Optimization of extraction and development of an LC-HRMS method to quantify glutathione and glutathione disulfide in white wine lees and yeast derivatives

被引：5

作者：

Winstel, Delphine ^{[1
]}

Marchal, Axel ^{[1
]}

Nioi, Claudia ^{[1
,2
]}

机构：

[1] Univ Bordeaux, Bordeaux INP, Bordeaux Sci Agro, INRAE,OENO,UMR 1366,ISVV, F-33140 Villenave Dornon, France

[2] Univ Bordeaux, Bordeaux INP, INRAE, OENO,UMR 1366,ISVV, F-33140 Villenave Dornon, France

来源：

FOOD CHEMISTRY | 2024年 / 439卷

关键词：

Glutathione; Glutathione disulfide; Wine lees; RSM design; LC-HRMS; ALCOHOLIC FERMENTATION; VALORIZATION; WINEMAKING; SO2;

D O I：

10.1016/j.foodchem.2023.138121

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant capacity of wine depends on its quality and aging potential. Aging on lees can improve this capacity thanks to the release of glutathione (GSH), as can the addition of yeast derivatives (YD). Therefore, the GSH potential of wine lees (WL) and YD requires investigation. We propose an optimized method to extract and quantify GSH from WL and YD. First, a method was developed to detect and quantify GSH and glutathione disulfide (GSSG) using LC-HRMS. Second, Box-Behnken response surface methodologies (RSM) were applied to both matrices. Results showed that the main parameter affecting GSH extraction efficiency was ethanol concentration. Quantitation of various samples revealed GSH concentrations of up to 900 mu g/g for WL and 40 mg/g for YD. To our knowledge, the absolute quantitation of GSH/GSSG in these matrices has not been reported until now.

引用

页数：10