Environmental and Biochemical Sciences Group, Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, UK.
Environmental and Biochemical Sciences Group, Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, UK.
Food Chem. 2016 Aug 15;205:239-47. doi: 10.1016/j.foodchem.2016.03.025. Epub 2016 Mar 9.
The polyphenol content and composition of salal and aronia fruits from plants established in Orkney was examined. The composition of the salal fruits has not previously been recorded, and they contained anthocyanins, flavonols, hydroxycinnamates and proanthocyanins. The aronia fruits contained anthocyanins, hydroxycinnamates and flavonols as previously described. Although salal fruits had half the anthocyanin content of aronia fruits, salal wine had higher anthocyanin content, probably due to the relative stability of diglycoside pentose anthocyanins. The wines contained components suggestive of anthocyanin and flavonol degradation, but there was no consistent pattern to stability within phenolic sub-classes. Indeed, the wine made from equal amounts of salal and aronia fruits had patterns of recovery of individual phenolic components which could not be predicted from recoveries in wines from single fruits. This strongly suggests that stability of individual phenolic constituents during wine-making is influenced by the presence and relative stability of other components.
研究了在奥克尼群岛种植的沙棘和黑果腺肋花楸果实的多酚含量和组成。此前尚未记录沙棘果实的组成，它们含有花青素、类黄酮、羟基肉桂酸和原花青素。黑果腺肋花楸果实如前所述含有花青素、羟基肉桂酸和类黄酮。尽管沙棘果实的花青素含量只有黑果腺肋花楸果实的一半，但沙棘酒的花青素含量更高，这可能是由于二糖苷五碳糖苷花青素的相对稳定性。这些酒中含有提示花青素和类黄酮降解的成分，但在酚类亚类中没有稳定的一致模式。事实上，用等量的沙棘和黑果腺肋花楸果实制成的酒，其个别酚类成分的回收率无法从单一果实制成的酒的回收率中预测。这强烈表明，在酿酒过程中，个别酚类成分的稳定性受到其他成分的存在和相对稳定性的影响。
