Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin
Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin
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DOI：
10.1002/jsfa.5907
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发表时间：
2013-04-01
影响因子：
4.1
通讯作者：
Wang, Zhengfu
中科院分区：
文献类型：
--
作者：
Li, Yuan;Ma, Ruijing;Wang, Zhengfu
背景采用高效液相色谱-串联质谱法对京穗葡萄制汁渣、赤霞珠葡萄制酒渣及其鲜皮中的花青素进行了鉴定和定量，并研究了加工工艺对花青素谱的影响。结果京穗葡萄和赤霞珠葡萄新鲜果皮中花青素含量分别为23和16。京穗和赤霞珠葡萄新鲜果皮中花青素含量最高的分别是Malvidin 3-（反式）-coumaroyl-5-二葡糖苷和Malvidin 3- gluco苷。3-香豆醇-5-二葡糖苷的顺式和反式异构体首次在京穗葡萄中报道。此外，京侯葡萄制汁渣和赤霞珠葡萄酿酒渣的花青素含量显著低于新鲜果皮样品（p < 0.05）。所有果渣样品中非酰化花青素的变化百分比均低于酰化花青素的变化百分比。结论京穗葡萄和赤霞珠葡萄具有不同的花青素谱。在功能性食品中，果汁渣是比酿酒渣更好的花青素来源。(C) 2012年化学工业学会
Background The anthocyanins of Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin were identified and quantified by high-performance liquid chromatographytandem mass spectrometry, and the influence of processing on the anthocyanin profiles was investigated. Results Twenty-three and 16 anthocyanins were found in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. Malvidin 3-(trans)-coumaroyl-5-diglucoside and malvidin 3-glucoside were the most abundant anthocyanin in fresh skin of Kyoho and Cabernet Sauvignon grapes, respectively. The cis and trans isomers of malvidin 3-coumaroyl-5-diglucoside are reported in Kyoho grape for the first time. In addition, the anthocyanin content of juice-making pomace of Kyoho grapes and winemaking pomace of Cabernet Sauvignon grapes was significantly lower than the fresh skin samples (p < 0.05). The percentage variation of non-acylated anthocyanins was lower than that of acylated anthocyanins in all pomace samples. Conclusion Kyoho grape and Cabernet Sauvignon grape showed distinctive anthocyanin profiles. Juice-making pomace is a better source of anthocyanins for use in functional foods than winemaking pomace. (C) 2012 Society of Chemical Industry