酿酒葡萄成熟期间果实质地特性和花色苷含量变化

Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation

研究酿酒葡萄果实成熟期间质地特性和花色苷含量的变化规律,以酿酒葡萄赤霞珠(Vitis vinifera L.)为研究对象,采用物性分析仪对其果皮机械特性和果实质构多面特性进行分析,并测定了果皮中总花色苷和9种花色苷组分的含量,以及花色苷可提取率。研究表明:赤霞珠葡萄果实成熟期间果皮中总花色苷和可提取花色苷含量逐渐增加,至转色后第6周达到最高,分别为880.29 mg/kg和841.38 mg/kg。果实成熟期间果皮厚度逐渐增加,并与花色苷含量呈极显著正相关(R2=0.568),与花色苷可提取率呈极显著负相关(R2=-0.475)。表征果皮硬度的参数杨氏模量(Esk)与花色苷含量呈极显著正相关(R2=0.581),与花色苷可提取率呈显著负相关(R2=-0.609)。果实质构多面分析各参数与果皮花色苷含量和可提取率之间均无相关性。

The changes in textural properties and anthocyanins content of Cabernet Sauvignon(Vitis vinifera L.) grapes were determined during maturation in the present study. The mechanical properties of grape skins and texture profile analysis(TPA) of berries were detected with a texture analyzer. Furthermore, the total anthocyanins content, the contents of 9 anthocyanins components and the extraction rate of anthocyanins in grape skin were determined at different maturity stages by spectrophotometry and high performance liquid chromatography(HPLC). The results showed that the contents of total and extractable anthocyanins in the skins of Cabernet Sauvignon grapes gradually increased after veraison, reaching the maximum level(880.29 and 841.38 mg/kg berry, respectively) at 6 weeks after veraison(WAV). The skin thickness increased during maturation and was significantly positively correlated with the anthocyanins content in skin(R2 = 0.568). However, the skin thickness showed an extremely negative correlation with the extraction rate of anthocyanins(R2 =- 0.475). One of the skin hardness parameters, Young’s modulus(Esk) was found to be positively correlated with the anthocyanins content in skin(R2 = 0.581), and to be negatively correlated with the extraction rate of anthocyanins(R2 =- 0.609). However, no statistical relationship was found among the TPA parameters, the anthocyanins content and the extraction rate of anthocyanins in skin.