DING Yan,HARRISON Roland,WANG Chaoping,et al.Development of Monomeric and Polymeric Flavan-3-ols in Grape Seeds During Grape Berry Development[J].Northern Horticulture,2020,44(20):16-20.[doi:10.11937/bfyy.20194771]
葡萄果实发育过程中葡萄籽中黄烷-3-醇及其聚合体的变化
- Title:
- Development of Monomeric and Polymeric Flavan-3-ols in Grape Seeds During Grape Berry Development
- Keywords:
- grape seed; berry development; flavan-3-ol; proanthocyanidin
- 文献标志码:
- A
- 摘要:
- 以“黑比诺”酿酒葡萄为试材，采用高效液相色谱检测方法，研究了葡萄果实发育过程中葡萄籽中黄烷-3-醇类单体及其聚合体的动态变化趋势，以期为葡萄最佳采收期和酿造工艺优化提供参考依据。结果表明：“黑比诺”葡萄籽中的黄烷-3-醇单体主要由(+)-儿茶素、(-)-表儿茶素和(-)-表儿茶素没食子酸酯组成；果实转色之前黄烷-3-醇单体以(+)-儿茶素的占比较高，而之后则以(-)-表儿茶素占据较高比例。在果实发育过程中，葡萄籽中的黄烷-3-醇单体及其聚合体在不同时期达到峰值，其中单体在转色期附近达到峰值，而原花色素则在转色前1周左右达到峰值。“黑比诺”葡萄籽中原〖JP2〗花色素末端单元和延伸单元均主要是由(+)-儿茶素、(-)-表儿茶素和(-)-表儿茶素没食子酸酯组成。末端单元和延伸单元达到峰值的时期也不同，末端单元在转色后2周左右达到峰值，而延伸单元则在转色前1周左右达到峰值。葡萄果实发育过程中，原花色素的平均聚合度总体呈下降趋势。
- Abstract:
- The ‘Pinot Noir’ wine grapes were used as test materials,the development of monomeric and polymeric flavan-3-ols in grape seeds was studied by HPLC,with a view to provide scientific basis for optimizing the grape harvesting period and brewing process.The results showed that the isolated flavan-3-ol monomers consisted of (+)-catechin (CAT),(-)-epicatechin (EC) and (-)-epicatechin-3-O-gallate (ECG).The proportion of (+)-catechin was relatively higher at veraison and there before,while after veraison,the proportion of (-)-epicatechin rised up to the higher relative to other flavan-3-ol monomers.The amounts of monomeric and polymeric flavan-3-ols reached maximum at different stages,in which monomers reached maximal near veraison,while the highest amount of proanthocyanidins occurred approximately one week before veraison.The terminal and extension subunits of proanthocyanidins in ‘Pinot Noir’ grape seeds were all mainly composed of CAT,EC and ECG.The amounts of terminal and extension subunits also reached maximum at different stages,in which terminal reached maximal two weeks after veraison,while the highest amount of proanthocyanidins occurred approximately one week before veraison.There was an overall decline in the mean degree of polymerization (mDP) of proanthocyanidins through berry development.
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备注/Memo
第一作者简介：丁燕（1977-），女，硕士，高级工程师，现主要从事葡萄及葡萄酒风味化学及安全质量控制等研究工作。E-mail:dingyan1617@sina.com.责任作者：吴新颖（1976-），女，硕士，研究员，现主要从事葡萄品种与栽培及病虫害综防等研究工作。E-mail:echomoon0622@163.com.基金项目：山东省农业科学院青年英才培养计划资助项目；山东省现代农业产业技术体系果品创新团队济南综合试验站资助项目（SDAIT-06-21）；山东省农业科学院农业科技创新工程资助项目（CXGC2016D01）；山东自然科学基金资助项目（ZR2019PC062）。收稿日期：2019-12-18