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以“赤霞珠”酿酒葡萄为试材,系统研究了葡萄果实生长发育过程中白藜芦醇(Res)的变化规律,同时探讨了水杨酸的喷施对葡萄果皮及叶片中白藜芦醇合成的诱导作用及与苯丙氨酸解氨酶(PAL)活性间的关系,以研究不同浓度水杨酸(SA)对酿酒葡萄白藜芦醇诱导合成的影响。结果表明:水杨酸对葡萄白藜芦醇具有显著的诱导效果,在葡萄幼果期诱导率较高,但诱导时间较短暂;而且不同水杨酸浓度对葡萄果皮中白藜芦醇含量和苯丙氨酸解氨酶活性呈正相关,其中4mM的水杨酸对葡萄白藜芦醇的诱导效果最佳。
The changes of resveratrol (Resulphate) during the growth and development of grape fruits were systematically studied with “Cabernet Sauvignon” wine grapes as test material, and the effects of spraying salicylic acid on grape peel and white leaf The synthesis of resveratrol and its relationship with phenylalanine ammonia lyase (PAL) activity were studied in order to investigate the effects of different concentrations of salicylic acid (SA) on resveratrol-induced synthesis of wine grape. The results showed that salicylic acid had a significant induction effect on grape resveratrol and had a higher induction rate in grape young fruit period but a shorter induction time. Moreover, salicylic acid had a significant effect on the content of resveratrol and Phenylalanine ammonia lyase activity was positively correlated, of which 4mM of salicylic acid on grape resveratrol induction effect best.