中外葡萄与葡萄酒Issue(5)：86-92,7.DOI:10.13414/j.cnki.zwpp.2026.05.010
多糖对葡萄酒多酚-花色苷辅色作用的影响
Effects of Polysaccharides on Polyphenol-Anthocyanin Copigmentation
摘要
Abstract
To investigate the effects of polysaccharides on polyphenol copigmentation and color stability in wine,malvidin-3-O-glucoside(Mv3g)was used as a model anthocyanin to establish binary polyphenol-anthocyanin systems and ternary polysaccharide-polyphenol-anthocyanin systems in a simulated wine matrix.The effects of mannoproteins(MPs)and arabinogalactans(AGPs)on the copigmentation of quercetin,epicatechin,and caffeic acid,as well as on anthocyanin stability and color characteristics,were investigated.High-performance liquid chromatography(HPLC)and CIELAB color analysis were used to evaluate changes in anthocyanin content,copigmentation parameters,and color properties during storage.The results showed that Mv3g content decreased gradually during storage,while polysaccharide addition effectively reduced anthocyanin degradation and improved system stability.MPs exhibited stronger enhancement effects on polyphenol copigmentation than AGPs,and the MPs-caffeic acid system showed higher copigmentation intensity and better color retention.In some combinations,the addition of polysaccharides significantly enhanced the co-coloration intensity(M value)of the system and strengthened the co-coloration effect between polyphenols and anthocyanins,while effectively slowing down the increase in L* and the decrease in a*and C*.Taking Mv3g+CA+MPs as an example,after 28 days of storage,the anthocyanin degradation rate was 15%,with a decrease of 3.90%in color intensity C* and 3.17%in redness parameter a*,showing significantly better color stability compared to single polyphenol systems and the Mv3g control group.These results demonstrate that polysaccharides can improve the color stability of polyphenol-anthocyanin systems,and mannoproteins may have potential applications in wine color preservation and quality improvement.关键词
葡萄酒/辅色作用/多酚/多糖/花色苷Key words
wine/copigmentation/polyphenols/polysaccharides/anthocyanins分类
轻工纺织引用本文复制引用
张会宁,孔维府,吕佳恒,唐柯..多糖对葡萄酒多酚-花色苷辅色作用的影响[J].中外葡萄与葡萄酒,2026,(5):86-92,7.基金项目
国家自然科学基金项目(32372461,32502389) （32372461,32502389）
烟台市科技创新发展计划基础研究类项目(2024JCYJ101) （2024JCYJ101）
