(1.西北农林科技大学 葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心, 陕西 杨凌 712100;2.西北农林科技大学 合阳葡萄试验示范站, 陕西 合阳 715300)
(1.College of Enology/Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, China;2. Heyang Experimental Demonstration Station, Northwest A&F University, Heyang 715300, China)
The influence of intestinal microflora on the stability of wine anthocyanins and the relationship between anthocyanin structure and stability were analyzed, which is helpful for understanding the digestion and absorption of anthocyanins and improving bioavailability of wine anthocyanins. Human gut microflora was collected from healthy volunteers and incubated with Cabernet Sauvignon red wine for 24h in vitro. Samples were collected at 0,4, 12, and 24h for high-performance liquid chromatography analysis of anthocyanins. The results showed that gut microflora accelerated the degradation of wine anthocyanins. After incubation with gut microbiota for 24h, the degradation rate of total wine anthocyanins reached 19.10%, which was only 9.57% in control group. The degradation levels of 5 basic wine anthocyanins were all higher than those in control group with no significant difference. Compared with the control group, the concentration of 3 acylated anthocyanins in wine decreased significantly after incubation with gut microflora. The stability of anthocyanins was influenced by their substituents on the B-ring and acyl group on the glucoside. The stability of anthocyanins was decreased with the increasing number of hydroxyl groups on the B-ring, while the stability was increased with the increasing number of methoxyl groups on the B-ring. Acetylated anthocyanins were more stable than that of their corresponding coumarylated anthocyanins. The promoting degradation of anthocyanin by gut microflora was related with the structure.