Gas chromatographic determination of amino acid enantiomers in bottled and aged wines

被引：0
作者：
Hatem Salama Mohammed Ali
Ralf Pätzold
Hans Brückner
机构：
[1] University of Giessen,Department of Food Sciences, Interdisciplinary Research Centre for BioSystems, Land Use and Nutrition (IFZ), Institute of Nutritional Science
[2] National Research Centre,Department of Food Science and Technology
来源：
Amino Acids | 2010年 / 38卷
关键词：
Wine amino acids; -Amino acids; -Pro; Age dating; Gas chromatography-mass spectrometry; Chirasil; -; -Val;
D O I：
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中图分类号：
学科分类号：
摘要：
Free l- and d-amino acids were determined by chiral GC-MS in 26 wines, comprising white wines, red wines, ice wines and sparkling wines. The aim of the work was to investigate whether quantities and pattern of d-amino acids, in particular d-proline, correlate with the storage time of bottled wines. The relative quantities with respect to the corresponding l-enantiomer ranged in white wines from 0.4 to 3.9% d-Ala, 0.9–8.3% d-Asx, and 0.5–8.9% d-Glx, in red wines from 2.9 to 10.6% d-Ala, 2.2–10.9% d-Asx, and 3.9–7.4% d-Glx, and in sparkling wines from 2.2 to 9.8% d-Ala, 2.1–4.4% d-Asx and 1.3–6.1% d-Glx. Low relative quantities of 0.3–0.7% d-Pro were detected in three white wines stored for more than 20 years and did not exceed 0.2% d-Pro in two red wines stored for 10 and 20 years, respectively. An ice wine stored for 24 years contained 0.9% d-Pro, 6.4% d-Glx, 3.0% d-Asp and 1.5% d-Ala. The data confirm the presence of d-amino acids in wines. They do not provide evidence for a correlation between the storage time of bottled wines and quantities of d-amino acids.
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页码：951 / 958
页数：7
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