食品科学 ›› 2020, Vol. 41 ›› Issue (14): 225-233.doi: 10.7506/spkx1002-6630-20190625-310

• 成分分析 • 上一篇    下一篇

不同酿酒葡萄果实类黄酮及香气物质差异分析

胡 丽,彭文婷,卢浩成,王 军   

  1. (中国农业大学食品科学与营养工程学院,葡萄与葡萄酒研究中心,农业农村部葡萄酒加工重点实验室,北京 100083)
  • 发布日期:2020-07-29
  • 基金资助:
    国家现代农业产业技术体系建设专项(CARS-29)

Analysis on Differences in Flavonoids and Aroma Compounds of Different Wine Grape Varieties

HU Li, PENG Wenting, LU Haocheng, WANG Jun   

  1. (Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Published:2020-07-29

摘要: 利用高效液相色谱-质谱联用和气相色谱-质谱联用技术,分析欧亚种葡萄‘赤霞珠’(无性系338和685)、‘宝石解百纳’和山葡萄品种‘双优’、‘双红’、‘双丰’,以及山欧杂种葡萄品种‘北冰红’果实中花色苷、黄酮醇、黄烷-3-醇和香气化合物含量和组成的差异。结果表明,山葡萄总花色苷含量远高于欧亚种葡萄,以花色素双糖苷为主,山葡萄未检测出酰化的花色苷;欧亚种葡萄只检测出花色素单葡萄糖苷;山欧杂种葡萄既含有花色素单葡萄糖苷,又含有花色素双糖苷,还含有2 种酰化的花色素双糖苷。欧亚种葡萄槲皮素类黄酮醇含量最高,而山葡萄的杨梅酮类黄酮醇含量最高;欧亚种葡萄果皮黄烷-3-醇的平均聚合度高于种子,而山葡萄则相反;山葡萄的C6/C9类挥发性香气物质含量显著高于欧亚种葡萄。通过分析和总结供试品种(品系)果实类黄酮及香气物质含量和组成的差异,这些指标可以为区分欧亚种葡萄、山葡萄和山欧杂种葡萄品种提供参考。

关键词: 欧亚种葡萄;山葡萄;山欧杂种葡萄;类黄酮物质;香气物质

Abstract: In this paper, the differences in the contents and compositions of anthocyanins, flavonols, flavanol-3-ols and aroma compounds in the Vitis vinifera cultivars ‘Cabernet Sauvignon’ (clones 338 and 685) and ‘Ruby Cabernet’, the Vitis amurensis cultivars ‘Shuangyou’, ‘Shuanghong’ and ‘Shuangfeng’, and the interspecific hybrid of the two cultivars ‘Beibinghong’ were analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS). The results showed that the total anthocyanin content of V. amurensis was much higher than that of V. vinifera, and it was dominated by bis-glucosidic anthocyanins but did not contain acylated anthocyanins. V. vinifera contained only monoglucosidic anthocyanins, while the hybrid cultivar contained both monoglucosidic anthocyanins and bis-glucosidic anthocyanins, as well as two acylated bis-glucosidic anthocyanins. V. vinifera contained the highest content of quercetins, while V. amurensis contained the highest content of myricetins. The mean degree of polymerization of flavanol-3-ols in the skin was higher than that in the seeds of V. vinifera, whereas the opposite was true for V. amurensis. The content of C6/C9 volatile aroma compounds in V. amurensis was significantly higher than that in V. vinifera. The differences in the contents and compositions of flavonoids and aroma compounds of different wine grape varieties (clones) can provide evidence for distinguishing among them.

Key words: Vitis vinifera; V. amurensis; interspecific hybrid of V. vinifera and V. amurensis; flavonoids; aroma compounds

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