疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响

doi:10.7506/spkx1002-6630-20191010-077

食品科学 ›› 2020, Vol. 41 ›› Issue (22): 215-221.doi: 10.7506/spkx1002-6630-20191010-077

疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响

曾桂花，高飞飞，高邦牢，惠竹梅，张振文

（1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.陕西省葡萄与葡萄酒工程中心，陕西杨凌 712100）

出版日期:2020-11-25 发布日期:2020-11-26
基金资助:
国家现代农业产业技术体系建设专项（CARS-29-zp-6）；杨凌示范区农业科技示范推广能力提升项目（2018-GG-11）

Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin

ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen

(1. College of Enology, Northwest A&F University, Yangling 712100, China;2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)

Online:2020-11-25 Published:2020-11-26

摘要/Abstract

摘要： 以酿酒葡萄‘赤霞珠’为试材，研究不同疏穗处理对葡萄果皮类黄酮物质的影响。结果表明，疏穗处理后葡萄果粒质量和果粒横径增加，可溶性固形物含量和还原糖含量升高，总酸含量降低。不同疏穗处理葡萄果皮中共检测出18 种单体花色苷、6 种黄烷醇和15 种黄酮醇。27%疏穗处理后单体花色苷和黄酮醇含量显著增加，较对照分别增加了4.43%和10.89%。54%疏穗处理后，单体花色苷和黄烷醇含量显著增加，较对照分别增加了16.59%和77.80%。主成分分析和聚类分析进一步表明疏穗处理后葡萄果皮类黄酮含量显著增加，而且主成分1和主成分2分别解释45.24%和28.87%的差异。总体而言，27%和54%疏穗处理提高了果皮中类黄酮物质的含量。综合考虑各处理类黄酮物质含量和经济效益，建议疏除27%果穗为宜。

关键词: 疏穗处理；‘赤霞珠’；类黄酮物质

Abstract: In this study, we investigated the effect of cluster thinning on flavonoids compounds in Cabernet Sauvignon grape skin. The results showed that cluster thinning increased berry mass and horizontal diameter. In addition, it increased the contents of reducing sugar and soluble solid and reduced total acid content. A total of 18 monomeric anthocyanins, 6 flavanols and 15 flavonols were determined in grape skins for each level of cluster thinning. Compared with the control group without cluster thinning, the contents of anthocyanins and flavonols in grape skins increased by 4.43% and 10.89% after 27% of clusters were thinned per plant, respectively, and increased by 16.59% and 77.80% in grape skins after 54% of clusters were thinned, respectively. Principal component analysis (PCA) and cluster analysis (CA) further showed that the contents of flavonoids in grape skins significantly increased after cluster thinning, and the first and second principal components (PC1 and PC2) explained 45.24% and 28.87% of the total variance, respectively. Overall, both 27% and 54% cluster thinning increased the contents of flavonoids in grape skins, but the former is recommended taking into consideration flavonoids contents and economic?benefits.

Key words: cluster thinning; Cabernet Sauvignon; flavonoids

中图分类号:

S663.1

曾桂花，高飞飞，高邦牢，惠竹梅，张振文. 疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响[J]. 食品科学, 2020, 41(22): 215-221.

ZENG Guihua, GAO Feifei, GAO Banglao, XI Zhumei,, ZHANG Zhenwen. Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin[J]. FOOD SCIENCE, 2020, 41(22): 215-221.

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疏穗处理对‘赤霞珠’葡萄果皮类黄酮物质的影响

Effect of Cluster Thinning on Flavonoids Compounds of Cabernet Sauvignon Grape Skin

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