研究了几种黄酮类物质对刺葡萄花色苷的辅色作用,并研究了槲皮素、黄芩素和芦丁对刺葡萄花色苷热稳定性的影响。结果表明:槲皮素对刺葡萄花色苷的辅色效果最为显著(p<0.05),其次是黄芩素和芦丁,浓度为0.1 mmol·L-1时单位浓度辅...研究了几种黄酮类物质对刺葡萄花色苷的辅色作用,并研究了槲皮素、黄芩素和芦丁对刺葡萄花色苷热稳定性的影响。结果表明:槲皮素对刺葡萄花色苷的辅色效果最为显著(p<0.05),其次是黄芩素和芦丁,浓度为0.1 mmol·L-1时单位浓度辅色效果最佳;槲皮素和黄芩素辅色时,在p H2.0处,辅色效果最好,而芦丁辅色时,最佳p H为3.0。加入槲皮素、黄芩素、芦丁后,刺葡萄花色苷的降解速率常数(k)皆显著小于对照组,半衰期(t1/2)均显著高于对照组(p<0.05)。经槲皮素、黄芩素、芦丁辅色后刺葡萄花色苷的活化能(Ea)分别为88.48、91.67、83.62 k J/mol,显著(p<0.05)高于对照组的74.51 k J/mol,说明加入槲皮素、黄芩素、芦丁能提高刺葡萄花色苷的热稳定性。展开更多
The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine fr...The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.展开更多
文摘研究了几种黄酮类物质对刺葡萄花色苷的辅色作用,并研究了槲皮素、黄芩素和芦丁对刺葡萄花色苷热稳定性的影响。结果表明:槲皮素对刺葡萄花色苷的辅色效果最为显著(p<0.05),其次是黄芩素和芦丁,浓度为0.1 mmol·L-1时单位浓度辅色效果最佳;槲皮素和黄芩素辅色时,在p H2.0处,辅色效果最好,而芦丁辅色时,最佳p H为3.0。加入槲皮素、黄芩素、芦丁后,刺葡萄花色苷的降解速率常数(k)皆显著小于对照组,半衰期(t1/2)均显著高于对照组(p<0.05)。经槲皮素、黄芩素、芦丁辅色后刺葡萄花色苷的活化能(Ea)分别为88.48、91.67、83.62 k J/mol,显著(p<0.05)高于对照组的74.51 k J/mol,说明加入槲皮素、黄芩素、芦丁能提高刺葡萄花色苷的热稳定性。
基金supported by the Regional Collaborative Innovation Project in Xinjiang Autonomous Region of China(2022E02011)the National Key R&D Program of China(2019YFD1002500)the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China(2018BBF02001)。
文摘The impact of cyclodextrins(CDs)on wine quality and stability remains largely unknown.This study systematically assessed the protective effect of the post-fermentation addition of CDs on color stability of red wine from the viewpoints of color characteristics,copigmentation and phenolic profiles.The grey relational analysis(GRA)and principal component analysis(PCA)methods were employed to dissect the key effective determinants related to color quality.The addition of CDs induced a significant hyperchromic effect of 8.19-25.40%,a significant bathochromic effect and an enhancement of the color intensity.Furthermore,the evolution of anthocyanin forms and the content of monomeric anthocyanins revealed that β-CD is a superior favorable cofactor during wine aging,but for long-term aging,2-HP-β-CD and 2-HP-γ-CD are more beneficial in promoting the formation of polymerized anthocyanins and color stability.This work provides an important reference for the use of CDs to enhance the color quality and stability of red wines.
