花色苷共色作用与葡萄酒颜色：天然获得的羟基肉桂酸作为辅因子的影响。
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.
作者信息
Bimpilas Andreas, Panagopoulou Marilena, Tsimogiannis Dimitrios, Oreopoulou Vassiliki
机构信息
Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens (NTUA), 5 Iroon Polytechniou Str., Athens GR 15780, Greece.
出版信息
Food Chem. 2016 Apr 15;197(Pt A):39-46. doi: 10.1016/j.foodchem.2015.10.095. Epub 2015 Nov 10.
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origanum vulgare and Satureja thymbra), were examined as cofactors to fresh Merlot wine and the effect on anthocyanin copigmentation and wine color was studied during storage for 6months. An increase of the copigmented anthocyanins that enhanced color intensity by 15-50% was observed, confirming the ability of complex hydroxycinnamates to form copigments. The samples with added cofactors retained higher percentages of copigmented anthocyanins and higher color intensity, compared to the control wine, up to 3 months. However, the change in the equilibrium between monomeric and copigmented anthocyanins that was induced by added cofactors, did not affect the rate of polymerization reactions during storage.
花色苷的共色素化占新鲜红葡萄酒颜色的30%以上，而在储存过程中，花色苷与原花青素之间形成的聚合色素的颜色占主导。迷迭香酸和从芳香植物（牛至和百里香薄荷）中获得的富含羟基肉桂酸的天然提取物，被作为新鲜美乐葡萄酒的辅因子进行了研究，并在6个月的储存期内研究了其对花色苷共色素化和葡萄酒颜色的影响。观察到共色素化花色苷增加，颜色强度提高了15%-50%，证实了复合羟基肉桂酸形成共色素的能力。与对照葡萄酒相比，添加了辅因子的样品在长达3个月的时间内保留了更高百分比的共色素化花色苷和更高的颜色强度。然而，添加的辅因子引起的单体花色苷和共色素化花色苷之间平衡的变化，在储存过程中并未影响聚合反应的速率。
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