MOLECULES
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2019
·Vol. 24
·期 11
·2150
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IF 3.06
Yingying Han,Jinhua Du,Jie Li,Miaomiao Li
Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic,l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic,l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.Keywords:hawthorn wine;organic acids;high-performance liquid chromatography methods;enzymatic method
研究领域:
食品化学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
·
IF 4.556
Yingying Han,Jinhua Du,Zhaolin Song
In this study, twenty-three commercial yeasts were inoculated into hawthorn ( Crataegus pinnatifida , Bunge (Rosaceae)) extracted juice to explore their fermentation characteristics, β-glucosidase activity, ethyl carbamate production, volatile compounds of resulted wines, along with the relationship of β-glucosidase activity on ethyl carbamate and volatile compounds. β-Glucosidases were yeast and culture medium dependence. However, their activities in wines were merely 9.50 %–30.7 % of that in YM (yeast extract, malt extract) medium. Ethyl carbamate, which was also yeast dependence, was correlated with β-glucosidase (0.426*) whereas less affected by physicochemical indices of hawthron wines. Volatile compounds were not correlated with β-glucosidase activity whereas related to the physicochemical indices. α-Terpineol, which was originally existed in the juice, was increased by the fermentation, while (-) linalool oxide, rose oxide, linalool, terpinen-4-ol, citronellol and nerolidol were newly produced during fermentation. FC9 was the most optimal yeast for hawthorn wine making because of its excellent ethanol production, higher β-glucosidase activity, moderate amounts of volatile compounds, best sensory score and lower EC (5.48 μg/L).
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xinyue Zhang,Yixin Chen,Jiani Liu,Yibin Lan,Xu Qian,Baoqing Zhu
Hawthorn wine has gained increasing popularity in China, but comprehensive research on its sensory and chemical characteristics is still limited. This study established a sensory lexicon using Pivot Profile to describe and differentiate Chinese hawthorn wines. Based on the sensory data, 13 hawthorn wines presented three different styles, namely ‘Sweet’, ‘Fruity’ and ‘Alcohol’. A total of 129 volatile compounds were identified and quantified in all hawthorn wines using headspace solid-phase microextraction (HS-SPME) combined with both gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS) and gas chromatography-Quadrupole mass spectrometry (GC-Quadrupole-MS). Partial least-squares regression revealed that ‘sweet’, ‘hawthorn’, and ‘honey’ attributes were positively correlated with several terpenes, volatile phenols, lactones, ethyl cinnamate, nonanal and phenylacetaldehyde, as well as sugar content, while negatively correlated with alcohol content. Furthermore, a salting-out effect of certain terpenes and volatile phenols was observed with increasing sucrose concentration, potentially enhancing the perceived intensity of these above attributes.
研究领域:
食品科学
·
分析化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Dengyue Sun,Xiaowen Chen,Chuanhe Zhu
In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.89% with high ash (9.20%) was obtained by the MH-HP method, while the galacturonic acid (Gal A) content was up to 72.24% after dealing with the CA-HP method which was the highest among the four samples, besides, the quality of gel formed by E-HP method was the best. What's more, the four extracted samples all reveled degrees of antioxidant activity with dose-dependent in vitro antioxidant, and it was CA-HP method had the best antioxidant activity, making this the first comprehensive research describing the extracting pectin from hawthorn wine pomace. This research also provides a base for industrial production of high-value products from low-cost raw materials.
研究领域:
食品科学
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化学工程
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yaran Liu,Xu Qian,Jiangtao Xing,Na Li,Junlong Li,Qingyu Su,Yixin Chen,Bolin Zhang,Baoqing Zhu
This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.
研究领域:
食品科学
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分析化学
·
农学
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DOI
PubMed
高影响因子
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