Effects of Different Harvest Dates on the Accumulation of Phenolic Compounds in Beime Wine Grapes and Resulting Wines

doi:10.7668/hbnxb.20195700

Abstract

Abstract:

In order to investigate the differences of phenolic substances in wine grape berries and wines at different harvesting periods,three maturity levels (23,25 and 27 °Brix) were set as harvesting periods for Beimei wine grape berries in the eastern foothills of the Helan Mountains in Ningxia,and the basic physical and chemical indexes and phenolic substance contents of berries and wines were analyzed by transcriptome sequencing.Physicochemical indexes and phenolic content were measured,and transcriptome sequencing analysis was performed on the fruit at 23 and 25 °Brix.The results showed that the 100-grape weight and titratable acid content of Beimei fruits decreased with the prolongation of the harvesting period,while the total soluble sugar,tannin,anthocyanin,total phenol content and sugar-acid ratio showed an increasing trend,with significant differences in different periods.The alcoholic content,total phenol and tannin content of wines also increased with the prolongation of harvest period,and the titratable acid,volatile acid and anthocyanin content varied with different periods.Acid,volatile acid and anthocyanin content did not change much;the phenolic acid and flavonol content of grape berries and wine showed an overall increasing trend with the prolongation of the harvest period,and the flavanol content fluctuated and changed,which was the main phenolics,reaching the maximum value at T2 and W2.Transcriptomic analysis revealed 1 316 DEGs,including 598 upregulated and 718 downregulated genes.KEGG pathway analysis revealed that the differentially expressed genes (DEGs) were primarily enriched in four pathways associated with phenolic compound biosynthesis,which are flavonoid biosynthesis,phenylalanine metabolism,phenylpropanoid biosynthesis and flavonoid and flavonol biosynthesis,among which PAL and CHS were the main differentially expressed genes.In summary,as the harvest period extends,the quality of grape fruit and wine improves,the content of phenolic compounds increases,and the expression of PAL and CHS was up-regulated,providing a theoretical basis and foundation for the selection of raw materials for brewing different types of wine and the mining of genes related to phenolic synthesis.

Key words: Wine grapes, Monomeric phenols, Transcriptome analysis, Wine, Quality

CLC Number:

S663.1

XU Wendi, SHAN Shouming, ZHANG Wenwen, LI Ping. Effects of Different Harvest Dates on the Accumulation of Phenolic Compounds in Beime Wine Grapes and Resulting Wines[J]. Acta Agriculturae Boreali-Sinica, 2025, 40(S1): 153-163. doi: 10.7668/hbnxb.20195700.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.20195700

http://www.hbnxb.net/EN/Y2025/V40/IS1/153

Figures/Tables 7

References 45

[1]	牛帅科, 赵艳卓, 牛早柱, 陈展, 褚凤杰, 杨丽丽. 葡萄果实中酚类物质研究进展[J]. 保鲜与加工, 2022, 22(2):107-112.doi:10.3969/j.issn.1009-6221.2022.02.016.
	Niu S K, Zhao Y Z, Niu Z Z, Chen Z, Chu F J, Yang L L. Research progress of phenolic compounds in grape fruits[J]. Storage and Process, 2022, 22(2):107-112.
[2]	贺晋瑜. 酚类物质对葡萄酒品质的影响[J]. 山西农业科学, 2012, 40(10):1118-1120.doi:10.3969/j.issn.1002-2481.2012.10.28.
	He J Y. The influence of phenolic compounds on wine quality[J]. Journal of Shanxi Agricultural Sciences, 2012, 40(10):1118-1120.
[3]	Xu C M, Yagiz Y, Borejsza-Wysocki W, Lu J, Gu L W, Ramírez-Rodrigues M M, Marshall M R. Enzyme release of phenolics from muscadine grape (Vitis rotundifolia Michx.) skins and seeds[J]. Food Chemistry, 2014, 157:20-29.doi:10.1016/j.foodchem.2014.01.128. URL
[4]	Yang J, Martinson T E, Liu R H. Phytochemical profiles and antioxidant activities of wine grapes[J]. Food Chemistry, 2009, 116(1):332-339.doi:10.1016/j.foodchem.2009.02.021. URL
[5]	Boulton R. The copigmentation of anthocyanins and its role in the color of red wine:a critical review[J]. American Journal of Enology and Viticulture, 2001, 52(2):67-87.doi:10.5344/ajev.2001.52.2.67. URL
[6]	Malaj N, De Simone B C, Quartarolo A D, Russo N. Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric,vanillic and syringic acids[J]. Food Chemistry, 2013, 141(4):3614-3620.doi:10.1016/j.foodchem.2013.06.017. pmid: 23993528
[7]	张欣珂, 赵旭, 成池芳, 齐梦瑶, 石英. 葡萄酒中的酚类物质Ⅰ:种类、结构及其检测方法研究进展[J]. 食品科学, 2019, 40(15):255-268.doi:10.7506/spkx1002-6630-20180916-159.
	Zhang X K, Zhao X, Cheng C F, Qi M Y, Shi Y. Phenolics in wines Ⅰ:a review of categories,structures and detection methods[J]. Food Science, 2019, 40(15):255-268.
[8]	赵旭, 张欣珂, 陈新军, 张珊珊, 何非. 葡萄酒中的酚类物质Ⅱ:辅色效应与生物活性研究进展[J]. 食品科学, 2019, 40(17):284-294.doi:10.7506/spkx1002-6630-20180916-160.
	Zhao X, Zhang X K, Chen X J, Zhang S S, He F. Phenolics in wines Ⅱ:progress in research on copigmentation and bioactivities[J]. Food Science, 2019, 40(17):284-294.
[9]	马懿, 熊蓉, 魏鑫, 魏紫云, 喻康杰, 谢李明, 禹潇, 黄慧玲. 葡萄酒酚类物质的产生机制及影响因素研究进展[J]. 食品研究与开发, 2023, 44(13):195-201.doi:10.12161/j.issn.1005-6521.2023.13.029.
	Ma Y, Xiong R, Wei X, Wei Z Y, Yu K J, Xie L M, Yu X, Huang H L. Formation mechanism of phenols during winemaking and the influencing factors:a review[J]. Food Research and Development, 2023, 44(13):195-201.
[10]	Chen S N, Zhu H L, Luo Y C. The gut-mediated function of polyphenols:opinions on functional food development for nonalcoholic fatty liver disease[J]. Current Opinion in Food Science, 2023, 49:100972.doi:10.1016/j.cofs.2022.100972. URL
[11]	Ju Y L, Yang B H, He S, Tu T Y, Min Z, Fang Y L, Sun X Y. Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet sauvignon (Vitis Vinifera L.) grapes and wines[J]. Plant Physiology and Biochemistry, 2019, 135:469-479.doi:10.1016/j.plaphy.2018.11.013. pmid: 30473422
[12]	朱娟娟, 马海军, 李敏, 杜梦, 田婷婷. 硒对赤霞珠酿酒葡萄果实品质的影响[J]. 食品与发酵工业, 2020, 46(12):127-133.doi:10.13995/j.cnki.11-1802/ts.023050.
	Zhu J J, Ma H J, Li M, Du M, Tian T T. Influence of selenium on the quality of Cabernet sauvignon wine grape fruits[J]. Food and Fermentation Industries, 2020, 46(12):127-133. doi: 10.13995/j.cnki.11-1802/ts.023050
[13]	刘美迎, 姜军生, 姜乃春, 邢迎东, 张振文. 乙烯利处理赤霞珠葡萄果实对其葡萄酒中酚类物质组分的影响[J]. 食品科学, 2022, 43(1):48-58.doi:10.7506/spkx1002-6630-20200906-073.
	Liu M Y, Jiang J S, Jiang N C, Xing Y D, Zhang Z W. Effect of ethephon treatment for Cabernet sauvignon grapes on phenolic components in wines[J]. Food Science, 2022, 43(1):48-58.
[14]	刘怡萱, 袁春龙, 常远, 许志良, 刘秀海, 宋青春. 新疆吐鲁番产区美乐葡萄成熟度指标体系研究[J]. 西北农业学报, 2020, 29(10):1566-1575.doi:10.7606/j.issn.1004-1389.2020.10.014.
	Liu Y X, Yuan C L, Chang Y, Xu Z L, Liu X H, Song Q C. Maturity index system of Merlot grape in Turpan Region of Xinjiang[J]. Acta Agriculturae Boreali-occidentalis Sinica, 2020, 29(10):1566-1575.
[15]	翟亚巍, 蔡军社, 户金鸽, 白世践, 易明玥, 魏登攀, 赵宾宾, 李学文. 不同采收期对赤霞珠葡萄果实及其葡萄酒品质的影响[J]. 中国酿造, 2023, 42(12):70-75.doi:10.11882/j.issn.0254-5071.2023.12.011.
	Zhai Y W, Cai J S, Hu J G, Bai S J, Yi M Y, Wei D P, Zhao B B, Li X W. Effects of different harvest period on quality of Cabernet sauvignon grape fruit and wine[J]. China Brewing, 2023, 42(12):70-75. doi: 10.11882/j.issn.0254-5071.2023.12.011
[16]	王舒伟, 乔丹, 徐通通, 张轲, 邵永明, 董荣, 张珍珍. 葡萄成熟度对赤霞珠葡萄酒酚类物质及抗氧化能力的影响[J]. 食品与发酵工业, 2022, 48(12):202-209.doi:10.13995/j.cnki.11-1802/ts.029086.
	Wang S W, Qiao D, Xu T T, Zhang K, Shao Y M, Dong R, Zhang Z Z. Effect of grape maturity on phenolic and antioxidant activity of Cabernet sauvignon wines[J]. Food and Fermentation Industries, 2022, 48(12):202-209. doi: 10.13995/j.cnki.11-1802/ts.029086
[17]	Bindon K, Varela C, Kennedy J, Holt H, Herderich M. Relationships between harvest time and wine composition in Vitis vinifera L.cv.Cabernet sauvignon 1.grape and wine chemistry[J]. Food Chemistry, 2013, 138(2/3):1696-1705.doi:10.1016/j.foodchem.2012.09.146. URL
[18]	李倩, 单守明, 刘成敏, 刘子雨. 果实成熟期土壤含水量对北红葡萄花色苷和果实品质的影响[J]. 中国果树, 2020(2):36-39.doi:10.16626/j.cnki.issn1000-8047.2020.02.008.
	Li Q, Shan S M, Liu C M, Liu Z Y. Effects of different soil moisture content treatment during fruit maturation period on anthocyanins accumulation and berry quality of Beihong grapevine[J]. China Fruits, 2020(2):36-39.
[19]	刘思凡, 刘子雨, 杨婷, 单守明. 酿酒葡萄赤霞珠早熟株系的酚类物质差异研究[J]. 安徽农业科学, 2024, 52(8):169-172,176.doi:10.3969/j.issn.0517-6611.2024.08.040.
	Liu S F, Liu Z Y, Yang T, Shan S M. Study on the difference of phenolic compounds in wine grape Cabernet sauvignon[J]. Journal of Anhui Agricultural Sciences, 2024, 52(8):169-172,176.
[20]	李华, 王华, 袁春龙, 王树生. 葡萄酒工艺学[M]. 北京: 科学出版社, 2007.
	Li H, Wang H, Yuan C L, Wang S S. Winemaking technology[M]. Beijing: Science Press, 2007.
[21]	王舒伟. 葡萄采收成熟度对葡萄酒色泽品质和陈酿稳定性的影响研究[D]. 乌鲁木齐: 新疆农业大学, 2022.doi:10.27431/d.cnki.gxnyu.2022.000128.
	Wang S W. Effect of grape harvest maturity on color quality and aging stability of wine[D]. Urumqi: Xinjiang Agricultural University, 2022.
[22]	梁艳英, 刘旭, 隋银强, 赵鹏涛, 王华. 几个红色酿酒葡萄品种成熟度研究[J]. 北方园艺, 2013(7):1-4.
	Liang Y Y, Liu X, Sui Y Q, Zhao P T, Wang H. Study on the maturity of a few of red Vitis vinifera varities[J]. Northern Horticulture, 2013(7):1-4.
[23]	刘文忠, 奚德智, 刘欠欠, 高年发, 孟庆. 葡萄多酚的保健作用及其在酿酒葡萄成熟度判定中的应用[J]. 中国酿造, 2008, 27(21):1-6.doi:10.3969/j.issn.0254-5071.2008.11.001.
	Liu W Z, Xi D Z, Liu Q Q, Gao N F, Meng Q. Health-care function of grape polyphenols and their application in judging the maturity of wine grapes[J]. China Brewing, 2008, 27(21):1-6.
[24]	陈仁伟, 张晓煜, 杨豫, 王静, 张亚红, 胡宏远, 丁永平. 贺兰山东麓砾石葡萄园赤霞珠最佳采收期的确定[J]. 中国农业气象, 2020, 41(9):564-574.doi:10.3969/j.issn.1000-6362.2020.09.003.
	Chen R W, Zhang X Y, Yang Y, Wang J, Zhang Y H, Hu H Y, Ding Y P. Determination of the optimal harvest period for the grape variety Cabernet sauvignon in gravel vineyard at the eastern foothills of Helan Mountain[J]. Chinese Journal of Agrometeorology, 2020, 41(9):564-574.
[25]	牛锐敏, 许泽华, 沈甜, 黄小晶, 陈卫平. 贺兰山东麓赤霞珠葡萄果实成熟进程及品质差异分析[J]. 食品工业科技, 2022, 43(7):125-131.doi:10.13386/j.issn1002-0306.2021080124.
	Niu R M, Xu Z H, Shen T, Huang X J, Chen W P. Analysis on fruit ripening process and quality difference of cabernet sauvignon at the eastern foot of Helan Mountain[J]. Science and Technology of Food Industry, 2022, 43(7):125-131.
[26]	杨颖琼, 刘洪章, 路文鹏. 葡萄延迟采收研究进展[J]. 特产研究, 2016, 38(1):69-73.doi:10.16720/j.cnki.tcyj.2016.01.017.
	Yang Y Q, Liu H Z, Lu W P. Research progress on harvest delayed of grape[J]. Special Wild Economic Animal and Plant Research, 2016, 38(1):69-73.
[27]	李飞飞, 王舒伟, 董荣, 乔丹, 石淼, 高琛瑜, 刘明臣, 张珍珍. 赤霞珠葡萄果实成熟度对葡萄酒香气物质及感官特征的影响[J]. 食品与发酵工业, 2024, 50(10):244-255.doi:10.13995/j.cnki.11-1802/ts.036428.
	Li F F, Wang S W, Dong R, Qiao D, Shi M, Gao C Y, Liu M C, Zhang Z Z. Effects of Cabernet sauvignon grape fruit maturity on aroma substances and sensory characteristics of wine[J]. Food and Fermentation Industries, 2024, 50(10):244-255.
[28]	吴佳颖, 张振文. 延迟采收对晋中南地区梅鹿辄葡萄酒酚类物质的影响[J]. 中国酿造, 2017, 36(10):47-51.doi:10.11882/j.issn.0254-5071.2017.10.011.
	Wu J Y, Zhang Z W. Effect of delayed harvesting on phenolic compounds in Merlot wine from the central and southern Shannxi Province[J]. China Brewing, 2017, 36(10):47-51. doi: 10.11882/j.issn.0254-5071.2017.10.011
[29]	赵权, 王军, 段长青. 山葡萄果实发育过程中花色苷和非花色苷酚成分及其含量的变化[J]. 植物生理学通讯, 2010, 46(1):80-86.doi:10.13592/j.cnki.ppj.2010.01.019.
	Zhao Q, Wang J, Duan C Q. Changes in components and content of anthocyanin and non-anthocyanin phenolic compounds during fruit development of Vitis amurensis rupr[J]. Plant Physiology Communications, 2010, 46(1):80-86.
[30]	张娟, 孟彤斐, 张海军. 酿酒葡萄马瑟兰果实酚成熟度研究及指标评价[J]. 中外葡萄与葡萄酒, 2024(6):57-64.doi:10.13414/j.cnki.zwpp.2024.06.008.
	Zhang J, Meng T F, Zhang H J. Research and index evaluation on phenolic maturity of wine grape Marselan[J]. Sino-Overseas Grapevine & Wine, 2024(6):57-64.
[31]	苏鹏飞. 宁夏青铜峡产区主栽红色酿酒葡萄成熟度控制指标的研究[D]. 杨凌: 西北农林科技大学, 2016.
	Su P F. Study of maturity control indexes of major red wine grapes from Qingtongxia city in Ningxia[D]. Yangling: Northwest A&F University, 2016.
[32]	Castillo-Muñoz N, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines[J]. Journal of Agricultural and Food Chemistry, 2007, 55(3):992-1002.doi:10.1021/jf062800k. pmid: 17263504
[33]	Yan Q L, Zhang L H, Zhang X F, Liu X, Yuan F, Hou Z Q, Gao Y X. Stabilization of grape skin anthocyanins by copigmentation with enzymatically modified isoquercitrin (EMIQ) as a copigment[J]. Food Research International, 2013, 50(2):603-609.doi:10.1016/j.foodres.2011.04.007. URL
[34]	李光宗, 马军, 雷昊, 单守明. 黑比诺、马瑟兰和北红葡萄酚类物质差异研究[J]. 食品与发酵工业, 2023, 49(18):125-133.doi:10.13995/j.cnki.11-1802/ts.034302.
	Li G Z, Ma J, Lei H, Shan S M. Phenolic differences between Pinot noir,Marselan and Beihong grapes[J]. Food and Fermentation Industries, 2023, 49(18):125-133.
[35]	Castellarin S D, Bavaresco L, Falginella L, Gonçalves M I V Z, Gaspero G. Phenolics in grape berry and key antioxidants[M]. The Biochemistry of the Grape Berry, Sharjah: Bentham Science Publishers,2012:89-110.doi:10.2174/978160805360511201010089.
[36]	赵权. 葡萄酚类物质及其生物合成相关结构基因表达[D]. 哈尔滨: 东北林业大学, 2010.
	Zhao Q. Phenolic compounds and experssion of related biosynthesis structural genes in grapevine[D]. Harbin: Northeast Forestry University, 2010.
[37]	Liu W X, Feng Y, Yu S H, Fan Z Q, Li X L, Li J Y, Yin H F. The flavonoid biosynthesis network in plants[J]. International Journal of Molecular Sciences, 2021, 22(23):12824.doi:10.3390/ijms222312824. URL
[38]	Shende V V, Bauman K D, Moore B S. The shikimate pathway:gateway to metabolic diversity[J]. Natural Product Reports, 2024, 41(4):604-648.doi:10.1039/D3NP00037K. URL
[39]	陈蒙, 张雪, 张宇, 杨铭慧, 刘海峰. 山葡萄苯丙氨酸解氨酶基因(PAL)的克隆与表达分析[J]. 华北农学报, 2018, 33(6):64-71.doi:10.7668/hbnxb.2018.06.009.
	Chen M, Zhang X, Zhang Y, Yang M H, Liu H F. Cloning and expression analysis of phenylalanine(PAL) gene in Vitis amurensis[J]. Acta Agriculturae Boreali-Sinica, 2018, 33(6):64-71.
[40]	段玥彤, 王鹏年, 张春宝, 林春晶. 植物黄烷酮-3-羟化酶基因研究进展[J]. 生物技术通报, 2022, 38(6):27-33.doi:10.13560/j.cnki.biotech.bull.1985.2021-1253.
	Duan Y T, Wang P N, Zhang C B, Lin C J. Research progress in plant flavanone-3-hydroxylase gene[J]. Biotechnology Bulletin, 2022, 38(6):27-33.
[41]	秦小淯, 乔建军, 李艳妮. 羟基肉桂酰基转移酶的结构、功能与应用[J]. 中国生物化学与分子生物学报, 2019, 35(10):1058-1066.doi:10.13865/j.cnki.cjbmb.2019.10.03.
	Qin X Y, Qiao J J, Li Y N. Structure,function and application of hydroxycinnamoyl transferase[J]. Chinese Journal of Biochemistry and Molecular Biology, 2019, 35(10):1058-1066.
[42]	于安东, 刘琳, 龙瑞才, 康俊梅, 陈林, 杨青川, 李明娜. 植物UDP-糖基转移酶(UGT)的功能及应用前景[J]. 植物生理学报, 2022, 58(4):631-642.doi:10.13592/j.cnki.ppj.2021.0128.
	Yu A D, Liu L, Long R C, Kang J M, Chen L, Yang Q C, Li M N. Function and application prospect of plant UDP-glycosyltransferase(UGT)[J]. Plant Physiology Journal, 2022, 58(4):631-642. doi: 10.1104/pp.58.5.631 URL
[43]	Winkel-Shirley B. Flavonoid biosynthesis. A colorful model for genetics,biochemistry,cell biology,and biotechnology[J]. Plant Physiology, 2001, 126(2):485-493.doi:10.1104/pp.126.2.485. pmid: 11402179
[44]	Milke L, Aschenbrenner J, Marienhagen J, Kallscheuer N. Production of plant-derived polyphenols in microorganisms:current state and perspectives[J]. Applied Microbiology and Biotechnology, 2018, 102(4):1575-1585.doi:10.1007/s00253-018-8747-5. pmid: 29340710
[45]	Harris N N, Luczo J M, Robinson S P, Walker A R. Transcriptional regulation of the three grapevine chalcone synthase genes and their role in flavonoid synthesis in Shiraz[J]. Australian Journal of Grape and Wine Research, 2013, 19(2):221-229.doi:10.1111/ajgw.12026. URL

处理 Treatment	百粒质量/g Hundred-grape weight	可溶性总糖含量/ (mg/g) Total soluble sugar content	可滴定酸含量/ (mg/g) Titratable acidity content	总酚含量/ (mg/g) Total phenolics content	单宁含量/ (mg/g) Tannin content	花色苷含量/ (mg/g) Anthocyanin content	糖酸比 Sugar/acid ratio
T1	175.67±5.08a	233.02±1.98c	9.13±0.23a	4.20±0.31b	1.41±0.14c	2.00±0.02c	25.53±0.98c
T2	173.05±2.05a	252.01±0.22b	9.06±0.13a	4.70±0.87ab	2.18±0.12b	2.36±0.13b	27.81±0.68b
T3	151.84±3.07b	274.30±0.07a	7.59±0.11b	5.08±0.15a	3.10±0.13a	2.91±0.07a	36.14±1.05a

处理 Treatment	百粒质量/g Hundred-grape weight	可溶性总糖含量/ (mg/g) Total soluble sugar content	可滴定酸含量/ (mg/g) Titratable acidity content	总酚含量/ (mg/g) Total phenolics content	单宁含量/ (mg/g) Tannin content	花色苷含量/ (mg/g) Anthocyanin content	糖酸比 Sugar/acid ratio
T1	175.67±5.08a	233.02±1.98c	9.13±0.23a	4.20±0.31b	1.41±0.14c	2.00±0.02c	25.53±0.98c
T2	173.05±2.05a	252.01±0.22b	9.06±0.13a	4.70±0.87ab	2.18±0.12b	2.36±0.13b	27.81±0.68b
T3	151.84±3.07b	274.30±0.07a	7.59±0.11b	5.08±0.15a	3.10±0.13a	2.91±0.07a	36.14±1.05a

处理 Treatment	酒精度/% Alcohol content	可滴定酸含量/ (mg/g) Titratable acidity content	挥发酸含量/ (g/L) Volatile acid content	总酚含量/ (mg/L) Total phenolics content	单宁含量/ (mg/g) Tannin content	花色苷含量/ (mg/g) Anthocyanin content
W1	13.0±0.06c	11.13±0.12a	0.11±0.005a	1 586.67±18.94c	2.21±0.04c	1.61±0.05a
W2	13.5±0.07b	10.88±0.11a	0.10±0.009b	1 886.67±36.75b	2.65±0.07b	1.14±0.07b
W3	15.0±0.06a	10.13±0.11b	0.11±0.002a	2 238.18±50.63a	3.22±0.11a	1.65±0.04a

处理 Treatment	酒精度/% Alcohol content	可滴定酸含量/ (mg/g) Titratable acidity content	挥发酸含量/ (g/L) Volatile acid content	总酚含量/ (mg/L) Total phenolics content	单宁含量/ (mg/g) Tannin content	花色苷含量/ (mg/g) Anthocyanin content
W1	13.0±0.06c	11.13±0.12a	0.11±0.005a	1 586.67±18.94c	2.21±0.04c	1.61±0.05a
W2	13.5±0.07b	10.88±0.11a	0.10±0.009b	1 886.67±36.75b	2.65±0.07b	1.14±0.07b
W3	15.0±0.06a	10.13±0.11b	0.11±0.002a	2 238.18±50.63a	3.22±0.11a	1.65±0.04a

类别 Sort	单体酚 Mono-phenols	T1	T2	T3	W1	W2	W3
酚酸类	没食子酸	86.50±0.07b	80.26±0.06c	106.61±0.04a	2 376.26±0.04b	3 313.31±0.03a	3 339.66±0.08a
Phenolic acid	原儿茶酸	90.23±0.16a	0.00±0.00b	0.00±0.00b	183.17±0.11c	233.22±0.01b	293.97±0.01a
	2,5-二羟基苯甲酸	1 103.02±0.49c	1 267.67±0.20b	1 677.86±0.24a	7 134.66±0.05c	12 306.70±0.20a	11 397.40±0.32b
	水杨酸	496.92±0.21b	610.75±0.33a	443.22±0.06c	1 550.86±0.36a	1 049.92±0.30b	972.15±0.07c
	香草酸	52.52±0.08a	37.29±0.40c	47.23±0.01b	279.70±0.02c	335.13±0.01b	408.88±0.21a
	咖啡酸	113.75±0.25b	112.54±0.11c	166.51±0.05a	291.83±0.21c	538.91±0.02b	635.54±0.05a
	丁香酸	326.70±0.20a	310.34±0.02b	321.87±0.28a	172.63±0.19b	1 296.25±0.08a	1250.09±0.28a
	阔马酸	85.49±0.08a	72.76±0.19b	72.94±0.45b	115.20±0.22b	122.61±0.37b	139.59±0.39a
	肉桂酸	100.92±0.04a	59.63±0.03b	0.00±0.00c	63.36±0.06c	91.58±0.09b	109.81±4.03a
	合计	2 456.05±0.22c	2 551.23±0.19b	2 836.23±0.05a	1 2167.61±11.65c	19 287.62±12.22a	18 547.13±9.14b
黄烷醇类	表没食子儿茶素	1 103.02±4.93c	1 267.67±9.51b	1 677.86±16.94a	45 426.27±23.02b	45 935.61±65.07a	18 606.48±32.15c
Flavanols	儿茶素	2 666.81±18.75c	5 347.36±23.42a	2 866.65±19.63b	3 987.63±29.33c	6 429.96±72.43a	4 352.42±31.96b
	没食子儿茶素没食子酸酯	96.55±0.02c	145.80±0.15b	288.71±0.23a	164.64±8.10b	191.70±8.03b	213.26±5.36a
	表儿茶素没食子酸酯	210.96±0.03c	266.91±0.04a	239.33±0.06b	172.18±2.24b	230.17±3.43a	161.27±7.24c
	儿茶素没食子酸酯	246.00±0.05a	246.21±0.02a	246.81±0.36a	268.76±10.17a	245.22±5.35b	246.23±6.15b
	合计	4 323.37±8.52c	7 273.95±24.33a	5 319.36±14.65b	50 019.49±33.48b	53 032.67±32.61a	23 579.68±16.38c
黄酮醇类	柚皮苷	14.27±0.10a	6.11±0.06c	6.32±0.12b	191.63±0.15c	310.64±0.17b	382.33±0.25a
Flavonols	橙皮苷	31.24±0.10a	20.78±0.21b	3.95±0.21c	311.36±0.04b	379.41±0.04a	15.01±0.02c
	异槲皮苷	1 542.81±0.31c	1 938.49±0.14a	1 695.28±0.05b	3 839.80±0.09b	4 142.64±0.06a	3 811.12±0.01b
	芹菜苷	76.82±0.32b	5.61±0.26c	257.77±0.67a	156.57±0.18c	505.53±0.35b	1 313.34±0.49a
	杨梅苷	213.73±0.24c	215.55±0.64b	218.67±0.21a	210.10±0.12a	184.39±0.17b	207.24±0.15a
	槲皮苷	88.56±0.16c	108.82±0.32a	98.68±0.20b	156.73±0.04b	162.83±0.02b	524.91±0.46a
	S-圣草酚	17.34±0.42a	8.57±0.02b	8.70±0.72b	76.25±0.01b	91.25±0.04b	289.88±0.01a
	柚皮素	11.64±0.06c	366.89±0.22b	477.05±0.30a	200.12±0.38a	147.69±0.21b	49.15±0.12c
	橙皮素	615.91±0.03a	431.25±0.23c	531.83±0.03b	482.60±0.17b	652.21±0.46a	40.88±0.05c
	合计	2 612.31±0.09c	3 102.06±0.28b	3 298.24±0.45a	5 625.20±6.45c	6 576.61±7.32b	6 633.91±5.67a

Please choose a citation manager

Content to export