The production of yellow pigments from (+)-catechin and dihydroxyfumaric acid in a model wine system

被引：0
|
作者：
Andrew C. Clark
机构：
[1] Charles Sturt University,National Wine and Grape Industry Centre
来源：
European Food Research and Technology | 2008年 / 226卷
关键词：
Xanthylium cations; Dihydroxyfumaric acid; Glyoxylic acid; Browning; Oxidation; White wine;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The oxidation of tartaric acid by hydroxyl radicals, produced by gamma-irradiation of aqueous solutions of tartaric acid, was shown to generate dihydroxyfumaric acid. To confirm the importance of this oxidative degradation pathway in wine oxidation, dihydroxyfumaric acid was itself reacted with (+)-catechin in a wine-like solution and the yellow pigments formed were identified by liquid chromatography mass spectrometry (LC-MS) studies as xanthylium cations. The concentration of these pigments increased if the wine-like system also contained 0.6 mg/L copper(II). The results clearly demonstrate a link between the production of yellow xanthylium cation pigments from (+)-catechin and the degradation of tartaric acid by hydroxyl radicals.
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页码：925 / 931
页数：6
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