Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Food Chem. 2022 Aug 1;384:132534. doi: 10.1016/j.foodchem.2022.132534. Epub 2022 Feb 22.
Malvidin-3-O-glucoside (MvG), malvidin-3-O-(6-O-acetyl)-glucoside (MvAG), and malvidin-3,5-O-diglucoside (MvDG) are three representative malvidin-type anthocyanins in red wine. In this study, the influence of structural differences on the formation efficiency of two types of derived pigments ((-)-epicatechin-ethyl-anthocyanins and pyranoanthocyanins) was investigated in model solutions using UHPLC-MS. The results showed that the yields of MvAG were higher than those of MvG to form both types of derived pigments, and the formation rate of pyranoanthocyanin was also relatively higher. In contrast, acetylation slowed the formation of (-)-epicatechin-ethyl-anthocyanins, indicating that the rate of covalent reactions may be linked to the affinity of (-)-epicatechin to copigment with anthocyanins. The condensation rate of MvDG with (-)-epicatechin, mediated by acetaldehyde, was much lower than that of the two monoglucosidic anthocyanins and also exhibited lower yields. In addition, pyranoanthocyanin was not generated from MvDG due to the absence of a free hydroxyl group at the C5 position.
矢车菊素-3-O-葡萄糖苷（MvG）、矢车菊素-3-O-（6-O-乙酰基）-葡萄糖苷（MvAG）和矢车菊素-3,5-O-二葡萄糖苷（MvDG）是红酒中三种具有代表性的矢车菊素型花色苷。在这项研究中，使用 UHPLC-MS 在模型溶液中研究了结构差异对两种衍生色素（（-）-表儿茶素-乙基-花色苷和吡喃花色苷）形成效率的影响。结果表明，MvAG 的产率高于 MvG，可形成两种类型的衍生色素，吡喃花色苷的形成速率也相对较高。相比之下，乙酰化会减缓（-）-表儿茶素-乙基-花色苷的形成，这表明共价反应的速率可能与（-）-表儿茶素与花色苷结合的亲合力有关。在乙醛介导下，MvDG 与（-）-表儿茶素的缩合速率远低于两种单葡萄糖苷花色苷，产率也较低。此外，由于 C5 位没有游离羟基，MvDG 不会生成吡喃花色苷。
