摘要
茉莉酸甲酯(methyl Jasmonate,MeJA)作为一种植物调节剂,对葡萄次生代谢具有重要的作用。以酿酒葡萄‘黑比诺’和‘马瑟兰’为原料,在转色初期对其进行MeJA喷施处理,待成熟后采收并进行酿酒试验,利用超高效液相色谱质谱串联仪(ultra-high performance liquid chromatography-mass/mass spectrometer,UHPLC-MS/MS)对黑比诺和马瑟兰干红葡萄酒中酚类化合物进行分析。结果显示,MeJA处理后2种葡萄酒的酒精、总酸和挥发酸含量无明显变化,但总酚和总花色苷酚的含量显著提高(P<0.05)。分析各类酚类化合物发现,MeJA处理后马瑟兰葡萄酒中咖啡酰化和香豆酰化花色苷酚的含量增加。此外,两种葡萄酒中酚酸类化合物和白藜芦醇的含量均提高,但黄酮醇类和黄烷醇类变化相反。进一步用主成分和热图分析表明,采前MeJA处理可提高黑比诺和马瑟兰葡萄酒中酚类化合物的总含量。
Methyl jasmonate(MeJA)is a plant growth regulator which plays an important role in the secondary metabolism of grapes.‘Pinot Noir’and‘Marselan’wine grapes were sprayed with MeJA during initial veraison and harvested for winemaking after maturity.The phenolic compounds in‘Pinot Noir’and‘Marselan’dry red wines were analyzed by UHPLC-MS/MS.The results showed that the contents of alcohol,total acid and volatile acid of the two wines did not change significantly after MeJA treatment,but the contents of total phenols and total anthocyanins increased significantly(P<0.05).After MeJA treatment,caffeoylated and coumaroylated anthocyanins were increased in Marselan’wine.In addition,the levels of phenolic acids and resveratrol increased in two wines,while that of flavonols and flavanols decreased.Furthermore,principal component and heat map analysis showed that preharvest MeJA treatment can increase the total contents of phenolic compounds in‘Pinot Noir’and‘Marselan’wine.
作者
宫鹏飞
李蔚
孙永蓉
史肖
牛见明
韩舜愈
GONG Pengfei;LI Wei;SUN Yongrong;SHI Xiao;NIU Jianming;HAN Shunyu(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Laboratory of Viticulture and Enology,Lanzhou 730070,China;Research and Development Center of Wine Industry in Gansu Province,Lanzhou 730070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第11期171-179,共9页
Food and Fermentation Industries
基金
甘肃省商务厅葡萄酒产业发展专项资金项目(GCJ-2019-125-1)
甘肃省科技重点研发计划项目(20YF3NA017)。
关键词
茉莉酸甲酯
酚类化合物
花色苷酚
酚酸
methyl jasmonate
phenolic compounds
anthocyanin phenols
phenolic acids
