Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines
Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines
复制标题
DOI：
10.1021/jf062800k
复制
发表时间：
2007-02-07
影响因子：
6.1
通讯作者：
Hermosin-Gutierrez, Isidro
中科院分区：
文献类型：
--
作者：
Castillo-Munoz, Noelia;Gomez-Alonso, Sergio;Hermosin-Gutierrez, Isidro
在7个葡萄品种中发现的主要黄酮醇包括杨梅素和栎素的3-葡萄糖苷和3-葡萄糖醛酸苷，以及山奈酚和异鼠李素的3-葡萄糖苷。此外，甲氧基取代的三取代黄酮醇、紫丁香苷和紫丁香素主要以3-葡萄糖苷形式存在。作为少数黄酮醇，检测到山奈酚和丁香素的3-半乳糖苷，山奈酚的3-葡萄糖醛酸苷，以及槲皮素和丁香素的3-(6“-乙酰基)葡萄糖苷。基于上述8种黄酮醇的黄酮醇图谱为葡萄样品的品种鉴别提供了依据。关于浆果果皮中黄酮醇的生物合成，在Veraison中以栎皮素-3-葡萄糖醛酸苷为主，其次是栎皮素-3-葡萄糖苷，只有微量的三取代黄酮醇被检测到。在果实成熟过程中，3-葡萄糖苷的含量基本不变，而3-葡萄糖醛酸苷含量下降，其他黄酮醇，尤其是杨梅素3-葡萄糖苷的重要性增加。在葡萄酒中，黄酮醇3-糖苷与其相应的游离苷元通过水解释放共存。本文首次报道了红葡萄酒中含有紫丁香素、紫丁香素和紫丁香素。同一葡萄品种酿造的葡萄酒的水解度差异很大，结果表明苷元和糖苷的类型对水解率有影响。由于水解性，只有当使用苷酮型黄酮醇图谱时，单一品种葡萄酒的鉴别才能得到令人满意的结果。
The main flavonols found in seven widespread Vitis vinifera red grape cultivars include the 3-glucosides and 3-glucuronides of myricetin and quercetin and the 3-glucosides of kaempferol and isorhamnetin. In addition, the methoxylated trisubstituted flavonols, laricitrin and syringetin, were predominantly found as 3-glucosides. As minority flavonols, the results suggest the detection of the 3-galactosides of kaempferol and laricitrin, the 3-glucuronide of kaempferol, and the 3-(6"-acetyl)glucosides of quercetin and syringetin. The flavonol profiles based on the eight above-mentioned flavonols allowed the cultivar differentiation of the grape samples. With regard to flavonol biosynthesis in the berry skin, quercetin 3-glucuronide predominated at veraison, followed by quercetin 3-glucoside, and only trace amounts of trisubstituted flavonols were detected. The proportion of quercetin 3-glucoside remained almost constant during berry ripening, whereas the proportion of quercetin 3-glucuronide decreased and the other flavonols, especially myricetin 3-glucoside, increased their importance. In wines, flavonol 3-glycosides coexisted with their corresponding free aglycones released by hydrolysis. The presence of laricitrin, syringetin, and laricitrin 3-glucoside in red wines is reported here for the first time. The extent of hydrolysis was widely variable among wines made from the same grape cultivar, and the results suggest the influence of the type of aglycone and glycoside on the rate of hydrolysis. Due to hydrolysis, the differentiation of single-cultivar wines gave acceptable results only when aglycone-type flavonol profiles were used.