3种酿酒葡萄花色苷及其稳定性研究  

Study on Anthocyanins in Three Wine Grapes and Their Stability

作　　者：于聪 李艳[1,2] YU Cong;LI Yan(College of Bioscience and Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China;Hebei R&D Center for Fermentation Engineering,Shijiazhuang 050018,Hebei,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品研究与开发》2021年第10期37-43,共7页Food Research and Development

基　　金：河北省重点研发计划项目(18227131D、19227128D)。

摘　　要：该文研究美乐、赤霞珠、马瑟兰3种酿酒葡萄中的花色苷及其稳定性,为酿造优质红葡萄酒奠定基础。采用超高压液相色谱质谱联用仪检测花色苷种类和含量,研究pH值、储藏温度、光照、SO_2浓度4个因素对葡萄花色苷稳定性的影响。结果表明:3种酿酒葡萄均以花翠素、二甲花翠素、甲基花青素为主要花色苷类物质。花色苷需避光保存,pH值≤3时,花色苷呈红色且稳定性较强。随着温度升高和不同光照处理,花色苷极不稳定。温度低于50℃时,花色苷较稳定,随着SO_2浓度增加,花色苷颜色逐渐变浅,SO_2浓度≤40 mg/L时,颜色最佳。The anthocyanins and their stabilities in of Merlot,Cabernet Sauvignon,and Marselan wine grapes were studied to lay the foundation for brewing high quality red wine.The types and content of the anthocyanins were analyzed by ultra-high-pressure liquid chromatography-mass spectrometry and the effects of pH,storage temperature,illumination,and SO2 concentration on the stability of the anthocyanins in the grapes were studied.The results revealed that delphinidin,malvidin and peonidin were the main anthocyanins in three kinds of wine grapes.Anthocyanins should be kept away from light,at pH≤3,the anthocyanins were red and stable.With the increase of temperature and illumination time,the anthocyanins became extremely unstable.When the temperature was lower than 50℃,anthocyanins were stable.With an increased in SO2 concentration,the color of the anthocyanins gradually became lighter,with the most desirable color being attained when the SO2 concentration was less than 40 mg/L.

关 键 词：酿酒葡萄 美乐 赤霞珠 马瑟兰 花色苷 稳定性 

分 类 号：TS262.6[轻工技术与工程—发酵工程]