不同类型葡萄酒中花色素苷的比较

The comparison of anthocyanin in wines

利用高效液相色谱检测干红葡萄酒、桃红葡萄酒、玫瑰香葡萄酒3种类型的葡萄酒中的花色苷。结果表明,这3种葡萄酒中的主要花色苷种类相同。二甲花翠素3-O-葡萄糖苷是这3种葡萄酒中主要的呈色物质,分别占花色苷总成分的51.50%、62.94%、50.62%。干红葡萄酒中每一种花色苷的含量都高于其他2种花色苷的含量,这也是干红葡萄酒的色泽比其他2种酒颜色深的主要原因。

Anthocyanin was detected by HPLC in red, rose and muscat wine, the results showed that all had the same anthocyanin and malvidin 3-O-glucoside was the main coloring material, taking 51.50% ,62.94% ,50.62% of the total anthocyanin respectively. The content of each antho- cyanin in red wine was higher than in the other two, explaining why the red wine had the deeper color.