摘要
采用高效液相色谱法测定葡萄酒中6种花色苷组分及含量。结果表明,葡萄酒颜色感官得分与花翠素(Dp)、花色苷总含量(ACY)呈极显著正相关(P<0.01),与3'甲基花翠素(Pt)、3'5'-二甲基花翠素(Mv)、总色素(WCA)呈显著正相关(P<0.05),与花葵素(Pg)、花青素(Cy)、3'甲基花青素(Pn)不相关(P>0.05)。通过主成分分析,将15个颜色参数简化为3种主成分,第一主成分是由Dp、Cy、3'甲基花翠素(Pt)、Pg、Mv、颜色感官评分(S.V)、红/绿色分量(a*)、饱和度(c*)、聚合色素(PPC)、总色素(WCA)、葡萄酒颜色(WC)11个相关程度较高的变量所构成,第二主成分是由蓝/黄色分量(b*)和色调(H*)构成,第三主成分是由Pn和L*构成,累积贡献率达78.72%,并得到3个主成分和15种颜色参数的线性组合关系。
The components and contents of six kinds of anthocyanin in the wine were determined by HPLC. The results showed that the color sensory score of wine had a very significant positive correlation with delphinidin （Dp） and total anthocyanins （ACY） （P〈0.01）, and significant positive correlation with petunidin （Pt）, malvidin （Mv） and total color of pigments （WCA） （P〈0.05）, but no correlation with pelargonidin （Pg）, cyaniding （Cy） and peonidin （Pn） （P〉0.05）. Through principal component analysis, fifteen color parameters were simplified as three kinds of principal components. The first principal component was composed of 11 variables with high correlation degree （including Dp, Cy, Pt, Pg, Mv, sensory evaluation （SV）, a^＊, c^＊, polymeric pigment color （PPC）, WCA and wine color （WC））. The second principal component was composed of b^＊ and H^＊. The third principal component was composed of Pn and L^＊. The accumulative contribution rate was up to 78.72%. A linear combination relationship of three principal components and 15 color parameters was obtained.
出处
《中国酿造》
CAS
北大核心
2017年第12期34-39,共6页
China Brewing
基金
宁夏回族自治区自然基金项目(NZ15108)
宁夏农林科学院宁陕合作项目(DWHZC-2017004)
关键词
葡萄酒
花色苷
主成分分析
品质评价
wine
anthocyanins
principal component analysis
quality evaluation
