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Multimethod Approach for Extensive Characterization of Gallnut Tannin Extracts.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-02 , DOI: 10.1021/acs.jafc.9b08221 Aude A Watrelot 1 , Christine Le Guernevé 1 , Hélène Hallé 1 , Emmanuelle Meudec 1 , Frédéric Véran 1 , Pascale Williams 1 , Bertrand Robillard 2 , François Garcia 1 , Céline Poncet-Legrand 1 , Véronique Cheynier 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-03-02 , DOI: 10.1021/acs.jafc.9b08221 Aude A Watrelot 1 , Christine Le Guernevé 1 , Hélène Hallé 1 , Emmanuelle Meudec 1 , Frédéric Véran 1 , Pascale Williams 1 , Bertrand Robillard 2 , François Garcia 1 , Céline Poncet-Legrand 1 , Véronique Cheynier 1
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Gallotannins extracted from gallnuts are commonly added to wine to improve its properties. They consist of mixtures of galloylester derivatives of glucose. However, their composition and properties are not well-established. In this study, methods based on liquid chromatography coupled to ultraviolet–visible detection and mass spectrometry, size-exclusion chromatography, and one-dimensional (31P) and two-dimensional (1H diffusion ordered spectroscopy, 31P total correlated spectroscopy, and 1H/13C heteronuclear single-quantum correlation and heteronuclear multiple-bond correlation) nuclear magnetic resonance spectroscopies have been implemented for extensive chemical characterization of three commercial gallnut tannin extracts. Differences in the proportions of the different constituents (gallic, digallic, and trigallic acids and galloylglucose derivatives) and in the structure and molecular weight distributions of gallotannins were demonstrated between the three extracts, with chains containing 8.5, 12.2, and 12.4 galloyl groups on average for TAN A, TAN B1, and TAN B2, respectively. The antioxidant capacities of the extracts, evaluated using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method, were similar and related mostly to their total tannin content, with only a limited impact of the tannin composition.
中文翻译：
多方法对五倍子单宁提取物进行广泛表征的方法。
通常将从坚果中提取的半乳单宁添加到葡萄酒中以改善其性能。它们由葡萄糖的没食子酸酯衍生物的混合物组成。但是，它们的组成和性质尚不充分。在这项研究中，基于液相色谱，紫外可见检测和质谱，尺寸排阻色谱以及一维（31 P）和二维（1 H扩散有序光谱法，31 P总相关光谱法）的方法，以及1小时/ 13已经实施了C异核单量子相关和异核多键相关）核磁共振波谱，以对三种市售的单宁单宁提取物进行广泛的化学表征。三种提取物之间均显示出不同成分（没食子酸，没食子酸和三没食子酸和没食子酸葡萄糖衍生物）的比例以及没食子鞣质的结构和分子量分布的差异，链平均含有8.5、12.2和12.4个没食子酰基分别用于TAN A，TAN B1和TAN B2。使用2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）方法评估的提取物的抗氧化能力相似，并且主要与其总单宁含量有关，但单宁成分的影响有限。
更新日期：2020-03-02
中文翻译：
多方法对五倍子单宁提取物进行广泛表征的方法。
通常将从坚果中提取的半乳单宁添加到葡萄酒中以改善其性能。它们由葡萄糖的没食子酸酯衍生物的混合物组成。但是，它们的组成和性质尚不充分。在这项研究中，基于液相色谱，紫外可见检测和质谱，尺寸排阻色谱以及一维（31 P）和二维（1 H扩散有序光谱法，31 P总相关光谱法）的方法，以及1小时/ 13已经实施了C异核单量子相关和异核多键相关）核磁共振波谱，以对三种市售的单宁单宁提取物进行广泛的化学表征。三种提取物之间均显示出不同成分（没食子酸，没食子酸和三没食子酸和没食子酸葡萄糖衍生物）的比例以及没食子鞣质的结构和分子量分布的差异，链平均含有8.5、12.2和12.4个没食子酰基分别用于TAN A，TAN B1和TAN B2。使用2,2'-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）方法评估的提取物的抗氧化能力相似，并且主要与其总单宁含量有关，但单宁成分的影响有限。
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