Study On Anthocyanins And Antioxidant Function Of Dark Fruit (Fruit Wine)

In this paper,9 kinds of dark fruits,such as black chokeberry,wine grapes(cabernet sauvignon,merlot,marselan),blueberry,mulberry,black brown,cherry and raspberry,were used as raw materials to determine the basic components and contents of the fruits.According to the total amount of anthocyanins,four kinds of fruits(black chokeberry,cabernet sauvignon,merlot and marselan)were selected,and the types,contents and molecular structure of anthocyanins were detected by UHPLC-MS and fourier transform infrared spectroscopy.The effects of pH,storage temperature,light and SO₂ concentration on the stability of anthocyanin extracts from fruits were discussed.The antioxidant capacity of ABTS and DPPH in vitro and the antioxidant capacity of serum and liver tissue in Kunming mice were measured.1.Determination of composition and content of dark fruits:The basic physical and chemical components,nutritional components and functional substances of 9 kinds of fruits were determined by chemical reagent method.The results showed that cabernet sauvignon and marselan had low juice yield,while marselan had high soluble solids.Three kinds of wine grapes have the highest hue,11.36?12.07;The highest chroma of black chokeberry was 11.17.The total phenolic compounds of black chokeberry and three kinds of wine grapes are 1.53 times of the total phenolic compounds of the other five fruits.The total anthocyanin content of black chokeberry and three kinds of wine grapes accounted for 57.35%of the anthocyanin content of all fruits.The tannin content of black brown and raspberry is 2.53?4.27 mg/g,and the tannin content of three wine grapes is slightly lower;The content of black chokeberry and flavone accounts for 91.80%of the total flavone content of 9 kinds of fruits,while the rest fruits account for less than 10%.GC-MS was used to determine the aroma components of fruits,and HPLC was used to determine the organic acids and amino acids.The results showed that 12?20 kinds of aroma substances,7?10 kinds of organic acids,2?8 kinds of amino acids and 4 kinds of essential amino acids were detected in 9 kinds of fruits.Taking anthocyanin content and chromaticity as evaluation indexes,the total anthocyanin content of black chokeberry and three wine grapes accounted for more than half of the anthocyanin content of nine fruits;Three kinds of wine grapes have the highest hue and the highest chroma of black chokeberry,so black chokeberry,Cabernet Sauvignon,Merlot and marselan were selected for the next experimental study.2.Study on the structure of anthocyanins:the type,content and structure of anthocyanins were determined by UHPLC-MS and Fourier infrared spectrophotometer.The results showed that 11?13 anthocyanins were detected in four kinds of fruits,and the total content of anthocyanins was black chokeberry>cabernet sauvignon>marselan>merlot.Cyanidin and delphinidin are the main components of black chokeberry.Delphinidin,malvidin and peonidin are the main components of the three wine grapes.Unsaturated?C-H expansion of anthocyanins in the four fruits is near 3000?3300 cm^-1.The absorption peak of 3300.0?3500.0 cm^-1 is wide and strong,and there are hydroxyl groups in glycosyl and aromatic cyclic phenol structure.The absorption peaks of benzene ring skeleton vibration appear in the infrared spectra of four kinds of fruits,therefore,aromatic hydrocarbon groups may exist at this spectral position.The absorption peak of alcohol hydroxyl group appeared at 1041.9 cm^-1 of black chokeberry.Alcohol hydroxyl absorption peaks appeared in marselan and cabernet sauvignon.There is a C-O-C antisymmetric vibration stretching absorption peak in Merlot spectrum.In addition,the four kinds of fruits all vibrate in 1800?900 cm^-1 with C=O double bond(without hydrogen).The main structural framework of anthocyanins in four fruits is aromatic ring structure with alcohol hydroxyl and phenol hydroxyl.3.Study on the properties of anthocyanins:The effects of pH,storage temperature,light and SO₂ concentration on the stability of anthocyanins were discussed.When pH?3,anthocyanins exist as pyran cations.With the increase of temperature and temperature and different illumination,high concentration of SO₂ and anthocyanins are extremely unstable.When the temperature is lower than 50?and the SO₂ concentration is less than 40 mg/L,the color is the best and the anthocyanin is stable.4.Study on the components of fermented fruit wine and its anti-oxidation in vivo and in vitro:brewing four kinds of fruit wines,measuring the basic physical and chemical indexes,nutritional components,aroma substances and anthocyanin types and contents of the fruit wines.The results showed that the soluble solids of the fruit wine were 6.90?9.20,and the pH was 3.65?3.91.The hue of black chokeberry is about 1.8 times that of cabernet sauvignon and merlot,and there is no obvious difference among the three wines.A total of 26?35 aroma components were detected in four kinds of fruit wines,9?10organic acids and 4?8 amino acids,7?11 kinds of anthocyanins,the total amount of anthocyanins was marselan wine>merlot wine>cabernet sauvignon wine>black chokeberry wine.To sum up,before and after fermentation,the contents of basic physical and chemical indexes of the four fruits were slightly different,the types of organic acids did not change obviously,and the types of amino acids increased.The organic acid of black chokeberry wine decreased,the anthocyanin content of the four fruits changed significantly,and the unique anthocyanin species of the four fruits did not change.The antioxidant activity in vitro was preliminarily determined by ABTS and DPPH scavenging ability.The results showed that the ABTS and DPPH scavenging ability of VC was the strongest,followed by black chokeberry wine,and the three wines were weaker.Effect of alcohol products on memory and antioxidation in mice:72 male mice were divided into groups to establish an oxidative damage model.The effects of fruit wine on learning and memory of mice were measured by swimming test,the cognitive ability of mice was reflected by open field test,and the biochemical indexes of serum and liver tissue of mice were measured to evaluate the antioxidant effect in vivo.The results show that:In the learning and memory experiment,ZC group mice's memory was not affected,MX group mice's memory was seriously decreased,which took a long time,HQ group mice in the experimental group had little influence on memory,and black chokeberry wine had stronger relieving ability.In the open field test,there are significant differences between the model group and the normal group and the experimental group;The mice in the model group have poor cognitive ability to distinguish between old and new environments in the new space,and weak autonomous activity ability.The results of five antioxidant indexes showed that all the four kinds of fruit wines had certain antioxidant effect,and black chokeberry wine had the strongest antioxidant effect.