Inhibitory Effect Of Trace Components In Grape Distilled Spirits On Xanthine Oxidase

Grape distilled spirits are beverage spirits made from grapes by fermentation,distillation,blending and storage.Compatible with the spirits of liquor and the fragrance of wine,they are nutritious and moderately priced.Grape distilled spirits have become very popular with consumers in recent years.The relationship between alcohol consumption and human health has always been a hot topic,and many studies have shown that moderate alcohol consumption contributes to health.Distilled spirits contain about 98%to 99%water and ethanol,and after removing them,the remaining 1%to 2%trace components include esters,alcohols,aldehydes,phenols and other aromatic compounds.These trace components are both the aromatic and beneficial components of distilled spirits,and can be said to be the"degree"that distinguishes health from harm.Xanthine oxidase,an important enzyme in the metabolism of purines in the body to produce uric acid,is important for the formation of diseases such as hyperuricemia and gout.By studying the inhibitory effect of trace components of grape distilled spirits on xanthine oxidase,not only can we understand the health benefits of alcohol consumption,but also provide a reference for drug research to prevent and treat diseases such as gout and hyperuricemia.In this study,the volatile components in grape distilled spirits were investigated by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry,and several compounds with high affinity to xanthine oxidase were screened from the volatile components by molecular docking technique,and then the inhibition effect on xanthine oxidase was verified in vitro by high performance liquid chromatography.The main conclusions of this study are as follows:1.In this experiment,a single-factor test and a response surface optimization test were conducted to determine the volatile components of grape distilled spirits by headspace solid-phase microextraction in combination with gas chromatography-mass spectrometry,and the optimal extraction conditions for headspace solid-phase microextraction were obtained:extraction temperature of 30℃,resolution time of 6 min,equilibration time of 10 min,extraction time of 30 min,NaCl addition amount of 0.20g·mL^-1,ethanol volume fraction of 10%,and ethanol volume fraction of 10%.2.The following volatile components were identified from the grape distilled spirits:17 esters,10 alcohols,and 3 other components such as aldehydes and phenols.3.11 compounds with high affinity to xanthine oxidase receptors were screened by molecular docking from 30 compounds,namely:ethyl phenylacetate,2,4-di-tert-butylphenol,Phenethyl alcohol,ethyl laurate,α-Terpineol,ethyl caprate,methyl caprate,ethyl nonanoate,β-citronellol,diethyl succinate and linalool.4.Compounds with absolute values of affinity values above 5.5 interacted with amino acid residues near the active center of molybdopterin by hydrophobic forces,and a variety of compounds hydrogen bonded with Arg880 and Thr1010,key amino acid residues in the active center.5.In vitro screening of the effects of ethyl phenylacetate,2,4-di-tert-butylphenol,Phenethyl alcohol,ethyl laurate,α-Terpineol,ethyl caprate,ethyl nonanoate,β-citronellol and linalool on xanthine oxidase activity by high performance liquid chromatography revealed that ethyl phenylacetate,2,4-di-tert-butylphenol and ethyl nonanoate had some inhibitory effects on xanthine oxidase.