Nogales-Bueno Julio, Baca-Bocanegra Berta, Jara-Palacios María José, Hernández-Hierro José Miguel, Heredia Francisco José
Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Food Chem. 2017 Apr 15;221:1685-1690. doi: 10.1016/j.foodchem.2016.10.118. Epub 2016 Oct 27.
Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins were split into three parts and each part was macerated into a different model wine solution for a three-day period. Wine model solutions were made up with different concentration of copigments coming from white grape seeds. Aqueous supernatants were analyzed by HPLC-DAD and extractable anthocyanin contents were obtained. Principal component analyses and analyses of variance were carried out with the aim of studying trends related to the extractable anthocyanin contents. Significant differences were found among grapes with different levels of predicted extractable anthocyanin contents. Moreover, no significant differences were found on the extractable anthocyanin contents using different copigment concentrations in grape skin macerations.
高光谱成像已被用于根据预测的可提取总花青素含量（即通过高光谱方法测定的可提取总花青素含量）对红葡萄（欧亚种葡萄）进行分类。确定了预测的可提取总花青素含量的低、中、高水平。然后，将葡萄皮分成三部分，每部分在不同的模型葡萄酒溶液中浸泡三天。葡萄酒模型溶液由来自白葡萄种子的不同浓度的共色素组成。通过高效液相色谱-二极管阵列检测器（HPLC-DAD）分析水相上清液，并获得可提取花青素含量。进行主成分分析和方差分析，以研究与可提取花青素含量相关的趋势。在预测的可提取花青素含量不同的葡萄之间发现了显著差异。此外，在葡萄皮浸渍中使用不同浓度的共色素时，可提取花青素含量没有发现显著差异。
