几种红葡萄酿酒过程中花色苷组成与CIELab参数的相关分析  

Correlation analysis of anthocyanin compositions and CIELab parameters during the process of wine fermentation by several red grape varieties

作　　者：梁娜娜[1,2] 韩深[1] 何非[2] 刘萤[1] 王珮玥[1] 王金花[1] 

机构地区：[1]北京出入境检验检疫局检验检疫技术中心,北京100026 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2014年第1期48-55,共8页China Brewing

基　　金：国家质检总局科技计划项目(2012IK144);北京检验检疫局科技计划项目(2013BK002)

摘　　要：采用高效液相色谱-质谱联用技术测定了河北昌黎产区几个酿酒葡萄品种及其品系在葡萄酒酿造过程中的花色苷组成和含量,利用CIELab法分析了葡萄酒颜色参数及变化,采用相关性分析、主成分分析挖掘二者的相互关系。结果表明,发酵过程中同一品种不同品系葡萄酿造的葡萄酒之间花色苷种类相同,二甲花翠素类花色苷的含量远高于其他四类花色苷;不同类型花色苷影响不同的CIELab颜色参数,花色苷的B环修饰与红绿颜色参数a*显著正相关,花色苷的酰基化修饰与黄蓝颜色参数b*显著负相关,聚合花色苷与亮度L*显著负相关。红葡萄酒中花色苷的含量随酿造过程逐渐下降,且在主成分图上分布存在差异。The compositions and contents of anthocyanins during the process of wine fermentation by several red grape varieties and their strains （Vitis vinifera L.） from Changli region in Hebei Province were analyzed by high performance liquid chromatography-mass spectrometry（HPLC-MS）, and the color parameters of the samples were also determined by CIELab method. Correlation analysis and principal component analysis method were adopted to analyze the correlation between anthocyanins content and color parameters. The results showed that the wine fermented from same variety grapes but different strains had the same anthocyanin composition, and malvidin content derived from anthocyanins were far higher than the other four types of anthocyanin derivatives. We also found that the types of anthocyanins affected the CIELab parameters a＊, b＊ and L＊ differently. B-ring modification of anthocyanins had a significantly correlation with a＊ values, whereas their acylation was negatively correlated with CIELab b＊ value. Besides, the parameter of CIELab L＊ was related with polymeric anthocyanins in a negative way. The content of anthocyanins from these wines grad- ually declined with fermentation process, which presented differences upon principal component diagram.

关 键 词：葡萄酒 发酵 花色苷 颜色 液相色谱-质谱分析 

分 类 号：O657.6[理学—分析化学]