为探究不同种类、浓度及添加酚酸条件下金属离子的辅色效果,该试验采用紫外-分光光度法和CIELab颜色空间法,研究K+、Mg2+和Al3+在模拟葡萄酒中的辅色作用。结果表明,随着金属离子摩尔浓度增加,K+未表现出明显的效果,Mg2+和Al3+却能使模拟酒的亮度(L*)更低、红度值(a*)和视觉饱和度(C*ab)更高,且Al3+在高浓度条件下(>1∶50,摩尔浓度比)能产生明显的视觉差别。此外,在花色苷-金属辅色体系中添加香草酸和原儿茶酸等酚酸化合物可使K+和Al3+辅色作用增强,但Mg2+处理的模拟酒却产生减弱效果的“反辅色作用”,且香草酸的效果优于原儿茶酸。固定金属离子浓度添加不同浓度酚酸发现,当酚酸浓度较低时,供试的3种金属离子均表现出一定的“反辅色作用”,但随着酚酸浓度升高,3种离子的辅色效果逐渐显现,并对模拟酒颜色产生积极影响。这些结果将为研究金属离子的辅色反应,及其在提升葡萄酒颜色品质的作用中提供一定的数据支撑。
To explore the effect of metal ion, metal ion concentration and phenolic acid treatment on the pigment-metal complex in wines, K+, Mg2+ and Al3+ were assessed in simulated wine solutions by ultraviolet spectrophotometry and CIELab method. The results showed that the addition of Mg2+ and Al3+ copigments was beneficial to obtain darer light (L*), redder (a*) and more saturated (C*ab) colors with the increase of metal ion concentrations. The Al3+ would lead to a noticeable color difference at high concentration (>1∶50 mol/L). In contrast, the K+ treatment showed a poor copigmentation ability. The copigmentation effect of pigment-K+/Al3+complexes could be enhanced by vanillic and protocatechuic acids addition, but these phenolics could reduce the effect of Mg2+ treatment, leading an anti-copigmentation phenomenon. In addition, compared with the protocatechuic acid, the effect of vanillic acid was superior. The results also showed that these three metal ions could demonstrate anti-copigmentation at lower concentration of phenolic acids. However, with the increase of phenolic acid concentration, the effect of these three kinds of metal ions gradually appeared, and had a positive impact on the color of simulated wine. These results provide data support for the study of the color reaction of pigment-metal complex and their role in improving wine color quality.
[1] BIMPILAS A, PANAGOPOULOU M, TSIMOGIANNIS D, et al.Anthocyanin copigmentation and color of wine:The effect of naturally obtained hydroxycinnamic acids as cofactors[J].Food Chemistry, 2016, 197:39-46.
[2] 黄小晶, 牛锐敏, 沈甜, 等.不同整形方式对‘梅鹿辄’葡萄酒品质及CIELAB色空间特征的影响[J].食品与发酵工业, 2020, 46(14):28-33.
HUANG X J, NIU R M, SHEN T, et al.Effect of different trellis system on phenolic substances and CIELAB color space of ‘Merlot’ wine[J].Food and Fermentation Industries, 2020, 46(14):28-33.
[3] FANZONE M, GONZÁLEZ-MANZANO S, PÉREZ-ALONSO J, et al.Evaluation of dihydroquercetin-3-O-glucoside from malbec grapes as copigment of malvidin-3-O-glucoside[J].Food Chemistry, 2015, 175:166-173.
[4] BOULTON R.The copigmentation of anthocyanins and its role in the color of red wine:A critical review[J].American Journal of Enology and Viticulture, 2001, 52:67-87.
[5] XUE Z D, ZHANG Q G, WANG T T.Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions[J].Journal of AOAC International, 2020, 104(6): 1 703-1 709.
[6] CZIBULYA Z, HORVÁTH I, KOLLÁL L, et al.The effect of temperature, pH, and ionic strength on color stability of red wine[J].Tetrahedron, 2015, 71(20):3 027-3 031.
[7] 刘丽媛, 苑伟, 刘延琳.红葡萄酒中花色苷辅助成色作用的研究进展[J].中国农业科学, 2010,43(12):2 518-2 526.
LIU L Y, YUAN W, LIU Y L.Advances in research of red wine's anthocyanin copigmentation[J].Scientia Agricultura Sinica, 2010,43(12):2 518-2 526.
[8] 张波, 祝霞, 盛文军, 等.红葡萄酒中花色苷辅色化反应研究进展[J].中国农业科技导报, 2017, 19(8):92-104.
ZHANG B, ZHU X, SHENG W J, et al.Studious on copigmentation of anthocyanins in red wines[J].Journal of Agricultural Science and Technology, 2017, 19(8):92-104.
[9] CAVALCANTI R N, SANTOS D T, MEIRELES M A A.Non-thermal stabilization mechanisms of anthocyanins in model and food systems-an overview[J].Food Research International, 2011, 44(2):499-509.
[10] 邓洁红, 谭兴和, 王锋, 等.金属离子及辅色剂对刺葡萄皮色素稳定性的影响[J].食品研究与开发, 2009, 30(11):48-53.
DENG J H, TAN X H, WANG F, et al.Effects of metal ions and copigments on the stability of Vitis skin pigment[J].Food Research and Development, 2009, 30(11):48-53.
[11] STARR M S, FRANCIS F J.Effect of metallic ions on color and pigment content of cranberry juice cocktai[J].Journal of Food Science, 1973, 38(6):1 043-1 046.
[12] FERNANDES A, BRÁS N F, OLIVEIRA J, et al.Impact of a pectic polysaccharide on oenin copigmentation mechanism[J].Food Chemistry, 2016, 209(15):17-26.
[13] SIGURDSON G T, ROBBINS R J, COLLINS T M, et al.Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates[J].Food Chemistry, 2017, 234:131-138.
[14] FENGER J A, ROUX H, ROBBINS R J, et al.The influence of phenolic acyl groups on the color of purple sweet potato anthocyanins and their metal complexes[J].Dyes and Pigments, 2021, 185:108792.
[15] KUNSÁGI-MÁTÉ S, STAMPEL E, KOLLÁR L, et al.The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid[J].Food Research International, 2008, 41(7):693-696.
[16] ZHANG B, LIU R, HE F, et al.Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions:Experimental and theoretical investigations[J].Food Chemistry, 2015, 170:226-233.
[17] 李宁宁, 张波, 牛见明, 等.基于CIELab参数的葡萄酒基本花色苷与原儿茶酸的辅色评估[J].食品与发酵工业, 2019, 45(15):44-52.
LI N N, ZHANG B, NIU J M, et al.Evaluation of copigmentation of basic wine anthocyanins and protocatechuic acid based on CIELab parameters[J].Food and Fermentation Industries, 2019, 45(15):44-52.
[18] LI X D, LI J, WANG M, et al.Copigmentation effects and thermal degradation kinetics of purple sweet potato anthocyanins with metal ions and sugars[J].Applied Biological Chemistry, 2016, 59(1):15-24.
[19] SIGURDSON G T, ROBBINS R J, COLLINS T M, et al.Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH[J].Food Chemistry, 2016, 208(1):26-34.
[20] MAZZA G, BROUILLARD R.The mechanism of co-pigmentation of anthocyanins in aqueous solutions[J].Phytochemistry, 1990, 29(4):1 097-1 102.
[21] 苏帆, 薛佳, 杨曦, 等.酚酸对红肉苹果花色苷辅色效果及稳定性的影响[J].中国农业科学, 2017, 50(4):732-742.
SU F, XUE J, YANG X, et al.Effects of phenolic acids on copigmentation and stability of anthocyanins in red-fleshed apple[J].Scientia Agricultura Sinica, 2017, 50(4):732-742.
[22] RUSTIONI L, BEDGOOD J R D R, FAILLA O, et al.Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC[J].Food Chemistry, 2012, 132(4):2 194-2 201.
[23] KUNSÁGI-MÁTÉ S, ORTMANN E, KOLLÁR L, et al.Effect of ferrous and ferric ions on copigmentation in model solutions[J].Journal of Molecular Structure, 2008, 891(1-3):471-474.
[24] LUNA-VITAL D, CORTEZ R, ONGKOWIJOYO P, et al.Protection of color and chemical degradation of anthocyanin from purple corn (Zea mays L.) by zinc ions and alginate through chemical interaction in a beverage model[J].Food Research International, 2018, 105:169-177.
[25] ELHABIRI M, CARRЁR C, MARMOLLE F, et al.Complexation of iron(III) by catecholate-type polyphenols[J].Inorganica Chimica Acta, 2007, 360(1):353-359.
