Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
Guangzhou Kingmed Diagnostics, Guangzhou 510006, PR China.
Food Chem. 2019 Mar 15;276:240-246. doi: 10.1016/j.foodchem.2018.10.038. Epub 2018 Oct 9.
Pyranoanthocyanins are anthocyanin derivatives that are formed during fermentation and oxygenation processes in aged wine. They play a critical role in assessing the aging of wine based on its colour quality. Naturally, the formation process of pyranoanthocyanins is fairly slow. In this respect, the present work studies the role and efficiency of ultrasonic treatment in accelerating the formation of methylpyranocyanidin-3-O-glucoside and investigates the spectral characteristics as well as the stability of this derivative toward heat, bisulfite bleaching and pH variation in a simulation system. Our results showed that the yield of methylpyranocyanidin-3-O-glucoside can be increased by 32.5% by ultrasonic treatment at 100 W for 40 min, and excessive treatment (≥60 min) does not have a positive effect on the yield. Moreover, this derivative exhibits a better stability toward heat, pH variation and bisulfite bleaching than its precursor cyanidin-3-O-glucoside.
吡喃花青素是在陈酿葡萄酒的发酵和氧化过程中形成的花色苷衍生物。它们在基于颜色质量评估葡萄酒陈酿方面起着至关重要的作用。自然地，吡喃花青素的形成过程相当缓慢。在这方面，本工作研究了超声处理在加速甲基吡喃花青素-3-O-葡萄糖苷形成中的作用和效率，并在模拟体系中研究了该衍生物的光谱特性以及对热、亚硫酸氢盐漂白和 pH 变化的稳定性。我们的结果表明，在 100W 下超声处理 40 分钟，甲基吡喃花青素-3-O-葡萄糖苷的产率可以提高 32.5%，而过度处理（≥60 分钟）对产率没有积极影响。此外，与前体矢车菊素-3-O-葡萄糖苷相比，该衍生物对热、pH 变化和亚硫酸氢盐漂白具有更好的稳定性。
