Improvement on enzymatic hydrolysis of resveratrol glucosides in wine

被引：30

作者：

La Torre, GL ^{[1
]}

Laganà, G ^{[1
]}

Bellocco, E ^{[1
]}

Vilasi, F ^{[1
]}

Salvo, F ^{[1
]}

Dugo, G ^{[1
]}

机构：

[1] Univ Messina, Dept Organ & Biol Chem, I-98166 Messina, Italy

来源：

FOOD CHEMISTRY | 2004年 / 85卷 / 02期

关键词：

resveratrol; enzymatic hydrolysis; wine; piceid; glucosidase;

D O I：

10.1016/j.foodchem.2003.06.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An enzymatic hydrolysis method, useful for the analysis of total wine resveratrol, was optimised. The wine resveratrol O-glycosides were totally hydrolysed in similar to9 h after incubation with beta-glucosidase at 50degreesC; then the trans- and cis-aglycones were measured by high-performance liquid chromatography after solid phase extraction (SPE). Kinetic study of enzymatic hydrolysis at different temperatures showed that hydrolysis times were reduced with increasing temperature, up to 50degreesC, because the enzyme retains its activity even at this temperature. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：259 / 266

页数：8

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