玫瑰香葡萄无核化处理对不同器官中酚类物质和抗氧化能力的影响  

Effects of Seedlessness Treatment on the Phenolic Content and Antioxidant Enzymes of Grape‘Muscat Hamburg’Different Organs

作　　者：田淑芬[1,2] 王勇[1] 李杨昕[3] 

机构地区：[1]南开大学生命科学学院,天津300371 [2]天津市林业果树研究所,天津300112 [3]山东农业大学生命科学学院,山东泰安271018

出　　处：《园艺学报》2011年第4期747-752,共6页Acta Horticulturae Sinica

基　　金：国家葡萄产业技术体系项目(nycytx-30);优势产区优质葡萄发展方案及现代栽培与技术研究(3-39)

摘　　要：以‘玫瑰香’葡萄为试材,在开花前后使用葡萄专用无核剂(主要成分GA3)浸蘸果穗,进行无核化处理,通过比色法和体外自由基清除法对不同生长期果实、叶片、嫩茎、卷须等器官中的酚类物质含量和抗氧化能力进行测定。结果表明:无核化处理后,浆果内的酚类物质含量和抗氧化能力显著下降;叶片、嫩茎内酚类物质含量和抗氧化能力有所提高;卷须内酚类物质含量与对照差异不大,抗氧化能力略高于对照;与叶片、嫩茎、卷须等器官抗氧化能力的变化规律相反,无核化处理果实的抗氧化能力低于对照。Take grape Muscat Hamburg as materials,using grapevine seedless agents（main components were GA3）dunking the fruit clusters made the seedlessness treatment during the blooming period,measured the polyphenols contents and the antioxidant capacity of grape fruit,leaves,young stems and tendril by colorimetric method and clearance free radical in vitro method during the whole growth period.The results showed that after the seedless treatment,phenols materials and antioxidation ability in berries decreased significantly,phenols materials and antioxidation ability in leaves and young stems somewhat increased,phenols materials in tendrils had little difference compared to control,antioxidation ability was slightly higher than control;Changes regularity of clearing the free radicle were opposite to leaves,young stems and tendrils organs,antioxidation ability of control fruits was stronger than that of seedlessness treatment.

关 键 词：葡萄 无核化 酚类物质 抗氧化能力 

分 类 号：S663.1[农业科学—果树学]