中文摘要：

【目的】探讨中国野生葡萄果皮和叶片中白藜芦醇（Resveratrol,Res）含量的特点,为进一步开发利用中国野生葡萄资源提供理论依据。【方法】以51个野生葡萄株系为材料,利用高效液相色谱法（HPLC）连续2 a测定成熟果皮和叶片中白藜芦醇的含量,并结合气候条件进行对比分析。【结果】在51个野生葡萄株系中,约60%的葡萄果皮中白藜芦醇含量高于叶片,株系间果皮、叶片Res含量（ω）存在很大差异,其中果皮中含量最高的‘双溪腺枝葡萄03’（2013年与2014年分别为67.82μg·g-1和68.44μg·g-1）比含量最低的‘洪江刺葡萄04’（2013年0.08μg·g-1,2014年0.09μg·g-1）高855.5倍,叶片中含量最高的‘高山二号’（2013与2014年分别为10.27μg·g-1和11.69μg·g-1）比含量最低的‘冯举沟桑叶葡萄02’高256.8倍。结合采样地2 a的气候条件分析,果皮中的Res含量几乎未受气候条件影响,而叶片中Res含量在采样的2 a间变化幅度较大。【结论】腺枝葡萄中的‘双溪腺枝葡萄03’‘芷江水腺枝葡萄’‘双溪腺枝葡萄01’及山葡萄中的‘山葡萄N43-3’‘长白9号’‘双优’等果皮富含白藜芦醇。研究为有效利用和开发野生葡萄资源中的白藜芦醇及促进功能性食品开发提供理论依据。

英文摘要：

【Objective】Grapevine is one of the most important fruit trees in the world. China is the important origin center of grapevine and possesses many species and large diversity of germplasm resources.Resveratrol, as a phytoalexin, can not only enhance plant resistance to various abiotic and biotic stresses,but also be highly beneficial to human health. So far resveratrol content had been detected only in 72 plant species. Moreover, table grapevines and wines have become one of main resveratrol sources as food. We have known in general that the genotypes with high content of resveratrol are mostly found in wild grapevines. In order to explore and ultilize more grapevine resources from Chinese native species evaluation of extractable amounts of resveratrol in berry skins and leaves in 51 genotypes from Chinese wild grapevines were carried out for two consecutive years.【Methods】The wild grapevines were grown under natural field conditions in the National Grape Germplasm Resources Repository of Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences. Grape berries were collected from June to September andleaves were picked up in the end of June every year. And the fruits were peeled and the juice was soaked up using filter paper. Trans-resveratrol in berry skins and leaves was investigated in 2013 and 2014, respectively. Trans-resveratrol extraction was performed using HPLC method described by Li et al. Three gram samples were ground to powder using a porcelain mortar and pestle in liquid nitrogen, extracted by 15 m L ethyl acetate in the dark at 25 ℃ for 48 h, and centrifuged at 10 000 r·min-1for 10 min. The supernatants were transferred into a tube containing 5 m L ethyl acetate, followed by centrifugation at 10 000 r·min-1for10 min. All supernatants were evaporated to dryness by rotary vacuum evaporator at 40 ℃. Dried samples were then dissolved in 2 m L of methanol and stored at-80 ℃. The samples were filtered through a 0.22μm PTFE membrane filter before resveratrol analysis. Extr