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中国精品科技期刊2020
沈甜,牛锐敏,许泽华,等. UV-B照射时长对酿酒葡萄果实品质及类黄酮代谢产物的影响[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023090157.
引用本文: 沈甜,牛锐敏,许泽华,等. UV-B照射时长对酿酒葡萄果实品质及类黄酮代谢产物的影响[J]. 食品工业科技,2024,45(17):1−10. doi: 10.13386/j.issn1002-0306.2023090157.
SHEN Tian, NIU Ruimin, XU Zehua, et al. Effects of UV-B Irradiation Time on Fruit Quality and Flavonoid Metabolites of Wine Grapes[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090157.
Citation: SHEN Tian, NIU Ruimin, XU Zehua, et al. Effects of UV-B Irradiation Time on Fruit Quality and Flavonoid Metabolites of Wine Grapes[J]. Science and Technology of Food Industry, 2024, 45(17): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090157.

UV-B照射时长对酿酒葡萄果实品质及类黄酮代谢产物的影响

Effects of UV-B Irradiation Time on Fruit Quality and Flavonoid Metabolites of Wine Grapes

  • 摘要: 为探明UV-B照射时长对赤霞珠酿酒葡萄果实品质及类黄酮物质的影响,试验设立UV-B每天分别照射2、4、6、8 h共4个梯度,以不进行UV-B照射为对照(CK),对不同UV-B照射时长葡萄果实品质及类黄酮物质进行检测分析。结果表明,短时间的UV-B照射会增加果实中可溶性糖含量,UV-B不同照射时长处理的总酚、单宁、总类黄酮、黄烷-3-醇和总花色苷含量均增加;UV-B不同照射时长对酿酒葡萄果皮中的类黄酮代谢产物影响显著,筛选出差异代谢物13个,其中5种物质显著上调、8种物质显著下调;在类黄酮和次生代谢产物合成通路上分别富集了7个差异代谢物,占代谢物总数的77.78%。利用主成分对果实品质和果皮类黄酮产物测定值进行综合评价,得分从高到低依次为UV-B照射2 h>UV-B照射8 h>UV-B照射4 h>UV-B照射6 h>CK。UV-B照射酿酒葡萄赤霞珠2 h时,果实品质和类黄酮代谢产物表现最佳。

     

    Abstract: In order to explore the effect of UV-B irradiation time on the fruit quality and flavonoids of Cabernet Sauvignon wine grape, the experiment set up four gradients of UV-B irradiation for 2,4,6 and 8 h each day, with no UV-B irradiation as the control (CK). The fruit quality and flavonoids of grapes with different UV-B irradiation time were detected and analyzed. The results showed that short-term UV-B irradiation increased the content of soluble sugar in fruit, and the contents of total phenols, tannins, total flavonoids, flavan-3-ols and total anthocyanins increased under different UV-B irradiation time. Different UV-B irradiation time had a significant effect on flavonoid metabolites in wine grape skin, and 13 differential metabolites were screened out, and 5 substances were significantly up-regulated and 8 substances were significantly down-regulated. Seven differential metabolites were enriched in the flavonoid and secondary metabolite synthesis pathways, accounting for 77.78% of the total metabolites. Comprehensive evaluation of the fruit quality and the measured value of flavonoid products in the peel used principal component analysis. The scores from high to low were UV-B irradiation for 2 h>UV-B irradiation for 8 h>UV-B irradiation for 4 h>UV-B irradiation for 6 h>CK. UV-B irradiation of wine grape Cabernet Sauvignon for 2 h, the fruit quality and flavonoid metabolites were the best.

     

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