[1]金鑫,王宇航,李斗,等.外源亚精胺对雷司令葡萄果实香气成分的影响[J].江苏农业学报,2023,(08):1747-1754.[doi:doi:10.3969/j.issn.1000-4440.2023.08.015]
　JIN Xin,WANG Yu-hang,LI Dou,et al.Effects of exogenous spermidine on aroma components of Riesling grape berries[J].,2023,(08):1747-1754.[doi:doi:10.3969/j.issn.1000-4440.2023.08.015]
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外源亚精胺对雷司令葡萄果实香气成分的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2023年08期
页码:
1747-1754
栏目:
园艺
出版日期:
2023-12-31

文章信息/Info

Title:
Effects of exogenous spermidine on aroma components of Riesling grape berries
作者:
金鑫; 王宇航; 李斗; 王春恒; 韩爱民; 张立梅; 杨江山
(甘肃农业大学园艺学院,甘肃兰州730070)
Author(s):
JIN Xin; WANG Yu-hang; LI Dou; WANG Chun-heng; HAN Ai-min; ZHANG Li-mei; YANG Jiang-shan
(College of Horticulture, Gansu Agricultural University, Lanzhou 730070, China)
关键词:
雷司令葡萄; 亚精胺; 气相色谱-质谱(GC-MS)分析; 电子鼻; 香气成分
Keywords:
Riesling grape; spermidine; gas chromatography-mass spectrometry (GC-MS) analysis; electronic nose; aroma components
分类号:
S663.1
DOI:
doi:10.3969/j.issn.1000-4440.2023.08.015
文献标志码:
A
摘要:
为探究亚精胺(Spd)对葡萄果实香气成分的影响,本试验以雷司令葡萄为材料,于开花期、坐果期、果实膨大期、果实转色期进行不同浓度(0.3 mmol/L、0.6 mmol/L、0.9 mmol/L、1.2 mmol/L)的亚精胺喷施处理,以喷施清水为对照(CK),采用顶空固相微萃取(HS-SPME)结合气相色谱-质谱(GC-MS)技术,分析亚精胺处理对葡萄果实香气成分与含量的影响；利用PEN 3.5电子鼻对葡萄果实香气成分进行无损监测,并对监测结果进行线性判别分析(LDA)及主成分分析(PCA),明确不同处理主成分上的差异。结果表明,不同处理下葡萄果实中共检出37种挥发性香气物质,包括9种醛类、10种醇类、8种烃类、1种酯类、1种酮类、2种酸类、1种醌类、1种酚类、1种萜烯类、1种醚类及1种杂环类。其中,0.9 mmol/L Spd浓度处理的葡萄果实中总挥发性香气成分含量最高为28 085.39 μg/kg,较CK提高15.63%。0.3 mmol/L、0.9 mmol/L、1.2 mmol/L亚精胺处理均显著提高了葡萄果实中醛酮类、酯类化合物含量,0.6 mmol/L、0.9 mmol/L、1.2 mmol/L亚精胺处理显著降低了葡萄果实中萜烯类、酸类物质含量。主成分分析和线性差别分析结果表明电子鼻检测结果能较好区分不同浓度亚精胺处理的雷司令葡萄果实的风味。PCA和LDA的第1主成分和第2主成分贡献率和分别为99.98%、95.67%,表明传感器识别效应和处理间的风味区分度较好。综上所述,花后喷施亚精胺可以提高雷司令葡萄果实香气成分含量,且适宜的喷施浓度为0.9 mmol/L。
Abstract:
In order to explore the effect of spermidine (Spd) on the aroma components of grape berries, we used Riesling grape as the experimental material, and sprayed different concentrations (0.3 mmol/L, 0.6 mmol/L, 0.9 mmol/L, 1.2 mmol/L) of spermidine at the flowering stage, fruit setting stage, fruit enlargement stage and color-changing stage, with spraying water as the control (CK). The effects of spermidine treatment on the aroma components and contents of grape berries were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The PEN 3.5 electronic nose was used to non-destructively monitor the aroma components of grape berries, and the monitoring results were subjected to linear discriminant analysis (LDA) and principal component analysis (PCA) to clarify the differences in the principal components of different treatments. The results showed that a total of 37 volatile aroma substances were detected under different treatments, including nine aldehydes, 10 alcohols, eight hydrocarbons, one ester, one ketone, two acids, one quinone, one phenol, one terpene, one ether and one heterocycle. Among them, the highest content of total volatile aroma components was 28 085.39 μg/kg under the treatment of 0.9 mmol/L Spd, which was 15.63% higher than that of CK. The 0.3 mmol/L, 0.9 mmol/L, and 1.2 mmol/L spermidine treatments significantly increased the contents of aldehydes, ketones and esters, and the 0.6 mmol/L, 0.9 mmol/L, and 1.2 mmol/L spermidine treatments significantly decreased the contents of terpenes and acids. The results of principal component analysis and linear discriminant analysis showed that the electronic nose detection results could better distinguish the flavor of Riesling grapes treated with different concentrations of spermidine. The contribution rates of the first principal component and the second principal component of PCA and LDA were 99.98% and 95.67%, respectively, which indicated that the sensor recognition effect and the flavor discrimination between treatments were better. In summary, spraying spermidine after anthesis could increase the content of aroma components in Riesling grape berries, and the appropriate spraying concentration was 0.9 mmol/L.

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备注/Memo

备注/Memo:
收稿日期:2022-10-22基金项目:甘肃省科技计划项目(21CX6NA080)；甘肃省科技重大专项(18ZD2NA006-4)作者简介:金鑫(1997-),男,甘肃会宁人,硕士研究生,主要从事果树栽培与生理研究。(E-mail)2890908083@qq.com通讯作者:杨江山,(E-mail)yangjs@gsau.edu.cn
更新日期/Last Update: 2024-01-15