摘要
该研究利用超高效液相色谱-电喷雾离子化串联三重四级杆质谱(UPLC-ESI-QQQ-MS)和超高效液相色谱-电喷雾离子化串联质谱(UPLC-ESI-MS/MS)技术分别对甘肃武威地区2个代表性酿酒葡萄种植基地(38°、莫高)黑比诺葡萄在不同成熟阶段内果皮中花色苷和非花色苷酚进行测定。结果表明,从完全转色开始到采收结束,果皮中总花色苷酚含量呈现先减小后增大再减小的波动变化趋势,并且在转色后4周时含量相对较高;总非花色苷酚含量与总花色苷酚含量的变化规律相反,且在转色后2周时含量达到最大。相关性分析结果显示,在葡萄成熟过程中,糖酸比与酚类物质具有较高的相关性,总花色苷酚与总非花色苷酚之间呈高度负相关,而酚酸的变化对果实中黄烷醇和黄酮醇的积累也有影响。该试验结果可为当地精确判断采收时间、分类指导种植调控提供数据支持,也可为酿酒葡萄花色苷与非花色苷物质含量的分布,代谢合成规律以及不同类型酚类化合物间的相互影响机制奠定研究基础。
In this study,UPLC-ESI-QQQ-MS and UPLC-ESI-MS/MS techniques were used to determine the anthocyanins and non-anthocyanins in the peel of Pinot Noir grape in two representative wine grape planting bases(38°,Mogao)in Wuwei area of Gansu province.The results showed that from the beginning of whole color conversion to the end of harvest stage,the content of total anthocyanin was showing a fluctuation change(decreased at first,then increased and decreased finally),and the content was relatively high after four weeks of color conversion.The content of total non-anthocyanins was contrary to that of total anthocyanins,and reached the maximum two weeks after color conversion.The results of correlation analysis showed that there was a high correlation between sugar-acid ratio and phenols during ripening,and a high negative correlation between total anthocyanins and total non-anthocyanins.The change of phenolic acid also influenced the accumulation of flavanols and flavonols.The results of this experiment could provide data support for local accurate judgment of harvest time,classification and guidance of planting regulation,as well as the distribution of anthocyanins and non-anthocyanins contents in grape.Meanwhile,the law of metabolic synthesis and the interaction mechanism between different types of phenolic compounds was also indicated in this research.
作者
史肖
张波
牛见明
刘琦
李宁宁
陈欣然
王凯丽
马腾臻
韩舜愈
SHI Xiao;ZHANG Bo;NIU Jianming;LIU Qi;LI Ningning;CHEN Xinran;WANG Kaili;MA Tengzhen;HAN Shunyu(College of Food Science and Engineering,Gansu Agricultural University,Gansu Key Laboratory of Viticulture and Enology,Research and Development Center of Wine Industry in Gansu Province,Lanzhou 730070,China;College of Life Science and Technology,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第4期258-265,共8页
Food and Fermentation Industries
基金
国家自然科学基金地区科学基金项目(31560451)
甘肃省自然科学基金项目(17JR5RA153)
甘肃省商务厅葡萄酒产业发展专项资金项目(2017010)
甘肃省葡萄与葡萄酒工程学重点实验室开放课题项目(GSPTJ-2017-03)
关键词
黑比诺
不同成熟期
花色苷酚
非花色苷酚
糖酸比
Pinot Noir
different ripening stages
anthocyanins
non-anthocyanins
sugar-acid ratio
