期刊
FOOD CHEMISTRY
卷 380, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132196
关键词
Red wine; Pyranoanthocyanin; UHPLC-DAD-QTOF; Quantum chemistry; Oxidation
资金
- National Natural Science Foundation of China [31471723]
- China Agriculture Research System of MOF [CARS-29]
- China Agriculture Research System of MARA [CARS-29]
This study investigated the formation mechanism of Pinotin A in aged red wine using experimental and theoretical approaches. A three-step reaction mechanism involving reversible addition reaction, decarboxylation, and autooxidation was proposed and verified, with the autooxidation step playing a crucial role in the overall reaction.
Pinotin A is a crucial pyranoanthocyanin in aged red wine. The formation mechanism of pinotin A was investigated through experimental and theoretical approaches in model wine solution. Using UHPLC-DAD-QTOF, three intermediates were identified in the reaction solution of malvidin-3-O-glucoside and caffeic acid. The pH and oxidative conditions affected the reaction rate by modulating the accumulation of intermediates. Upon preparative HPLC and oxidation experiment, the transformation of intermediate 3 to intermediate 2 was observed through free radical oxidation, p-benzoquinone oxidation and autooxidation. However, the production of pinotin A was only achieved through autooxidation. A three-steps reaction mechanism of reversible addition reaction and decarboxylation, and autooxidation was proposed. The validity of the proposed mechanism was verified through quantum chemistry calculation. The negative variation of Gibbs free energy of the entire reaction was obtained, where the autooxidation step played a crucial role for the spontaneity of the whole reaction.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据