酿酒葡萄成熟期间果实质地特性和花色苷含量变化

doi:10.7506/spkx1002-6630-201502020

食品科学

酿酒葡萄成熟期间果实质地特性和花色苷含量变化

刘旭，杨丽，张芳芳，张振文*

西北农林科技大学葡萄酒学院，陕西省葡萄与葡萄酒工程中心，陕西杨凌 712100

出版日期:2015-01-25 发布日期:2015-01-16
通讯作者: 张振文
基金资助:
中央高校基本科研业务费专项（QN2011099）；国家葡萄产业技术体系酿酒葡萄栽培岗位子项目（CARS-30-02A）；
西北农林科技大学基本科研业务费专项（XNY2013-60）；“十二五”国家科技支撑计划项目（2012BAD31B07）；
陕西省农业攻关项目（2014K01-08-01）

Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation

LIU Xu, YANG Li, ZHANG Fangfang, ZHANG Zhenwen*

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

Online:2015-01-25 Published:2015-01-16
Contact: ZHANG Zhenwen

摘要/Abstract

摘要：

研究酿酒葡萄果实成熟期间质地特性和花色苷含量的变化规律，以酿酒葡萄赤霞珠（Vitis vinifera L.）为研究对象，采用物性分析仪对其果皮机械特性和果实质构多面特性进行分析，并测定了果皮中总花色苷和9 种花色苷组分的含量，以及花色苷可提取率。研究表明：赤霞珠葡萄果实成熟期间果皮中总花色苷和可提取花色苷含量逐渐增加，至转色后第6周达到最高，分别为880.29 mg/kg和841.38 mg/kg。果实成熟期间果皮厚度逐渐增加，并与花色苷含量呈极显著正相关（R2=0.568），与花色苷可提取率呈极显著负相关（R2=－0.475）。表征果皮硬度的参数杨氏模量（Esk）与花色苷含量呈极显著正相关（R2=0.581），与花色苷可提取率呈显著负相关（R2=－0.609）。果实质构多面分析各参数与果皮花色苷含量和可提取率之间均无相关性。

关键词: 酿酒葡萄, 质地特性, 花色苷

Abstract:

The changes in textural properties and anthocyanins content of Cabernet Sauvignon (Vitis vinifera L.) grapes
were determined during maturation in the present study. The mechanical properties of grape skins and texture profile
analysis (TPA) of berries were detected with a texture analyzer. Furthermore, the total anthocyanins content, the contents
of 9 anthocyanins components and the extraction rate of anthocyanins in grape skin were determined at different maturity
stages by spectrophotometry and high performance liquid chromatography (HPLC). The results showed that the contents of
total and extractable anthocyanins in the skins of Cabernet Sauvignon grapes gradually increased after veraison, reaching
the maximum level (880.29 and 841.38 mg/kg berry, respectively) at 6 weeks after veraison (WAV). The skin thickness
increased during maturation and was significantly positively correlated with the anthocyanins content in skin (R2 = 0.568).
However, the skin thickness showed an extremely negative correlation with the extraction rate of anthocyanins (R2 = - 0.475).
One of the skin hardness parameters, Young’s modulus (Esk) was found to be positively correlated with the anthocyanins
content in skin (R2 = 0.581), and to be negatively correlated with the extraction rate of anthocyanins (R2 = - 0.609). However,
no statistical relationship was found among the TPA parameters, the anthocyanins content and the extraction rate of
anthocyanins in skin.

Key words: wine grape, textural properties, anthocyanins

中图分类号:

S663.1

刘旭，杨丽，张芳芳，张振文*. 酿酒葡萄成熟期间果实质地特性和花色苷含量变化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201502020.

LIU Xu, YANG Li, ZHANG Fangfang, ZHANG Zhenwen*. Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502020.

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酿酒葡萄成熟期间果实质地特性和花色苷含量变化

Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation

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