Abstract：
BACKGROUND: Hydroxytyrosol (HT) is a bioactive compound present in a limited number of foods such as wines, olives, and olive oils. During alcoholic fermentation, yeast converts aromatic amino acids into higher alcohols such as tyrosol, which can undergo hydroxylation into HT. The aim of this study was to validate an analytical method using ultra performance liquid chromatography coupled with mass spectrometry (UPLC/MS-MS) to quantify HT and its precursors (tyrosine, hydroxyphenylpyruvic acid, hydroxyphenylacetaldehyde, 4-hydroxyphenylacetic acid, and tyrosol) in wines. Their occurrence was evaluated in a total of 108 commercial Spanish wine samples.
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.
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.
摘要：
背景：羟基酪醇（HT）是一种生物活性化合物，存在于葡萄酒等有限数量的食品中，橄榄,橄榄油。在酒精发酵过程中，酵母将芳香族氨基酸转化为高级醇，如酪醇，可以进行羟化为HT。本研究的目的是验证使用超高效液相色谱与质谱联用（UPLC/MS-MS）定量HT及其前体（酪氨酸，羟苯基丙酮酸，羟基苯乙醛，4-羟基苯乙酸,和酪醇)在葡萄酒中。在总共108个商业西班牙葡萄酒样品中评估了它们的发生。
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》。
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》。
