不同产地酿酒葡萄“赤霞珠”果实中有机酸差异性研究  

Difference of organic acids in ripen berry of wine grape( Cabernet Sauvignon) among production regions

作　　者：赵悦[1] 韩宁[1] 孙玉霞[2] 孙庆扬 韩爱芹[1] 赵新节[1] 

机构地区：[1]齐鲁工业大学,山东省微生物工程重点实验室,山东济南250353 [2]山东省农业科学院农产品研究所,山东济南250100

出　　处：《食品工业科技》2016年第1期297-301,共5页Science and Technology of Food Industry

基　　金：山东省自然科学基金项目(ZR2013CQ022);山东省现代农业技术体系水果产业创新团队项目(SDAIT-03-021-12)

摘　　要：采用反相高效液相色谱法(RP-HPLC),对云南迪庆德钦、河北怀来沙城和山东烟台莱山三地的成熟期酿酒葡萄"赤霞珠"果实中6种主要有机酸的含量进行差异性分析。结果表明,不同产地的酿酒葡萄果肉和果皮中有机酸总量存在明显差异(p<0.05)。三产地酿酒葡萄果肉中有机酸含量以云南迪庆德钦11.434 mg/g·FW为最高,而酿酒葡萄果皮中有机酸含量最高的是山东烟台莱山19.081 mg/g·FW。6种主要有机酸在不同产地酿酒葡萄果肉和果皮中含量均不同,其中酒石酸与L-苹果酸共占葡萄果肉和果皮中有机酸总量的86.5%和77.0%以上,共同构成了酿酒葡萄果肉和果皮中最主要的有机酸。另外,不同产地的酿酒葡萄果皮中酒石酸、L-苹果酸、乳酸、柠檬酸和琥珀酸的含量均高于果肉。除山东烟台莱山,其它两产地酿酒葡萄果肉中草酸含量高于果皮。总之,酿酒葡萄"赤霞珠"果实中有机酸的分布存在组织特异性,并且其含量与产地的气候密切相关。Six organic acids in berries of wine grape（ Cabernet Sauvignon） from three production regions（ Deqin in Yunnan,Huailai in Hebei and Laishan in Shandong） in China were analyzed by high performance liquid chromatography（ HPLC）.The results showed that the total organic acids and six organic acids in the pulp and skin of berries from different production regions had obvious differences（ p 0.05）.Among three production regions,the highest content of organic acids in the pulp and skin were Deqin in Yunnan（ 11.434 mg / g·FW） and Laishan in Shandong（ 19.081 mg / g·FW）,respectively.Moreover,the contents of tartaric acid and L- malic acid accounted for86.5% and 77.0% of the total organic acids in the pulp and skin,so they together made up the main organic acids in the pulp and skin of berry.The skin of berry contained more tartaric acid,L- malic acid,lactic acid and citric acid than the pulp among three production regions. But except Laishan in Shandong,the content of oxalic acid in the pulp was higher than the skin in the other two regions. In brief,the distribution of organic acids in berries of wine grape（ Cabernet Sauvignon） has tissue specificity,and the content of organic acids is closely related to the climate of production regions.

关 键 词：产地 酿酒葡萄 有机酸 

分 类 号：TS261.2[轻工技术与工程—发酵工程]