新疆伊犁地区赤霞珠葡萄成熟过程中花色苷组成及含量变化研究

Study on the Composition and Content of Anthocyanins during the Ripening of Cabernet Sauvignon Grape in Yili Area, Xinjiang

本实验以新疆伊犁产区的赤霞珠酿酒葡萄为原料,采用液相色谱-质谱(HPLC-MS)联用检测分析伊犁地区2016年整个生长发育过程中赤霞珠酿酒葡萄果实中花色苷组成和含量上的变化规律,从中分析不同类型的花色苷在葡萄果实成熟的不同阶段的比例变化。实验表明:在伊犁地区,葡萄果实中的花色苷主要以甲氧基化形式存在,甲氧基化花色苷占总花色苷的比例在葡萄的成熟发育过程中变化不大。3’5’-取代花色苷在两地区均是葡萄果实成熟发育过程中的主要花色苷类型,占花色苷总量的70%以上,当葡萄果皮中花色苷积累至最大值后,随花色苷总量的减少3’-取代花色苷占总花色苷的比例均降低;乙酰化花色苷和香豆酰化花色苷占总花色苷的比例在葡萄果实成熟发育过程中的变化不同。伊犁地区花色苷在葡萄生长发育过程中均有下降趋势,香豆酰化花色苷占总花色苷的比例在伊犁地区葡萄果实成熟发育过程中呈现无规律的变化。

The Cabernet Sauvignon grapes from Yili area were used as the raw materials to analyze the composition and content of anthocyanins during the whole growth and development in 2016 by using liquid chromatography-mass spectrometry（HPLC-MS） in this experiment. The proportion changes of different types of anthocyanins in different stages of grape ripening were analyzed. The results showed that the anthocyanins in grape fruit in Yili area were mainly in the form of methoxylation, and the proportion of methoxy anthocyanin tototal anthocyanin changed little during the maturation of grape. 3＇5＇-Substituted anthocyanins were the main anthocyanins during the grape fruit ripening in both regions, accounting for more than 70% of the total anthocyanins. The proportion of 3＇-substituted anthocyanins to total anthocyanins decreased when the anthocyanins accumulated to the maximum in the grape peel, and the porprotion of acetylated anthocyanins and coumarylated anthocyanins to the total anthocyanins varied during in the ripening of grape fruit. The content of anthocyanins in Yili area showed a decreasing trend during the growth and development of the grape, and the proportion of glycosides to the total anthocyanins showed riregular changes in thegrowth and development of the grape in Yili area.