Wei Mengyuan, Ma Tingting, Cao Muming, Wei Binsheng, Li Chao, Li Caihong, Zhang Kekun, Fang Yulin, Sun Xiangyu
College of Enology, College of Food Science and Engineering, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.
Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Food Chem X. 2022 Jun 16;15:100363. doi: 10.1016/j.fochx.2022.100363. eCollection 2022 Oct 30.
The biomass of thinned unripe grape (TUR) was investigated and estimated in China and the world. In addition, the physicochemical parameters, nutritional and functional components and antioxidant activity of nine TUR and ripe grape fruit (RGF) samples were determined and analyzed. The results showed that about 1695.75 kt TUR was produced in China and as much as 14436.16 kt worldwide, which was closely related to the fruit thinning time. The total sugar and protein contents of TUR were significantly lower than those of RGF ( < 0.05), while the organic acids (especially tartaric acid and malic acid) and crude fiber of TUR were significantly higher than those of RGF ( < 0.05). Moreover, the total polyphenol, flavonoid, tannin and flavan-3-ols contents of TUR were 4.2-13.5, 3.6-12.3, 4.3-62.8 and 1.5-7.6 times those of RGF, respectively. Meanwhile, the antioxidant capacity of TUR was significantly higher than that of RGF, as well ( < 0.05). This study aimed to conduct in-depth research into the nutritional characteristics of TUR, propose the targeted direction for their further investigation and then lay a theoretical foundation from which the research findings could be applied in practice.
在中国和全球范围内，对疏果未成熟葡萄（TUR）的生物量进行了调查和估算。此外，还对9个TUR和成熟葡萄果实（RGF）样品的理化参数、营养和功能成分以及抗氧化活性进行了测定和分析。结果表明，中国TUR产量约为1695.75千吨，全球产量高达14436.16千吨，这与疏果时间密切相关。TUR的总糖和蛋白质含量显著低于RGF（P<0.05），而TUR的有机酸（尤其是酒石酸和苹果酸）和粗纤维含量显著高于RGF（P<0.05）。此外，TUR的总多酚、黄酮、单宁和黄烷-3-醇含量分别是RGF的4.2-13.5倍、3.6-12.3倍、4.3-62.8倍和1.5-7.6倍。同时，TUR的抗氧化能力也显著高于RGF（P<0.05）。本研究旨在深入探究TUR的营养特性，为其进一步研究提出有针对性的方向，进而为研究成果在实践中的应用奠定理论基础。
