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以“赤霞珠”、“梅鹿辄”和“马瑟兰”3个葡萄品种为试材,利用高效液相色谱技术对成熟期间果实花色苷含量进行分析,研究果实成熟期间果实花色变化趋势。结果表明:在“马瑟兰”果实中9种花色苷都在其转色后30d左右含量达到最大值,之后逐渐下降;在“赤霞珠”果实中,9种花色苷在转色后10d左右含量达到最大值,然后趋于稳定;然而对于“梅鹿辄”果实,花青素3-O-葡萄糖苷和甲基花青素3-O-葡萄糖苷在转色后10d其含量达到最大值,甲基花青素对香豆酰葡萄糖苷和二甲花翠素对香豆酰葡萄糖苷随着果实成熟,其含量始终在不断增高,而花翠素3-O-葡萄糖苷、3′-甲基花翠素3-O-葡萄糖苷、二甲花翠素3-O-葡萄糖苷、甲基花青素对香豆酰葡萄糖苷、二甲花翠素对香豆酰葡萄糖苷则在转色后20d含量达到最大值。
Three grape cultivars, “Cabernet Sauvignon”, “Merlot” and “Maseran”, were used as materials to analyze the content of anthocyanin in fruits during ripening period by using high performance liquid chromatography (HPLC) Fruit color changes during maturity. The results showed that the contents of 9 anthocyanins in the fruits of “Mousseln” reached the maximum at about 30 days after their color change, and then decreased gradually. In the “Cabernet Sauvignon” fruits, 9 kinds of anthocyanins However, for the “Merlot” fruit, anthocyanidin 3-O-glucoside and methyl anthocyanin 3-O-glucoside showed the highest change in color After 10d its content reached its maximum, methyl anthocyanin p-coumaric glucoside and metformin p-coumaroyl glucoside with the fruit maturity, its content has been constantly increasing, and delphinidin 3-O - glucoside, 3’-methyltridin 3-O-glucoside, delphinidin 3-O-glucoside, methyl anthocyanin p-coumaroyl glucoside, L-glucoside reached the maximum at 20 days after color conversion.