Aguirre María J, Isaacs Mauricio, Matsuhiro Betty, Mendoza Leonora, Santos Leonardo S, Torres Simonet
Faculty of Chemistry and Biology, Universidad de Santiago de Chile, Av. B. O'Higgins 3363, Santiago, Chile.
Faculty of Sciences, Universidad de Chile, Las Palmeras 3425, Santiago, Chile.
Food Chem. 2011 Nov 15;129(2):514-519. doi: 10.1016/j.foodchem.2011.05.009. Epub 2011 May 8.
Anthocyanins in aged Cabernet Sauvignon red wines were studied by HPLC-MS. The major anthocyanin in 6, 7, and 8year old red wine extracts was the dimer vitisin A produced by condensation of malvidin-3-O-glucoside mediated by pyruvic acid. In aged wine, the content of malvidin-3-O-glucoside decreased with age with a concomitant increase of vitisin A. The latter is accompanied by several condensation products with molecular weight up to 1500m/z. Differential pulse voltammetry indicated that aged wines have lower antioxidant capacity than young wine (400mV), but higher than malvidin-3-O-glucoside (483mV). Tafel's plots showed that the electrochemical process occurring in aged wines is different from young wines. Six, seven and eight year old wines show similar behaviour with plots of 234, 177 and 188mV/dec, respectively. These values are higher than the expected 120mV/dec corresponding to a first electronic transfer but smaller compared to the 523mV/dec corresponding to young wine.
采用高效液相色谱-质谱联用（HPLC-MS）技术对老年份赤霞珠红葡萄酒中的花色苷进行了研究。6年、7年和8年陈酿的红葡萄酒提取物中的主要花色苷是由丙酮酸介导的锦葵素-3-O-葡萄糖苷缩合产生的二聚体葡萄素A。在陈酿葡萄酒中，锦葵素-3-O-葡萄糖苷的含量随年份增长而降低，同时葡萄素A的含量增加。后者还伴有几种分子量高达1500m/z的缩合产物。差分脉冲伏安法表明，陈酿葡萄酒的抗氧化能力低于年轻葡萄酒（400mV），但高于锦葵素-3-O-葡萄糖苷（483mV）。塔菲尔曲线表明，陈酿葡萄酒中发生的电化学过程与年轻葡萄酒不同。6年、7年和8年陈酿的葡萄酒表现出相似的行为，其曲线斜率分别为234、177和188mV/dec。这些值高于对应于首次电子转移的预期值120mV/dec，但与年轻葡萄酒对应的523mV/dec相比要小。
