葡萄酒多硫化物的持久性：分离谷胱甘肽和半胱氨酸种类稳定性的研究

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-02 DOI:10.1016/j.foodchem.2025.144603

Yu Hou, Marlize Z. Bekker, Tracey E. Siebert, David W. Jeffery

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引用次数: 0

摘要

最近的研究强调，由生物硫醇（如谷胱甘肽、谷胱甘肽）和硫羟基（如H2S）形成的多硫化物可能是葡萄酒中不受欢迎的硫样气味（slo）的储存库。导致slo出现的条件尚不完全清楚，研究了多硫化物在水溶液中的反应性，重点研究了谷胱甘肽多硫化物（最多6个硫原子）和混合半胱氨酸（Cys）和谷胱甘肽多硫化物（最多4个硫原子）的稳定性和行为。通过半制备高效液相色谱法制备和分离了多硫化物，并在不同温度（25、35和40 °C）下研究了它们的动态行为。结果表明，较高的温度不一定会加速多硫化物的降解；长链谷胱甘肽五硫化物和六硫化物，以及混合的cys -谷胱甘肽三硫化物和四硫化物相对稳定。然而，在- 20 °C下保存样品并随后解冻会影响所有的多硫化物。随着时间的推移，初始多硫化物浓度似乎也会影响降解。

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Persistence of wine polysulfides: Investigation of the stability of isolated glutathione and cysteine species

Recent studies have highlighted that polysulfides formed from biological thiols (e.g., glutathione, GSH) and sulfhydryls like H₂S may act as reservoirs of undesirable sulfur-like odours (SLOs) in wine. The conditions leading to appearance of SLOs are not fully understood and the reactivity of polysulfides was investigated in aqueous solutions, focusing on the stability and behaviour of GSH polysulfides (up to six sulfur atoms) and mixed cysteine (Cys) and GSH polysulfides (up to four sulfur atoms). Polysulfides were prepared and isolated via semi-preparative HPLC and studied at different temperatures (25, 35, and 40 °C) to investigate their dynamic behaviour. Results revealed that higher temperatures did not necessarily accelerate the degradation of polysulfides; longer-chain GSH pentasulfide and hexasulfide, as well as the mixed Cys-GSH trisulfide and tetrasulfide, were relatively stable. However, storing samples at −20 °C and subsequent defrosting affected all polysulfides. Initial polysulfide concentrations also appeared to influence degradation over time.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.