茉莉酸甲酯处理对‘黑比诺’葡萄果皮酚类物质及其抗氧化活性的影响

Effects of methyl jasmonate treatment on phenolic compounds and antioxidant activity of‘Pinot Noir’grape peel

以甘肃莫高产区黑比诺葡萄为试验材料,于转色初期及1周后在葡萄整株上喷施浓度为1 mmol/L的茉莉酸甲酯(methyl jasmonate,MeJA),研究其对葡萄果实中酚类物质含量、抗氧化能力及其抗氧化酶活性的影响。结果表明,MeJA促进了黑比诺果皮中总酚、总花色苷、总类黄酮和黄烷-3-醇的积累,提高了DPPH自由基清除率和铁氰化钾还原力,有效清除了活性氧的积累,且果皮中超氧化物歧化酶和过氧化氢酶的活性增强。综上,MeJA能够促进葡萄果皮中酚类物质的积累并提高葡萄果皮中抗氧化能力。

Pinot Noir grape in the Mogao producing area of Gansu province was used as raw material.Methyl jasmonate(methyl jasmonate,MeJA)at a concentration of 1 mmol/L was sprayed on whole grape plants at the initial stage of color conversion(veraison)After seven days,its effects on phenolic content,antioxidant ability and antioxidant enzyme activity of grape fruit were studied.The results showed that MeJA promoted the accumulation of total phenols,total anthocyanins,total flavonoids and flavane-3-ol in Pinot Noir pericarp.MeJA also increased the scavenging rate of DPPH free radicals,increased the reducing power of potassium ferricyanide,eliminated the accumulation of reactive oxygen species,and enhanced the activities of superoxide dismutase and catalase in the pericarp.In summary,MeJA promoted the accumulation of phenols in grape peel and improved the antioxidant capacity of grape pericarp.