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食品与发酵工业  2020, Vol. 46 Issue (4): 258-265    DOI: 10.13995/j.cnki.11-1802/ts.022497
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
甘肃武威地区不同成熟期‘黑比诺’葡萄中的多酚测定
史肖1, 张波1, 牛见明1, 刘琦2, 李宁宁1, 陈欣然1, 王凯丽1, 马腾臻1, 韩舜愈1*
1(甘肃农业大学 食品科学与工程学院,甘肃省葡萄与葡萄酒工程学重点实验室,甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州,730070);
2(甘肃农业大学 生命科学技术学院,甘肃 兰州,730070)
Determination of polyphenols in ‘Pinot Noir’ grape at different ripening stages in Wuwei area of Gansu province
SHI Xiao1, ZHANG Bo1, NIU Jianming1, LIU Qi2, LI Ningning1, CHEN Xinran1, WANG Kaili1, MA Tengzhen1, HAN Shunyu1*
1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology,Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China);
2(College of Life Science and Technology, Gansu Agricultural University, Lanzhou 730070, China)
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摘要 该研究利用超高效液相色谱-电喷雾离子化串联三重四级杆质谱(UPLC-ESI-QQQ-MS)和超高效液相色谱-电喷雾离子化串联质谱(UPLC-ESI-MS/MS)技术分别对甘肃武威地区2个代表性酿酒葡萄种植基地(38°、莫高)黑比诺葡萄在不同成熟阶段内果皮中花色苷和非花色苷酚进行测定。结果表明,从完全转色开始到采收结束,果皮中总花色苷酚含量呈现先减小后增大再减小的波动变化趋势,并且在转色后4周时含量相对较高;总非花色苷酚含量与总花色苷酚含量的变化规律相反,且在转色后2周时含量达到最大。相关性分析结果显示,在葡萄成熟过程中,糖酸比与酚类物质具有较高的相关性,总花色苷酚与总非花色苷酚之间呈高度负相关,而酚酸的变化对果实中黄烷醇和黄酮醇的积累也有影响。该试验结果可为当地精确判断采收时间、分类指导种植调控提供数据支持,也可为酿酒葡萄花色苷与非花色苷物质含量的分布,代谢合成规律以及不同类型酚类化合物间的相互影响机制奠定研究基础。
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史肖
张波
牛见明
刘琦
李宁宁
陈欣然
王凯丽
马腾臻
韩舜愈
关键词:  黑比诺  不同成熟期  花色苷酚  非花色苷酚  糖酸比    
Abstract: In this study, UPLC-ESI-QQQ-MS and UPLC-ESI-MS/MS techniques were used to determine the anthocyanins and non-anthocyanins in the peel of Pinot Noir grape in two representative wine grape planting bases (38 °, Mogao) in Wuwei area of Gansu province. The results showed that from the beginning of whole color conversion to the end of harvest stage, the content of total anthocyanin was showing a fluctuation change (decreased at first, then increased and decreased finally), and the content was relatively high after four weeks of color conversion. The content of total non-anthocyanins was contrary to that of total anthocyanins, and reached the maximum two weeks after color conversion. The results of correlation analysis showed that there was a high correlation between sugar-acid ratio and phenols during ripening, and a high negative correlation between total anthocyanins and total non-anthocyanins. The change of phenolic acid also influenced the accumulation of flavanols and flavonols. The results of this experiment could provide data support for local accurate judgment of harvest time, classification and guidance of planting regulation, as well as the distribution of anthocyanins and non-anthocyanins contents in grape. Meanwhile, the law of metabolic synthesis and the interaction mechanism between different types of phenolic compounds was also indicated in this research.
Key words:  Pinot Noir    different ripening stages    anthocyanins    non-anthocyanins    sugar-acid ratio
收稿日期:  2019-10-09                出版日期:  2020-02-25      发布日期:  2020-04-07      期的出版日期:  2020-02-25
基金资助: 国家自然科学基金地区科学基金项目(31560451);甘肃省自然科学基金项目(17JR5RA153);甘肃省商务厅葡萄酒产业发展专项资金项目(2017010);甘肃省葡萄与葡萄酒工程学重点实验室开放课题项目(GSPTJ-2017-03)
作者简介:  硕士研究生(韩舜愈教授为通讯作者,E-mail:gsndhsy@163.com)
引用本文:    
史肖,张波,牛见明,等. 甘肃武威地区不同成熟期‘黑比诺’葡萄中的多酚测定[J]. 食品与发酵工业, 2020, 46(4): 258-265.
SHI Xiao,ZHANG Bo,NIU Jianming,et al. Determination of polyphenols in ‘Pinot Noir’ grape at different ripening stages in Wuwei area of Gansu province[J]. Food and Fermentation Industries, 2020, 46(4): 258-265.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022497  或          http://sf1970.cnif.cn/CN/Y2020/V46/I4/258
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