新疆8个葡萄品种糖组分及含量比较分析

doi:10.6048/j.issn.1001-4330.2019.07.009

新疆农业科学 ›› 2019, Vol. 56 ›› Issue (7): 1253-1261.DOI: 10.6048/j.issn.1001-4330.2019.07.009

• 园艺·林业·生理生化 • 上一篇下一篇

新疆8个葡萄品种糖组分及含量比较分析

钟海霞¹, 周晓明¹, 齐莹莹², 张付春¹, 陆胜祖¹, 潘明启¹, 张雯¹, 谢辉¹, 韩守安¹, 王敏¹, 艾尔买克·才卡斯木¹, 伍新宇¹

1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;
2.新疆农业科学院科技成果转化中心,乌鲁木齐 830091

收稿日期:2019-04-06 出版日期:2019-07-20 发布日期:2019-09-05
通信作者: 陆胜祖(1962-),男,副研究员,研究方向为果品初加工,(E-mail)1256220860@qq.com潘明启(1962-),男,研究员,硕士,研究方向为葡萄栽培与质量控制,(E-mail)panmq3399@sohu.com
作者简介:钟海霞(1988-),女,助理研究员,硕士,研究方向为葡萄栽培与生理,(E-mail)zhonghaixia1@sina.cn
基金资助:
现代农业产业技术体系专项资金(CARS-29-ZP-08);新疆维吾尔自治区自然科学基金项目(2016D01B041)

Comparative Analysis of Sugar Components and Contents of Eight Grape Cultivars in Xinjiang

ZHONG Hai-xia¹, ZHOU Xiao-ming¹, QI Ying-ying², ZHANG Fu-chun¹, LU Shen-zu¹, PAN Ming-qi¹, ZHANG Wen¹, XIE Hui¹, HAN Shou-an¹, WANG Min¹, Ermek Caikasima¹, WU Xin-yu¹

1 Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi 830091,China;
2. Center for the Transformation of Scientific and Technological Achievements, Urumqi 830091, China

Received:2019-04-06 Online:2019-07-20 Published:2019-09-05
Correspondence author: LU Sheng-zu(1962-),male, associate research fellow, master of agricultural extension, research direction: Initial processing of fruits, (E-mail)1256220860@qq.com
PAN Ming-qi(1962-),male, research fellow, master, research direction: Viticulture and quality control, (E-mail)panmq3399@sohu.com
Supported by:
Supported by China Agriculture Research System(CARS-29-ZP-08)and the Natural Science Foundation Project of Xinjiang Uygur Autonomous Region(2016D01B041)

摘要/Abstract

摘要： 【目的】比较分析新疆8个葡萄品种果实成熟期糖类物质组分和含量等特性,为筛选出高糖葡萄品种及今后果实品质调控研究奠定理论基础。【方法】以红提、维多利亚、玫瑰香、新郁、火焰无核、夏黑、克瑞森无核、木纳格为研究对象,在果实成熟期取样,测定其果实可溶性固形物含量,并利用高效液相色谱(HPLC)技术测定其果实糖组分及含量,分析各组分所占可溶性总糖的比例,比较分析各品种的糖组分及含量特性。【结果】8个品种在果实成熟期糖组分主要以葡萄糖和果糖积累为主,蔗糖为辅,其中果糖占总糖的比例最高,达52.51%,葡萄糖占总糖的比例最高为49.58%,蔗糖占总糖的比例最高仅3.14%。8个葡萄果实中葡萄糖和果糖的含量存在显著或极显著差异,其中以火焰无核的含量最高,显著或极显著高于其余品种,维多利亚最低。火焰无核的可溶性固形物较维多利亚高61.8%,果糖含量较维多利亚高了55.42%。通过聚类分析,火焰无核与克瑞森无核、夏黑糖组分关系较近,维多利亚与其他品种关系较远。【结论】通过对8个葡萄品种比较分析筛选出高糖品种火焰无核,为高果糖类型,低糖品种维多利亚,属于低果糖类型。

关键词: 葡萄; 糖组分及含量; 比较; 评价

Abstract: 【Objective】 To compare and analyze the characteristics of sugar components and contents in the mature period of 8 grape cultivars in Xinjiang in the hope of laying a theoretical foundation for the selection of high-sugar grape varieties and the control of fruit quality in the future. 【Method】Red Globe Grape, Victoria,Muscat Hamburg, XinYu, Flame Seedless, Summer Black, Crimson Seedlessand Munage were taken as the research objects, the soluble solid contents were determined by sampling at the ripening stage, and the sugar components and contents were measured by high performance liquid chromatography (HPLC); The proportion of each component to the total soluble sugar was analyzed and the sugar components and content characteristics of each variety were compared.【Result】The results showed that glucose and fructose accumulation were the main sugar components in the eight varieties at fruit ripening stage, supplemented by sucrose. Among them, fructose accounted for 52.51% of total sugar, glucose accounted for 49.58% of total sugar, and sucrose accounted for only 3.14% of total sugar. There were significant or extremely significant differences in glucose and fructose contents in eight grape fruits, among which Flame Seedless content was the highest, significantly or extremely significantly higher than other varieties, and Victoria was the lowest. The content of soluble solids in Flame Seedless was 61.8% higher than that in Victoria, and the content of fructose was 55.42% higher than that in Victoria. By cluster analysis, the relationship between Flame Seedless and the sugar components of Crimson Seedless, Summer Black was close, and that between Victoria and other varieties was relatively far. 【Conclusion】Through the comparative analysis of 8 grape varieties, the high-sugar variety Seedless Flame Seedless was selected as the high-fructose variety, and the low-sugar variety Victoria was selected as the low-fructose type.

Key words: grape; sugar component and content; comparison; evaluation

中图分类号:

S663.1

钟海霞, 周晓明, 齐莹莹, 张付春, 陆胜祖, 潘明启, 张雯, 谢辉, 韩守安, 王敏, 艾尔买克·才卡斯木, 伍新宇. 新疆8个葡萄品种糖组分及含量比较分析[J]. 新疆农业科学, 2019, 56(7): 1253-1261.

ZHONG Hai-xia, ZHOU Xiao-ming, QI Ying-ying, ZHANG Fu-chun, LU Shen-zu, PAN Ming-qi, ZHANG Wen, XIE Hui, HAN Shou-an, WANG Min, Ermek Caikasima, WU Xin-yu. Comparative Analysis of Sugar Components and Contents of Eight Grape Cultivars in Xinjiang[J]. Xinjiang Agricultural Sciences, 2019, 56(7): 1253-1261.

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新疆8个葡萄品种糖组分及含量比较分析

Comparative Analysis of Sugar Components and Contents of Eight Grape Cultivars in Xinjiang

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