贺兰山东麓不同酿酒葡萄品种的酚类物质及其相关性分析

Analysis of Phenolics and Their Correlations in Different Wine Grape Varieties in the Eastern Foot of Helan Mountains

以贺兰山东麓优质产区的10个白色品种和14个红色品种酿酒葡萄为研究对象,在成熟期对果实总酚和单体酚含量进行测定,并进行了相关性评价。结果表明:限于果色类型时,各类型(白品种与红品种)葡萄群体内总酚、芪类和黄烷醇分类指标变异系数差值<10%,各品种属性影响较小。红色品种的总酚和单体酚含量明显高于白色品种,且黄酮醇、酚酸类含量是白色品种的3.33倍和1.81倍;白色品种差异主要体现在儿茶素、儿茶素没食子酸酯、表没食子儿茶素没食子酸酯、绿原酸、咖啡酸、阿魏酸、苯甲酸、山奈酚、芦丁、柚皮苷、桑色素、槲皮素、白藜芦醇(变异系数>36%);红色品种差异主要体现在儿茶素没食子酸酯、表没食子儿茶素没食子酸酯、没食子酸、绿原酸、咖啡酸、苯甲酸、山奈酚、芦丁、柚皮苷、桑色素、槲皮素、白藜芦醇(变异系数>36%)。相关性分析表明,白色品种和红色品种葡萄单体酚类与总酚相关性最高的化合物分别为芪类和黄烷醇类。

Ten white varieties and fourteen red varieties of wine grapes from the high-quality production area in the eastern foot of Helan Mountains were used as research objects,and the total phenol and monomer phenol contents of the fruit were measured during the ripening period,and their correlation was evaluated.The results showed that,by the color of grapes,the difference in the coefficient of variation of total phenols,stilbenes and flavanols classification indexes within the grape population of each type(white vs.red varieties)was less than 10%,with a small influence of the attributes of each variety.The total phenol and monophenol contents of red varieties were significantly higher than that of white varieties,and the coefficient of bariation of flavanols and phenolic acids were 3.33 and 1.81 times higher than that of white varieties;The white varieties differed mainly in catechin,catechin gallate,epigallocatechin gallate,chlorogenic acid,caffeic acid,ferulic acid,benzoic acid,kaempferol,rutin,naringenin,mulberry pigment,quercetin and resveratrol(coefficient of variation>36%);and the red varieties differed mainly in catechin gallate,epigallocatechin gallate,gallic acid,chlorogenic acid,and caffeic acid,benzoic acid,kaempferol,rutin,naringenin,mulberry pigment,quercetin and resveratrol(coefficient of variation>36%).Correlation analysis showed that the compounds with the highest correlation between monomer phenols and total phenols in white and red varieties of grapes were stilbenes and flavanols,respectively.