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中国农学通报

中国农学通报 ›› 2015, Vol. 31 ›› Issue (8): 229-234.doi: 10.11924/j.issn.1000-6850.2014-2501

• 食品 营养 检测 安全 • 上一篇    下一篇

‘赤霞珠’和‘梅露辄’不同营养系果实不同部位酚类物质含量的比较分析

谭 伟,唐晓萍,董志刚,李晓梅,王新平   

  1. (山西省农业科学院果树研究所,果树种质创制与利用山西省重点实验室,山西太谷030815）
  • 收稿日期:2014-09-15 修回日期:2015-03-04 接受日期:2015-01-20 出版日期:2015-04-07 发布日期:2015-04-07
  • 通讯作者: 唐晓萍
  • 基金资助:
    现代农业产业技术体系专项资金(CARS-30)；山西省农业科学院博士研究基金(YBSJJ1308)。

Comparative Analysis of the Polyphenol Contents in Different Fruit Parts of Different Cabernet Sauvignon and Merlot Clones

Tan Wei, Tang Xiaoping, Dong Zhigang, Li Xiaomei, Wang Xinping   

  1. (Pomology Institute, Shanxi Academy of Agricultural Science, Key Laboratory of Genetic Improvement and Utilization of Fruit in Shanxi province,Taigu Shanxi 030815)
  • Received:2014-09-15 Revised:2015-03-04 Accepted:2015-01-20 Online:2015-04-07 Published:2015-04-07

摘要： 为有效发挥酿酒优良品种‘赤霞珠’和‘梅露辄’不同营养系的优点，为选育果实中酚类物质含量较高的营养系提供依据，分别以‘赤霞珠’和‘梅露辄’葡萄品种的4个营养系成熟果实为材料，取样测定其单粒重、可溶性固形物、可滴定酸含量，示差比色法测定果皮中的总花色苷含量，比色法测定果皮、果肉和种子中的总酚、单宁、总类黄酮和原花色素含量。结果表明，‘赤霞珠’和‘梅露辄’各营养系浆果单粒重无显著差异；‘赤霞珠’4个营养系中，‘赤霞珠170’和‘赤霞珠338’的可溶性固形物含量分别为最高和最低，‘赤霞珠338’和‘赤霞珠685’的可滴定酸含量分别为最高和最低；‘梅露辄’4个营养系中，可滴定酸含量最低的是‘梅露辄181’，最高的是‘梅露辄346’。各营养系果粒果皮、果肉和种子中各酚类含量具有明显差异；‘赤霞珠338’果皮总酚、单宁、总类黄酮和原花色素含量均最高，而种子中各含量均最高的是‘赤霞珠169’；‘梅露辄’4个营养系中，‘梅鹿辄348’果皮总酚、单宁和花色苷含量最高，而种子中含量最高的是‘梅露辄181’。‘赤霞珠’和‘梅鹿辄’果实品质存在品种差异，各营养系间也存在差异，酚类物质含量以果皮中较高，果肉中最低。‘赤霞珠338’果皮和‘赤霞珠169’种子中总酚、单宁、总类黄酮和原花色素含量均最高，而‘梅鹿辄348’果皮中总酚、单宁和花色苷含量最高，‘梅鹿辄181’种子中总酚和单宁含量最高。

关键词: 英文科技论文, 英文科技论文

Abstract: The paper aims to effectively take advantage of the merits of Cabernet Sauvignon and Merlot clonal lines, and provide basis for breeding of new wine grape varieties of higher polyphenol content. The author used four clonal lines of Cabernet Sauvignon and Merlot as materials, measured flesh berry mass, soluble solid content (TSS) and titratable acid content, evaluated total anthocyanins content in pericarp, total polyphenol, tannin, total flavonoid and proanthocyanidin in pericarp, flesh and seed with colorimetric method. The results showed that there was no significant difference in single fruit weight of four clonal lines of Cabernet Sauvignon (CS) and Merlot (M). Among the four Cabernet Sauvignon clones, the TSS of CS170 and CS338 was the highest and the lowest respectively, however, the titratable acid content of CS338 and CS685 was the highest and the lowest respectively. While among the four Merlot clonal lines, the titratable acid content of M181 and M346 was the lowest and the highest respectively. Obvious difference was observed in the polyphenol content of pericarp, flesh and seed in different clonal lines. CS338 had the highest total phenol, tannin, total flavonoids and proanthocyanins in pericarp, while CS169 had the highest content of those in seeds; M348 had the highest total phenol, tannin and anthocyanins in pericarp, while M181 had the highest total phenol and tannin in seeds. There were fruit quality differences among varieties of Cabernet Sauvignon and Merlot, and differences among different clonal lines. The phenolics content in the pericarp was higher, while that in the flesh was the lowest. The pericarp of CS338 and seeds of CS169 had the highest total phenol, tannin, total flavonoids and proanthocyanins; while the total phenol, tannin and anthocyanins in pericarp of M348 was the highest, M181 had the highest total phenol and tannin in seeds.