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吡喃花色苷类衍生物家族的研究进展
引用本文:何静仁,邝敏杰,齐敏玉,刘刚,李书艺,吴闹,祝振洲,郭莹,梁征.吡喃花色苷类衍生物家族的研究进展[J].食品科学,2015,36(7):228-234.
作者姓名:何静仁  邝敏杰  齐敏玉  刘刚  李书艺  吴闹  祝振洲  郭莹  梁征
作者单位:1.武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室,湖北 武汉 430023;; 2.武汉轻工大学,农产品加工湖北省协同创新中心,湖北 武汉 430023
基金项目:国家国际科技合作专项(2014DFG32310);国家自然科学基金面上项目(31371727);湖北省教育厅科学技术研究重点项目(D20121803);武汉市科技人才培育晨光计划项目(2013070104010023)
摘    要:吡喃花色苷是近些年发现于果酒(如红葡萄酒)中的新型花色苷衍生物,是酒体最重要的呈色物质之一。吡喃花色苷家族具有第四个吡喃环的基本特征,是在发酵、陈酿过程中由浆果花色苷与葡萄糖发酵代谢的中间产物及(或)浆果中其他酚类成分经环加合反应形成的一系列天然色素物质。本文将系统介绍吡喃花色苷家族及其第二代衍生物家族的种类、分子结构、形成机制、稳定性与色度特征、抗氧化及抗肿瘤等生物活性。多种不同类型的吡喃花色苷家族不仅是重要呈色物质,而且具有较高的稳定性、良好的色泽特征及较强的功能活性,本文为进一步开展吡喃花色苷类衍生物的结构与其稳定性、色泽和功能性质关系的研究及其在葡萄酒产业和食品加工业中的应用提供有益的参考。

关 键 词:花色苷  吡喃花色苷家族  第二代花色苷衍生物  陈酿果酒  

Recent Progress in Research on Pyranoanthocyanins Derivatives
HE Jingren;KUANG Minjie;QI Minyu;LIU Gang;LI Shuyi;WU Nao;ZHU Zhenzhou;GUO Ying;LIANG Zheng.Recent Progress in Research on Pyranoanthocyanins Derivatives[J].Food Science,2015,36(7):228-234.
Authors:HE Jingren;KUANG Minjie;QI Minyu;LIU Gang;LI Shuyi;WU Nao;ZHU Zhenzhou;GUO Ying;LIANG Zheng
Institution:1. Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering,; Wuhan Polytechnic University, Wuhan 430023, China; 2. Hubei Collaborative Innovation Center for Processing of Agricultural; Products, Wuhan Polytechnic University, Wuhan 430023, China
Abstract:Pyranoanthocyanins are new anthocyanin-derived pigments found in fruit wines such as red wine in recent years,
and they are one class of important coloring substances in grape wine. The pyranoanthocyanin family possesses an additional
fourth pyran ring attached to anthocyanins. They consist of a series of natural pigment formed by cycloaddition reaction
between berry anthocyanins and intermediates produced from glucose metabolization during fermentation and aging, and
other phenolic compounds in fruits. The present paper summarizes the classification, molecular structural properities,
formation mechanism, stability, chromatic features and functional bioactivities including antioxidation and antitumor of
pyranoanthocyanins and second generation derivatives. Many different types of pyranoanthocyanins are not only important
coloration substances, but also have high stability, good color characteristics and a strong functional activity, which will
offer beneficial references for further investigating the relationships between the structures of pyranoanthocyanin derivatives
and stability, coloring and functional properties for their applications in grape wine and food procesing industries.
Keywords:anthocyanins  pyranoanthocyanin family  second-generation anthocyanin derivatives  aged fruit wines  
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