6个制汁葡萄果实品质差异分析  

Difference analysis on the berry quality among six juicing grape cultivars

作　　者：荀志丽 马小河 黄丽萍[1,2] 王敏 刘晓婷[1,2] 赵旗峰 XUN Zhii;MA Xiaohe;HUANG Liping;WANG Min;LIU Xiaoting;ZHAO Qifeng(Pomology Institute,Shanxi Agricultural University,Taigu 030815,Shanxi,China;Shanxi Provincial Key Laboratory of Innovation and Utilization of Fruit Germplasm Resources,Taigu 030815,Shanxi,China)

机构地区：[1]山西农业大学果树研究所,山西太谷030815 [2]果树种质资源创新和利用山西省重点实验室,山西太谷030815

出　　处：《果树学报》2023年第8期1717-1727,共11页Journal of Fruit Science

基　　金：山西省博士毕业生、博士后研究人员来晋工作奖励资金科研项目(SXBYKY2021085);山西省回国留学人员重点科研项目(2017-重点7);山西农业大学博士科研启动项目(2022BQ14);枣、葡萄种质资源安全保存及普查收集资源鉴定与繁殖编目入圃(19221876);葡萄种质资源精准鉴定(19221993);山西省科技创新重点人才团队(202204051002037)。

摘　　要：【目的】分析不同制汁葡萄品种果实品质及香气成分,筛选优良制汁品种。【方法】以国家种质资源圃太谷葡萄圃中6个制汁葡萄为试验材料,对其成熟期果实果粒大小、制汁率和可溶性固形物、可溶性糖、总酸、总酚、维生素C含量,以及香气成分和含量等指标进行测定分析。【结果】6个制汁葡萄品种单果粒质量在2.57~4.18 g之间,出汁率在68%~75%之间;除可溶性固形物含量无显著差异外,可溶性糖、总酸、总酚、维生素C含量均有显著差异;6个制汁品种共检测出65种香气化合物,组成与含量各不相同,其中OAV(odor activity value)≥1的化合物有19种。主成分分析得出,柔丁香和外明红葡萄位于第一主成分的正半轴,白香蕉和黑虎香葡萄在第二主成分的正半轴;香气化合物芳樟醇、玫瑰醚、苯乙酸乙酯、庚醛、壬醛、苯乙醛、β-大马士酮、戊酸乙酯、月桂烯的贡献率较大;聚类分析显示,果实中香气化合物可分为四大类,依据香气成分进行归类,可将白香蕉、康拜尔早生、外明红、柔丁香等6个品种区分开。【结论】根据果实中可溶性糖、维生素C、总酚含量以及果汁pH,底拉洼葡萄品质较好;根据香气化合物组成及含量,6个品种被明显区分,柔丁香葡萄香气物质种类最丰富,萜烯类贡献率较高,黑虎香葡萄C13-降戊二烯贡献率最高,柔丁香和黑虎香2个葡萄品种的香味更特殊。【Objective】In China,the number of juicing grape varieties is few,excellent parents are fewer and varieties suitable for production are scarce,which cannot meet consumer's demands for highquality grape juice.Evaluation on berry quality of juice grape cultivars is key for development of grape juice industry.The study aims to analyze the berry quality and aroma components of different juicing grape varieties,and screen out the excellent juice-making varieties.【Methods】Six juicing grape varieties,Triumph,Roudingxiang,Wyoming Red,Delaware,Heihuxiang and Campbell Early,in Taigu Grape Nursery of National Germplasm Resource Nursery were used as experimental materials.The berry weight,the contents of soluble sugar,total acid,vitamin C(Vc) and total phenol,and components and content of aroma in the mature berry were determined and analyzed.The berry weight was measured with a 1/10 000 electronic balance,the vertical diameter and transversal diameter were measured with a vernier caliper,the content of soluble solids was determined with a digital refractometer,the content of soluble sugars was determined by the anthrone-H_2SO_(4) method,the total content of acids was titrated with alkali solution,the content of Vc was determined by molybdenum blue colorimetry,and the total content of phenols was determined by Folin-Schoka method.Aroma components were analyzed by the headspace solid phase microextraction gas chromatography-mass spectrometry.Extraction method:the berry pit was removed,2 mL Vc(50 mg·L^(-1)) was added,the sample was homogenized with a juicer and centrifuged for 20 min.6 mL supernatant was taken and 1.5 g NaCl and 5 μL internal standard(2-octanol,155 mg·L^(-1)) were added into the 20 mL headspace bottle.Extraction conditions:It was balanced at 40 ℃ for 15 min(rotating speed:250 r·min^(-1),shaken for 3 s,intermittently for 4 s),and extracted at 50 ℃ for 40 min.The flow rate was 1 mL·min^(-1),with SPME automatic injection.The temperature procedure of the column temperature box was 40 ℃ for 5 min.

关 键 词：制汁葡萄 品种 果实 香气 主成分分析 

分 类 号：S663.1[农业科学—果树学]