脱落酸处理对赤霞珠和烟73葡萄果皮花色苷组分的影响

doi:10.7506/spkx1002-6630-201418022

食品科学

脱落酸处理对赤霞珠和烟73葡萄果皮花色苷组分的影响

栾丽英1，张振文1,2，惠竹梅1,2,*，房玉林1,2，霍珊珊1

1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100

出版日期:2014-09-25 发布日期:2014-09-17
通讯作者: 惠竹梅
基金资助:
国家现代农业产业技术体系建设专项（CARS-30-zp-9）；陕西省自然科学基金项目（2011JM3004）

Effect of Abscisic Acid on Anthocyanin Composition of Grape Skins from Yan 73 and Cabernet Sauvignon

LUAN Li-ying1, ZHANG Zhen-wen1,2, XI Zhu-mei1,2,*, FANG Yu-lin1,2, HUO Shan-shan1

1. College of Enology, Northwest A & F University, Yangling 712100, China;
2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China

Online:2014-09-25 Published:2014-09-17
Contact: XI Zhu-mei

摘要/Abstract

摘要：

目的：比较赤霞珠和烟73葡萄果皮花色苷组分的差异，以及脱落酸（abscisic acid，ABA）处理提高果实\着色前提下，对两个品种果皮花色苷组分的影响。方法：以烟73和赤霞珠为试材，在着色前期用200 mg/L ABA处理果穗，对照用清水代替激素。成熟采收后，提取果皮中花色苷，利用高效液相色谱-质谱联用方法，对花色苷组分进行定性和定量检测，然后进行比较分析。结果：对照中共检测到16 种花色苷，其中烟73果皮花色苷组分检测到15 种，含量为8 400.9 mg/kg，赤霞珠检测到12 种，含量为1 131.9 mg/kg。ABA处理显著提高了两品种果皮花色苷总量：烟73提高至10 380.2 mg/kg，赤霞珠提高至1 470.2 mg/kg。花色苷各大类总量也在不同程度得到提高。结论：烟73和赤霞珠两个不同葡萄品种间花色苷种类和含量存在显著差异。ABA处理显著提高了两品种果皮花色苷总量，并且不同种类花色苷含量均在不同程度得到提高，从而促进果实着色。

关键词: 脱落酸, 烟73, 赤霞珠, 花色苷, 葡萄

Abstract:

Objective: To evaluate the difference in the anthocyanin composition of grape skins from two cultivars, and the
effects of abscisic acid (ABA) treatment used for enhancing color development in grape fruits on anthocyanins compounds
of their skins. Methods: Yan 73 and Cabernet Sauvignon grapevines were used in this experiment. Two treatments, a control
(water) and an application of 200 mg/L ABA, were applied on pre-veraison clusters. The anthocyanins in the skins of
harvested fruits were extracted, and analyzed qualitatively and quantitatively by high performance liquid chromatography
(HPLC) and mass spectrometry (MS). Results: A total of 16 anthocyanins were identified from the control skins,
including 15 ones (8 400.9 mg/kg) in Yan 73 and 12 ones (1 131.9 mg/kg) in Cabernet Sauvignon. After ABA treatment,
the anthocyanins contents of Yan 73 and Cabernet Sauvignon were distinctly enhanced to 10 380.2 and 1 470.2 mg/kg,
respectively. All categories of anthocyanins were increased to different levels. Conclusions: The composition and contents
of anthocyanins in grape skins were different between Yan 73 and Cabernet Sauvignon. The anthocyanin contents of the
two cultivars were significantly increased by ABA treatment, and the contents of different anthocyanins categories were
enhanced to different levels; as a result, fruit color development was promoted.

Key words: abscisic acid, Yan 73, Cabernet Sauvignon, anthocyanins, grape

中图分类号:

S663.1

栾丽英1，张振文1,2，惠竹梅1,2,*，房玉林1,2，霍珊珊1. 脱落酸处理对赤霞珠和烟73葡萄果皮花色苷组分的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201418022.

LUAN Li-ying1, ZHANG Zhen-wen1,2, XI Zhu-mei1,2,*, FANG Yu-lin1,2, HUO Shan-shan1. Effect of Abscisic Acid on Anthocyanin Composition of Grape Skins from Yan 73 and Cabernet Sauvignon[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201418022.

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脱落酸处理对赤霞珠和烟73葡萄果皮花色苷组分的影响

Effect of Abscisic Acid on Anthocyanin Composition of Grape Skins from Yan 73 and Cabernet Sauvignon

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