| 摘要 | 第1-8页 |
| ABSTRACT | 第8-16页 |
| Chapter 1 General Review | 第16-40页 |
| ·Wine and Health | 第16-22页 |
| ·Wine and Some Diseases | 第16-19页 |
| ·The Mechanisms of possible action | 第19-22页 |
| ·Bound volatiles precursors | 第22-26页 |
| ·Glycosidically Bound Volatiles | 第22-24页 |
| ·S-cysteine Conjugates Precursors | 第24-26页 |
| ·Research Methods | 第26-36页 |
| ·Methods for Determination of Antioxidant capacity in Wine | 第26-27页 |
| ·Preparing Sample Methods for grape and wine bound volatiles | 第27-33页 |
| ·Determination of volatile compounds | 第33-36页 |
| ·Recently advances and challenges for the Research | 第36-38页 |
| ·Challenge of Wine Antioxidant Capacity Research | 第36-37页 |
| ·The molecular basis for grape and wine volatiles | 第37页 |
| ·The correction between health and volatiles | 第37-38页 |
| ·Research Purposes | 第38-40页 |
| Chapter 2 Red and White Wines Inhibit the Cholesterol Oxidation Induced by Free Radicals | 第40-48页 |
| ·Materials and Methods | 第40-42页 |
| ·Instruments | 第40页 |
| ·Reagents, standards | 第40页 |
| ·Samples | 第40页 |
| ·Methods | 第40-42页 |
| ·Preparation of cholesterol emulsion and cholesterol oxidation reaction | 第40-41页 |
| ·Determination of 7- ketochesterol using HPLC method | 第41-42页 |
| ·Statistical analysis | 第42页 |
| ·Results and Discussion | 第42-46页 |
| ·The oxidation of cholesterol in the emulsion system | 第42-43页 |
| ·Capabilities of white and red wines in inhibiting cholesterol oxidation | 第43-45页 |
| ·Comparison of catechin and resveratrol in inhibiting cholesterol oxidation | 第45-46页 |
| ·Conclusions | 第46-48页 |
| Chapter 3 Capabilities of Muscadine and Melort Wines in Reducing Cholesterol Oxidation | 第48-55页 |
| ·Materials and methods | 第49-51页 |
| ·Instruments | 第49页 |
| ·Reagents, standards | 第49-50页 |
| ·Samples | 第50页 |
| ·Methods | 第50-51页 |
| ·Preparation of cholesterol emulsion and cholesterol oxidation reaction | 第50页 |
| ·Determination of 7- ketochesterol using HPLC method | 第50-51页 |
| ·Determination of anthocyanins and catechin using HPLC method | 第51页 |
| ·Statistical analysis | 第51页 |
| ·Results and Discussion | 第51-54页 |
| ·Capabilities of Merlot (MLT) and Muscadine (MCD) red wines in inhibiting cholesterol oxidation | 第51-53页 |
| ·Comparison of anthocyanins and catechin in MLT and MCD | 第53-54页 |
| ·Conclusions | 第54-55页 |
| Chapter 4 Wine parameters affects the Riesling white wine bound volatiles SPE extraction recovery | 第55-67页 |
| ·Material and methods | 第55-58页 |
| ·Instrument | 第55页 |
| ·Reagents, standards | 第55-56页 |
| ·Samples | 第56页 |
| ·Methods | 第56-58页 |
| ·Proposed procedure | 第56页 |
| ·Extraction of precursors | 第56页 |
| ·Hydrolysis and extraction | 第56页 |
| ·GC-MS chromatograpHic conditions | 第56-57页 |
| ·Experiment design | 第57页 |
| ·Analysis of data | 第57-58页 |
| ·Results and Discussion | 第58-65页 |
| ·Identified bound aroma from Riesling white wine | 第58-59页 |
| ·Wine parameters affects the Riesling white wine bound volatiles SPE extraction recovery | 第59-65页 |
| ·Conclusions | 第65-67页 |
| Chapter 5 Wine parameters affect the Cabernet Sauvignon red wine bound volatiles SPE extraction recovery | 第67-78页 |
| ·Material and methods | 第67-70页 |
| ·Instrument | 第67页 |
| ·Reagents, standards | 第67-68页 |
| ·Samples | 第68页 |
| ·Methods | 第68-70页 |
| ·Proposed procedure | 第68页 |
| ·Extraction of precursors | 第68页 |
| ·Hydrolysis and extraction | 第68页 |
| ·GC-MS chromatograpHic conditions | 第68-69页 |
| ·Experiment design | 第69页 |
| ·Analysis of data | 第69-70页 |
| ·Results and Discussion | 第70-77页 |
| ·Identified bound volaitles from Cabernet Sauvignon red wine | 第70-71页 |
| ·Wine parameters affects Cabernet Sauvignon red wine bound volatiles SPE extraction recovery | 第71-77页 |
| ·Conclusions | 第77-78页 |
| Chapter 6 Ethanol level affects Riesling white wine bound volatiles solid pHase extraction (SPE) recovery | 第78-88页 |
| ·Material and methods | 第78-81页 |
| ·Instrument | 第78页 |
| ·Reagents, standards | 第78页 |
| ·Sample | 第78页 |
| ·Methods | 第78-81页 |
| ·Proposed procedure | 第78页 |
| ·Extraction of procursors | 第78-79页 |
| ·Hydrolysis and extraction | 第79页 |
| ·GC-MS chromatograpHic conditions | 第79页 |
| ·Experiment design | 第79-80页 |
| ·Analysis of data | 第80-81页 |
| ·Results and Discussion | 第81-86页 |
| ·Identified bound volatiles compounds from Riesling white wine | 第81页 |
| ·Ethanol level affects Riesling white wine bound volatiles SPE extraction | 第81-86页 |
| ·Conclusions | 第86-88页 |
| Chapter 7 Ethanol level affects Cabernet Sauvignon Red wine bound volatiles SPE extraction recovery | 第88-96页 |
| ·Material and methods | 第88-91页 |
| ·Instrument | 第88页 |
| ·Reagents, standards | 第88页 |
| ·Samples | 第88页 |
| ·Methods | 第88-91页 |
| ·Proposed procedure | 第88-89页 |
| ·Extraction of precursors | 第89页 |
| ·Hydrolysis and extraction | 第89页 |
| ·GC-MS chromatograpHic conditions | 第89-90页 |
| ·Experiment design | 第90-91页 |
| ·Analysis of data | 第91页 |
| ·Results and Discussion | 第91-95页 |
| ·Identified bound volatiles compounds from Cabernet Sauvignon red wine | 第91页 |
| ·Ethanol content affects the Cabernet Sauvignon red wine bound volatiles SPE recovery | 第91-95页 |
| ·Conclusions | 第95-96页 |
| Chapter 8 Discussion | 第96-101页 |
| ·Red and White Wines Inhibit the Cholesterol Oxidation Induced by Free Radicals | 第96-97页 |
| ·Capabilities of Muscadine and Merlot Wines in Reducing Cholesterol Oxidation | 第97页 |
| ·Wine parameters affects the Riesling white wine’s bound volatiles SPE extraction recovery | 第97-99页 |
| ·Wine parameters affects Cabernet Sauvignon red wine bound volatiles SPE extraction recovery | 第99页 |
| ·Ethanol level affects Riesling white wine bound volatiles SPE extraction recovery | 第99页 |
| ·Ethanol level affects Cabernate Sauvignon red wine bound volatiles SPE extraction recovery | 第99-101页 |
| Chapter 9 Conclusions | 第101-104页 |
| ·Red and White Wines Inhibit the Cholesterol Oxidation Induced by Free Radicals | 第101页 |
| ·Capabilities of Muscadine and Merlot Wines in Reducing Cholesterol Oxidation | 第101页 |
| ·Wine parameters affect Riesling white wine bound volatiles SPE extraction recovery | 第101-102页 |
| ·Wine parameters affect Cabernet Sauvignon red wine bound volatiles SPE extraction recovery | 第102页 |
| ·Ethanol level affects Riesling white wine bound volatiles SPE extraction recovery | 第102页 |
| ·Ethanol level affects Cabernet Sauvignon red wine bound volatiles SPE extraction recovery | 第102-104页 |
| References | 第104-120页 |
| Acknowledgement | 第120-121页 |
| Biographical sketch | 第121页 |
