膨大处理对鲜食葡萄酚类物质及抗氧化活性的影响

Effect of Enlargement Treatments on Phenolic Mass Fraction and Antioxidant Activities of Table Grapes

研究膨大处理对‘无核白’(Thompson Seedless)‘维多利亚’(Victoria)‘奥古斯特’(August)3种鲜食葡萄品种酚类物质及抗氧化活性的影响。将奇宝和益果灵按体积比1∶1混合后,稀释10 000倍,对葡萄浸穗处理1次,定期采样,分别测定3种鲜食葡萄处理组和对照组的总酚、总黄酮、总黄烷醇以及铜离子还原力、铁氰化钾还原力、金属螯合力、DPPH·清除力和羟自由基清除力。结果表明,膨大处理可减少‘无核白’葡萄果实酚类物质质量分数并减弱其抗氧化活性;可增加‘奥古斯特’葡萄果实酚类物质质量分数并增强其抗氧化活性;可减少‘维多利亚’葡萄果实酚类物质质量分数并减弱铜离子还原力、铁氰化钾还原力、DPPH·清除力,但会使金属螯合力、羟自由基清除力增强。

Based on three grape varieties‘Thompson Seedless＇,‘Victoria＇and ‘August＇as experimental materials,the phenols mass fractions and antioxidant activities were investigated during the berry growth and maturation after enlargement treatments.Qibao and Yiguoling that mixed 1∶1and diluted 10 000 times was used at young fruit.The results showed that enlargement treatment could reduce mass fraction of phenolic compounds and antioxidant activities of‘Thompson Seedless＇ and increase those of‘August＇mass fraction of phenolic compounds and cupric ion reducing power,potassium ferricyanide reducing power,DPPH·radical-scavenging capacity of‘Victoria＇could be reduced by enlargement treatment,but metal-chelating capacity and hydroxyl radical-scavenging activity could be increased.