葡萄不同营养器官多酚物质含量及抗氧化性的季节性变化  

Seasonal Changes of Phenolic Contents and Antioxidant Activity in Different Nutritive Organs of Grape

作　　者：薛雯[1,2] 房玉林[2,3] 袁照程 XUE Wen;FANG Yulin;YUAN Zhaocheng(Yangling Vocational and Technical College,Yangling Shaanxi 712100,China;College of Enology,Northwest A&F University,Yangling Shaanxi 712100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling Shaanxi 712100,China)

机构地区：[1]杨凌职业技术学院,陕西杨凌712100 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100 [3]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《西北农业学报》2020年第11期1666-1676,共11页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省重点科研发展项目(2018ZDXM-NY-053)。

摘　　要：为确定不同葡萄品种的最佳采收时期以及葡萄不同营养器官的资源价值与差异,以‘赤霞珠’和‘北醇’为试材,测定不同营养器官多酚物质含量及抗氧化性的季节性变化。结果表明,对于不同营养器官中多酚类物质的含量,‘赤霞珠’品种表现为根系>叶片>新梢,‘北醇’品种表现为叶片>新梢,但多酚含量及季节性变化因品种而异。不同营养器官对DPPH·清除力(DPPH·)、羟基自由基清除力(HRSC)以及铁氰化钾还原力(FRAP)存在差异。DPPH清除力和铁氰化钾还原力的季节性变化趋势与总酚类似;各品种不同器官中HRSC的动态变化则差异较大。相关分析表明,两个供试品种不同营养器官的抗氧化活性与其所含酚类物质含量呈显著或极显著正相关,其中铁氰化钾还原力与总黄酮之间的相关性最显著。To determine the optimal sampling periods for different grape varieties,the value of resources and differenc of different nutritive organs in grapes.Using‘Cabernet Sauvignon’(Vitis vinifera L.)and‘Beichun’(Hybrids of V.vinifera L and V.amurensis Rup.r)as test materials,an experiment was conducted to study the seasonal changes of phenolic contents and antioxidant properties of different nutritive organs in grape.The result showed that‘Cabernet Sauvignon’showed roots>leaves>canes(shoots)in the total phenolic contents of different nutrititive organs while‘Beichun’showed leaves>canes(shoots),but the polyphenol contents and seasonal changes varied from different varieties.DPPH·radical scavenging capacity,hydroxyl radical scavenging activity and potassium ferricyanide reducing power in different grapevine organs were different.The seasonal changes of DPPH·radical scavenging capacity and potassium ferricyanide reducing power were similar with the change of total polyphenols,while hydroxyl radical scavenging activity in different organs of five grape varieties changed greatly.

关 键 词：葡萄 营养器官 多酚 抗氧化性 季节性变化 

分 类 号：TS209[轻工技术与工程—食品科学]