A combined approach for characterisation of fresh and brined vine leaves by X-ray powder diffraction, NMR spectroscopy and direct infusion high resolution mass spectrometry

作者：Rizzuti Antonino; Caliandro Rocco; Gallo Vito^*; Mastrorilli Piero; Chita Giuseppe; Latronico Mario

来源：Food Chemistry, 2013, 141(3): 1908-1915.

DOI：10.1016/j.foodchem.2013.05.044

• Vine leaves
• X-ray powder diffraction
• Direct infusion mass spectrometry
• Nuclear magnetic resonance
• Principal component analysis
• Covariance analysis

X-ray powder diffraction was combined, for the first time, with Nuclear Magnetic Resonance spectroscopy and direct infusion mass spectrometry to characterise fresh and brined grape leaves. Covariance analysis of data generated by the three techniques was performed with the aim to correlate information deriving from the solid part with those obtained for soluble metabolites. The results obtained indicate that crystalline components can be correlated to the metabolites contained in the grape leaves, paving the way to the use of X-ray diffraction analysis for food fingerprinting purposes. Moreover it was ascertained that, differently from most of the metabolites present in the fresh vine leaves, linolenic acid (an omega-3-fatty acid) and quercetin-3-O-glucuronide (a polyphenol metabolite) do not undergo sensible degradation during the brining process, which is used as preservative method for the grape leaves.

• 出版日期2013-12-1