| 不同果皮颜色酿酒葡萄品种果实不同部位酚类物质含量比较及抗氧化能力分析 |
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| 引用本文： | 谭 伟,唐晓萍,董志刚,李晓梅.不同果皮颜色酿酒葡萄品种果实不同部位酚类物质含量比较及抗氧化能力分析[J].中国农学通报,2015,31(28):252-258. |
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| 作者姓名： | 谭 伟 唐晓萍 董志刚 李晓梅 |
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| 作者单位： | (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） |
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| 基金项目： | 山西省农业科学院博士研究基金“酿酒葡萄及杂交后代果实酚类物质的差异性研究”(YBSJJ1308)；现代农业产业技术体系专项资金“国家葡萄产业技术体系”(CARS-30)。 |
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| 摘 要： | 为筛选出酚类物质含量高且具有较高抗氧化活性的酿酒葡萄种质资源，分别以4个红色和4个白色酿酒葡萄成熟果实为材料，比色法测定果皮、果肉和种子中的总酚、单宁、总类黄酮、原花色素和黄烷醇含量，以总还原力、DPPH自由基、ABTS+·自由基清除能力评价其抗氧化能力。结果表明，各品种果皮、果肉和种子中各酚类物质含量具有明显差异，但均以果肉中含量最低。红色品种果皮和种子中酚类物质含量均高于白色品种（‘小白玫瑰455’除外），其中以‘黑比诺667’中总酚、单宁和总类黄酮含量最高，而果皮原花色素和黄烷醇含量以‘蛇龙珠’最高，种子原花色素含量以‘法国蓝’最高。白色品种中，‘小芒森’果皮各酚类物质含量均最低，而种子中含量以‘小白玫瑰455’最高。各葡萄品种果皮和种子的抗氧化能力和其总酚、单宁、总类黄酮、原花色素和黄烷醇含量之间均为显著正相关，相关系数在0.8383~0.9983，而果肉中的相关性较弱。选用的3种方法对葡萄果实抗氧化活性进行评价时，测定结果在不同方法间存在协同性与差异性。
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| 关 键 词： | 阿勒泰地区 阿勒泰地区 立体种植 多年生牧草 耗水规律 耗水量 |
| 收稿时间： | 2015/3/30 0:00:00 |
| 修稿时间： | 2015/8/23 0:00:00 |
Analysis of Polyphenol Contents and Antioxidant Capacity in Different Fruit Parts of Different Wine Grape Varieties |
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| Tan Wei,Tang Xiaoping,Dong Zhigang and Li Xiaomei.Analysis of Polyphenol Contents and Antioxidant Capacity in Different Fruit Parts of Different Wine Grape Varieties[J].Chinese Agricultural Science Bulletin,2015,31(28):252-258. |
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| Authors: | Tan Wei Tang Xiaoping Dong Zhigang and Li Xiaomei |
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| Institution: | (Pomology Institute, Shanxi Academy of Agricultural Science/ Shanxi Key Laboratory of Genetic Improvement and Use of Pomology, Taigu Shanxi 030815) |
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| Abstract: | In order to select grape germplasm resources with high phenolic content and antioxidant capacity, four red and four white wine grape fruits were taken as materials, total polyphenol, tannin, total flavonoid, proanthocyanidin and flavanol in pericarp, flesh and seed were measure by using colorimetric method, and the total reducing power, DPPH and ABTS · free radical removing ability were used to evaluate the antioxidant capacity. The results showed that the phenolic contents of fruit peel, pulp, and seeds of different grape varieties had obvious differences, but the flesh of all varieties had the lowest phenolic content. The total polyphenolic, tannin, total flavonoid, proanthocyanidin and flavanol in pericarp and seed of red wine grape varieties were higher than those of white ones (except ‘Muscat blanc a Petit grain 455’). In red grape varieties, ‘Pinot Noir 667’ had the highest total phenolics, tannin and total flavonoids content in skins and seeds, while the proanthocyanidin and flavanol content in pericarp of ‘Cabernet Gernischt’ was the highest, the proanthocyanidin content in seed of ‘French blue’ was the highest. In white grape varieties, ‘Petit Manseng’ had the lowest content of total phenolics in skin, while the highest in seed was ‘Muscat blanc a Petit grain 455’. There was significantly positive correlation between antioxidant capacity and the total phenolics, tannin, total flavonoid, proanthocyanidin, flavanol of pericarp and seed in eight grape varieties, the correlation coefficient was 0.8383-0.9983, while the correlation in flesh was weak. When the three selected methods were used to evaluate the antioxidant activity of grape fruits, the results exhibited cooperativity and difference. |
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| Keywords: | wine grapes fruit polyphenolics antioxidant capacity |
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