The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA, 5064, Australia.
J Agric Food Chem. 2011 Mar 23;59(6):2696-707. doi: 10.1021/jf1047207. Epub 2011 Feb 25.
Proanthocyanidins were isolated from the skins of Cabernet Sauvignon grapes at different stages of grape development in order to study the effect of proanthocyanidin modification on the interaction with grape cell wall material. After veraison, the degree of proanthocyanidin polymerization increased, and thereafter was variable between 24 and 33 subunits as ripening progressed. Affinity of skin cell wall material for proanthocyanidin decreased with proanthocyanidin ripeness following veraison. A significant negative relationship (R2=0.93) was found for average proanthocyanidin molecular mass and the proportion of high molecular mass proanthocyanidin adsorbed by skin cell wall material. This indicated that as proanthocyanidin polymerization increased, the affinity of a component of high molecular mass proanthocyanidins for skin cell wall material declined. This phenomenon was only associated with skin proanthocyanidins from colored grapes, as high molecular mass proanthocyanidins of equivalent subunit composition from colorless mutant Cabernet Sauvignon grapes had a higher affinity for skin cell wall material.
原花青素从赤霞珠葡萄的果皮中分离出来，这些果皮处于葡萄发育的不同阶段，以便研究原花青素修饰对与葡萄细胞壁物质相互作用的影响。转色后，原花青素聚合度增加，此后随着成熟度的增加，聚合度在 24 到 33 个亚基之间变化。转色后，果皮细胞壁物质对原花青素的亲和力随着原花青素的成熟度而降低。发现原花青素平均分子量和高分子量原花青素被果皮细胞壁物质吸附的比例之间存在显著的负相关关系（R2=0.93）。这表明随着原花青素聚合度的增加，高分子量原花青素的一个成分与果皮细胞壁物质的亲和力下降。这种现象仅与有色葡萄的果皮中原花青素有关，因为无色突变体赤霞珠葡萄的高分子量原花青素具有相同亚基组成，但对果皮细胞壁物质的亲和力更高。
