| 红葡萄酒花色苷结构和颜色的关系研究进展 |
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| 引用本文： | 韩富亮,李杨,李记明,徐岩. 红葡萄酒花色苷结构和颜色的关系研究进展[J]. 食品与生物技术学报, 2011, 30(3): 328-336 |
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| 作者姓名： | 韩富亮 李杨 李记明 徐岩 |
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| 作者单位： | 1. 江南大学生物工程学院,江苏无锡,214122;食品科学与技术国家重点实验室,江苏无锡,214122
2. 烟台张裕葡萄酿酒股份有限公司,山东烟台,264000 |
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| 基金项目： | 中国博士后科学基金项目，"泰山学者"建设工程专项项目 |
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| 摘 要： | 花色苷是红葡萄酒颜色的主要物质基础.本文根据花色苷结构,对其进行了分类,即基本花色苷(非酰化花色苷)、酰化花色苷、吡喃花色苷和聚合花色苷;并对其结构和颜色的关系进行了综述讨论,为葡萄酒颜色机理的研究提供参考.
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| 关 键 词： | 红葡萄酒 花色苷 结构 颜色 |
Relation Between Anthocyanin Structures and Color in Red Wine:a Review |
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| HAN Fu-liang,LI Yang,LI Ji-ming and XU Yan. Relation Between Anthocyanin Structures and Color in Red Wine:a Review[J]. Journal of Food Science and Biotechnology, 2011, 30(3): 328-336 |
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| Authors: | HAN Fu-liang LI Yang LI Ji-ming XU Yan |
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| Affiliation: | HAN Fu-liang1,2,LI Yang1,LI Ji-ming3,XU Yan1,2(1.School of Biotechnology,Jiangnan University,Wuxi 214122,China,2.State Key Laboratory of Food Science and Technology,3.Yantai Changyu Pioneer Wine Company Limited,Yantai 264000,China) |
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| Abstract: | Anthocyanins are responsible for red wine color.In this review,the anthocyanins are classified into four groups according to their structure: common anthocyanins(non-acylated anthocyanins),acylated anthocyanins,pyranoanthocyanins and polymeric anthocyanins;then expatiate on their contribution for wine color based on their structures in order to better understand the color changing mechanism of red wine. |
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| Keywords: | red wine anthocyanins structure color |
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