6-BA对全球红葡萄果实发育过程中绿原酸含量的影响  

Effects of 6-BA on the Chlorogenic Acid Content in Red Globe Grape during Development Process

作　　者：符小发[1] 郁松林[1] 李鹏程[1] 

机构地区：[1]石河子大学农学院,新疆石河子832000

出　　处：《中国农学通报》2010年第10期222-225,共4页Chinese Agricultural Science Bulletin

基　　金：国家自然科学基金资助项目(30760144)

摘　　要：为了研究6-BA与全球红葡萄果实发育过程中绿原酸含量的关系,采用高效液相色谱(HPLC)法测定其果实发育过程中种子、果皮和果肉中绿原酸含量的变化。结果表明:经6-BA处理后,葡萄果实绿原酸含量与对照有明显差异;当6-BA处理浓度为30mg/L时最为显著;且处理后种子、果皮和果肉中绿原酸含量峰值出现时间有明显不同,三者最大峰值出现时间分别为花后:65、75和85天,绿原酸含量分别为:25.85、17.91、5.76μg/g。In order to study the relationship between 6-BA treatment and Chlorogenic acid content during the development process of Red Globe grape, the Red Globe grape were treated by 6-BA and the Chlorogenic acid content in kernel, carpodermis and sarcocarp were determined by HPLC method. The results showed that the Chlorogenic acid content in the fruit treated by GA3 was obviously different from the CK samples, it was the most significant when the GA3 concentration was 30 mg/L. The appearance times of Chlorogenic acid concentration peak value in the kernel, carpodermis and sarcocarp were obviously different, the time were 65, 75 d and 85 d, and the Chlorogenic acid concentration were 25.85, 17.91 μg/g and 5.76 μg/g.

关 键 词：葡萄 6-BA 绿原酸 

分 类 号：S663.1[农业科学—果树学]