广西2个特色酿酒葡萄品种黄烷-3-醇组分解析

Analysis of Flavan-3-ol Compositional Characteristics of Two Wine Grapes in Guangxi

【目的】初步分析广西特色酿酒葡萄品种‘桂葡6号’和‘凌丰’葡萄黄烷-3-醇组分特征,为今后系统开展特色酿酒品种酚类物质代谢相关研究奠定方法基础和提供理论参考。【方法】以不同发育期毛欧杂种‘凌丰’和野生资源选育的‘桂葡6号’葡萄为试验材料,利用高效液相色谱(HPLC)技术检测其果皮和种子中黄烷-3-醇类物质的含量,并与欧亚种‘赤霞珠’比较。【结果】浆果整个发育期中,‘桂葡6号’葡萄果皮中黄烷-3-醇总量显著高于‘赤霞珠’和‘凌丰’;浆果成熟期,‘桂葡6号’和‘赤霞珠’种子中黄烷-3-醇显著高于‘凌丰’;葡萄果皮和种子中黄烷-3-醇总量、儿茶素、表儿茶素、表棓儿茶素及表儿茶素没食子酸酯含量随发育期的变化趋势在不同品种间存在差异;果实成熟后期,‘凌丰’和‘桂葡6号’葡萄果皮中3'5'-羟基取代黄烷-3-醇比例高于‘赤霞珠’,而整个发育期‘桂葡6号’种子中3'5'-羟基取代黄烷-3-醇比例显著高于其它两个品种。【结论】野生资源选育的‘桂葡6号’果皮和种子中黄烷-3-醇含量和3'5'-羟基取代黄烷-3-醇的比例较高,说明‘桂葡6号’黄烷-3-醇酚类化合物含量丰富,在提高葡萄酒柔顺度和护色方面具有良好品质。

[ Objective] To lay a method foundation and provide theoretical reference for the systematic study of phenol metabolism in charac- teristic wine grape varieties, the characteristics of flavan-3-ols in wine grape cultivars ＇ Guipu No. 6＇ and ＇ Lingfeng＇ in Guangxi were pre- linfinarily studied. [ Method] The content of flavan-3-ols were smweyed by HPLC in belly skins and seeds of wild resource breeding ＇ Guipu No. 6＇ （ Vitis sp. ） and ＇ Lingfeng＇ （ V. quiluluangularis × V. vinifera） dining developmental stages, which were compared with V. vinifera L. ＇ Cabernet Sauvignon＇. [ Result] The results indicated that total flavan-3-ols content of ＇ Guipu No. 6＇ in grape berry skins was signifi- cantly higher than those in ＇ Cabemet Sauvignon＇ and ＇ Lingfeng＇ during all the developmental stages. At berry ripening stages, total flavan- 3-ols content of ＇ Guipu No. 6＇ and ＇ Cabernet Sauvignon＇ in grape seeds were significantly higher than those in ＇ Lingfeng＇. The variation trends with the development period were different among total flavan-3-ols content, catechin, epicatechin, epigallocatechin and epicatechin- gallate contents of different varieties. 3＇5＇-substituted flavan-3-ols presented higher proportions in ＇ Guipu No. 6＇ and ＇ Lingfeng＇ berry skins than those in ＇ Cabemet Sauvignon＇ dining late matming stage, and ＇ Guipu No. 6＇ seeds bad higher proportions of 3＇5＇-substituted flavan- 3-ols than the other two varieties. [ Conclusion] Wild resource breeding ＇ Guipu No. 6＇ presented good wine quality in improving the smoothess and color protection of wine for its higher total content of flavan-3-ols and higher proportions of 3＇5＇-substituted flavan-3-ols in skins and seeds.