葡萄果实发育过程中多酚含量及抗氧化活性变化研究

Changes of Polyphenols Content and Antioxidant Activity During Grape Fruit Development

本试验以两个酿酒葡萄品种野酿2号毛葡萄、凌丰葡萄为试验材料,研究葡萄果实发育过程中果皮、果肉中多酚的含量及其对DPPH·和超氧阴离子自由基(O2·-)的清除率。结果表明:两个酿酒葡萄品种在果实发育初期果皮、果肉的多酚含量都相对较高,其中野酿2号毛葡萄果皮多酚含量达36.27 mg/g、果肉多酚含量达13.94 mg/g,凌丰葡萄果皮多酚含量达22.60 mg/g、果肉多酚含量达9.80 mg/g;之后,随着果实的发育,果皮、果肉的多酚含量逐渐下降;至果实完全成熟时,果皮多酚含量有小幅度的上升,而果肉多酚的含量趋于稳定或稍有下降。野酿2号毛葡萄果皮、果肉中多酚整体抗氧化活性最强的时期在果实转色期(坐果77 d),凌丰葡萄果皮、果肉中多酚整体抗氧化活性最强的时期在果实硬核期(坐果54 d)。

In this study,the contents of polyphenols in the pericarp and pulp of grape and and their scavenging rates of DPPH·and O2·-free radical during fruit development were studied by using two wine grape varieties(Wild Grape No.2 downy grape and Lingfeng grape)as experimental materials.The results showed that the contents of polyphenols in the pericarp and pulp of two wine grape varieties were relatively high at the early stage of fruit development.Among them,the contents of polyphenols in the pericarp and pulp of Wild Grape No.2 downy grape reached 36.27 mg/g and 13.94 mg/g,while the contents of polyphenols in the pericarp and pulp of Lingfeng grape reached 22.60 mg/g and 9.80 mg/g,respectively.After that,with the development of fruit,the contents of polyphenols in pericarp and pulp decreased gradually.When the fruit was fully ripe,the polyphenols content in the pericarp increased slightly,while the polyphenols content in the pulp tended to be stable or slightly decreased.The antioxidant activity of polyphenols in the pericarp and pulp of Wild Grape No.2 downy grape was the strongest at the fruit color turning stage(77 days after fruit setting),while that of Lingfeng grape was the strongest at the fruit hard stone stage(54 days after fruit setting).