PRELIMINARY STUDIES ON PEPTIDES IN WINE BY HPLC

被引：0

作者：

ACEDO, MI

PUEYO, E

POLO, MC

机构：

[1] UNIV EXTREMADURA,FAC CIENCIAS,DEPT QUIM ANAL,E-06071 BADAJOZ,SPAIN

[2] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

来源：

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1994年 / 45卷 / 02期

关键词：

PEPTIDES; HPLC; WINE;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Due to the importance of peptides and the absence of any-analytical method for their study in wine using HPLC, an analytical method was developed which includes ultrafiltration for the separation of proteins and low pressure column chromatography using Sephadex LH-20 for separation of free amino acids and phenolic compounds. Peptide derivatives with o-phthalaldehyde were separated by reverse phase HPLC. Principal amino acids from peptides are: glutamic and aspartic acids, serine, glycine, alanine, and lysine.

引用

页码：167 / 172

页数：6

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