酚酸对刺葡萄花色苷辅色稳定效果的研究  

Effects of Phenolic Acids on the Stability of Anthocyanins from Vitis davidii Foёx. Skin

作　　者：魏一枝 邓洁红[1] 刘永红[2] 田小燕[1] 王维茜 

机构地区：[1]湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室,湖南长沙410128 [2]湖南生物机电职业技术学院,湖南长沙410127

出　　处：《酿酒科技》2015年第2期45-49,共5页Liquor-Making Science & Technology

基　　金：国家自然科学基金(31271836);湖南省研究生创新课题(CX2012B290)

摘　　要：为了探究酸对刺葡萄皮花色苷辅色稳定效果,选取了7种有机酸和3种酚酸对花色苷进行辅色试验。结果表明,添加一定量的咖啡酸、肉桂酸和阿魏酸后,刺葡萄皮花色苷的最大吸光度明显增加,最大吸收波长红移,对光照、加热处理的稳定性增强。同时使用这3种酚酸,会使最大吸光值显著增加,通过三元二次旋转组合试验设计和统计分析,得到3种酚酸对刺葡萄皮花色苷吸光度影响的回归方程Y=2.1978+0.03768X1-0.0211X2+0.06849X3+0.00334X1X1-0.00108X2X2-0.0055X3X3-0.02X1X3+0.005X2X3,并优化出3种酚酸最佳辅色浓度组合为咖啡酸0.1%,肉桂酸为0.02%,阿魏酸为0.08%。In order to explore the effects of acids on the copigmentation stability of anthocyanins from Vitis davidii Foex. skin, we selected sev-en kinds of organic acids and three kinds of phenolic acids in the experiments. The results showed that, the addition of a certain amount of caffe-ic acid, cinnamic acid, and ferulic acid could increase the maximum absorbance of vitis skin anthocyanins significantly and the maximum ab-sorption wavelength redshift, and its tolerance to temperature and light increased. Besides, the use of the three phenolic acids simultaneously could increase the maximum absorbance value more significantly. Through quadratic rotational combination test and statistical analysis, the re-gression equation of the influence of three kinds of phenolic acids on vitis skin anthocyanins was obtained as follows：Y=2.1978＋0.03768X_1-0.0211X_2＋0.06849X_3＋0.00334X_1X_1-0.00108X_2X_2-0.0055X_3X_3-0.02X_1X_3＋0.005X_2X_3.And the optimum ratio of the three phenolic acids was：0.1%caffeic acid, 0.02%cinnamic acid, and 0.08%ferulic acid.

关 键 词：刺葡萄 花色苷 酚酸 辅色效应 稳定性 葡萄酒 

分 类 号：TS264.4[轻工技术与工程—发酵工程]