不同品种葡萄幼果营养成分及其抗氧化能力分析

    Analysis on the Nutritional Composition and Antioxidant Capacity of Young Fruits of Different Grape Varieties

      摘要
    • 摘要: 探究不同品种葡萄Vitis vinifera L.幼果营养成分及其差异，为葡萄幼果合理加工利用提供参考。以10个葡萄品种的幼果为研究对象，通过折射法和分光光度计法等技术对其营养成分进行测定，比较不同葡萄品种幼果中可溶性固形物、总酸、还原糖、类黄酮和多酚等多种营养成分的含量差异，并采用FRAP法评价葡萄幼果的总抗氧化能力。结果表明：夏黑葡萄幼果的可溶性固形物和总酸含量最高，分别为7.73%和40.6 mg·g−1 FW；金手指葡萄幼果的还原糖含量最高，为41.60 mg·g−1 FW；早夏葡萄幼果的粗多糖含量最高，为46.47 mg·g−1 FW；阳光玫瑰葡萄幼果的可溶性蛋白含量最高，为4.29 μg·g−1 FW；黑美人葡萄幼果的维生素C含量最高，为390.00 μg·g−1 FW；金手指葡萄幼果的果胶含量最高，为16.61 μmol·g−1 FW；巨玫瑰葡萄幼果的黄酮、多酚、原花青素和单宁含量均最高，分别为35.31、6.45、39.11和56.72 mg·g−1 FW。不同品种葡萄幼果总抗氧化能力存在显著差异，相关性分析表明葡萄幼果总抗氧化能力与黄酮、原花青素、多酚和单宁含量呈极显著相关。该研究探明了葡萄幼果营养成分的差异和特性，可为葡萄幼果的分类加工利用提供参考依据。

       

      Abstract: This study aimed to explore the nutritional components and their differences among the young fruits of different grape (Vitis vinifera L.) varieties, providing reference for the rational processing and utilization of young fruits of grapes. By taking the young fruits of 10 grape varieties as the research object, the nutritional components of the young fruits were determined by refractometry and spectrophotometry. The differences in the contents of soluble solids, total acid, reducing sugar, flavonoids, and polyphenols among the young fruits of different grape varieties were compared, and the total antioxidant capacity of grape young fruits was evaluated by using the FRAP method. The results showed that the contents of soluble solids and total acid in young fruits of Summer Black were the highest, which were 7.73% and 40.6 mg·g−1 FW, respectively. The content of reducing sugar in young fruits of Golden Finger grape was the highest, which was 41.60 mg·g−1 FW. The content of crude polysaccharides in young fruits of Zaoxia was the highest, which was 46.47 mg·g−1 FW. The highest content of soluble protein was found in young fruits of Shine Muscat, at 4.29 μg·g−1 FW. The content of vitamin C in young fruits of Heimeiren was the highest, which was 390.00 μg·g−1 FW. The content of pectin in young fruits of Golden Finger was the highest, which was 16.61 μmol·g−1 FW. The contents of flavonoids, polyphenols, proanthocyanidins and tannins in young fruits of Jumeigui were all the highest, which were 35.31, 6.45, 39.11 and 56.72 mg·g−1 FW, respectively. There were significant differences in the total antioxidant capacity of young fruits of different grape varieties. The correlation analysis showed that the total antioxidant capacity of young fruits of grapes was significantly correlated with the contents of flavonoids, proanthocyanidins, polyphenols and tannins. This study explored the differences and characteristics of the nutritional components of young fruits of grapes, which could provide reference for the classification, processing and utilization of young fruits of grapes.

       

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