6个制汁葡萄果实品质差异分析.pdf

DOI:10.13925/ki.gsxb.202300096个制汁葡萄果实品质差异分析荀志丽1，2，马小河1，2，黄丽萍1，2，王敏1，2，刘晓婷1，2，赵旗峰1，2*（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）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2.574.18 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、-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。关键词：制汁葡萄；品种；果实；香气；主成分分析中图分类号：S663.1文献标志码：A文章编号：1009-9980(2023)08-1717-11收稿日期：2023-01-19接受日期：2023-04-21基金项目：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）作者简介：荀志丽，女，博士，主要从事葡萄种质资源利用及品质机制研究。Tel：13653608311，E-mail：*通信作者Author for correspondence.Tel：13935492764，E-mail：果树学报2023，40（8）：1717-1727Journal of Fruit ScienceDifference analysis on the berry quality among six juicing grape cultivarsXUN Zhili1,2,MAXiaohe1,2,HUANG Liping1,2,WANG Min1,2,LIU Xiaoting1,2,ZHAO Qifeng1,2*(1Pomology Institute,Shanxi Agricultural University,Taigu 030815,Shanxi,China;2Shanxi Provincial Key Laboratory of Innovation andUtilization of Fruit Germplasm Resources,Taigu 030815,Shanxi,China)Abstract:【Objective】In China,the number of juicing grape varieties is few,excellent parents are few-er and varieties suitable for production are scarce,which cannot meet consumer s demands for high-quality grape juice.Evaluation on berry quality of juice grape cultivars is key for development of grapejuice industry.The study aims to analyze the berry quality and aroma components of different juicinggrape varieties,and screen out the excellent juice-making varieties.【Methods】Six juicing grape variet-ies,Triumph,Roudingxiang,Wyoming Red,Delaware,Heihuxiang and Campbell Early,in Taigu GrapeNursery of National Germplasm Resource Nursery were used as experimental materials.The berryweight,the contents of soluble sugar,total acid,vitamin C(Vc)and total phenol,and components andcontent of aroma in the mature berry were determined and analyzed.The berry weight was measuredwith a 1/10 000 electronic balance,the vertical diameter and transversal diameter were measured with avernier caliper,the content of soluble solids was determined with a digital refractometer,the content ofsoluble sugars was determined by the anthrone-H2SO4method,the total content of acids was titratedwith alkali solution,the content of Vc was determined by molybdenum blue colorimetry,and the totalcontent of phenols was determined by Folin-Schoka method.Aroma components were analyzed by the果树学报第40卷headspace solid phase microextraction gas chromatography-mass spectrometry.Extraction method:theberry pit was removed,2 mL Vc(50 mgL-1)was added,the sample was homogenized with a juicer andcentrifuged for 20 min.6 mL supernatant was taken and 1.5 g NaCl and 5 L internal standard(2-octa-nol,155 mgL-1)were added into the 20 mL headspace bottle.Extraction conditions:It was balanced at40 for 15 min(rotating speed:250 rmin-1,shaken for 3 s,intermittently for 4 s),and extracted at50 for 40 min.The flow rate was 1 mLmin-1,with SPME automatic injection.The temperature pro-cedure of the column temperature box was 40 for 5 min.When the temperature rose to 230 at therate of 5 min-1,and then the temperature raised to 250 at the rate of 20 min-1for 5 min.Themass spectrometry interface temperature was 280,the ion source temperature was 230,the ioniza-tion mode was EI,the ion energy was 70 EV,and the mass scanning range was 20-400 mz-1.【Results】The berry mass of 6 juice grape varieties was 2.57-4.78 g,and the juice yield was 68%-75%.Exceptfor soluble solids,the soluble sugar,total acid,total phenol and Vc contents were significantly different.A total of 65 aroma compounds were detected from 6 juice grape varieties,with different compositionsand contents.According to chemical functional groups,it was divided into C6compounds,alcohols,es-ters,aldehydes,acids,terpenes,ketones,C13-hypoisoprenes and aromatic benzene-containing.Therewere the most kinds of aroma compounds in the Roudingxiang berry,especially for the terpenes.Tri-umph was followed,it contained 58 kinds of aroma compounds,and the kind of esters was the most.There were only 41 kinds of aroma compounds in the Delaware berries.The data showed that aromacompounds were different according to the juice grapes varieties,and the main compounds were estersand terpenes.OAV(odor activity value)is a measurement of the contribution of aroma compounds tofruit flavor,so the presentation of berry characteristic aroma was related to the composition and contentof aroma compounds and OAV.Only when OAV value was larger than or equal to 1,was this com-