Studys Of The Extraction And Degradation In Procyanidine, And The Dynamic Coments In Germplasm Resources On Vitis Amurensis Rupr.

By studying conditions of extraction and degration of proanthocyanidins from the vitis grape seeds afer fermentation, the process of separation was optimized. The changes on the concentration of proanthocyanidins in leaves, barka and fruita was studied based on forty vitis amurensis germplasm resource with different developmental stages, the variation of proanthocyanidins with various organs and various grapes species. The preliminary conclusions as followed:1,The extraction of flvan-3-ols process was determined: mobile phase ratio was A: 1% acetic acid; B: 80% acetonitrile, 1% acetic acid, 0min→5min→15min→25min→30min→35min, the mobile phase gradient of the corresponding to 95%→70%→50%→40%→95%→95%.2,The optimum condition of the proanthocyanidins extraction were determined: temperature 60℃,concentration of alcohol 70%, extraction time 120min,rate of solution to solid 5:1. Ratio of extraction was 3.12%.3,Respectively used hydrochloric acid and acetic acid as acid hydrolysis medium , this experiment studied the acid hydrolysis technology for procyanidin high polymer, determined the best acid hydrolysis technology is that acetic acid concentration - 55% , hydrolysis time - 20min , hydrolysis temperature - 70℃. in this experimental condition,the procyanidins high polymer units decreased from 6.9 to 4.8, dropped 2.1 unit by test .4,The trends of the procyanidin dynamic content in leaves are that: procyanidin concentration increased slowly from budding to flowering; the content of procyanidin sharply rise in berries growing stage and upto maximum; the period of berry growth and turn color, the content declined rapidly; and the content increased when berry maturity.5,The dynamic content of procyanidin in barks are that: from budding to flowering is increase slowly; in the period of berries growing the procyanidin sharply rise and upto maximum; the content declined rapidly when berry maturity.6,The procyanidin trends in grape seeds are: from flowering to berry growing to turn color, the content are still increase and upto maximum in turn color period; until maturity the concentration of procyanidin declined rapidly. The higher content procyanidin species in berry maturity are :4N1 ,4N2,YanShan.7,The trends in peel are: from flowering to berry growing, the concentration is low and rise; the content rise rapidly in turn color period; from turn color to maturity the procyanidin sharply increased and reach the peak. The higher content procyanidin species in berry maturity are : 086034,8558814,8558831.The content of procyanidin in pulp during the whole fruit development is very low.8,The content of procyanidin in vitis grape peel is significant higher than seeds in berry maturity, and compared with the Eurasian grape species have obvious differences between species. +...