谭伟;唐晓萍;董志刚;李晓梅;

• 1:山西省农业科学院果树研究所

摘要(Abstract)：

【目的】研究以母本‘瑰宝’和父本‘无核白鸡心’杂交选育出的无核葡萄新品种‘早康宝’、‘无核翠宝’、‘无核丽红宝’和‘晶红宝’果实的芳香化合物组分,为了解其品质特性提供理论依据。【方法】采用顶空固相微萃取结合气质联用技术对这4个无核葡萄及其亲本果实香气成分进行分析测定,研究4个无核葡萄及其亲本成熟果实芳香物质差异。【结果】6个葡萄品种果实的芳香物质成分种类和相对含量差异较大。醛类物质是6个葡萄品种果实中主要的芳香物质,其中相对含量最高的是具有绿叶清香和果香的2-己烯醛,在35.88%⁵0.04%,‘早康宝’中含量最低,‘丽红宝’最高;其次是具有绿叶清香和果香的己醛,相对含量在16.91%50.04%,‘早康宝’中含量最低,‘丽红宝’最高;其次是具有绿叶清香和果香的己醛,相对含量在16.91%³0.41%,‘瑰宝’最低。‘瑰宝’、‘无核白鸡心’及其具有香味的杂交后代‘早康宝’和‘无核翠宝’中含有相对含量较高的萜烯醇(11.21%30.41%,‘瑰宝’最低。‘瑰宝’、‘无核白鸡心’及其具有香味的杂交后代‘早康宝’和‘无核翠宝’中含有相对含量较高的萜烯醇(11.21%²5.39%),特别是里那醇,其中‘瑰宝’含量最高为25.20%,‘无核白鸡心’含量最低(0.18%),而‘丽红宝’和‘晶红宝’中含量甚微或无;其次是香叶醇,‘早康宝’中最高14.58%,‘无核白鸡心’和‘无核翠宝’分别占8.20%、4.42%。【结论】里那醇+香叶醇+橙花醇+香茅醇之和对4个玫瑰香味葡萄品种(‘瑰宝’、‘无核白鸡心’、‘早康宝’和‘无核翠宝’)果实玫瑰香气贡献最大。C6化合物中的2-己烯醛是6个葡萄品种果实芳香物质中的主要成分。

关键词(KeyWords)： 无核葡萄;品质;芳香化合物

Abstract:

Keywords:

基金项目(Foundation): 现代农业产业技术体系专项资金(CARS-30);; “十二五”国家科技支撑计划“鲜食葡萄新品种选育”(2013BAD02B04-03)

作者(Authors): 谭伟;唐晓萍;董志刚;李晓梅;

DOI: 10.13925/j.cnki.gsxb.20140353

参考文献(References)：

• [1]LIU Chonghuai.Analysis on seedless sources of seedless grape breeding[J].Journal of Plant Genetic Resources,2003,4(1):58-62.刘崇怀.无核葡萄品种的无核性来源分析[J].植物遗传资源学报,2003,4(1):58-62.
• [2]JIANG Jianfu,LIU Chong-huai.The compilation of new grape varieties[M].Beijing:China Agricultural Press,2010.姜建福,刘崇怀.葡萄新品种汇编[M].北京:中国农业出版社,2010.
• [3]LIU Cuiping,LI Li,LI Jingming,SUN Aidong.Research developments on the biosynthesis of aroma components in grape[J].Sino-Overseas Grapevine&Wine,2007(6):36-39.刘翠平,李丽,李景明,孙爱东.葡萄中香气成分生物合成的研究进展[J].中外葡萄与葡萄酒,2007(6):36-39.
• [4]SERKAN S,TURGUT C.Effect of skin contact on the aroma composition of the musts of Vitis vinifera L.cv.Muscat of Bornova and Narince grown in Turkey[J].Food Chemistry,2003,81:341-347.
• [5]ROUBELAKIS-ANGELAKIS K A.Grapevine molecular physiology&biotechnology[M].New York:Springer Verlag,2009:293-330.
• [6]YANG C X,WANG Y J,WU B H,FANG J B,LI S H.Volatile compounds evolution of three table grapes with different flavour during and after maturation[J].Food Chem,2011,128:823-830.
• [7]CACHO J,MONCAYO L,PALMA J C,FERREIRA V,CULLERéL.The impact of grape variety on the aromatic chemical composition of non-aromatic Peruvian pisco[J].Food Res Int,2013,54:373-381.
• [8]FAN W,XU Y,JIANG W,LI J.Identification and quantification of impact aroma compounds in 4 non floral Vitis vinifera varieties grapes[J].Journal of Food Science,2010,75:S81-S88.
• [9]ZHOU Jianmei,CAO Yaopeng,JIA Mingbo,SHAO Xiaojie.Analysis of aroma components in Kyoho grapes from different regions of Shandong[J].Sino-Overseas Grapevine&Wine,2013(2):16-20.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.
• [10]JURADO J M,BALLESTEROS O,ALCáZAR A,PABLOS F,MARTíN M J,VILCHEZ J L,NAVALóN A.Differentiation ofcertified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics[J].Analytical and Bioanalytical Chemis-try,2008,390(3):961-970.
• [11]TORREA D,VARELA C,UGLIANO M,ANCIN-AZPILICUE-TA C,LEIGH FRANCIS I,HENSCHKE PA.Comparison of inor-ganic and organic nitrogen supplementation of grape juice-Ef-fect on volatile composition and aroma profile of a Chardonnaywine fermented with Saccharomyces cerevisiae yeast[J].FoodChem,2011,127:1072-1083.
• [12]BARBOSA C,FALCO V,MENDES-FAIA A,MENDES-FER-REIRA A.Nitrogen addition influences formation of aroma com-pounds,volatile acidity and ethanol in nitrogen deficient mediafermented by Saccharomyces cerevisiae wine strains[J].Journal ofBioscience and Bioengineering,2009,108(2):99-104.
• [13]SHANG Jiayin,TIAN Shufen,ZHU Zhiqiang,LI Shuhai,JIXian,GAO Yang.Effects of harvesting time on fruit quality andaromatic compounds in Muscat Hamburg grape[J].Acta Agricul-ture Boreali-Sinica,2013,28(1):155-162.商佳胤,田淑芬,朱志强,李树海,集贤,高扬.采收时间对玫瑰香葡萄果实品质及芳香化合物组分的影响[J].华北农学报,2013,28(1):155-162.
• [14]LI Jiming,HE Puchao.Inheritance of aroma compounds in Vitisinterspecific crossings[J].Acta Horticulturae Sinica,2002,29(1):9-12.李记明,贺普超.葡萄种间杂交香味成分的遗传研究[J].园艺学报,2002,29(1):9-12.
• [15]LI Kun,GUO Xiuwu,XIE Honggang,GUO Yinshan,LI Yihui,LI Chengxiang.The analyses of inheritance of aroma componentsinprogenies of selfing and crossing combination of grape[J].ActaHorti-culturae Sinica,2005,32(2):218-221.李坤,郭修武,谢洪刚,郭印山,李轶辉,李成祥.葡萄自交与杂交后代香气成分的遗传研究[J].园艺学报,2005,32(2):218-221.
• [16]WU B H.YANG C X,LIANG Z C,LIU W,WANG Y J,LIU CY,LI S H.Inheritance of berry volatile compounds in two half-sib grape(Vitis vinifera)populations[J].Euphytica,2012,189:351-364.
• [17]CHEN Jun,TANG Xiaoping,MA Xiaohe,ZHAO Qifeng,DONG Zhigang.Breeding report of a new early season seedlessgrape cultivar Zaokangbao[J].Journal of Fruit Science,2009,26(2):258-259.陈俊,唐晓萍,马小河,赵旗峰,董志刚.早熟无核葡萄新品种—早康宝的选育[J].果树学报,2009,26(2):258-259.
• [18]CHEN Jun,TANG Xiaoping,MA Xiaohe,ZHAO Qifeng,DONG Zhigang.An excellent mid-ripening seedless new grapecultiva‘rLihongbao’[J].Acta Horticulturae Sinica,2011,38(3):595-596.陈俊,唐晓萍,马小河,赵旗峰,董志刚.优质中熟无核葡萄新品种‘丽红宝’[J].园艺学报,2011,38(3):595-596.
• [19]TANG Xiaoping,CHEN Jun,MA Xiaohe,ZHAO Qifeng,DONGZhigang,LI Xiaomei.A new early-ripening seedless grape culti-va‘rWuhe Cuibao’[J].Acta Horticulturae Sinica,2012,39(11):2307-2308.唐晓萍,陈俊,马小河,赵旗峰,董志刚,李晓梅.早熟无核葡萄新品种‘无核翠宝’[J].园艺学报,2012,39(11):2307-2308.
• [20]TANG Xiaoping,CHEN Jun,MA Xiaohe,DONG Zhigang,ZHAO Qifeng,LI Xiaomei,TAN Wei,WANG Min.A new seed-less table grape cultivar‘Jinghongbao’[J].Journal of Fruit Sci-ence,2014,31(1):159-160.唐晓萍,陈俊,马小河,董志刚,赵旗峰,李晓梅,谭伟,王敏.鲜食无核葡萄新品种—‘晶红宝’的选育[J].果树学报,2014,31(1):159-160.
• [21]SáNCHEZ-PALOMO E,DíAZ-MAROTO M C,PéREZ-COEL-LO M S.Rapid determination of volatile compounds in grapes byHS-SPME coupled with GC-MS[J].Talanta,2005,66(5):1152-1157.
• [22]GóMEZ E,MARTíNEZ A,LAENCINAZ J.Localization of freeand bound aromatic compounds among skin,juice and pulp frac-tions of some grape varieties[J].Vitis,1994,33:1-4.
• [23]WILSON B,STRAUSS C R,WILLIAMS P J.The distribution offree and glycosidically bound monoterpenes among skin,juiceand pulp fractions of some white grape varieties[J].American Jour-nal of Enology and Viticulture,1986,37:107-111.
• [24]TU Cui,PAN Qiuhong,ZHU Baoqing,WU Yuwen,WANGZhiqun,DUAN Changqing.Progress in study of monoterpenecompounds in grape and wine[J].Acta Horticulturae Sinica,2011,38(7):1397-1406.涂崔,潘秋红,朱保庆,吴玉文,王志群,段长青.葡萄与葡萄酒单萜化合物的研究进展[J].园艺学报,2011,38(7):1397-1406.
• [25]HE Mingqian.Inheritance of grape(Vitis Vinifera)aroma com-pounds in two type interbreeding populations[D].Wuhan:Hua-zhong Agricultural University,2013.何明茜.葡萄香气物质在两类杂交群体中的遗传规律[D].武汉:华中农业大学,2013.
• [26]BARBERA D,AVELLONE G,FILIZZOLA F,MONTE L G,CATANZARO P,AGOZZINO P.Determination of terpene alco-hols in Sicilian Muscat wines by HS-SPME-GC-MS[J].Journalof Asian Natural Products Research,2013,27:541-547.
• [27]FENOLL J,MANSO A,HELLíN P,RUIZ L,FLORES P.Changes in the aromatic composition of the Vitis vinifera grapeMuscat Hamburg during ripening[J].Food Chemistry,2009,114:420-428.
• [28]OLIVEIRA J M,FARIA M,SáF,BARROS F,ARAúJO I M.C6-alcohols as varietal markersfor assessment of wine origin[J].Analytica Chimica Acta,2006,563(1/2):300-309.
• [29]KANG Wenhuai,XU Yan,CUI Yanzhi.Comparative analysis ofcontents of c6 aldehydes and alcohols responsible for the aroma ofdifferent varieties of wine grapes[J].Food Science,2010,31(8):252-256.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.