体外模拟人肠道微生物对葡萄酒花色苷稳定性的影响
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1. 西北农林科技大学葡萄酒学院

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国家科技改革发展专项(106001000000150012);陕西省重点研发计划资助项目(2017NY-184);国家自然科学青年基金(31401479);西北农林科技大学发展基金(A189021803)


In vitro Fermentation to Study Effects of Human Intestinal Microfloraon the Stability of Wine Anthocyanins
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1.College of Enology,Northwest A F University

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    摘要:

    分析肠道微生物对葡萄酒花色苷稳定性的影响及花色苷结构与稳定性的关系,旨在为花色苷的消化吸收和提高葡萄酒花色苷生物利用率提供指导。采集健康受试者的肠道微生物,利用体外培养方法混合培养肠道微生物与赤霞珠红葡萄酒样品24h,分别于0h、4h、12h、24h取样进行花色苷的高效液相色谱(HPLC)分析。结果表明,肠道微生物促进9种花色苷的降解。B环取代基与酰基影响花色苷的稳定性。B环羟基数量增加,花色苷稳定性下降;B环甲氧基数量增加,花色苷稳定性增强。乙酰化花色苷稳定性强于对香豆酰化花色苷。肠道微生物对葡萄酒花色苷降解的促进作用与花色苷结构有关。

    Abstract:

    To provide guidance for the digestion and absorption of anthocyanins and the improvement of the bioavailability of wine anthocyanins, the influence of intestinal microflora on the stability of wine anthocyanins and the relationship between anthocyanin structure and stability were evaluated. Human intestinal microflora were collected from healthy volunteers and incubated with Cabernet Sauvignon wine for 24h in vitro. Samples taken at 0h, 4h, 12h and 24h were analyzed by high-performance liquid chromatography (HPLC) for quantitative analysis of anthocyanins. The results showed that gut microflora promote the degradation of 9 anthocyanins. B-ring substituents and acyl groups affect the stability of anthocyanins. With the number of hydroxyl groups in B-ring increased, the stability of anthocyanins decreased, while the increase of methoxyl groups resulted in the increase of anthocyanin stability. Compared with coumaryl anthocyanins, acetylated anthocyanins are more stable when derived from the same parent compounds. Promoting effect of intestinal microflora on the degradation of wine anthocyanins is related to their structure.

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  • 收稿日期:2020-01-14
  • 最后修改日期:2020-05-11
  • 录用日期:2020-03-12
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