红葡萄酒中源自花青素的色素的存在情况。

Occurrence of anthocyanin-derived pigments in red wines.

作者信息

Mateus N, Silva A M, Vercauteren J, de Freitas V

机构信息

Centro de Investigação em Química, Departamento de Química do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

出版信息

J Agric Food Chem. 2001 Oct;49(10):4836-40. doi: 10.1021/jf001505b.

DOI:10.1021/jf001505b

PMID:11600031

Abstract

Several anthocyanin-derived pigments that showed UV-visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing approximately 60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR ((1)H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines.

摘要

通过高效液相色谱-二极管阵列检测（HPLC-DAD）分析，在杜罗河地区1年陈酿的瓶装波特葡萄酒中检测到几种花青素衍生色素，其紫外-可见光谱与原始葡萄花青素不同。其中，大量检测到三种甲基花青素3-葡萄糖苷衍生色素，约占总花青素单糖苷含量的60%。这些色素通过液相色谱-质谱联用（LSI-MS）和核磁共振（NMR）（（1）H、双量子滤波相关谱（DQF-COSY）、旋转坐标系核Overhauser效应谱（ROESY）、异核单量子相干谱（HSQC）和异核多键相关谱（HMBC））技术进行分离、纯化和鉴定。主要色素是先前已鉴定的甲基花青素3-葡萄糖苷丙酮酸加合物，另外两种分别对应于其各自的乙酰基和香豆酰葡萄糖苷衍生物。后者首次在红葡萄酒中被报道。