Study on the Composition and Content of Anthocyanins during the Ripening of Cabernet Sauvignon Grape in Yili Area, Xinjiang
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Abstract:
The Cabernet Sauvignon grapes from Yili area were used as the raw materials to analyze the composition and content of anthocyanins during the whole growth and development in 2016 by using liquid chromatography-mass spectrometry (HPLC-MS) in this experiment. The proportion changes of different types of anthocyanins in different stages of grape ripening were analyzed. The results showed that the anthocyanins in grape fruit in Yili area were mainly in the form of methoxylation, and the proportion of methoxy anthocyanin tototal anthocyanin changed little during the maturation of grape. 3'5'-Substituted anthocyanins were the main anthocyanins during the grape fruit ripening in both regions, accounting for more than 70% of the total anthocyanins. The proportion of 3'-substituted anthocyanins to total anthocyanins decreased when the anthocyanins accumulated to the maximum in the grape peel, and the porprotion of acetylated anthocyanins and coumarylated anthocyanins to the total anthocyanins varied during in the ripening of grape fruit. The content of anthocyanins in Yili area showed a decreasing trend during the growth and development of the grape, and the proportion of glycosides to the total anthocyanins showed riregular changes in thegrowth and development of the grape in Yili area.
