食品科学 ›› 2020, Vol. 41 ›› Issue (4): 157-163.doi: 10.7506/spkx1002-6630-20190310-115

• 成分分析 • 上一篇    下一篇

树体遮光对采收期‘赤霞珠’葡萄果实花色苷类物质积累的影响

张珍珍,李倩,董荣,乔丹,闫雪,张轲   

  1. (新疆农业大学食品科学与药学学院,新疆 乌鲁木齐 830052)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660547)

Effects of Shading Treatment on Occumulation of Anthocyanin in Grape Fruit of ‘Cabernet Sauvignon’ at Harvest

ZHANG Zhenzhen, LI Qian, DONG Rong, QIAO Dan, YAN Xue, ZHANG Ke   

  1. (College of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 以酿酒葡萄‘赤霞珠’为试材,在开始转色-完全成熟及100%转色-完全成熟2 个生长期分别采用50%、20%遮光的遮阳网对果树树体顶端进行遮光处理,以正常生长果实为空白对照。利用高效液相色谱-质谱法检测达到成熟时葡萄果皮花色苷含量,分析不同生长时期、不同遮光程度的遮阳网遮光处理后浆果到达成熟时花色苷组分及含量的差异。实验结果表明:开始转色-完全成熟采用20%遮光的遮阳网处理的样品中检测到15 种花色苷,而其余4 种处理检测到14 种花色苷,未检测到3’-甲基花青素香豆酰化葡萄糖苷(顺式+反式)。不同遮光处理后其花色苷总量均高于对照,而甲基化花色苷仍为主要花色苷,其中100%转色-完全成熟期间采用50%遮光的遮阳网处理,显著提高了样品中甲基化花色苷含量。经过不同遮光处理后花色苷组分构成均有改变:在开始转色-完全成熟期间采用20%遮光的遮阳网进行遮光,明显提高了香豆酰化修饰花色苷及乙酰化修饰花色苷含量;100%转色-完全成熟期间的遮光显著提高了乙酰化修饰花色苷含量。4 种遮光处理均使花翠素香豆酰化葡萄糖苷(顺式+反式)含量显著降低。开始转色-完全成熟期间主要增加了3’-甲基花青素乙酰化葡萄糖苷所占总花色苷的比例,100%转色-完全成熟期间花青素葡萄糖苷、3’-甲基花青素葡萄糖苷所占总花色苷的比例显著低于对照组。

关键词: ‘赤霞珠’, 遮光处理, 花色苷, 偏最小二乘-判别分析

Abstract: In this paper, Cabernet Sauvignon grapevines during two growth stages: from the beginning of veraison to full maturation (I), and from full veraison to full maturation (II) were shaded with 50% and 20% shading nets. Normal growth conditions were considered as the control. Changes in the composition and contents of anthocyanins in grape skins at maturity were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). The experimental results showed that a total of 15 anthocyanins were detected in the 20% shading net group during stage I, while 14 anthocyanins were detected in each of the other four treatments. Pe-coumaroylglucoside (cis or trans) was not detected. The total amount of anthocyanins in the shading treatments was higher than that in the control, but methylated anthocyanins were still the main anthocyanins, and the 50% shading net significantly increased the content of methylated anthocyanins during stage II. With the shading treatments, the composition of anthocyanins was changed: the 20% shading net significantly improved the content of coumarin-modified anthocyanins during stage I and increased the content of acetylated anthocyanins during both stages. The four shading treatments significantly reduced the content of Dp-coumaroylglucoside in both cis and trans. During stage I, the ratio of 3’-methyl anthocyanin acetylated glucoside to total anthocyanins was increased; during stage II, the proportions of cyanidin-O-glucoside and peonidin-O-glucoside were significantly lower than in the control group.

Key words: ‘Cabernet Sauvignon’, shading treatment, anthocyanins, partial least squares-discriminant analysis

中图分类号: