1.College of Enology,Northwest A F University
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.