Lin Ling, Li Keke, Hua Yajie, Liao Siyu, Chen Jiaru, Tan Liqiang, Yang Yang, Sun Bo, Tang Qian, Xu Wei
College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China.
Tea Refining and Innovation Key Laboratory of Sichuan Province, Chengdu 611130, China.
Food Chem X. 2024 Sep 2;24:101799. doi: 10.1016/j.fochx.2024.101799. eCollection 2024 Dec 30.
In this study, the dynamic changes of different anthocyanins in the processing of 'Ziyan' tea wine were investigated quantitatively. Results showed that six types of anthocyanins, namely petunidin, malvidin, pelargonidin, delphinidin, cyanidin and peonidin, as well as two co-pigmented substances, procyanidins and flavonoids, were detected in 'Ziyan' tea wine. As fermentation proceeded, the contents of petunidin, pelargonidin, delphinidin, cyanidin and peonidin decreased. Among them, petunidin, peonidin and pelargonidin showed a tendency of decreasing first, then increasing and finally decreasing, whereas delphinidin and cyanidin continued to decrease during fermentation. Variation trend of procyanidins and flavonoids was consistent with those of petunidin. Furthermore, metabolism of delphinidin, cyanidin and pelargonidin were main pathways responsible for the anthocyanin changes during 'Ziyan' tea wine processing. These findings suggested that the color of 'Ziyan' tea wine was achieved by the combination of various anthocyanins in different ratios and the co-pigmentation of procyanidins and flavonoids.
本研究定量考察了‘紫嫣’茶酒加工过程中不同花色苷的动态变化。结果表明，在‘紫嫣’茶酒中检测到6种花色素苷，即矮牵牛素、锦葵色素、天竺葵素、飞燕草素、矢车菊素和芍药色素，以及两种共色物质原花青素和黄酮类化合物。随着发酵的进行，矮牵牛素、天竺葵素、飞燕草素、矢车菊素和芍药色素的含量降低。其中，矮牵牛素、芍药色素和天竺葵素呈现先降低后升高再降低的趋势，而飞燕草素和矢车菊素在发酵过程中持续降低。原花青素和黄酮类化合物的变化趋势与矮牵牛素一致。此外，飞燕草素、矢车菊素和天竺葵素的代谢是‘紫嫣’茶酒加工过程中花色苷变化的主要途径。这些研究结果表明，‘紫嫣’茶酒的色泽是由不同比例的各种花色苷以及原花青素和黄酮类化合物的共色作用共同形成的。
