15个不同葡萄品种果实香气成分的GC-MS分析

doi:10.7668/hbnxb.20190295

摘要/Abstract

摘要： 为了明确各葡萄香型的特征香气物质，采用顶空固相微萃取结合气相色谱-质谱联用（GC-MS）技术对葡萄15个品种果实（2个无香型、5个草莓香型、8个玫瑰香型）香气成分进行了检测和分析。结果显示：无香型葡萄维多利亚、摩尔多瓦的香气物质主要是醛类物质，香气物质中相对含量最高的为2-己烯醛；草莓香型葡萄申丰、巨峰、沪培2号、辽峰、硕丰的香气物质主要是醛类、醇类、酯类物质；玫瑰香型葡萄的香气物质主要是以醛类、萜烯类物质为主。醛类物质主要是2-己烯醛、正己醛；萜烯类物质主要是芳樟醇、二氢芳樟醇、α-萜品醇、橙花醇、香叶醇等物质。不同葡萄品种在香气物质、物质含量间存在差异。结果可为后期葡萄香气机理研究、育种与推广提供参考和理论依据。

关键词: 葡萄, 香气成分, 气相色谱-质谱联用

Abstract: In order to define the characteristic aromatic components of each grape flavor type，we detected and analyzed the aromatic components of the berries from fifteen grape varieties (include 2 non-aromatic, 5 strawberry aromatic,8 muscat aromatic) using solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS).Results showed that the primary components of non-aromatic grape Moldova, Victoria is aldehydes. The relative content of 2-hexenal was the highest among aroma substances;The aroma substances of strawberry aromatic grape Shenfeng, Kyoho, Hupei No.2, Liaofeng, Shuofeng were mainly aldehydes, alcohols and esters; The aromatic substances of muscat aromatic grape were mainly aldehydes and terpenes. The main aldehydes are 2-hexenal and 1-hexanal.Terpenes were mainly linalool, dihydrolinalool, alpha-terpineol, nerol and geraniol. There were differences in aroma substances and substance contents among different grape varieties. This study can provide a theoretical basis for the research of grape aroma mechanism, breeding and promotion in the later stage.

Key words: Grape, Aroma component, GC-MS

中图分类号:

S663.01

牛早柱, 陈展, 赵艳卓, 牛帅科, 魏建国, 杨丽丽. 15个不同葡萄品种果实香气成分的GC-MS分析[J]. 华北农学报, 2019, 34(S1): 85-91. doi: 10.7668/hbnxb.20190295.

NIU Zaozhu, CHEN Zhan, ZHAO Yanzhuo, NIU Shuaike, WEI Jianguo, YANG Lili. Analysis of Aromatic Components from the Berries of Fifteen Grape Varieties by GC-MS[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(S1): 85-91. doi: 10.7668/hbnxb.20190295.

http://www.hbnxb.net/CN/Y2019/V34/IS1/85

参考文献

[1] 贺普超,罗国光.葡萄学[M].北京:中国农业出版社,1994.
H P C, Luo G G. Grape[M]. Beijing:China Agricultural Press, 1994.
[2] 刘翠霞.葡萄果实单萜化合物含量的QTL定位及其合成调控的候选基因筛选[D].北京:中国科学院,2017.
Lu C X. QTL Mapping of monoterpene content in grape berry and screening of candicate genes related to regulation[D]. Beijing:Chinese Academy of Sciences, 2017.
[3] Yang C X, Wang Y J, Liang Z C, Fan P G, Wu B H, Yang L, Wang Y N, Li S H. Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC-MS[J]. Food Chemistry, 2009, 114(3):1106-1114. doi:10.1016/j.foodchem.2008.10.061.
[4] 孙磊,朱保庆,王晓玥,孙晓荣,闫爱玲,张国军,王慧玲,徐海英.早中熟鲜食葡萄5个品种及其亲本果实单萜成分分析[J].园艺学报,2016,43(11):2109-2118. doi:10.16420/j.issn.0513-353x.2016-0164.
Sn L, Zhu B Q, Wang X Y, Sun X R, Yan A L, Zhang G J, Wang H L, Xu H Y. Monoterpene analysis of five Middle-early ripening table grape varieties and their parents[J]. Acta Horticulturae Sinica, 2016,43(11):2109-2118.
[5] 孙磊,钱旭,张国军,闫爱玲,王晓玥,王慧玲,任建成,徐海英.‘香妃’和‘早玫瑰香’葡萄温室与露地栽培单萜积累差异分析[J]. 园艺学报,2018,45(8):1467-1478. doi:10.16420/j.issn.0513-353x.2017-0843.
Sn L, Qian X, Zhang G J, Yan A L, Wang X Y, Wang H L, Ren J C, Xu H Y.Differential monoterpenes accumulation of Xiangfei and Zaomeiguixiang grapes between greenhouse and open-field cultivation[J]. Acta Horticulturae Sinica, 2018, 45(8):1467-1478.
[6] Ryona I, Pan B S, Intrigliolo D S, Lakso A N, Sacks G L. Effects of cluster light exposure on 3-isobutyl-2-methoxypyrazine accumulation and degradation patterns in red wine grapes(Vitis vinifera L. cv. Cabernet Franc)[J].Journal of Agricultural and Food Chemistry,2008,56(22):10838-10846.doi:10.1021/jf801877y.
[7] Gonçalves B, Falco V, Moutinho-Pereira J, Bacelar E, Peixoto F, Correia C. Effects of elevated CO₂ on grapevine(Vitis vinifera L.):volatile composition, phenolic content, andin vitro antidant activity of red wine[J]. Journal of Agricultural and Food Chemistry,2008,57(1):256-273. doi:10.1021/jf8020199.
[8] Bravdo B A. Effect of mineral nutrition and salinity on grape production and wine quality[J]. Acta Horticulturae.2000,512:23-30.doi:10.17660/actahortic.2000.512.2.
[9] 李喜宏,薛丽霞,胡云峰,陈嘉,张智.不同立地条件玫瑰香葡萄酿酒品质及香气成分的比较研究[J].中外葡萄与葡萄酒,2008(1):11-13.doi:10.3969/j.issn.1004-7360.2008.01.003.
L X H, Xue L X, Hu Y F, Chen J, Zhang Z. Comparison on the quality and aroma components of wine made by Muscat Hamburg grape in different habitats[J]. Sino-Overseas Grapevine & Wine, 2008(1):11-13.
[10] 王继源,冯娇,侯旭东,陶建敏. CPPU对‘阳光玫瑰’葡萄品质及香气合成相关基因表达的影响[J].南京农业大学学报,2016,39(6):915-923. doi:10.7685/jnau.201603020.
Wng J Y, Feng J, Hou X D, Tao J M. Effects of CPPU on aroma components and biosynthetic genes expression in ‘Shine Muscat’ grapes[J]. Journal of Nanjing Agricultural University, 2016, 39(6):915-923.
[11] 郑晓翠,刘凤之,王志强,王孝娣,王宝亮,史祥宾,王海波.副梢简化修剪对‘巨峰’葡萄果实品质与香气成分的影响[J].中国果树,2017(3):41-44,49. doi:10.16626/j.cnki.issn1000-8047.2017.03.009.
Zeng X X, Liu F Z, Wang Z Q, Wang X D, Wang B L, Shi X B, Wang H B. Effects of simplified pruning on the fruit quality and aroma components of the ‘Jufeng’ grape[J]. China Fruits, 2017(3):41-44, 49.
[12] 赵悦,孙玉霞,孙庆扬,韩爱芹,苗丽平,赵新节.不同产地酿酒葡萄"赤霞珠"果实中挥发性香气物质差异性研究[J]. 北方园艺,2016(4):23-28.doi:10.11937/bfyy.201604005.
Zao Y, Sun Y X, Sun Q Y, Han A Q, Miao L P, Zhao X J. Difference of volatile aroma compounds in ripen berries of wine grape (Cabernet Sauvignon) among production regions[J].Northern Horticulture, 2016(4):23-28.
[13] 周建梅,曹耀鹏,贾名波,邵小杰.山东不同产区巨峰葡萄香气物质分析[J].中外葡萄与葡萄酒,2013(2):16-20.doi:10.3969/j.issn.1004-7360.2013.02.005.
Zou J M, Cao Y P, Jia M B, Shao X J. Analysis of aroma components in Kyoho grapes from different regions of Shandong[J]. Sino-Overseas Grapevine & Wine, 2013(2):16-20.
[14] 涂正顺,薛洁,常伟,宋建强,李华.吉林地区山葡萄果实香气成分的GC/MS分析[J].西北农林科技大学学报(自然科学版),2007,35(10):66-70.doi:10.3321/j.issn:1671-9387.2007.10.014.
T Z S, Xue J, Chang W, Song J Q, Li H. Analysis of aromatic composition of wild grape from Jilin by gas chromatography-mass Spectrometry[J].Journal of Northwest A&F University(Natural Science Edition),2007,35(10):66-70.
[15] 赵光伟,徐志红,孔维虎,张健,徐永阳.3个甜瓜品种果实香气成分的HS-SPEM/GC-MS比较分析[J]. 果树学报,2015,32(2):259-266.doi:10.13925/j.cnki.gsxb.20140220.
Zao G W, Xu Z H, Kong W H, Zhang J, Xu Y Y. Analysis of aromatic compounds in three melon cultivars(Cucumis melo L.)by solid phase microextracion with GC-MS[J]. Journal of Fruit Science, 2015, 32(2):259-266.
[16] Fenoll J, Manso A, Hellín P, Ruiz L, Flores P. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening[J]. Food Chemistry, 2009, 114(2):420-428.doi:10.1016/j.foodchem.2008.09.060.
[17] Kalua C M, Boss P K. Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest[J]. Australian Journal of Grape and Wine Research, 2010, 16(2):337-348.doi:10.1111/j.1755-0238.2010.00096.x.
[18] Schwab W, Wüst M. Understanding the constitutive and induced biosynthesis of mono-and Sesquiterpenes in Grapes (Vitis vinifera)-a key to unlocking the biochemical secrets of unique grape Aroma Profiles[J]. Journal of Agricultural & Food Chemistry, 2015, 63(49):10591-10603.doi:10.1021/acs.jafc.5b04398.
[19] 康文怀,徐岩,崔彦志.不同酿酒葡萄品种C6醛,醇风味化合物的比较[J]. 食品科学,2010,31(8):252-256.doi:10.7506/spkx1002-6300-201008058.
Kng W H, Xu Y, Cui Y Z. Comparative analysis of contents of C6 aldehydes and alcohols responsible for the aroma of different varieties of wine grapes[J]. Food Science, 2010, 31(8):252-256.
[20] 魏玲玲,王武,陶建敏.葡萄香气物质研究进展[J].中国南方果树,2018,47(3):159-165. doi:10.13938/j.issn.1007-1431.20170425.
Wi L L, Wang W, Tao J M. Advances in grape aromatic substance research[J].South China Fruits, 2018, 47(3):159-165.
[21] 郭印山,杨晓旭,苏凯,牛早柱,刘镇东,李成祥,李坤,郭修武.葡萄杂交后代果实香气物质含量及遗传倾向研究[J].中外葡萄与葡萄酒,2017(4):36-39.doi:10.13414/j.cnki.zwpp.2017.04.007.
Go Y S, Yang X X, Su K, Niu Z Z, Liu Z D, Li C X, Li K, Guo X W. Research on aroma substance content and genetic tendency of hybrid offspring in grape berries[J]. Sino-Overseas Grapevine & Wine,2017(4):36-39.
[22] 袁园园,马盼,门洪文,黄翊鹏,郭守鹏,姚玉新.巨峰葡萄成熟过程中挥发性香气物质的变化[J]. 山东农业大学学报(自然科学版),2015,46(6):812-816.doi:10.3969/j.issn.1000-2324.2015.06.003 Yuan Y Y, Ma P, Men H W, Huang Y P, Guo S P, Yao Y X. Changes of Aroma volatiles during berry ripening of Kyoho Grape[J]. Journal of Shandong Agricultural University (Natural Science Edition), 2015, 46(6):812-816.

选择文件类型/文献管理软件名称

选择包含的内容