5个红色酿酒葡萄品种花色苷组成差异分析

以5个红色酿酒葡萄品种(‘美乐’‘赤霞珠’‘马尔贝克’‘小味尔多’‘马瑟兰’)为材料,利用高效液相色谱-质谱法(HPLC-MS)检测各品种成熟期果皮的花色苷,并利用主成分分析方法对5个红色酿酒葡萄品种的花色苷组成进行差异分析。结果表明,‘美乐’的甲基花青素类花色苷的所有比例较高,‘赤霞珠’中的花翠素类和未酰化类花色苷的所有比例最高,‘马尔贝克’的特征花色苷是花翠素-3-香豆酰葡萄糖苷和甲基花翠素-3-香豆酰葡萄糖苷,‘小味尔多’含有较高的甲基花翠素类和花翠素-3-乙酰葡萄糖苷。另外,‘马瑟兰’含有较高的香豆酰类花色苷,尤其是二甲花翠素-3-反式香豆酰葡萄糖苷,且未检测到花青素类花色苷。

Varietal Differentiation of Five Vitis vinifera Red Winegrapes Based on Their Anthocyanic Composition

The presence of anthocyanins in five Vitis vinifera red winegrapes taken from intelligent greenhouse in Shangzhuang experimental vine yards of China Agricultural University was investigated by high-performance liquid chromatography-mass spectrometry (HPLC-MS) at technological stage of ripening. Meanwhile,anthocyanic composition of five varieties were classified by a principal component analysis (PCA). Merlot had higher percentage of peonidins; Cabernet Sauvignon had the highest percentage of delphinidins and nonacylated anthocyanins; Malbec had higher percentage of delphinidin- and petunidin-3-O-coumarylglucoside; Petit Verdot had higher percentage of petunidins and delphinidin-3-O-acetylglucoside. In addition, Marselan had the higher percentage of coumaroyl anthocyanins, especially malvidin-3-O-(6-O-trans-p-coumaryl) glucoside and cyanidins was not detected.