RESULTS: The validated method simultaneously determined both HT and its precursors, with adequate limits of detection between 0.065 and 21.86 ng mL-1 and quantification limits between 0.199 and 66.27 ng mL-1 in a 5 min run. The concentration of HT in red wines was significantly higher (0.12-2.24 mg L-1) than in white wines (0.01-1.27 mg L-1). The higher the alcoholic degree, the higher was the content of HT. The bioactive 4-hydroxyphenylacetic acid was identified in Spanish wines for the first time at 3.90-127.47 mg L-1, being present in all the samples.
CONCLUSIONS: The highest HT concentrations were found in red wines and in wines with higher ethanol content. These data are useful for a further estimation of the intake of these bioactive compounds and to enlarge knowledge on chemical composition of wines. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
结果:经过验证的方法同时测定了HT及其前体,在5分钟的运行中,检测限在0.065和21.86ngmL-1之间,定量限在0.199和66.27ngmL-1之间。红葡萄酒中的HT浓度(0.12-2.24mgL-1)明显高于白葡萄酒(0.01-1.27mgL-1)。酒精程度越高,HT含量越高。首次在西班牙葡萄酒中鉴定出生物活性的4-羟基苯乙酸,浓度为3.90-127.47mgL-1,存在于所有样品中。
结论:在红葡萄酒和乙醇含量较高的葡萄酒中发现了最高的HT浓度。这些数据可用于进一步估算这些生物活性化合物的摄入量,并扩大对葡萄酒化学成分的了解。©2024作者(S)。约翰·威利父子有限公司代表化学工业学会出版的《食品和农业科学杂志》。