Color Phenomena of Anthocyanin in Ethanolic Solution
Date Issued
2006
Date
2006
Author(s)
Tseng, Kuo-Chan
DOI
zh-TW
Abstract
Reconstituted wines and anthocyanin model solutions with different ethanol concentrations were used to investigate the effect of ethanol on the color phenomena of anthocyanin and then the possible mechanism was proposed.
Results show that the pH of reconstituted wines increased with increment of ethanol concentration following a quadratic relation. The equilibrium among different forms of anthocyanin was affected by the increase in pH value then the color and stability of wine. An increase in ethanol concentration in wine decreases the degrees of copigmentation, self-association, polymerization and precipitate formation then increased the color stability of wine.
The occurrence of bathochromic shift upon presence of ethanol increases with ethanol concentration. The results of particle size distribution and Mass spectra indicated that ethanol molecule could react with anthocyanin molecule and produced an anthocyanin adduct. This interaction changes with ethanol concentration and changes the spectra. The results of particle size distribution also proved that the self-association of anthocyanin was affected by ethanol concentration. The extent of self-association decreased with an elevated ethanol concentration in model solution and can be attributed to the increase in the contents of free flavylium cations and/or quinonoidal base that affects the equilibrium among different forms and color of anthocyanin.
The degradation of malvidin-3-glucoside follows apparent first order kinetics, and accelerates with the increase in ethanol concentration and temperature.
Subjects
花青素
乙醇
酒
向紅效應
malvidin-3-glucoside
anthocyanin
ethanol
wine
bathochromic shift
Type
thesis
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