不同种类红葡萄酒CIELab参数与花色素苷化合物的相关分析

 【目的】分析葡萄酒颜色空间参数与花色素苷化合物的相关性,旨在从颜色角度区分研究不同类型的红葡萄酒。【方法】采集河北沙城和昌黎两个产区12种年份、品种以及陈酿方式有差异的葡萄酒样品,经反相C18柱分馏得到9个馏分,然后低压旋转浓缩至干,用与分馏样品等量的模拟酒溶解。之后,葡萄酒及其分馏物经UV-visible 光谱分析,计算CIELab颜色空间参数。透射光谱相关分析表明,4个馏分与供试葡萄酒颜色相关性显著,然后这4个馏分经HPLC分析鉴定花色素苷化合物。【结果】数据主成分分析表明,年轻红酒和陈年红酒在主成分图中差异明显,年轻红酒围绕花色素苷化合物呈分散分布;年轻红酒颜色的主要贡献者为花色素苷化合物,陈年红酒的颜色与花色素苷化合物几乎没有联系;CIELab参数a*与花色素苷化合物含量正相关,L*和b*与之反相关;4个馏分中花色素苷化合物差异明显。【结论】供试样品分析研究认为,从颜色角度分析花色素苷化合物可以区分不同年份、品种与陈酿方式的红葡萄酒,尤其是区分不同年份的红葡萄酒效果更好。

Correlation Analysis of CIELab Parameters and Anthocyanidins of Different Red Wines

【Objective】 The correlation analysis of color parameters and anthocyanidins was made to find some important information for distinguishing different red wines. 【Method】 Twelve red wines are different in years, cultivars and ageing method from Changli and Shacheng were sampled. Nine fractions of every wine were collected with C18 column, and then they were lyophilized. The residue of each fraction was resolved with synthetic wine of the same volume with the fraction sample. The transmittance spectra of wines and their fractions were measured and the CIELab parameters were calculated. The correlation analysis of transmittance spectra between wines and fractions showed that four fractions were significantly correlated with wines. The anthocyanidins in these four fractions were identified by HPLC. 【Result】 Principle component analysis (PCA) of the data indicated that aged wines were significantly different with young wines in the PCA plot. Young wines were scattered around the anthocyanidin compounds. Anthocyanidins were the main contributors of the colour of young wines, while they played little role in the color of aged wines. The parameter of CIELab a* was related positively with anthocyanidins, and L* and b* were negatively with them. PCA also showed that the four important fractions had their own typical anthocyanidin compounds. 【Conclusion】 It is suggested that the analysis of anthocyanidins from the color point could distinguish different red wines,such as vintage, variety and ageing method, especially for wines from different vintages.