资源描述：
《葡萄中糖基化花色苷研究进展》由会员上传分享，免费在线阅读，更多相关内容在工程资料-天天文库。
1、葡萄中糖基化花色昔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摘要:葡萄果实与葡萄酒的颜色由其所含花色昔的种类和含量决定，而花色昔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昔合成途径中起着重要作用。葡萄果实中的糖基化花色昔主要包括花色素的3-0-葡萄糖基和3,5-0-双葡萄糖基，即花色素单糖昔和花色素双糖昔，糖基化花色昔的组成是决定红葡萄酒品质的关键因素之一。对糖基化花色昔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，重点对花色素单糖背和花色素
2、双糖昔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莒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;花色背;糖基化;关键酶基因;转录因子;作者简介：张雅丽E-mail:zhangyali@ca.u.cdu.cn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)AdvancesinGlycosylatedAnthocyaninsinGrapesZHULeiLIDandanWANGHelinZHANGYaliCollegeofFoodScienc
3、eandTechnology,HeilongjiangBayiAgriculturalUniversity;CollegeofFoodScienceandNutritionalEngineering,ChinaAgriculturalUniversity;Abstract：Thecolorsofgrapesandwinesdependontheircontentsandtypesofanthocyanincompounds.Anthocyaninsweretransformedfromanthocyanidinsthrough
4、glycosylation.Soglycosylationplaysanimportantroleinthesynthesispathwayofgrapeanthocyanincompounds.Tngrapeberries,glycosylatedanthocyaninsinclude3-0-glucosideand3,5^0-diglucosidesofanthocyanidins,i.e.monoglucosideanthocyaninsanddiglucosideanthocyanins.Thecompositions
5、ofglycosylatedanthocyaninsareoneofthecriticalfactorswhichdetermineredwinequality.Inthisreview,thecompositionsofglycosylatedanthocyaninsingrapeberriesandtheeffectsofglycosylatedanthocyaninsonthecoloursandstabiliticsofwineswerebrieflyintroducedAndthekeyenzymegenesandt
6、ranscriptionfactorsofthebiosynthesisofmonoglucosideanthocyaninsanddiglucosideanthocyaninsingrapesweremainlyreviewed.Thepurposeofthisreviewwasprovidingreferencesforthecomprehensiverevelationofbiosyntheticregulationofglycosylatedanthocyaninsandthebreedingofredwinegrap
7、ecultivarswithhighquality.Keyword：grape;anthocyanin;glycosylation;keyenzymegene;transcriptionfactor;Received：2017-05-09葡萄(Vitis)和葡萄酒的颜色是其重要的品质特征，主要由果实中花色昔的组成和含量决定。葡萄花色营主要包括花翠素(delphinidin,Dp)、花青素(cyanidin,Cy)、3'-甲基花翠素(petunidin,Pt)、甲基花青素(peonidin,Pn)和二甲花翠素(malvidin,
8、Mv)的单糖昔和双糖昔以及它们的酰化形式(Mazzucactal.,2005;Shiraishictal.,2007;Liangctal.,2008),少数葡萄种/品种(如圆叶葡萄等)还含有花葵素(pelargonidin,Pg)的糖昔(Wangetal.,2003;Tian
