HPLC in the study of radiation-chemical changes in the composition of wines

The study of radioprotective properties of wine related to their ability to regulate redox processes and resist oxidative stress caused by exposure to ionizing radiation and other factors in living systems is of current interest. Physico-chemical approach, including the use of such methods as chromatography for research on the effect of these factors is underdeveloped. In this paper, the HPLC method was used to identify products of γ-radiolysis of serotonin and other phenolic components of wines and calculate the degrees of conversion of the starting compounds. These data are necessary for measuring the radiation resistance of biologically active compounds, including serotonin, since recently the radiation-chemical methods of sterilization of medicinal preparations on their basis are widely used. Determination of products of radiation-chemical reactions of bioactive compounds is important in the problem of studying the mechanism of the redox reactions in biological systems with different degrees of organization.