重庆四个鲜食葡萄品种白藜芦醇含量研究  

Research of the Resveratrol Concentration of the Four Grape Varieties in Chongqing

作　　者：任瑞[1] 尹克林[1] 余韵[1] 

机构地区：[1]西南大学园艺园林学院,重庆400715

出　　处：《园艺与种苗》2011年第3期11-13,共3页Horticulture & Seed

摘　　要：以重庆地区主栽的4个鲜食葡萄品种为试材,测定其果皮,果肉白藜芦醇含量。并用4个品种酿酒,测定其原酒的白藜芦醇含量。结果表明:4个品种白藜芦醇含量均表现为果皮>酒液>果肉。其中果皮中以蜜莉最低(19.579μg/g),与其他3个品种果皮含量差异显著;果肉中以蜜莉最高(2.093μg/g),但与其余4个品种果肉中含量差异不显著;酒液中以巨玫瑰最低(3.590μg/g),与其他酒液含量差异显著。4个品种生长、品质相关指标,以及与白藜芦醇的相关性分析表明,巨玫瑰和夏黑的品种、树龄、修剪、肥水管理等都能影响白藜芦醇的含量,同时白藜芦醇含量与葡萄其他品质也密切相关。The resveratrol concentrations（Cr） of the four main grape varieties grown in Chongqing were analyzed in skin,pulp and wine after fermentation.The result showed that the Cr in skin was the highest in the three conditions,The Cr in pulp was the lowest in all.The Emily skin value was the lowest in the four varieties（19.579 μg/g） and it was markedly different from the other varieties.The Emily pulp value was the highest in the four varieties（2.093 μg/g）,but it was not markedly different from the other varieties.The Muscat Kyoho wine value was the lowest in the four varieties（3.590 μg/g） and it was markedly different from the other varieties.At the same time,the paper analyzed the correlation of the growing indicators,quality indicators and the Cr.Grape varieties,trim,fertilizer and water management and fruit character all seemed to affect resveratrol concentration.

关 键 词：白藜芦醇含量 生长指标 品质指标 

分 类 号：S663.1[农业科学—果树学]