Determination of polyphenols in ‘Pinot Noir’ grape at different ripening stages in Wuwei area of Gansu province

  • SHI Xiao ,
  • ZHANG Bo ,
  • NIU Jianming ,
  • LIU Qi ,
  • LI Ningning ,
  • CHEN Xinran ,
  • WANG Kaili ,
  • MA Tengzhen ,
  • HAN Shunyu
Expand
  • 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)

Received date: 2019-10-09

  Online published: 2020-04-07

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.

Cite this article

SHI Xiao , ZHANG Bo , NIU Jianming , LIU Qi , LI Ningning , CHEN Xinran , WANG Kaili , MA Tengzhen , HAN Shunyu . 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 . DOI: 10.13995/j.cnki.11-1802/ts.022497

References

[1] 李利, 郝燕. 甘肃河西走廊葡萄酒产业发展的思考与建议[J]. 农业科技与信息, 2019, 36(11): 57-61.
[2] 马麒龙, 明小军. 河西走廊祁连葡萄庄园酿酒葡萄成熟度的确定[J]. 中外葡萄与葡萄酒, 2009, 34(3): 50-52.
[3] 刘永平. 甘肃武威葡萄酒产业链开发研究[D]. 兰州: 兰州大学, 2012.
[4] IVANOVA-PETROPULOS V HERMOSÍN-GUTIÉRREZI,BOROS B, et al. Phenolic compounds and antioxidant activity of Macedonian red wines[J]. Journal of Food Composition and Analysis, 2015, 41(7): 1-14.
[5] MULERO J, MARTINEZ G, OLIVA J, et al. Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides[J]. Food Chemistry, 2015, 180(4): 25-31.
[6] RENTZSCH M, SCHWARZ M, WINTERHALTER P, et al. Formation of hydroxyphenyl-pyranoanthocyanins in grenache wines: Precursor levels and evolution during aging[J]. Journal of and Food Chemistry, 2007, 55(12): 4 883-4 888.
[7] KONG J M, CHIA L S, GOH N K, et al. Analysis and biological activities of anthocyanins[J]. Phytochemistry (Amsterdam), 2003, 64(5): 923-933.
[8] QIAN B J, LIU J H, ZHAO S J, et al. The effects of gallic/ferulic/caffeic acids on colour intensification and anthocyanin stability[J]. Food Chemistry, 2017, 228(11): 526-532.
[9] ZHANG B, LIU R, HE F, et al. Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations[J]. Food Chemistry, 2015, 170(15): 226-233.
[10] MULINACCI N, IERI F, GIACCHERINI C, et al. Effect of cooking on the anthocyanins, phenolic acids, glycoalkaloids, and resistant starch content in two pigmented cultivars of Solanum tuberosum L[J]. Journal of Agricultural and Food Chemistry, 2008, 56(24): 11 830-11 837.
[11] JAMES C J, RAMONA O H, RUSSELL R, et al. Acute respiratory distress syndrome, sepsis, and cognitive decline: A review and case study[J]. Southern Medical Journal, 2009, 102(11): 1 150-1 157.
[12] JACKSON K J, MERRIMAN H L, VANDERBURGH P M, et al. Acute Effects of whole-body vibration on lower extremity muscle performance in persons with multiple sclerosis[J]. Journal of Neurologic Physical Therapy, 2008, 32(4): 171-176.
[13] 陈海燕, 郑成荣, 韩富亮, 等. 艾佐迈对赤霞珠红葡萄酒中非花色苷酚的影响[J]. 中外葡萄与葡萄酒, 2007, 32(5): 12-15.
[14] 焦韵桐. 中国野生葡萄芪合成酶基因表达调控研究[D]. 杨凌: 西北农林科技大学, 2017.
[15] 李惠清, 杨航宇, 陈为凯, 等. 不同品种染色葡萄转色期花色苷积累的差异性研究[J]. 中国酿造, 2018, 37(9): 140-147.
[16] 姜寿梅, 金赞敏, 梁娜娜, 等. 西拉葡萄果实成熟过程中果皮内非花色苷酚类物质的变化[J]. 中外葡萄与葡萄酒, 2008, 33(6):20-24.
[17] 中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会. GB/T 15038—2006, 葡萄酒、果酒通用分析方[S]. 北京: 中国标准出版社, 2006.
[18] 陈欣然, 张波, 张欢, 等. 红葡萄酒中花色苷的超高效液相色谱串联三重四级杆质谱检测方法建立[J].食品与发酵工业, 2019, 45(7): 262-268.
[19] 王凯丽. 河西走廊基地赤霞珠葡萄不同生长时期及葡萄酒中非花色苷酚类物质的检测[D]. 兰州: 甘肃农业大学, 2018.
[20] 李华, 王华, 袁春龙, 等. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007.
[21] 苏鹏飞. 宁夏青铜峡基地主栽红色酿酒葡萄成熟度控制指标的研究[D]. 杨凌: 西北农林科技大学, 2016.
[22] HE F, HE J J, PAN Q H, et al. Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.)[J]. Australian Journal of Grape and Wine Research, 2010, 16(3): 464-468.
[23] 马立娜. 油菜素内酯和脱落酸调控葡萄果实成熟与花色苷合成的研究[D]. 杨凌: 西北农林科技大学,2012.
[24] 温鹏飞. 葡萄多酚[M]. 北京: 中国农业科学技术出版社, 2012.
[25] PICINELLI A, SUAREZ B, GARCIA L, et al. Changes in phenolic contents during sparkling apple winemaking[J]. American Journal of Enology & Viticulture, 2000, 51(2): 144-149.
[26] 韩钰. 南疆炎热地区不同成熟阶段对赤霞珠葡萄质量的影响[D]. 杨凌: 西北农林科技大学, 2014.
[27] SPAYD S E, TARARA J M. Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries.[J]. Am J Enol Vitic, 2002, 53(3): 171-182.
[28] BAPTISTA J A B, DA P TAVARES J F, CARVALHO P C B. Comparision of polyphenols and aroma in red wines from Portuguese mainland versus Azores Islands[J]. Food Research International, 2001, 34(4): 345-355.
[29] GARRIDO J, BORGES F. Wine and grape polyphenols: a chemical perspective[J]. Food Research International, 2013, 54(2): 1 844-1 858.
[30] WATERHOUSE A L. Wine phenolics[J]. Annals of the New York Academy of Sciences, 2002, 957(1): 21-36.
[31] 温鹏飞. 葡萄与葡萄酒中黄烷醇类多酚和果实原花色素合成相关酶表达规律的研究[D]. 北京: 中国农业大学, 2005.
[32] DOWNEY M O, DOKOOZLIAN N K, KRSTIC M P. Cultural practice and environmental impacts on the flavonoid composition of grapes and wine: A review of recent research[J]. American Journal of Enology & Viticulture, 2006, 57(3):257-268.
[33] FLINT S D, JORDAN P W, CALDWELL M M. Plant protective response to enhanced UV-B radiation under field conditions: Leaf optical properties and photosynthesis[J]. Photochemistry and Photobiology, 1985, 41(1): 95-99.
[34] 张欣珂, 赵旭, 成池芳, 等. 葡萄酒中的酚类物质Ⅰ:种类、结构及其检测方法研究进展[J]. 食品科学, 2019, 40(15): 255-268.
[35] KENNEDY J A, MATTHEWS M A, WATERHOUSE A L. Effect of maturity and vine water status on grape skin and wine flavonoids[J]. American Journal of Enology and Viticulture, 2002, 53(4): 268-274.
Outlines

/