辅色素对单体花色苷辅色效果的研究

比较模拟酒体系下,六种辅色素（槲皮素,quercetin;槲皮苷,quercetin 3-rhamnoside;表儿茶素,epicatechin;表焙儿茶素,epigallocatechin;咖啡酸,caffeic acid;丁香酸,syringic acid）与三种单体花色苷储存过程中辅色效果与颜色变化,旨在研究不同结构辅色素与花色苷对辅色作用的影响。结果表明,槲皮素、槲皮苷以及咖啡酸与花色苷形成较好的辅色作用,但在储存后期槲皮素出现大幅减弱;六种辅色素对于花色苷二甲花翠素-3-O-葡萄糖苷（malvidin-3-O-glucoside,Mv-3-Glu）和二甲花翠素乙酰葡萄糖苷（malvidin-3-O-acetylglucoside,Mv-acet-Glu）的辅色大小明显高于对花色苷花翠素-3-O-葡萄糖苷（delphinidin-3-O-glucoside,Dp-3-Glu）的辅色大小。辅色素与花色苷的不同对颜色的保持程度也不同,槲皮苷和咖啡酸对花色苷颜色起到较好的保持作用,且对Mv-3-Glu、Mv-acet-Glu的保持程度高于对Dp-3-Glu的保持程度。研究证明:辅色素与花色苷的结构差异都会导致辅色作用的差异。 

Copigmentation reactions between six copigments and three monomeric anthocyanins

These reactions were investigated with three monomeric anthocyanins and six copigments (quercetin, quercetin 3-rhamnoside, epicatechin, epigallocatehin, caffeic acid, syringic acid) in model wine solutions. And the aim of research was to study the influences of anthocyanins, and copigments, structures on copigmentation.The results showed that : quercetin, quercetin 3- rhamnoside and caffeic acid appeared as the effective copigments. But the effect of copigmentation induced by quercetin was not stable, decreased largely in the later storage period. The copigmentation effect induced by six copigments on malvidin-3-O-glucoside (Mv-3-Glu) and malvidin-3-O-acetylglucoside (Mv-acet-Glu) was higher than on delphinidin-3-O-glucoside (Dp-3-Glu) . The differences of copigments and anthocyanins resulted in different capacity of maintaining the color. Quercetin 3- rhamnoside and caffeic acid helped to maintain the color in anthocyanins solutions during storage. And the degree of maintaining for Mv-3-Glu、Mv-acet-Glu solutions were higher than that for Dp-3-Glu. This indicated that the copigmentation differed by the structures of both copigments and anthocyanins.