n -乙基马来酰亚胺衍生后UHPLC-MS/MS定量葡萄酒中纳克/升水平的硫酚。

IF 6.2 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Elisabeth Khaikin, Lisa Pisaniello, Deanna Langone, Mango Parker and Flynn T. Watson*, 
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引用次数: 0

摘要

最近在葡萄酒中发现的硫酚是一种不受欢迎的化合物,会导致烟熏味的灰白色余味。当葡萄酒中含有挥发性酚时,这些潜在的气味剂会在超低(ng/L)水平下增强与烟雾污染相关的令人不快的感官特性,但在这种浓度下,挥发性硫化合物的准确定量仍然具有挑战性。采用超高压液相色谱-串联质谱(UHPLC-MS/MS)建立了一种简单、稳定的同位素稀释法(SIDA),以n -乙基马来酰亚胺(NEM)为衍生剂,以化学匹配的氘化类似物(d5-苯硫醇)为内标,对6种噻吩(苯硫醇、2-甲基苯硫醇、3-甲基苯硫醇、4-甲基苯硫醇、2-甲氧基苯硫醇和甲基磺胺基苯)进行了精确定量分析。结果表明,在未改性的酒基质中,NEM与硫酚反应迅速,形成稳定的衍生物。优化了样品制备和分析方法,使其定量限达到纳克/升,并在不同的酒基质中进行了验证。然后将开发的方法应用于2019年澳大利亚野火期间由暴露于烟雾中的葡萄酿造的葡萄酒(预版本)。硫酚的浓度范围从低于检测限(LOD <0.5 ng/L)到445 ng/L;研究了烟香与风味的统计关系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Quantification of Thiophenols at Nanogram-per-Liter Levels in Wine by UHPLC-MS/MS after Derivatization with N-Ethylmaleimide

Quantification of Thiophenols at Nanogram-per-Liter Levels in Wine by UHPLC-MS/MS after Derivatization with N-Ethylmaleimide

Thiophenols were recently identified in wine as undesirable compounds contributing to the ashy aftertaste associated with smoke taint. These potential odorants enhanced the unpleasant sensory properties associated with smoke taint at ultratrace (ng/L) levels when present in wine with volatile phenols, but accurate quantification of volatile sulfur compounds at this concentration remains challenging. A simple, stable isotope dilution assay (SIDA) method employing ultrahigh-pressure liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) was developed and validated for accurate quantification of six thiophenols (benzenethiol, 2-methylbenzenethiol, 3-methylbenzenethiol, 4-methylbenzenethiol, 2-methoxybenzenethiol, and methylsulfanylbenzene) using N-ethylmaleimide (NEM) as a derivatizing agent and a chemically matched deuterated analogue (d5-benzenethiol) as the internal standard. It was shown that NEM reacted quickly with thiophenols to form stable derivatives in an unmodified wine matrix. The preparation of samples and the analytical method were optimized to achieve limits of quantification at nanogram-per-liter levels and validated in different wine matrices. The developed method was then applied to wines produced from grapes exposed to smoke (pre-veraison) during the 2019 Australian wildfires. The concentration of thiophenols ranged from below the limit of detection (LOD, <0.5 ng/L) to 445 ng/L; statistical relationships with smoke aroma and flavor were investigated.

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来源期刊
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
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