低温处理对葡萄果皮细胞结构的影响

doi:10.7506/spkx1002-6630-201705031

摘要/Abstract

摘要： 目的：通过研究低温处理对葡萄果皮细胞结构的影响，揭示其影响葡萄酒品质的内在机制。方法：分别对户太八号、赤霞珠葡萄果粒进行4、－8、－20、－32 ℃和液氮低温处理，电子显微镜观察果皮细胞的结构变化，并检测果实酚类物质和香气成分含量。结果：果皮细胞经4 ℃处理后，无明显变化；－8 ℃处理后，出现质壁分离，析出单宁、淀粉等结晶体；－20 ℃处理后，细胞严重变形，胞内物质混乱模糊，细胞膜系统出现裂痕，单宁等后含物增多；－32 ℃和液氮处理后，细胞壁、膜结构破坏更完全。结果表明：低温处理能够使果皮细胞溶出更多的单宁、总酚、总花色苷和香气物质，且在不同温度条件下处理其含量有显著性差异，其中－8、－20、－32 ℃处理后细胞溶出结果最显著；4 ℃、液氮处理不能溶出香气成分。结论：低温处理破坏了细胞结构，加快了酚类物质、芳香物质的溶出，有利于提高葡萄汁的品质。

关键词: 葡萄, 低温处理, 果皮细胞, 电子显微镜观察, 葡萄酒品质

Abstract: Objective: The effect of cryogenic treatment on the structure of grape skin cells was investigated to reveal the mechanism of wine quality improvement. Methods: Grapes of the cultivars Hutai No. 8 and Cabernet Sauvignon were treated at 4, −8, −20 and −32 ℃ and with liquid nitrogen, respectively, and then examined with an electron microscope. The contents of tannins, total phenols, total anthocyanins and aroma compounds were also determined. Results: Grape skin cells had no significant change after treatment at 4 ℃, but cell plasmolysis and crystals of tannin and starch were observed after treatment at −8 ℃. Serious deformation of cells, clutter of intracellular contents, cracking of the cell membrane and organelles, and exosmosis of cell inclusion were observed in parallel with the increase of ergastic substances and crystals after treatment at −20 ℃. The structures of the cell wall and membrane were destroyed completely after treatments at −32 ℃ and with liquid nitrogen. These data showed that cryogenic treatment especially at −8, −20 and −32 ℃ allowed the extraction of more tannins, total phenols, total anthocyanins and aroma compounds from grape skins, and the contents of these substances were significantly different at different treatment temperatures. However, aroma substances could not be extracted at 4 ℃ and liquid nitrogen. Conclusion: Cryogenic treatment results in cell damage of grape skins and improved exosmosis of phenolics and aromatic compounds, thereby being beneficial to wine quality.

Key words: grape, cryogenic treatment, grape skin cells, electron microscope, wine quality

中图分类号:

TS261.2

唐国冬，田雨，王倩，杨继红. 低温处理对葡萄果皮细胞结构的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201705031.

TANG Guodong, TIAN Yu, WANG Qian, YANG Jihong. Effect of Cryogenic Treatment on the Structure of Grape Skin Cells[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201705031.

[1]	张博钦，方梓庄，成池芳，张如意，段长青，燕国梁. 5 株低产乙醇的非酿酒酵母筛选及其酿造特性[J]. 食品科学, 2021, 42(8): 114-121.
[2]	孙金芝，付路静，岳田利，李婧妍，郭春锋. 基于牛乳非蛋白生物标志物定量检测山羊乳中掺加的牛乳[J]. 食品科学, 2021, 42(8): 288-293.
[3]	乐小凤，曹建宏，赵亚蒙，尹春晓，鞠延仑，张振文. 3 种产量水平下酿酒甜葡萄果实品质的差异[J]. 食品科学, 2021, 42(6): 238-243.
[4]	张鹏飞，付雪婷，赵春花，刘心雨，张杰，张萌，寇明莹，葛武鹏，王新. 羊奶粉生产中金黄色葡萄球菌分离鉴定及其分子特性和耐药性检测[J]. 食品科学, 2021, 42(6): 291-297.
[5]	麦绮莹，范亚苇，邓泽元，张兵. 胎牛血清与矢车菊素-3-葡萄糖苷非共价相互作用机制及对其抗氧化活性的影响[J]. 食品科学, 2021, 42(5): 1-8.
[6]	石嘉怿，张冉，梁富强，程玉鑫，张太. 谷物植物化学物中α-葡萄糖苷酶抑制剂的筛选及其分子机制[J]. 食品科学, 2021, 42(5): 9-16.
[7]	种俸亭，黄子珍，滕建文，韦保耀，黄丽，夏宁. 百香果皮体外抑制葡萄糖吸收、抗氧化及调节高血糖大鼠肠道菌群结构的作用[J]. 食品科学, 2021, 42(5): 193-200.
[8]	刘美迎，迟明，张振文. 不同整形方式对‘赤霞珠’葡萄果皮非花色苷酚的影响[J]. 食品科学, 2021, 42(3): 30-37.
[9]	马娜，王星晨，孔彩琳，陶永胜. 胶红酵母与酿酒酵母共发酵对干红葡萄酒香气与色泽的影响[J]. 食品科学, 2021, 42(2): 97-104.
[10]	张晓君，路来风，李淑华，王昵霏，李王强，王安琪，宋冠林，李贞景，王昌禄. Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用[J]. 食品科学, 2021, 42(18): 51-57.
[11]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[12]	潘晓花，潘礼龙，孙嘉. 营养调控对免疫细胞代谢重编程的研究进展[J]. 食品科学, 2021, 42(15): 220-230.
[13]	钟浩文，杨国顺，陈文婷，白描，谭君. 稳定同位素内标GC-QqQ-MS/MS法测定葡萄中33 种农药残留及其污染特征分析[J]. 食品科学, 2021, 42(14): 263-269.
[14]	刘沛通，许丹丹，许引虎，段长青，燕国梁. 4 株本土非酿酒酵母的发酵特性[J]. 食品科学, 2021, 42(14): 86-93.
[15]	张慧敏，潘秋红. 葡萄酒中挥发性萜烯物质的产生机制及影响因素研究进展[J]. 食品科学, 2021, 42(13): 249-258.

低温处理对葡萄果皮细胞结构的影响

Effect of Cryogenic Treatment on the Structure of Grape Skin Cells

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价