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首页> 外文期刊>Journal of mass spectrometry: JMS >Botanical traceability of commercial tannins using the mineral profile and stable isotopes
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Botanical traceability of commercial tannins using the mineral profile and stable isotopes

机译：利用矿物特征和稳定同位素对商业单宁进行植物溯源

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摘要

Commercial tannins are natural polyphenolic compounds extracted fromdifferent plant tissues such as gall, the wood of different species and fruit. In the food industry they are mainly used as flavourings and food ingredients, whereas in winemaking they are classified as clarification agents for wine protein stabilisation, although colour stabilisation, metal removal, unpleasant thiol removal and rheological correction are also well-known and desired effects. Due to their particular technical properties and very different costs, the possibility of correct identification of the real botanical origin of tannins can be considered a primary target in oenology research and in fulfilling the technical and economic requirements of the wine industry. For some categories of tannins encouraging results have already been achieved by considering sugar or polyphenolic composition. For the first time this work verifies the possibility of determining the botanical origin of tannins on the basis of the mineral element profile and analysis of the ~(13)C/~(12)C isotopic ratio. One hundred two commercial tannins originating from 10 different botanical sources (grapes, oak, gall, chestnut, fruit trees, quebracho, tea, acacia, officinal plants and tara) were analysed to determine 57 elements and the ~(13)C/~(12)C isotopic ratio, using inductively coupled plasma mass spectrometry and isotope-ratio mass spectrometry, respectively. Forward stepwise discriminant analysis provided good discrimination between the 8 most abundant groups, with 100%correct re-classification. Themodel was then validated five times on subsets of 10%of the overall samples, randomly extracted, achieving satisfactory results. With a similar approach it was also possible to distinguish toasted and untoasted oak tannins as well as tannins from grape skin and grape seeds.
机译：商业单宁是从不同植物组织（例如胆，不同物种的木材和果实）中提取的天然多酚化合物。在食品工业中，它们主要用作调味料和食品配料，而在酿酒中，它们被分类为葡萄酒蛋白稳定剂，尽管颜色稳定，金属去除，不愉快的硫醇去除和流变校正也是众所周知且理想的效果。由于其特殊的技术特性和非常不同的成本，正确鉴定单宁的真实植物来源的可能性可以被视为酿酒学研究和满足葡萄酒工业的技术和经济要求的主要目标。对于某些种类的单宁，通过考虑糖或多酚成分，已经获得了令人鼓舞的结果。这项工作首次证明了基于矿物质元素特征和〜（13）C /〜（12）C同位素比分析确定单宁植物来源的可能性。分析了来自10种不同植物来源（葡萄，橡木，胆，栗子，果树，栎类，茶，阿拉伯树胶，药用植物和塔拉）的102种商业单宁，以确定57种元素和〜（13）C /〜（ 12）C同位素比，分别使用电感耦合等离子体质谱和同位素比质谱。向前的逐步判别分析提供了8个最丰富的组之间的良好区分，并具有100％正确的重新分类。然后在随机抽取的总样本的10％的子集中对模型进行了五次验证，获得了满意的结果。通过类似的方法，还可以从葡萄皮和葡萄籽中区分烘烤的和未烘烤的橡木单宁以及单宁。

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