Anthocyanin Profiles in Grape Berry Skins of Different Species of Wine Grapes in Shanxi,China |
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Authors: | Wei Tan Mingxiu Xu Siqi Xie Yan Zhang Shuai Wu Qinyan Zou Qifeng Zhao Qingliang Li |
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Institution: | 1 College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China2 Pomology Institute, Shanxi Academy of Agricultural Science, Taiyuan, 030031, China3 College of Life Sciences, Zaozhuang University, Zaozhuang, 277160, China |
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Abstract: | To understand the anthocyanin characteristics of wine grape varieties, the anthocyanin composition and content
of 31 wine grape varieties were analyzed to explore the use of anthocyanins as chemical fingerprints to distinguish
varieties. Results showed that a total of 21 anthocyanins were detected in the skins, including cyanidin, delphinidin, petunidin, peonidin and malvidin 3-monoglucosides (or 3,5-diglucosides) along with the corresponding
acetyl and p-coumaroyl derivatives. The highest and lowest total amount of anthocyanins were detected in ‘Ruby
Cabernet’ and ‘Muscat Rouge’, respectively. In the 21 Vitis vinifera grapes, there were 3~11 monoglucoside anthocyanins detected, however, there were 4 to 9 monoglucoside anthocyanins and 1~7 diglucoside anthocyanins
detected in the 10 other species of grapes. Except for ‘Zhesexiang’ ‘Seibel Noir’, ‘44-6-7-1’ and ‘Beibinghong’,
the contents of diglucoside anthocyanins in the other six varieties accounted for more than 52% of the total
anthocyanins. Except for ‘Zhesexiang’, ‘Muscat Rouge’ and ‘Beibinghong’, the content of methylated anthocyanins
accounted for more than 75% of total anthocyanins. There were significant differences in the anthocyanin types
and contents in the skins among V. vinifera and other grapes. The results of the principal component analysis and
the cluster classification of 31 grape varieties (lines) were nearly consistent, which suggested that anthocyanins
can be used as chemical fingerprints to distinguish wine grape varieties. |
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Keywords: | Anthocyanin cluster analysis principal component analysis wine grape |
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