中国农业科学 ›› 2020, Vol. 53 ›› Issue (5): 1029-1045.doi: 10.3864/j.issn.0578-1752.2020.05.014
张清安,陈博宇
收稿日期:
2019-07-28
接受日期:
2019-10-29
出版日期:
2020-03-01
发布日期:
2020-03-14
作者简介:
张清安,Tel:13572932273;E-mail:qinganzhang@snnu.edu.cn
基金资助:
ZHANG QingAn,CHEN BoYu
Received:
2019-07-28
Accepted:
2019-10-29
Online:
2020-03-01
Published:
2020-03-14
摘要:
含硫化合物如谷胱甘肽、硫醇、硫化氢、二氧化硫等都是葡萄酒中重要的风味物质,这4类含硫化合物的含量和形态影响着葡萄酒的风味,且两者都与这4类含硫化合物的来源、检测方法及葡萄酒生产工艺有直接或间接的关系,但针对以上方面的结论仍不统一。基于此,本文整理了这4类含硫化合物在葡萄酒中的含量和存在形态、来源、检测方法、贮藏期间的变化及控制方法这5个方面的研究进展。就含量和存在形态而言,谷胱甘肽主要以还原型谷胱甘肽(GSH)的形式存在,含量不高于70 mg?L -1;硫醇以游离态存在,或与金属离子结合,硫醇含量与具体种类相关,数量级从ng?L -1到μg?L -1不等;硫化氢主要以结合态存在,易与金属离子结合,总含量不高于30 μg?L -1;二氧化硫常以气体形式或亚硫酸氢根形式存在,或与含羰基化合物结合,总含量为64.8—166.5 mg?L -1。在来源方面,这4类含硫化合物都与发酵期间酿酒酵母的代谢活动有关。谷胱甘肽主要来源于未发酵葡萄汁原料,少部分来源于氨基酸的发酵代谢;硫醇来源于含硫氨基酸、谷胱甘肽的发酵代谢及以硫化氢为底物的化学反应;硫化氢主要源于含硫氨基酸、硫酸盐和亚硫酸盐的发酵代谢;二氧化硫主要来源于外源添加剂,也有少部分源自硫酸盐的发酵代谢。检测这4类含硫化合物时,常采用化学检测方法或光谱法,此类方法检测快速但误差较大;色谱法精确度高,但是样品预处理复杂,仪器昂贵。在贮藏期间葡萄酒中的铁、铜等过渡金属离子和氧气引起的Fenton反应和氧化反应显著影响部分硫醇和硫化氢的含量。最后针对部分含硫化合物带来的异味,可以通过优化原料品质、筛选酿酒酵母菌株、改进二氧化硫添加工艺、添加金属盐等方法降低。在今后的研究中,可从优化检测方法、探究发酵和贮藏陈酿期间含硫化合物变化机理、改进葡萄酒生产环节等方面展开工作。
张清安,陈博宇. 葡萄酒中与风味相关4类含硫化合物的研究进展[J]. 中国农业科学, 2020, 53(5): 1029-1045.
ZHANG QingAn,CHEN BoYu. Research Progress of Four Sulfur Compounds Related to Red Wine Flavor[J]. Scientia Agricultura Sinica, 2020, 53(5): 1029-1045.
图2
4类含硫化合物的主要代谢途径及相关酶和基因 酶1:硫酸盐渗透酶同工酶 Sulfate permease isozymes(SUL1、SUL2);酶2:ATP硫酸化酶 ATP sulfurylase(MET3);酶3:APS激酶 APS kinase(MET14);酶4:PAPS还原酶 PAPS reductase(MET16);酶5:亚硫酸还原酶 Sulfite reductase(MET10);酶6:O-乙酰丝氨酸和O-乙酰高丝氨酸硫氢化酶 O-Acetylserine&O-Acetylhomoserine sulfhydrylase(MET17);酶7:高半胱氨酸甲基转移酶 Homocysteine methyl transferase(MET6);酶8:S-腺苷甲硫氨酸合成 S-Adenosylmethionine synthetase(SAM1、SAM2);酶9:S-腺苷甲硫氨酸去甲基化酶 S-Adenosylmethionine demethylase;酶10:腺苷高半胱氨酸酶 Adenosylhomocysteinase;酶11:甲硫氨酰-tRNA合成酶 Methionyl-tRNA synthetase(MES1);酶12:β-胱硫醚酶 β-Cystathionase(STR3);酶13:β-胱硫醚合成酶 β-Cystathionine synthase(CYS4);酶14:γ-胱硫醚合成酶 γ-Cystathionine synthase(STR2);酶15:γ-胱硫醚酶 γ-Cystathionase(CYS3);酶16:半胱氨酸合成酶 Cysteine synthase;酶17:γ-谷氨酰半胱氨酸合成酶 γ-Glutamylcysteine syntehtase(GSH1);酶18:谷胱甘肽合成酶 Glutathione synthase(GSH2)"
表2
葡萄酒中4类含硫化合物检测方法比较"
含硫化合物 Sulfur compound | 前处理方法 Sample preparation | 检测方法 Detection method | 检测限 Limit of detection | 优点或不足 Advantage/drawback | 参考文献 Reference |
---|---|---|---|---|---|
还原型谷胱甘肽 GSH | DNTB处理 Reaction with DTNB | HPLC -DAD | 首次完成对葡萄汁中GSH含量检测 Determining GSH content in wine for the first time | [11] | |
OPA处理 Reaction with OPA | HPLC -FD | 0.06 mg∙L-1 | 排出氧化酶的影响,提高了精确度 Excluding oxidase effect, improving accuracy | [14] | |
NDA处理 Reaction with NDA | HPLC-FD | 0.03 mg∙L-1 | 提高荧光比率,提高精确度 Improving fluorescence ratio and accuracy | [60] | |
MBB处理 Reaction with MBB | CE-LIF | 0.02 mg∙L-1 | 样品分离效果好,精确度高 Better sample separation and accuracy | [29] | |
pBQ处理 Reaction with pBQ | UPLC-ESI- MS/MS | 0.002 mg∙L-1 | 检测时间短,灵敏度高 Short test time, better sensitivity | [61] | |
硫醇和硫化氢 Thoil and H2S | p-HMB提取法 Extraction with p-HMB | GC-MS | 首次实现这5种硫醇的选择性提取,对3MHA和3MH含量的测定存在误差 Extracting of the 5 compounds selectively for the first time, inaccuracy in quantification of 3MHA and 3MH | [7] | |
p-HMB提取法 Extraction with p-HMB | GC-MS | 0.8 ng∙L-1(4MMP) 15 ng∙L-1(3MH) 5 ng∙L-1(3MHA) | 样品分离效果好,精确度高 Better separation and accuracy | [16] | |
LLE配合Affigel 501 Extraction with LLE coupled with Affigel 501 | GC-AED GC-ITMS-MS | 5 ng∙L-1(4MMP)(AED) 15 ng∙L-1(4MMP)(ITMS-MS) 1 ng∙L-1(3MH)(ITMS-MS) 5 ng∙L-1(3MHA)(AED) 0.7 ng∙L-1(3MHA)(ITMS-MS) | 首次使用被标记的3MH、3MHA和4MMP作为内标物,克服了被测物被氧化的问题 Using labeled 3MH, 3MHA, 4MMP as internal standard, avoiding sample oxidation | [17] | |
SPME | GC-MS | 1.3 ng∙L-1(3MH) 0.25 ng∙L-1(3MHA) 0.03 ng∙L-1(4MMP) | 降低基底效应,精确度高 Reducing matrix effect, better accuracy | [18] | |
HS-SPME | GC-pFPD | 0.4 μg∙L-1(MeSH) 0.2 μg∙L-1(H2S) | 分别检测了游离态和总的MeSH 和H2S含量 Determining both free and total MeSH and H2S content | [19,66] | |
HP-SPME | GC-pFPD | 0.8 μg∙L-1(MeSH) 1.3 μg∙L-1(EtSH) 1.7 μg∙L-1(H2S) | 受样品氧化及基底效应影响,精确度不高 Causing sample oxidation and matrix effect, not accurate enough | [22] | |
二氧化硫 SO2 | 酸性条件蒸馏 Acid conditioned distillation | CFA | 5 mg∙L-1(总量 Total) | 检测限低,检测速度快,排除了葡萄酒颜色干扰 Lower detection threshold, quick detection, excluding wine color effect | [79] |
葡萄酒样品直接与副品红和孔雀绿反应 Reaction with pararosaniline or malachite green | UV-vis | 0.6 mg∙L-1(游离态 Free form) (副品红 Pararosaniline) 0.8 mg∙L-1(总量 Total) (副品红 Pararosaniline) 0.3 mg∙L-1(游离态 Free form) (孔雀绿 Malachite green) 0.8 mg∙L-1(总量 Total) (孔雀绿 Malachite green) | 排除了样品处理带来的误差,提高了精确性 Excluding errors caused by sampling, better accuracy | [25] |
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