中外葡萄与葡萄酒Issue(4)：46-54,9.DOI:10.13414/j.cnki.zwpp.2025.04.007
广西腺枝毛葡萄花色苷稳定性研究
Research on the Stability of Anthocyanins of Vitis Heyneana Roem.et Schult.var.Adenoclada(Hand.-Mazz.)Grapes in Guangxi
摘要
Abstract
This research utilized ultraviolet-visible spectrophotometry(UV-Vis)to analyze the content of anthocyanins in mature berries of Vitis heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grapes in Guangxi,'Guiheizhenzhu No.6''Yeniang No.2'and Vitis vinifera'Cabernet Sauvignon'.Additionally,the effects of temperature and pH on the stability of anthocyanins in these wine grape varieties were investigated.The results showed that the total anthocyanin content of V.heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grapes was significantly higher than that of'Cabernet Sauvignon'at the late mature stage,both temperature and pH had a significant impact on anthocyanin stability.The anthocyanins were red and had strong stability at temperature≤45℃and pH≤3.0.However,the degradation rate of anthocyanins significantly accelerated with the increase of temperature and pH.At original concentration,the anthocyanins in V.heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grapes exhibited significantly higher thermal stability than those in'Cabernet Sauvignon',with'Guiheizhenzhu No.6'demonstrating the best heat resistance.However,at the equivalent concentration,the thermal and pH stability of anthocyanins in'Cabernet Sauvignon'became significantly superior to the other two varieties.In summary,the stability of anthocyanins in different grape varieties is related to their concentration and composition.The berries of V.heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grape exhibited stronger thermal stability than those of V.vinifera'Cabernet Sauvignon'due to its high total anthocyanin content,and acidic conditions are more conducive to its preservation.At the equivalent concentration,the lower stability of anthocyanins in V.heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grapes compared to'Cabernet Sauvignon'may be related to the lower proportion of stable anthocyanins in the former.This research lays a foundation for further in-depth exploration of the regulatory mechanism of anthocyanin metabolism in wild resources of East Asian species.关键词
腺枝毛葡萄/花色苷/稳定性/温度/pHKey words
Vitis heyneana Roem.et Schult.var.adenoclada(Hand.-Mazz.)grapes/anthocyanins/stability/temperature/pH分类
农业科技引用本文复制引用
缪雨露,韦荣福,张劲,田萱,蓝钊妃,吴代东,周思泓,成果..广西腺枝毛葡萄花色苷稳定性研究[J].中外葡萄与葡萄酒,2025,(4):46-54,9.基金项目
国家自然科学基金(32360720) （32360720）
广西自然科学基金(2024GXNSFAA010474)财政部和农业农村部:国家现代农业产业技术体系项目(CARS-29-21)广西农业科学院基本科研业务专项(桂农科2021YT125 （2024GXNSFAA010474）
桂农科2021YT129) （）
