5个红色酿酒葡萄品种花色苷组成差异分析
Varietal Differentiation of Five Vitis vinifera Red Winegrapes Based on Their Anthocyanic Composition

以5个红色酿酒葡萄品种（‘美乐’‘赤霞珠’‘马尔贝克’‘小味尔多’‘马瑟兰’）为材料，利用高效液相色谱-质谱法（HPLC-MS）检测各品种成熟期果皮的花色苷，并利用主成分分析方法对5个红色酿酒葡萄品种的花色苷组成进行差异分析。结果表明，‘美乐’的甲基花青素类花色苷的所有比例较高，‘赤霞珠’中的花翠素类和未酰化类花色苷的所有比例最高，‘马尔贝克’的特征花色苷是花翠素-3-香豆酰葡萄糖苷和甲基花翠素-3-香豆酰葡萄糖苷，‘小味尔多’含有较高的甲基花翠素类和花翠素-3-乙酰葡萄糖苷。另外，‘马瑟兰’含有较高的香豆酰类花色苷，尤其是二甲花翠素-3-反式香豆酰葡萄糖苷，且未检测到花青素类花色苷。
The presence of anthocyanins in five Vitis vinifera red winegrapes taken from intelligent greenhouse in Shangzhuang experimental vine yards of China Agricultural University was investigated by high-performance liquid chromatography-mass spectrometry (HPLC-MS) at technological stage of ripening. Meanwhile,anthocyanic composition of five varieties were classified by a principal component analysis (PCA). Merlot had higher percentage of peonidins; Cabernet Sauvignon had the highest percentage of delphinidins and nonacylated anthocyanins; Malbec had higher percentage of delphinidin- and petunidin-3-O-coumarylglucoside; Petit Verdot had higher percentage of petunidins and delphinidin-3-O-acetylglucoside. In addition, Marselan had the higher percentage of coumaroyl anthocyanins, especially malvidin-3-O-(6-O-trans-p-coumaryl) glucoside and cyanidins was not detected.