圆叶葡萄种子发育过程中多酚积累特性

doi:10.7506/spkx1002-6630-201804024

食品科学 ›› 2018, Vol. 39 ›› Issue (4): 154-164.doi: 10.7506/spkx1002-6630-201804024

圆叶葡萄种子发育过程中多酚积累特性

魏征1,2，郭文锋2，黄羽3,*，尹玲2，曲俊杰2，张雅丽1，卢江1,2,4,*

（1.中国农业大学食品科学与营养工程学院，北京 100083；2.广西农业科学院广西作物遗传改良生物技术重点开放实验室，广西南宁 530007；3.广西农业科学院葡萄与葡萄酒研究所，广西南宁 530007；4.上海交通大学农业与生物学院，葡萄与葡萄酒研究中心，上海 200240）

出版日期:2018-02-25 发布日期:2018-02-02
基金资助:
国家高校科研基金项目（2012RC019）；国家现代农业产业技术体系建设专项（CARS-30-yz-2）；广西作物遗传改良生物技术重点开放实验室开放课题（15-140-33-3）；广西八桂学者专项（[2013]3）

Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development

WEI Zheng1,2, GUO Wenfeng2, HUANG Yu3,*, YIN Ling2, QU Junjie2, ZHANG Yali1, LU Jiang1,2,4,*

(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Guangxi Crop Genetic Improvement and Biotechnology Laboratory, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;3. Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;4. Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China)

Online:2018-02-25 Published:2018-02-02

摘要/Abstract

摘要： 以栽培于广西地区2 个圆叶葡萄品种‘Noble’和‘Carlos’为实验材料，以真葡萄品种‘赤霞珠’和‘雷司令’为对照，使用超高效液相色谱-串联三重四极杆飞行时间质谱，分析其种子发育过程中多酚组成和积累特性。结果表明：在4种葡萄发育过程的种子样品中共检测到106种多酚，包括48种鞣花酸及前体物、24种黄酮醇、20种羟基苯甲酸、9种黄烷-3-醇、3种芪类和2种羟基肉桂酸。鞣花酸及前体物（主要是前体物）和黄烷-3-醇（主要是没食子酰化体和单体）分别是圆叶葡萄和真葡萄种子中最主要的多酚类型，但其含量在不同年份和品种间具有较大差异。前体物含量在圆叶葡萄‘Noble’幼果期种子中较高，然后逐渐下降，完全转色后再次上升；‘Carlos’则在浆果转色前种子中含量较高，随后略有下降。黄烷-3-醇在真葡萄‘雷司令’种子中2013年随着浆果发育含量显著升高，转色时含量达到最高，随后有所下降，2014年不受发育期的影响；‘赤霞珠’则分别在2013年幼果期和2014年果实完熟时的种子中含量最高。

关键词: 圆叶葡萄, 真葡萄, 种子, 生长发育期, 多酚积累

Abstract: The characteristics of phenolic accumulation in seeds of two muscadine grape cultivars, ‘Noble’ and ‘Carlos’ at different stages of berry development were studied by using ultra performance liquid chromatography tandem triple quadrupole time-of-flight mass spectrometry (UPLC-Triple-TOF-MS/MS) in comparison with two Vitis vinifera cvs, ‘Cabernet Sauvignon’ and ‘Riesling’. A total of 106 phenolic compounds were identified and quantified in grape seeds collected from four developmental stages investigated, including 48 ellagic acids and precursors, 24 flavonols, 20 hydroxy benzoic acids, 9 flavan-3-ols, 3 stilbenes and 2 hydroxy cinnamic acids. Among them, ellagic acids, precursors (mostly precursors) and flavan-3-ols (mainly gallates and monomers) were the predominant phenolics detected in seeds of muscadine and Vitis vinifera grapes, respectively; however, there were great differences in their contents between years and among cultivars. The precursors in ‘Noble’ seeds accumulated abundantly at the young berry stage, but was decreased gradually until veraison, and increased again at the end of veraison, while for ‘Carlos’, these compounds were dominant before veraison, and then slightly decreased. The flavan-3-ols in ‘Riesling’ seeds were increased progressively with berry development in the year 2013, reaching the highest level at veraison, and declined thereafter, while their content remained constant during the growth season in 2014. For ‘Cabernet Sauvignon’, the highest content was found in young and fully ripe berries in 2013 and 2014, respectively.

Key words: muscadine, Vitis vinifera, seeds, berry development and ripening, phenolic accumulation

中图分类号:

S663.1

魏征，郭文锋，黄羽，尹玲，曲俊杰，张雅丽，卢江,. 圆叶葡萄种子发育过程中多酚积累特性[J]. 食品科学, 2018, 39(4): 154-164.

WEI Zheng, GUO Wenfeng, HUANG Yu, YIN Ling, QU Junjie, ZHANG Yali, LU Jiang,. Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development[J]. FOOD SCIENCE, 2018, 39(4): 154-164.

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圆叶葡萄种子发育过程中多酚积累特性

Characteristics of Phenolic Accumulation in Muscadine Seeds during Berry Development

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