期刊
JOURNAL OF MASS SPECTROMETRY
卷 50, 期 6, 页码 826-837出版社
WILEY
DOI: 10.1002/jms.3592
关键词
Wine lees; mass spectrometry; oenology; phenolic compounds; amino acids
资金
- Spanish Ministerio de Economia y Competitividad (MINECO) [CTQ2012-37428]
- Ministerio de Ciencia e Innovacion (MICINN) [RYC-2009-03921]
Sustainable agriculture has a pending goal in the revalorization of agrofood residues. Wine lees are an abundant residue in the oenological industry. This residue, so far, has been used to obtain tartaric acid or pigments but not for being qualitatively characterized as a source of polar and mid-polar compounds such as flavonoids, phenols and essential amino acids. Lees extracts from 11 Spanish wineries have been analyzed by liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in high resolution mode. The high-resolution power of LC-MS/MS has led to the tentative identification of the most representative compounds present in wine lees, comprising primary amino acids, anthocyans, flavanols, flavonols, flavones and non-flavonoid phenolic compounds, among others. Attending to the profile and content of polar and mid-polar compounds in wine lees, this study underlines the potential of wine lees as an exploitable source to isolate interesting compounds. Copyright (C) 2015 John Wiley & Sons, Ltd.
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