食品科学

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中国野生刺葡萄(Vitis davidii Foex)及其单品种葡萄酒中花旗松素含量分析

牛生洋1,2,3,莫海珍2,姜建福3,李 华1,王 华1,*,樊秀彩3,张 颖3,刘崇怀3   

  1. 1.西北农林科技大学葡萄酒学院,陕西 杨凌 712100;2.河南科技学院食品学院,河南 新乡 453003;
    3.中国农业科学院郑州果树研究所,河南 郑州 450009
  • 出版日期:2016-09-25 发布日期:2016-09-26
  • 通讯作者: 王 华
  • 基金资助:

    国家林业科技推广项目(2014-45);国家自然科学基金面上项目(31372024);
    教育部新世纪优秀人才支持计划项目(NCET-12-0694);河南省教育厅科学技术研究重点项目(14A550015)

Taxifolin Contents in Grape Berries and Wines from Different Vatieties of Vitis davidii Foex

NIU Shengyang, MO Haizhen, JIANG Jianfu, LI Hua, WANG Hua, FAN Xiucai, ZHANG Ying, LIU Chonghuai   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China;
    2. College of Food Sciences, Henan Institute of Science and Technology, Xinxiang 453003, China;
    3. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
  • Online:2016-09-25 Published:2016-09-26
  • Contact: WANG Hua

摘要:

利用高效液相色谱-串联质谱联用技术对原产中国的野生刺葡萄果实的果皮、果肉、种子及单品种葡萄酒中的花旗松素含量(以鲜质量计算)进行测定与分析。结果表明:刺葡萄果实果皮中花旗松素含量最高,其含量在刺葡萄黑、白果实中分别为(2.44±0.18)、(2.03±0.14) mg/kg,在种子中分别为(1.66±0.13)、(1.38±0.12) mg/kg,果肉中含量最低,分别为(0.36±0.02)、(0.25±0.02) mg/kg。刺葡萄黑、白果实中各个部位花旗松素含量均无明显差异,但对照品种黑色果实果皮中的花旗松素含量显著高于白色果实,这说明花旗松素含量的高低与葡萄果皮颜色并无直接关系。在单品种酒中,白葡萄酒由于酿造工艺不同,果皮和种子中的花旗松素无法进入酒中,花旗松素含量仅为红葡萄酒的20%;葡萄酒中的花旗松素含量略低于果实是因为提取果实中花旗松素的溶剂是甲醇,而葡萄酒中只是水和乙醇的自然浸渍。

 

关键词: 刺葡萄, 花旗松素, 高效液相色谱-串联质谱, 葡萄酒

Abstract:

The taxifolin contents of grape skins, seeds and pulps from Vitis davidii, a wild grape species originating in China,
and wines from individual varieties of V. davidii and Vitis vinifera were determined using high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS). Taxifolin content was the highest in the grape skin of
V. davidii, which was (2.44 ± 0.18) and (2.03 ± 0.14) mg/kg fresh weight (FW) in two varieties with colored and white
skin, respectively. The taxifolin contents of the seeds of these two varieties were (1.66 ± 0.13) and (1.38 ± 0.12) mg/kg,
respectively. Taxifolin content was the lowest in pulps for both varieties, which was (0.36 ± 0.02) and (0.25 ± 0.02) mg/kg,
respectively. No significant differences in taxifolin content were found for different parts of grape berries between the two
varieties of V. davidii. However, Taxifolin content in the skin of V. vinifera L. cv. Pinot Noir was significantly higher than
in the skin of V. vinifera L. cv. Pinot Blanc, suggesting that the taxifolin content is not correlated with the skin color of
grape berries. Since a different vinification was used for the white grape variety, which kept the taxifolin in skins and seeds
from entering the wine, the taxifolin content of wines from the white variety was only 20% as compared to that of
wines from the colored variety for both V. davidii and V. vinifera. Taxifolin content in wine was somewhat lower than
in grape berry skin, due to the greater extraction ability of methanol for taxifolin in the skin, as compared to that of
ethanol produced in wine.

Key words: Vitis davidii, taxifolin, HPLC-MS/MS, wine

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