新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析

doi:10.6048/j.issn.1001-4330.2021.07.017

新疆农业科学 ›› 2021, Vol. 58 ›› Issue (7): 1323-1331.DOI: 10.6048/j.issn.1001-4330.2021.07.017

• 园艺特产·微生物·草业 • 上一篇下一篇

新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析

钟海霞¹, 丁祥², 周晓明¹, 潘明启¹, 张付春¹, 韩守安¹, 张雯¹, 谢辉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.新疆农业大学林学与园艺学院,乌鲁木齐 830052

收稿日期:2020-06-10 发布日期:2021-07-27
通信作者: 潘明启(1962-),男,新疆人,研究员,硕士,研究方向为葡萄栽培与质量控制,(E-mail)panmq3399@sohu.com;张付春(1982-),男,新疆人,副研究员,硕士,研究方向为葡萄栽培与品质调控,(E-mail)zfc20@foxmail.com
作者简介:钟海霞(1988-),女,河南人,副研究员,硕士,研究方向为葡萄栽培生理与品质调控,(E-mail)zhonghaixia1@sina.cn
基金资助:
新疆维吾尔自治区重大科技专项( 2017A01001-1-2);现代农业产业技术体系专项资金(CARS-29-ZP-08)

Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang

ZHONG Haixia¹, DING Xiang², ZHOU Xiaoming¹, PAN Mingqi¹, ZHANG Fuchun¹, HAN Shouan¹, ZHANG Wen¹, XIE Hui¹, WANG Min¹, Ermaik Caikasim¹, WU Xinyu¹

1. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091,China;
2. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi 830052,China

Received:2020-06-10 Published:2021-07-27
Correspondence author: PAN Mingqi (1962-), male, researcher, master, research direction: Viticulture and quality control, (E-mail)panmq3399@sohu.com ZHANG Fuchun(1982-), male, associate research fellow, master, research direction: Viticulture and quality control,(E-mail)zfc20@foxmail.com
Supported by:
Major S & T Project of Xinjiang Uygur Autonomous Region( 2017A01001-1-2)and China Agriculture Research System(CARS-29-ZP-08)

摘要/Abstract

摘要： 【目的】比较分析10个酿酒葡萄品种(系)果实成熟期可溶性糖组分和含量,研究新疆酿酒葡萄糖类物质积累特性,为资源特性评价及糖品质调控研究提供科学依据。【方法】以赤霞珠、赤霞珠5、赤霞珠6、赤霞珠9、梅鹿辄、梅鹿辄4、品丽珠、霞多丽、威代尔和雷司令等10个品种(系)为研究对象,利用高效液相色谱HPLC技术测定其果实成熟期可溶性糖组分及含量,果实可溶性固形物和总酸含量,分析各糖类物质组分所占可溶性总糖的比例及各品种(系)的可溶性糖含量特性。【结果】10个品种(系)成熟时以葡萄糖和果糖积累为主,蔗糖积累为辅,且果糖略高于葡萄糖,其中果糖占总糖的比例最高为51.23%,葡萄糖占总糖的比例最高为49.02%,蔗糖占总糖的比例最高仅2.91%。10个酿酒葡萄品种(系)果实中可溶性糖含量存在显著或极显著差异,其中以赤霞珠5的可溶性总糖含量最高,显著或极显著高于其它品种,较含量最低的威代尔高了29.21%。赤霞珠5的可溶性固形物较威代尔高了30.59%。聚类分析将10个酿酒葡萄品种划分为 3 个类群。第1类群葡萄品种有赤霞珠9、梅鹿辄4、赤霞珠、梅鹿辄,各糖类物质含量均适中;第2类群葡萄品种为霞多丽、威代尔、雷司令,各糖类物质含量均偏低;第3类群葡萄品种有赤霞珠6、品丽珠、赤霞珠5,各糖组分关系较近,糖类物质含量均较高。【结论】筛选出高糖型品种(系)为赤霞珠5,低糖型品种为威代尔。

关键词: 酿酒葡萄; 糖组分; 糖含量; 比较; 评价

Abstract: 【Objective】 To compare and analyze the soluble sugar composition and content in fruits of 10 wine grape varieties (lines), and get a clear picture of the characteristics of sugar accumulation in Xinjiang wine grape in the hope of providing scientific basis for the evaluation of resource characteristics and the study of sugar quality control in the future.【Method】 10 varieties(lines) including Cabernet Sauvignon, Cabernet Sauvignon 5, Cabernet Sauvignon 6, Cabernet Sauvignon 9, Merlot, Merlot 4, Cabernet Franc, Chardonnay, Weydale and Riesling were employed as the research object, and high performance liquid chromatography HPLC determination of soluble sugars in the fruit and content, and the mature fruit soluble solids and total acid content were used to analyze the proportion of each carbohydrate component in total soluble sugar and the soluble sugar content of each variety.【Result】 The results showed that the main accumulation of glucose and fructose was sucrose, and fructose was slightly higher than glucose. Among them, the highest proportion of fructose in total sugar was 51.23%, the highest proportion of glucose in total sugar was 49.02%, and the highest proportion of sucrose in total sugar was only 2.91%.Among the 10 wine grape varieties (lines), the soluble sugar content in fruits showed significant or extremely significant difference, among which, Cabernet Sauvignon 5 had the highest soluble total sugar content, which was significantly or extremely significantly higher than that of other varieties, and was 29.21% higher than Vidal, which had the lowest soluble sugar content. The soluble solid content of Cabernet Sauvignon 5 was 30.59% higher than that of Vidal. Through cluster analysis, 10 wine grape varieties were divided into 3 varietal groups. The first group of grape varieties was Cabernet Sauvignon 9, Merlot 4, Cabernet Sauvignon and Merlot, with moderate content of sugar substances. The second group of grape varieties was Chardonnay, Widell and Riesling, with low content of sugar substances. The third group are Cabernet Sauvignon 6, Cabernet franc and Cabernet Sauvignon 5, The sugar components was closely related and the content of saccharide was higher.【Conclusion】 Based on the comparative analysis of 10 wine grape varieties (lines) in Xinjiang, the high-sugar varieties (lines) were selected as Cabernet Sauvignon 5 and low-sugar varieties as Vidal

Key words: wine grapes; sugar component; sugar content; comparison; evaluation

中图分类号:

S663.1

钟海霞, 丁祥, 周晓明, 潘明启, 张付春, 韩守安, 张雯, 谢辉, 王敏, 艾尔买克·才卡斯木, 伍新宇. 新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析[J]. 新疆农业科学, 2021, 58(7): 1323-1331.

ZHONG Haixia, DING Xiang, ZHOU Xiaoming, PAN Mingqi, ZHANG Fuchun, HAN Shouan, ZHANG Wen, XIE Hui, WANG Min, Ermaik Caikasim, WU Xinyu. Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang[J]. Xinjiang Agricultural Sciences, 2021, 58(7): 1323-1331.

参考文献

[1]新疆维吾尔自治区统计局.新疆统计年鉴 [J].北京:中国统计出版社,2019, 397-398.
Bureau of Statistics of xinjiang Uygur Autonomous Region. Xinjiang Statistical Yearbook [J]. Beijing: China Statistics Press, 2019, 397-398.
[2]马惠兰,李旭.新疆葡萄产业化发展现状及对策建议[J].新疆林业,2010,(6):27-29,40.
MA Huilan, LI Xu. Current situation and countermeasures of grape industrialization in Xinjiang [J]. Xinjiang Forestry, 2010(6):27-29,40.
[3]Zhang D, Huan W, Valentina B, et al. Inter-Species Comparative Analysis of Components of Soluble Sugar Concentration in Fleshy Fruits[J]. Frontiers in Plant Science, 2016, 7(5):649-661.
[4]林玲, 孙光明, 李绍鹏, 等. 园艺植物果实中糖代谢的研究进展[J].华南热带农业大学学报, 2005, 11(4): 37-40.
LIN Ling, SUN Guangming, LI Shaopeng, et al. Research progress on sugar metabolism in horticultural plantFruits [J]. Journal of Tropical Biology, 2005, 11(4): 37-40.
[5]Tissues, G,Davies,D. Robinson, S. P. Sugar accumulation ingrapeberries [J]. Plant Physiology, 1996, 6(111): 275-283.
[6]王振平, 奚强,李玉霞. 葡萄果实中糖分研究进展[J]. 中外葡萄与葡萄酒, 2005, 41(6): 26-30.
WANG Zhenping, XI Qiang, LI Yuxia. Research progress on sugar in grape fruit [J]. Sino-Overseas Grapevine & Wine, 2005, 41(6): 26-30.
[7]张宇录,高鹏飞,于纪洋.含糖量对山葡萄酒苹果酸-乳酸发酵的影响[J].中国酿造,2017,36(12):101-104.
ZHANG Yulu, GAO Pengfei, YU Jiyang. Effect of sugar content on malic acid-lactic acid fermentation of mountain wine [J]. China Brewing, 2017, 36(12):101-104.
[8]杨雪莲.不同糖度对简易酿造红葡萄酒品质的影响[J].食品研究与开发,2016,37(8):62-67.
YANG Xuelian. Effect of different sugar content on the quality of simple brewing red wine [J]. Food Research and Development, 2016, 37(8):62-67.
[9]吴帅,金玉红,霍胜楠.葡萄原料含糖量对赤霞珠葡萄酒成分的影响[J].食品研究与开发,2015,36(17):58-62.
WU Shuai, JIN Yuhong, HUO Shennan. Effect of sugar content of grape raw material on Cabernet Sauvignon wine composition[J].Food Research and Development, 2015,36(17):58-62.
[10]王华,赵现华,刘晶,等.葡萄与葡萄酒生产可持续发展研究进展[J].中国农业科学, 2010,43(15):3204-3213.
WANG Hua, ZHAO Xianhua, LIU Jing, et al. Research progress on sustainable development of grape and wine production [J]. Scientia Agricultura Sinica, 2010, 43(15):3204-3213.
[11]张磊,张晓煜,亢艳莉,等.土壤肥力对酿酒葡萄品质的影响[J].江西农业大学学报,2008,30(2):226-229.
ZHANG Lei, ZHANG Xiaoyu, KANG Yanli, et al. Effect of soil fertility on the quality of wine grapes [J]. Acta Agriculturae Universitatis Jiangxiensis, 2008, 30(2):226-229.
[12]倪志婧,马文平,王薇,等.遮光处理对酿酒葡萄果实品质的影响[J]. 肥工业大学学报(自然科学版),2016,36(11):1563-1566.
NI Zhijing, MA Wenping, WANG Wei, et al. Effect of shading treatment on fruit quality of wine grapes[J]. Journal of Hefei University of Technology (Natural Science Ed.), 2016, 36(11):1563-1566.
[13]肖慧琳,张超杰,刘万好,等.摘叶对赤霞珠葡萄果实和葡萄酒品质的影响[J].山东农业科学,2015,47(11):36 - 39.
XIAO Huilin, ZHANG Chaojie, LIU Wanhao, et al. Effects of leaf picking on the quality of Cabernet Sauvignon grape fruit and wine [J]. Shandong Agricultural Sciences, 2015, 47(11):36 - 39.
[14]刘玲,雷小明,张军贤,等. 不同高度结果部位对酿酒葡萄果实品质的影响[J].北方园艺,2010,(24):21-24.
LIU Ling, LEI Xiaoming, ZHANG Junxian, et al. Effects of Different Height Results on the Quality of Wine Grape Fruits [J]. Northern Horticulture, 2010,(24):21-24.
[15]高彩琴.不同矮化整形方式对蛇龙珠葡萄果实品质的影响[D].银川:宁夏大学, 2014.
GAO Caiqin. Effects of Different Dwarf Shaping Methods on Fruit Quality of Cabernet Gernischt [D]. Yinchuan: Ningxia University, 2014.
[16]李磊.调亏灌溉对酿酒葡萄综合特性及葡萄酒质量的影响[D].银川:宁夏大学,2017.
LI Lei. Effect of Regulated Deficit Irrigation on Comprehensive Characteristics of Wine Grapes and Wine Quality [D]. Yinchuan: Ningxia University, 2017.
[17]刘胜. 疏果方式对葡萄与葡萄酒品质指标的影响[D]. 济南:齐鲁工业大学,2014.
LIU Sheng. Effects of Fruit and Vege Table Methods on Grape and Wine Quality Indicators [D]. Jinang: Qilu University of Technology, 2014.
[18]GB/T 12456-2008, 食品中总酸的测定[S].
GB/T 12456-2008, Determination of total acid in food [S].
[19]张忠义, 刘振林,陈辉. 葡萄酒中总糖测定方法探讨[J]. 中国公共卫生, 2005, 17(11): 124-125.
ZHANG Zhongyi, LIU Zhenlin, CHEN Hui. Discussion on the determination method of total sugar in wine [J]. Chinese Journal of Public Health, 2005, 17(11): 124-125.
[20]GB/T 5009.7-2008, 食品中还原糖的测定[S].
GB/T 5009.7-2008, Determination of reducing sugar in food [S].
[21]王秀芹,黄卫东,战吉成. 提高酿酒葡萄糖份含量的分子生物学机制[J]. 中外葡萄与葡萄酒, 2005,(1): 7-9.
WANG Xiuqin, HUANG Weidong, ZHAN Jichen. Molecular biological mechanism for increasing glucose content in wine [J]. Sino-Overseas Grapevine & Wine, 2005,(1): 7-9.
[22]李华,王华,袁春龙,等.葡萄酒工艺学[M].北京:科学出版社,2005.
LI Hua, WANG Hua, YUAN Chunlong, et al. Wine Crafts [M]. Beijing: Science Press, 2005.
[23]屠婷瑶,孟江飞,魏晓峰,等.山西乡宁赤霞珠葡萄最佳采收期研究[J]. 西北农林科技大学学报(自然科学版),2017,45( 5):139-146.
TU Tingyao, MENG Jiangfei, WEI Xiaofeng, et al. Study on the Best Harvest Period of Cabernet SauvignonGrape in Shanxi Province [J]. Journal of Northwest A & F University (Natural Science Ed.), 2017, 45(5):139-146.
[24]Chen J L,Wang Z H, Wu J H, et al.Chemical compositional characterization of eight pear cultivars grown in China [J]. Food Chemistry, 2007, 104(1): 504-506.
[25]张玉,王伟,王君虹,等.采收时间对醉金香葡萄果实品质及芳香化合物的影响[J].浙江农业科学,2019,60(6):967-970,973.
ZHANG Yu, WANG Wei, WANG Junhong. Effects of harvesting time on fruit quality and aromatic compounds of drunken grape [J]. Journal of Zhejiang Agricultural Sciences, 2019, 60(6):967-970,973

新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析

Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

[1]	王朋, 郑凯, 赵杰银, 高文举, 龙遗磊, 陈全家, 曲延英. 陆地棉种质资源材料的耐热性评价及指标筛选[J]. 新疆农业科学, 2023, 60(9): 2081-2090.
[2]	刘玉芳, 张志刚, 李长城, 李宏, 程平, 杨璐. 不同温度和成熟度对杏贮藏期腐烂率和品质的影响[J]. 新疆农业科学, 2023, 60(9): 2189-2197.
[3]	宋冰梅, 姜岩, 陈鑫, 张宇, 程宛楠, 潘洪生. 新型转基因高产棉花萌发期和苗期耐盐性与耐碱性评价[J]. 新疆农业科学, 2023, 60(9): 2239-2247.
[4]	曲可佳, 时晓磊, 张恒, 王兴州, 耿洪伟, 丁孙磊, 张金波, 严勇亮. PEG处理下引进春小麦品种苗期抗旱性评价[J]. 新疆农业科学, 2023, 60(6): 1363-1371.
[5]	张燕红, 侯天钰, 巴音花, 赵彩月, 吕玉平, 布哈丽且木·阿不力孜, 赵志强, 李冬, 杜孝敬, 袁杰, 王奉斌. 水稻重组自交系群体芽期和苗期耐盐性鉴定与评价[J]. 新疆农业科学, 2023, 60(5): 1041-1049.
[6]	哈力旦·依克热木, 刘娜, 刘联正, 周安定, 姜奇彦, 达买力江·合孜尔, 曹俊梅, 张新忠. 小麦近缘种芽期和苗期的耐盐性鉴定与评价[J]. 新疆农业科学, 2023, 60(5): 1118-1126.
[7]	姚庆, 阿里别里根·哈孜太, 杨明花, 李强, 苗昊翠, 崔宏亮. 藜麦种子对萌发温度的响应及低温胁迫萌发能力鉴定[J]. 新疆农业科学, 2023, 60(5): 1141-1149.
[8]	张泓, 吐尔逊江·买买提, 张少民, 张军高, 周小云. 近30 a全国棉花生产区域时空变化及区域优势分析[J]. 新疆农业科学, 2023, 60(4): 1028-1040.
[9]	杨明花, 刘强, 廖必勇, 彭云承, 布阿依夏木·那曼提, 达吾来·杰克山. 不完全双列杂交玉米组合抗倒伏综合评价[J]. 新疆农业科学, 2023, 60(4): 832-840.
[10]	赵斌荣, 田晓曦, 柴军发, 景亮亮, 张红艳, 洪波, 贾彦霞. 西蓝花田桃蚜的室内药剂筛选及田间药效评价[J]. 新疆农业科学, 2023, 60(3): 547-554.
[11]	侯良忠, 郭同军, 张俊瑜, 苏玲玲, 古再丽努尔·艾麦提, 温小燕, 朱晓芳, 杨建中, 王文奇. 不同比例籽用西葫芦皮瓤与玉米秸秆混贮效果评价[J]. 新疆农业科学, 2023, 60(3): 567-573.
[12]	马旭, 赵英, 韩炜, 武胜利, 韩晓燕. 14种沙棘果实中氨基酸组成的主成分分析与综合评价[J]. 新疆农业科学, 2023, 60(2): 378-388.
[13]	龙天宇, 邓亚辉, 祖倩丽, 杨龙, 曲延英, 陈全家. 棉花枯萎病室内苗期抗病性鉴定方法及评价[J]. 新疆农业科学, 2023, 60(2): 416-423.
[14]	刘旭坤, 阿尔孜姑丽·肉孜, 朱晓峰, 吐尔逊·阿合买提, 赵雯慧, 付开赟, 丁新华, 贾尊尊, 阿地力·沙塔尔, 郭文超. 三种迷向装置对桃小食心虫的防治效果[J]. 新疆农业科学, 2023, 60(12): 3041-3048.
[15]	马辉, 戴路, 李星星, 阿布都艾尼·阿布都维力, 艾麦尔江·阿布力提甫, 田立文, 欧欢. 不同化学药剂处理对长绒棉封顶效果的影响[J]. 新疆农业科学, 2023, 60(11): 2601-2608.