Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry

被引:31
作者
Aussenac, J
Chassagne, D
Claparols, C
Charpentier, M
Duteurtre, B
Feuillat, M
Charpentier, C
机构
[1] Univ Bourgogne, Inst Univ Vigne & Vin, F-21078 Dijon, France
[2] Univ Toulouse 3, Serv Spectrometrie Masse, F-31062 Toulouse 04, France
[3] Moet & Chandon, Lab Rech, F-51200 Epernay, France
关键词
wine; food analysis; nucleotides;
D O I
10.1016/S0021-9673(00)01019-0
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
Monophosphate nucleotides are difficult to identify in Champagne wine because they are present in small concentrations in a complex mixture. A method for the isolation, separation and identification of reference compounds, which achieved on average 79% recovery (except for cytidine derivatives), was developed and applied to wine. Some monophosphate nucleotides were then isolated from a Champagne wine aged on lees for 8 years, by ultrafiltration followed by a semi-preparative HPLC step using a strong anion-exchange column. The fraction obtained was subjected to HPLC in a reversed-phase column to remove the salt previously introduced, before identification of compounds by HPLC coupled to a mass spectrometer, For the first time in wine, 5'-IMP, 5'-AMP, 5'-CMP, 5'-GMP, 5'-UMP and the 3'- and/or 2'-isomers of the four latter compounds were identified by comparing their HPLC and electrospray ionization mass spectrometry data with those of reference nucleotides. (C) 2001 Elsevier Science B.V, All rights reserved.
引用
收藏
页码:155 / 164
页数:10
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