摘要
以"赤霞珠"、"梅鹿辄"和"马瑟兰"3个葡萄品种为试材,利用高效液相色谱技术对成熟期间果实花色苷含量进行分析,研究果实成熟期间果实花色变化趋势。结果表明:在"马瑟兰"果实中9种花色苷都在其转色后30d左右含量达到最大值,之后逐渐下降;在"赤霞珠"果实中,9种花色苷在转色后10d左右含量达到最大值,然后趋于稳定;然而对于"梅鹿辄"果实,花青素3-O-葡萄糖苷和甲基花青素3-O-葡萄糖苷在转色后10d其含量达到最大值,甲基花青素对香豆酰葡萄糖苷和二甲花翠素对香豆酰葡萄糖苷随着果实成熟,其含量始终在不断增高,而花翠素3-O-葡萄糖苷、3′-甲基花翠素3-O-葡萄糖苷、二甲花翠素3-O-葡萄糖苷、甲基花青素对香豆酰葡萄糖苷、二甲花翠素对香豆酰葡萄糖苷则在转色后20d含量达到最大值。
Taking ‘Cabernet Sauvignon’,‘Merlot’and ‘Marselan’three grapes varieties as materials,the changes of anthocyanins content in three Vitis vinifera varieties berries using HPLC technology were analyzed.The results showed that nine kinds of anthocyanins were detected in these Vitis viniferavarieties.Nine kinds of anthocyanins in‘Marselan’increased maximum at 30 days after fruit coloring,then dropped;nine kinds of anthocyanins in ‘Cabernet Sauvignon’increased maximum at 10 days after fruit coloring,after that maintain stable level;for ‘Merlot’,the contents of Delphinidin 3-O-glucoside and Peonidin-3-O-glucoside increased maximum at 10 days after fruit coloring,while Peonidin3-O-（6-O-coumaryl）-glucoside and Malvidin 3-O-（6-O-coumaryl）-glucoside increased as fruit mature,and the contents of others increased maximum at 20 days after fruit coloring.
出处
《北方园艺》
CAS
北大核心
2014年第22期13-17,共5页
Northern Horticulture
基金
国家现代农业产业技术体系建设专项资助项目(CARS-30-zp-09)
