萄酒中考察了品种的影响。在加利福尼亚、澳大利亚、南美和加拿大的葡萄酒中，发现多酚酸含量最高的分别是仙粉黛、设拉子、梅洛和黑皮诺。北罗讷河谷的葡萄酒（主要是设拉子）的浓度低于南罗讷河谷的葡萄酒，南罗讷河谷的葡萄酒以穆维德、歌海娜、卡里昂和欣索为主。波特酒的多聚丹素含量高，白藜芦醇含量低，突出了酿酒技术，特别是发酵时间，是重要的调节因素。在大多数红酒中，白藜芦醇对健康的益处可能会大大增加。
Using a direct-injection HPLC method with isocratic elution and UV detection, the isomers of free resveratrol and their glucosides (polydatin) have been assayed in nearly 700 commercial red wines from most of the world9s areas of production. The highest concentrations of polydatin were found in wines from the Midi and Rhone Valley of France, Canada, Italy, Spain and Portugal, and South America. In the last three regions, the polydatin concentrations exceeded those of free resveratrol which were the lowest of all categories examined, suggesting that the high sugar content of warm climate grapes may favor the glycosylation of resveratrol. In nine regions, the concentration of cis -polydatin exceeded that of trans -polydatin, the reverse being the case in five, yet in all trans -resveratrol concentrations exceeded those of cis -resveratrol. There was only a weak negative correlation overall between polydatin and resveratrol concentrations when all wines were included in the analysis. The low values for both polydatin and resveratrol in Californian wines are consistent with the notion that, despite high sugar content, some grapes may fail to express resveratrol synthetic enzymes due to genetic characteristics or to lack of environmental stress, and consequently little of the free resveratrol is available for glycosylation. The influence of cultivar was examined in wines from several regions. Among wines from California, Australia, South America and Canada, highest polydatin concentrations were found respectively in those from Zinfandel, Shiraz, Merlot and Pinot noir. Wines from the Northern Rhone Valley (predominantly Shiraz) had lower concentrations than those from the Southern Rhone where Mourvedre, Grenache, Carignane and Cinsault predominate. The high polydatin and very low resveratrol concentrations of Vintage Ports highlight enological techniques, particularly duration of fermentation, as important modulating factors. The concentrations of polydatin present in most red wines are likely to add significantly to the presumed health benefits attributable to resveratrol.