This study demonstrated the interaction mechanism of collagen peptides (CPs) with 4-ethylphenol (4-EP), phenol, guaiacol, and 4-ethylguaiacol (4-EG) in the ethanol-water solution. The ultraviolet visible spectroscopy, zeta potential tests and hydrogen nuclear magnetic spectroscopy manifested that CPs interacted with the phenolic compounds. Meanwhile, Isothermal titration calorimetry determination indicated that the CPs was hydrogen bonded with 4-EP in 52 %(v/v) ethanol-water solution, while the hydrophobic forces played a major role in the interaction of CPs with guaiacol and 4-EG, respectively. Moreover, hydrogen and hydrophobic bonds were involved in the interaction between CPs and phenol. Finally, Head Space-solid Phase Microextraction Gas Chromatography Mass Spectrometry analysis indicated that the content of phenolic compounds in model solution efficiently decreased with the presence of CPs. In the real liquor, it was found that the content of volatile compounds (including phenolic compounds) was obviously decreased after CPs added.

中文翻译：

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乙醇-水溶液中胶原肽与四种酚类化合物的相互作用机理

本研究证明了胶原肽 (CP) 与 4-乙基苯酚 (4-EP)、苯酚、愈创木酚和 4-乙基愈创木酚 (4-EG) 在乙醇-水溶液中的相互作用机制。紫外可见光谱、zeta 电位测试和氢核磁光谱表明 CP 与酚类化合物相互作用。同时，等温滴定量热法测定表明，CPs 与 4-EP 在 52%(v/v) 乙醇-水溶液中形成氢键，而疏水力在 CPs 与愈创木酚和 4-EG 的相互作用中起主要作用，分别。此外，氢键和疏水键参与了CPs和苯酚之间的相互作用。最后，顶空-固相微萃取气相色谱质谱分析表明，模型溶液中酚类化合物的含量随着 CP 的存在而有效降低。在实酒中，发现加入CPs后挥发性化合物（包括酚类化合物）的含量明显降低。