基于超高效液相色谱串联三重四级杆质谱的不同产区赤霞珠葡萄酒花色苷特征性研究
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摘要
利用超高效液相色谱结合三重4级杆质谱(ultra-performance liquid chromatography-mass spectrometry/-mass spectrometry,UPLC-MS/MS)对我国4个主要产区(新疆石河子、宁夏贺兰山东麓、陕西泾阳、山东烟台)赤霞珠葡萄新酒中游离花色苷的种类、含量及特征性进行探讨。结果显示,从新鲜赤霞珠葡萄酒中共检测出16种游离花色苷,其中二甲花翠素葡萄糖苷是赤霞珠葡萄酒中含量最高的花色苷,二甲花翠素乙酰化葡萄糖苷次之。此外,宁夏产区葡萄酒花色苷含量显著高于其他产区。利用XLSTAT 2014建立不同产区葡萄酒基于花色苷种类及含量的判别模型,可将葡萄酒按产地明显区分开,判别正确率达100%。
Types, contents, and characteristics of free anthocyanins in Cabernet Sauvignon wines from four major regions(Xinjiang, Ningxia, Shanxi, Shandong) were determined by ultra performance liquid chromatography combined with triple quadrupole mass spectrometry(UPLC-MS/MS). The main results were as follows: sixteen free anthocyanins were identified in fresh Cabernet Sauvignon wine samples, and the content of malvidin-3-O-glucoside was the highest among all anthocyanins in wines, followed by malvidin-3-O-(6-O-acetyl)-glucoside. In addition, the contents of anthocyanins in wines from Ningxia were significantly higher than those from other areas. Moreover, the XLSTAT 2014 discriminant analysis was used to establish a discriminant model to distinguish wines from different areas based on species and contents of anthocyanins. The discriminant model could distinguish wines clearly according to their production area, and the discriminating rate was 100%.
Types, contents, and characteristics of free anthocyanins in Cabernet Sauvignon wines from four major regions(Xinjiang, Ningxia, Shanxi, Shandong) were determined by ultra performance liquid chromatography combined with triple quadrupole mass spectrometry(UPLC-MS/MS). The main results were as follows: sixteen free anthocyanins were identified in fresh Cabernet Sauvignon wine samples, and the content of malvidin-3-O-glucoside was the highest among all anthocyanins in wines, followed by malvidin-3-O-(6-O-acetyl)-glucoside. In addition, the contents of anthocyanins in wines from Ningxia were significantly higher than those from other areas. Moreover, the XLSTAT 2014 discriminant analysis was used to establish a discriminant model to distinguish wines from different areas based on species and contents of anthocyanins. The discriminant model could distinguish wines clearly according to their production area, and the discriminating rate was 100%.
引文
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[15] 张瑛莉,董新平,刘延琳. 3个主要产区赤霞珠干红葡萄酒酚类物质及花色苷的分析[J]. 中外葡萄与葡萄酒, 2010(11): 12-15.
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[2] 韩富亮,李杨,李记明,等. 红葡萄酒花色苷结构和颜色的关系研究进展[J]. 食品与生物技术学报, 2011, 30(3): 328-336.
[3] 蔡建. 产区间酿酒葡萄及葡萄酒花色苷特征研究[D]. 北京:中国农业大学, 2006.
[4] BROUILLARD R, CHASSAING S, FOUGEROUSSE A. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?[J]. Phytochemistry, 2003, 64: 1 179-1 186.
[5] JACKSON R S. Wine science: principle and applications[M]. 3rd ed. Elsevier-Academic Press: Oxford, UK, 2008:287-295.
[6] TANG K, LIU T T, HAN Y H, et al. The importance of monomeric anthocyanins in the definition of wine colour properties [J]. South African Journal of Enology and Viticulture, 2017, 38(1): 1-10.
[7] JENSEN J S, DEMIRAY S, EGEBO M, et al. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera)[J]. Journal of Agricultural and Food Chemistry, 2008, 56(3): 1 105-1 115.
[8] WROLSTAD RE, DURST RW, LEE J. Tracking color and pigment changes in anthocyanin products [J]. Trends in Food Science and Technology, 2005, 16: 423-428.
[9] 刘婷婷,唐柯,韩业慧,等. 辅色素对单体花色苷辅色效果的研究[J]. 食品工业科技, 2014, 35(20): 111-116.
[10] BURNS J, MULLEN W, LANDRAULT N, et al. Variations in the profile and content of anthocyanins in wines made from Cabernet Sauvignon and hybrid grapes [J]. Journal of Agricultural and Food Chemistry, 2002, 50: 4 096-4 102.
[11] NIKFARDJAM M S P, MARK L, AVAR P, et al. Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region [J]. Food Chemistry, 2006, 98: 453-462.
[12] TANG K, MA L, HAN Y H, et al. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of Chinese wines [J]. Journal of Food Science, 2015, 80(1): 20-28.
[13] TANG K, LI Y, HAN Y H, et al. Studies on preparative isolation and stability of seven main anthocyanins from Yan 73 grape [J]. Journal of the Science of Food and Agriculture, 2014, 94:2 472-2 481.
[14] MORATA A, GOMEZ-CORDOVES M C, SUBERVIOLA J, et al. Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines [J]. Journal of Agricultural and Food Chemistry, 2003, 51:4 084-4 088.
[15] 张瑛莉,董新平,刘延琳. 3个主要产区赤霞珠干红葡萄酒酚类物质及花色苷的分析[J]. 中外葡萄与葡萄酒, 2010(11): 12-15.
[16] LIANG N N, ZHU B Q, HAN S, et al. Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China [J]. Food Research International, 2014, 64: 264-274
[17] 王兰改. 宁夏酿酒葡萄气候区划与品种区域化的研究[D]. 杨凌:西北农林科技大学, 2010.
[18] SOUFLEROS E, BOULOUMPASI E, TSARCHOPOULOS C, et al. Primary amino acid profiles of Greek white wines and their use in classification according to variety, origin and vintage [J]. Food Chemistry, 2003, 80(2): 261-273.
[19] RODRIGUEZ-DELGADO M á, GONZALEZ-HERNANDEZ G, CONDE-GONZALEZ J E, et al. Principal component analysis of the polyphenol content in young red wines [J]. Food Chemistry, 2002, 78(4): 523-532.