果胶酶对马瑟兰葡萄酒中花色苷及颜色的影响  

Effects of Commercial Pectinases on Anthocyanins and Color of Marselan Wine

作　　者：苗丽平 赵新节[1] 杨沫[1] 韩伟伟[1] 原苗苗[1,2] 

机构地区：[1]齐鲁工业大学生物工程学院,济南250353 [2]山东省农业科学院农产品研究所,济南250100

出　　处：《食品工业》2017年第8期155-159,共5页The Food Industry

基　　金：山东省现代农业产业技术体系果品产业创新团队项目(SDAIT-06-14)

摘　　要：以酿酒葡萄马瑟兰为原料,分别添加果胶酶EX,EX-V,HC以及这三种果胶酶等量混合对其发酵酿制为马瑟兰干红葡萄酒,采用HPLC法和CIELab颜色空间测定酒样中花色苷单体的含量以及色值。探究葡萄酒中花色苷单体的组成以及比例关系,了解不同果胶酶对酒样颜色的影响。试验共检测到4种花色苷单体,花青素葡萄糖苷没有检测到。不同果胶酶对花色苷单体的浸提力度不同,果胶酶HC对花翠素、甲基花翠素和二甲花翠素花色苷的浸提力度较大。果胶酶EX-V对甲基花青素葡萄糖苷的浸提比较显著。3种商品果胶酶混合的酒样中,4种花色苷单体的含量以及总量都较高。4种酒样的色调普遍偏蓝红色,红色色调大小关系为EX>M混>HC>EX-V,蓝色色调的大小关系为EX-V>HC>M混>EX。Marselan dry red wine was fermented by different commercial pectinases. The monomeric anthocyanins of wine samples were analyzed by high performance liquid chromatography （HPLC）. At the same time, the color parameters of the wine samples were also determined by CIELab method. The purpose of the experiment was to explore the composition and proportion of monomeric anthocyanins of marselan dry wine from Penglai in Shandong province. Through the determination of color parameters to know the effects of adding different kinds of pectinase on the color of marselan dry wine, four kinds of monomeric anthocyanins were identified and cyanidin-3-O-glucoside was not detected. Different pectinase had diff^nt extraction ability in monomeric anthocyanins. Pectinase HC had high extraction ability in delphinidin-3-O-glucoside, malvidin- 3-O-glucoside and petunidin-3-O-glucoside. Pectinase EX-V had high extraction ability in peonidin-3-O-glucoside. The contents of monomeric anthocyanins and the total amount of four kinds of monomeric anthocyanins in the wine fermented by mixed pectinases were generally higher. Through experimental to find that the tone of the four kinds of wine was close to bluish red, the relatiomhip between the red color was EX〉 M （mixed pectinases）〉 HC 〉 EX-V, the relationship between the blue color was EX-V 〉 HC 〉 M （mixed pectinases） 〉 EX.

关 键 词：马瑟兰 单体花色苷 果胶酶 CIELAB 高效液相色谱(HPLC) 

分 类 号：TS262.6[轻工技术与工程—发酵工程]