Inst. of Botany, Chinese Academy of Sciences, Beijing, 100093, PR China.
J Food Sci. 2011 Nov-Dec;76(9):C1231-8. doi: 10.1111/j.1750-3841.2011.02408.x.
The concentrations of sugars, organic acids, and polyphenols during berry ripening in 5 grape genotypes were analyzed using HPLC and HPLC-MS to determine which were correlated. Veraison is critical stage during grape berry development, and marks the beginning of ripening. Glucose and fructose accumulated sharply in a 1: 1ratio, though the concentration of fructose was slightly higher than that of glucose at maturation. Malic acid and tartaric acid were the dominant organic acids, and they decreased rapidly during berry ripening. The 5 cultivars contained 28 anthocyanins and 8 other polyphenols. All anthocyanins accumulated and were positively correlated with the sugars and negatively correlated with the organic acids. Hydroxycinnamic acids declined and were positively correlated with anthocyanin contents. Changes in flavanols and flavonols different among the 5 genotypes, with flavonols positively correlated with anthocyanin content, but the flavanols procyanidin B1and epicatechin negatively correlated with anthocyanins content. There were obvious differences in patterns of change of polyphenols among 5 grape genotypes.
The results could be used for improving grape berry quality during ripening and developing a comprehensive database of primary and secondary metabolites in the Vitis for grape breeding.
本研究采用高效液相色谱和高效液相色谱-质谱联用技术分析了 5 个葡萄品种浆果成熟过程中糖、有机酸和多酚的浓度，以确定哪些物质相互关联。转色期是葡萄浆果发育的关键阶段，标志着成熟的开始。葡萄糖和果糖以 1:1 的比例急剧积累，尽管在成熟时果糖的浓度略高于葡萄糖。苹果酸和酒石酸是主要的有机酸，在浆果成熟过程中迅速减少。这 5 个品种含有 28 种花色苷和 8 种其他多酚。所有花色苷都在积累，并与糖呈正相关，与有机酸呈负相关。羟基肉桂酸下降，并与花色苷含量呈正相关。5 个基因型之间黄烷醇和黄酮醇的变化不同，黄酮醇与花色苷含量呈正相关，而黄烷醇原花青素 B1 和表儿茶素与花色苷含量呈负相关。5 个葡萄基因型中多酚变化模式存在明显差异。
研究结果可用于改善浆果成熟过程中的葡萄品质，并为葡萄育种中葡萄初级和次级代谢物的综合数据库开发提供参考。
