Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
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DOI：
10.1016/j.foodchem.2010.08.045
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发表时间：
2011-03-01
期刊：
影响因子：
8.8
通讯作者：
Jones, Graham P.
中科院分区：
文献类型：
--
作者：
Lambert, Stephanie G.;Asenstorfer, Robert E.;Jones, Graham P.
在葡萄酒pH （pH 3.6）条件下，用紫外/可见光谱法测定了含马尔维丁-3-葡萄糖苷的分子间共色素沉着作用的热力学参数。测定了绿原酸、咖啡酸、槲皮素、槲皮素-3-葡萄糖苷、(-)-表儿茶素、(+)-儿茶素、原花青素二聚体和种子单宁的缔合常数、焓和熵的变化。槲皮素产生最强的色素（K-cp = 2900 - 1300），而在第3位添加葡萄糖（槲皮素-3-葡萄糖苷）将其效果降低了近10倍。Malvidin-3-glucoside自结合（K-D = 3300 300 mol(-1)）在热力学上优于与任何被测色素的分子间相互作用。对于不能进入水合反应的马柳苷-3-葡萄糖苷衍生色素，没有观察到由于自缔合而产生的颜色增强。此外，malvidin-3-（6- o -对香豆基）葡萄糖苷没有显示出颜色增强，这表明对香豆基阻止了自结合。马柳苷-3-葡萄糖苷圆二色性（CD）光谱不受马柳苷-3-葡萄糖苷浓度变化的影响。这些观察结果表明，在年轻的红葡萄酒中，malvidin-3-glucoside的自结合比共色素化更重要。(C) 2010 Elsevier Ltd.版权所有。
Thermodynamic parameters for intermolecular copigmentation interactions involving malvidin-3-glucoside were determined by UV/visible spectroscopy at wine pH (pH 3.6). These included association constants, enthalpy and entropy changes, which were measured for chlorogenic acid, caffeic acid, quercetin, quercetin-3-glucoside, (-)-epicatechin, (+)-catechin, procyanidin dimer and seed tannin. Quercetin produced the strongest copigment (K-cp = 2900 1300), whilst the addition of glucose at position 3 (quercetin-3-glucoside) reduced its effect by almost 10-fold. Malvidin-3-glucoside self-association (K-D = 3300 300 mol(-1)) was thermodynamically favoured over intermolecular interaction with any of the copigments tested. No colour enhancement due to self-association was observed for malvidin-3-glucoside-derived pigments that cannot enter hydration reactions. In addition, malvidin-3-(6-O-p-coumaryl)glucoside did not show colour enhancement suggesting that the p-coumaryl group prevents self-association. The malvidin-3-glucoside circular dichroism (CD) spectrum was not affected by indicated changes in malvidin-3-glucoside concentration. These observations demonstrate that self-association of malvidin-3-glucoside is more important than copigmentation in young red wine. (C) 2010 Elsevier Ltd. All rights reserved.