食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 171 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025913

生产与科研应用

茉莉酸甲酯处理对‘黑比诺'和‘马瑟兰'葡萄酒酚类化合物的影响

  • 宫鹏飞 ,
  • 李蔚 ,
  • 孙永蓉 ,
  • 史肖 ,
  • 牛见明 ,
  • 韩舜愈
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(甘肃省葡萄与葡萄酒工程学重点实验室,甘肃 兰州,730070)
    3(甘肃省葡萄与葡萄酒产业技术研发中心,甘肃 兰州,730070)
硕士研究生(韩舜愈教授为通讯作者,E-mail:gsndhsy@163.com)

收稿日期: 2020-10-18

  修回日期: 2020-10-27

  网络出版日期: 2021-07-16

基金资助

甘肃省商务厅葡萄酒产业发展专项资金项目(GCJ-2019-125-1);甘肃省科技重点研发计划项目(20YF3NA017)

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Effect of preharvest methyl jasmonate treatment on the phenolic compounds of ‘Pinot Noir' and ‘Marselan' wines

  • GONG Pengfei ,
  • LI Wei ,
  • SUN Yongrong ,
  • SHI Xiao ,
  • NIU Jianming ,
  • HAN Shunyu
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  • 1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
    2(Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China)
    3(Research and Development Center of Wine Industry in Gansu Province,Lanzhou 730070,China)

Received date: 2020-10-18

  Revised date: 2020-10-27

  Online published: 2021-07-16

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摘要

茉莉酸甲酯(methyl Jasmonate,MeJA)作为一种植物调节剂,对葡萄次生代谢具有重要的作用。以酿酒葡萄‘黑比诺'和‘马瑟兰'为原料,在转色初期对其进行MeJA喷施处理,待成熟后采收并进行酿酒试验,利用超高效液相色谱质谱串联仪(ultra-high performance liquid chromatography-mass/mass spectrometer,UHPLC-MS/MS)对黑比诺和马瑟兰干红葡萄酒中酚类化合物进行分析。结果显示,MeJA处理后2种葡萄酒的酒精、总酸和挥发酸含量无明显变化,但总酚和总花色苷酚的含量显著提高(P<0.05)。分析各类酚类化合物发现,MeJA处理后马瑟兰葡萄酒中咖啡酰化和香豆酰化花色苷酚的含量增加。此外,两种葡萄酒中酚酸类化合物和白藜芦醇的含量均提高,但黄酮醇类和黄烷醇类变化相反。进一步用主成分和热图分析表明,采前MeJA处理可提高黑比诺和马瑟兰葡萄酒中酚类化合物的总含量。

关键词： 茉莉酸甲酯; 酚类化合物; 花色苷酚; 酚酸

本文引用格式

宫鹏飞 , 李蔚 , 孙永蓉 , 史肖 , 牛见明 , 韩舜愈 . 茉莉酸甲酯处理对‘黑比诺'和‘马瑟兰'葡萄酒酚类化合物的影响[J]. 食品与发酵工业, 2021 , 47(11) : 171 -179 . DOI: 10.13995/j.cnki.11-1802/ts.025913

Abstract

Methyl jasmonate (MeJA) is a plant growth regulator which plays an important role in the secondary metabolism of grapes. ‘Pinot Noir' and ‘Marselan' wine grapes were sprayed with MeJA during initial veraison and harvested for winemaking after maturity. The phenolic compounds in ‘Pinot Noir' and ‘Marselan' dry red wines were analyzed by UHPLC-MS/MS. The results showed that the contents of alcohol, total acid and volatile acid of the two wines did not change significantly after MeJA treatment, but the contents of total phenols and total anthocyanins increased significantly (P<0.05). After MeJA treatment, caffeoylated and coumaroylated anthocyanins were increased in Marselan'wine. In addition, the levels of phenolic acids and resveratrol increased in two wines, while that of flavonols and flavanols decreased. Furthermore, principal component and heat map analysis showed that preharvest MeJA treatment can increase the total contents of phenolic compounds in ‘Pinot Noir' and ‘Marselan' wine.

Key words： methyl jasmonate; phenolic compounds; anthocyanin phenols; phenolic acids

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