Identification of 5-hydroxymethyl-2-furfural (5-HMF) in Cava sparkling wines by LC-DAD-MS/MS and NMR spectrometry

被引：47

作者：

Serra-Cayuela, A. ^{[1
]}

Castellari, M. ^{[2
]}

Bosch-Fuste, J. ^{[1
]}

Riu-Aumatell, M. ^{[1
]}

Buxaderas, S. ^{[1
]}

Lopez-Tamames, E. ^{[1
]}

机构：

[1] Univ Barcelona, Fac Farm, Xarxa Referencia Tecnol Aliments XaRTA, Dept Nutr & Bromatol, Santa Coloma De Gramenet 08921, Spain

[2] IRTA Food Technol, Monells 17121, Girona, Spain

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 04期

关键词：

5-HMF; Ageing; Sparkling wine; NMR; UHPLC-DAD-MS/MS; MADEIRA WINES; VOLATILE; FRUCTOSE; FURANS;

D O I：

10.1016/j.foodchem.2013.05.158

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this study was to elucidate the structure of a potential ageing marker for Cava sparkling wine. In order to clarify the structure of this compound, NMR spectroscopy and hyphenated UHPLC-DAD-MS/MS techniques were used. We identified the hitherto unknown compound as 5-hydroxymethyl-2-furfuraldehyde (5-HMF). This is the first time that this compound has been reported in sparkling wines. A survey, based on the analysis of 80 commercial sparkling wines, showed that 5-HMF is present between 0.25 and 12.81 mg/L, and is compared with those reported for other types of wine. Hypothetical origin of 5-HMF in Cava sparkling wine is discussed. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：3373 / 3380

页数：8

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