Anthocyanins are being explored as natural food colorants thanks to their diverse color portfolio. However, the main challenge for food industry application is their instability and pH-associated color change which occurs in majority of the foods containing natural pigments. Anthocyanin-derived pigments pyranoanthocyanins are being largely investigated as stable natural food colorants, since they are resistant to pH, SO₂ or ascorbic acid. In this study two experimental approaches were compared for the synthesis of pyranoanthocyanin vitisin A and three vinylphenolic pyranoanthocyanins (malvidin-3-O-glucoside-4-vinylcatechol, malvidin-3-O-glucoside-4-vinylphenol, and malvidin-3-O-glucoside-4-vinylguaiacol). Synthesis of pyranoanthocyanins with artificial ageing of model wine solution at 30 °C was compared to the fermentation of model grape must with yeasts. Both model solutions contained Vitis vinifera L. cv. Pinot Noir anthocyanin skin extract. The fermentation with the yeast Pichia guilliermondii ZIM624 showed higher potential for the production of vinylphenolic pyranoanthocyanins in comparison to artificial ageing at 30 °C. The results show a 50-fold higher yield of malvidin-3-O-glucoside-4-vinylphenol obtained by fermentation in comparison to artificial ageing. In contrast, artificial ageing of model wine produced higher yield of vitisin A (21.3%) while fermentation with P. guilliermondii ZIM624 produced this pyranoanthocyanin to a lesser extent (1.1%). The vitisin A yield in fermentations with six other yeast strains was lower than 4%. Produced pyranoanthocyanins were isolated with semi-preparative HPLC–DAD and identified with HPLC–PDA–MS³. The color of pyranoanthocyanin methanol fractions ranged from orange to pink, to light purple.

中文翻译：

---

从黑皮诺葡萄皮提取物中合成吡喃花色素，采用高吡喃花色素产生酵母的发酵方法和模型化的葡萄酒储存方法，作为生产稳定的天然食用色素的潜在方法

花色苷具有多种颜色，因此正被人们视为天然食用色素。然而，食品工业应用的主要挑战是它们的不稳定性和与pH相关的颜色变化，这种变化在大多数含有天然色素的食品中都会发生。花青素衍生的颜料吡喃花青素由于对pH，SO ₂或抗坏血酸具有抗性，因此被广泛研究为稳定的天然食用色素。在这项研究中两个实验方法被用于pyranoanthocyanin vitisin A和3个vinylphenolic pyranoanthocyanins（二甲花翠素-3-合成相比ø糖苷-4-乙烯基儿茶酚，二甲花翠素-3- ö糖苷-4-乙烯基苯酚，二甲花翠素和-3- ö-葡糖苷-4-乙烯基愈创木酚）。将模型葡萄酒溶液在30°C时的人工老化合成吡喃花青素与用酵母发酵模型葡萄汁进行了比较。两种模型解决方案都包含Vitis vinifera L. cv。黑比诺花色苷皮肤提取物。与在30°C进行人工老化相比，用酵母毕赤酵母（Pichia guilliermondii） ZIM624进行发酵显示出更高的生产乙烯基酚基吡喃花色素的潜力。结果表明，与人工老化相比，通过发酵获得的麦维德菌3- O-葡萄糖苷4-乙烯基苯酚的收率高50倍。相比之下，模型酒的人工陈酿在用圭亚那毕赤酵母发酵时产生了更高的葡萄红素A产量（21.3％）。ZIM624生产这种吡喃花色素的程度较小（1.1％）。在与其他六种酵母菌株的发酵中，葡萄红素A的产量低于4％。用半制备型HPLC-DAD分离产生的吡喃花色素苷，并用HPLC-PDA-MS ³鉴定。吡喃花青素甲醇馏分的颜色范围从橙色到粉红色到浅紫色。