Determination of exogenous natural pigment in wine

ZHAO Guang-xi; LIU Hao; LI Zhi-fen; DU Wei; YANG Bo; ZHANG Ke-yi

doi:10.13386/j.issn1002-0306.2015.07.053

ZHAO Guang-xi, LIU Hao, LI Zhi-fen, DU Wei, YANG Bo, ZHANG Ke-yi. Determination of exogenous natural pigment in wine[J]. Science and Technology of Food Industry, 2015, (07): 290-294. DOI: 10.13386/j.issn1002-0306.2015.07.053

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Determination of exogenous natural pigment in wine

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Based on the previous study,natural pigment added to wine were anthocyanins.A method of determining anthocyanins in wine was established. The qualitative and quantitative analysis was investigated by HPLC.6 major anthocyanins in wine were determined: Mv-3-gl,mv-3-gl-Ac,mv-3-gl-cm,pn-3-gl,df-3-gl and pt-3-gl.Ratio was 5∶1.5∶1 ∶ 0.5 ∶ 0.4 ∶ 0.4. Therefore,when the contents and proportion were varied dramatically,which showed that natural pigment was applicated into wine. This method was effective in distinguishing whether the anthocyanins added in wine.

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Determination of exogenous natural pigment in wine

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