摘要：本研究分析5个葡萄品种的加工特性，为江苏句容地区葡萄栽培品种的选育和深加工提供参考。分别选取白罗莎、巨峰、夏黑、无籽巨峰、美人指5个葡萄品种果实，制备澄清葡萄汁，测定其基本理化指标（出汁率、可溶性固形物、总糖、总酸、pH等）、总酚含量、总花色苷含量和抗氧化活性，并且鉴定了葡萄汁中单体酚的种类，测定部分单体酚含量。结果表明：5个不同葡萄品种在可溶性固形物、总糖、pH、总酸、总酚、总花色苷含量方面差异显著。通过HPLC-MS/MS鉴定4种红葡萄（巨峰、夏黑、无籽巨峰、美人指）有15种单体酚，而白葡萄品种（白罗莎）鉴定出含有10种单体酚，主要表现在花色苷种类较少。使用HPLC法测定了7种单体酚的含量。综合来看，巨峰葡萄适宜加工制作红葡萄汁，无籽巨峰、夏黑、美人指葡萄的综合表现一般，但鉴于夏黑葡萄抗氧化活性高、美人指外形独特、具观赏性，可成为优质的鲜食葡萄品种，白罗莎葡萄与其他品种相比营养价值略低。28500
毕业论文关键词：葡萄；品种；理化指标；抗氧化活性；酚类化合物
Comparative Studies on Processing Characteristics of Different Grape Varieties
Abstract: In this study, the processing characteristics of five grape varieties were analyzed, which provided reference for breeding and deep processing of viticulture cultivars in Jurong, Jiangsu. The fruits of five varieties, “Rosario Bianco”, “Kyoho”, “Manicure Finger”, “Summer Black”, “Seedless Kyoho” were selected and made into juice, then the Physicochemical properties (juice yield, solube solids, total sugar, total acid and pH),the content of total phenols and total anthocyanins, antioxidation activity were evaluated. The inpidual phenolics in juice were identified and a part of it were quantified. The results showed that there were significant differences in the content of soluble solids, total sugar, total acid, total phenol and total anthocyanins and pH in five different grape varieties. A total of 15 polyphenolic compounds were identified by HPLC-MS/MS in four red grapes（“Kyoho”, “Summer Black”, “Seedless Kyoho”, “Manicure Finger” ）, while the white grape (“Rosario Bianco”) contained 10 polyphenolic compounds mainly due to fewer types of anthocyanins, and 7 polyphenolic compounds were quantified. In conclusion, “Kyoho” was suitable for processing red grape juice, The comprehensive performance of “Seedless Kyoho”, “Manicure Finger”, “Summer Black” was not so good , but in view of  “Summer Black”‘s high antioxidation and “Manicure Finger”‘s unique ornamental appearance, they could become good table grapes. Compared to other varieties, “Rosario Bianco” had lower nutritional value.
Key words: grape; varieties;Physicochemical properties; antioxidant activity; phenolic compounds
目录
摘要    1
关键词    1
Abstract    1
Key words    1
引言    1
1 材料与方法    2
1．1 试验材料    3
1．1．1 试验材料    3
1．1．2 主要试剂    3
1．1．3 仪器与设备    3
1．2 试验方法    3
1．2．1 基本理化指标测定    3
1．2．2 抗氧化活性测定    4
1．2．3 单体酚类物质成分及含量测定    4
1．2．4 统计学分析    6
2 结果与分析    6
2．1 不同品种葡萄基本理化指标比较    6
2．1．1 出汁率    6 不同品种葡萄加工特性比较+文献综述:http://www.youerw.com/shiping/lunwen_23511.html