ANTHOCYANS. METHODS FOR DETERMINATION OF ANTHOCYANS

Currently, the actual problem is the identification of falsifications of wine and grape juices entering the consumer market. The concept of creation and development of metrological support of physical and chemical measurements performed in the food industry requires the creation of new methods of identification of authenticity of food products. Studies conducted in recent years in our country and abroad, allow us to conclude that anthocyanin profile can be considered "fingerprints" of colored pigments in fruits. The aim of the work is to give a brief description of the available methods for determining anthocyanins and inform about the new developed method for determining anthocyanins as free radicals using the State Primary Standards of Federal State Unitary Enterprise “All - Russian Research Institute of Physical and technical and Radio Engin eering Measurements” based on physicochemical methods of analysis. As a result of the study, the original technique was developed, which allows to obtain the EPR spectra of wine, the spectra of five samples of wines were obtained. The analysis of the obtained EPR wine spectra showed that the EPR spectra of wine samples have the form allowing to conduct their comparative analysis; in samples of different wines (red, white, wine falsification) the characteristics of the spectra have obvious differences, which gives grounds for further research in order to increase statistics and, possibly, to create a database of EPR spectra of different wine varieties in order to determine falsifications. The work is in progress.