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葡萄中糖基化花色苷研究进展.doc


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葡萄中糖基化花色苷研究进展
朱磊李丹丹王鹤霖张雅丽
黑龙江八一农垦大学食品学院中国农业大学食品科学与营养工程学院
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摘    要:
葡萄果实与葡萄酒的颜色由其所含花色苷的种类和含量决定, 而花色苷是由花色素经过糖基化修饰转变而成, 所以糖基化修饰在葡萄果实花色苷合成途径中起着重要作用。葡萄果实中的糖基化花色苷主要包括花色素的3–O–葡萄糖基和3, 5–O–双葡萄糖基, 即花色素单糖苷和花色素双糖苷, 糖基化花色苷的组成是决定红葡萄酒品质的关键因素之一。对糖基化花色苷在葡萄果实中的组成及其对葡萄酒颜色和稳定性的影响进行了简要介绍, 重点对花色素单糖苷和花色素双糖苷合成的关键酶基因以及转录因子进行了综述, 以期为葡萄果实糖基化花色苷合成的调控机理的全面揭示和优质红色酿酒葡萄品种的选育提供信息。
关键词:
葡萄; 花色苷; 糖基化; 关键酶基因; 转录因子;
作者简介:张雅丽 E-mail:******@cau.
收稿日期:2017-05-09
基金:国家自然科学基金青年科学基金项目(31401828)
Advances in Glycosylated Anthocyanins in Grapes
ZHU Lei LI Dandan WANG Helin ZHANG Yali
College of Food Science and Technology, Heilongjiang Bayi Agricultural University;
College of Food Science and Nutritional Engineering, China Agricultural University;
Abstract:
The colors of grapes and wines depend on their contents and types of were transformed from anthocyanidins through glycosylation plays an important role in the synthesis pathway of grape grape berries, glycosylated anthocyanins include 3-O-glucoside and 3, 5-O-diglucosides of anthocyanidins, anthocyanins and diglucoside of glycosylated anthocyanins are one of the critical factors which determine red wine this review, positions of glycosylated anthocyanins in grape berries and the effects of glycosylated anthocyanins on the colours and stabilities of wines were briefly the key enzyme genes and transcription factors of the biosynthesis of monoglucoside anthocyanins and diglucoside anthocyanins in grapes were mainly purpose of this review was providing references for prehensive revelation of biosynthetic regulation of glycosylated anthocyanins and the breeding of red wine grape cultivars with high quality.
Keyword:
grape; anthocyanin; glycosylation; key enzyme gene; transcription factor;
Received: 2017-05-09
葡萄(Vitis) 和葡萄酒的颜色是其重要的品质

葡萄中糖基化花色苷研究进展 来自淘豆网www.taodocs.com转载请标明出处.

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  • 时间2017-12-22