Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

被引：9

作者：

Osorio-Macias, Daniel E. ^{[4
,5
]}

Song, Dongsup ^{[1
]}

Thuvander, Johan ^{[2
]}

Ferrer-Gallego, Rani ^{[3
]}

Choi, Jaeyeong ^{[4
]}

Penarrieta, J. Mauricio ^{[5
]}

Nilsson, Lars ^{[4
]}

Lee, Seungho ^{[1
]}

Bergenstahl, Bjorn ^{[4
]}

机构：

[1] Hannam Univ, Dept Chem, Daejeon 34054, South Korea

[2] Lund Univ, Dept Chem Engn, SE-22100 Lund, Sweden

[3] Ctr Tecnol Vino VITEC, Falset 43730, Spain

[4] Lund Univ, Dept Food Technol Engn & Nutr, SE-22100 Lund, Sweden

[5] Univ Mayor San Andres, Fac Pure & Nat Sci, Sch Chem, La Paz, Bolivia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2020年 / 68卷 / 49期

关键词：

AsFlFFF; wine colloids; wine macromolecules; anthocyanin; polysaccharides; ANTIOXIDANT ACTIVITY; POLYSACCHARIDES; GRAPE; ANTHOCYANINS; MASS; ARABINOGALACTAN; POLYPHENOLS; EXTRACTION; CAPACITY; ACID;

D O I：

10.1021/acs.jafc.9b07251

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The particle matter of wine is mainly composed of wine colloids and macromolecules. The present work develops a methodology using asymmetrical flow field-flow fractionation coupled with multi-angle light scattering, differential refractive index detector, and ultraviolet detector (AsFlFFF-MALS-dRI-UV) for the fractionation and determination of the molar mass, the hydrodynamic radius, and the apparent densities of the aggregates and macromolecules present in wine samples. The results from a set of six Argentinian high-altitude wines showed two main populations: the first population composed of wine colloids with higher UV-specific absorptivity and the second population composed of polysaccharides, such as arabinogalactans. The conformation results showed that population 1 consists of small and dense particles, while population 2 showed high molar masses and lower densities. The results demonstrated the use of AsFlFFF as a new, effective method for the fractionation and characterization of wine colloids and wine macromolecules in red wines with further potential applications.

引用

页码：14564 / 14576

页数：13

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