叶面喷施硅素对玫瑰香果实风味物质的影响

doi:10.6048/j.issn.1001-4330.2023.02.013

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (2): 359-367.DOI: 10.6048/j.issn.1001-4330.2023.02.013

• 园艺特产·植物保护·微生物·土壤肥料·节水灌溉 • 上一篇下一篇

叶面喷施硅素对玫瑰香果实风味物质的影响

许昌¹(), 张光弟¹^,²(), 张浩宇¹, 贾毅男¹, 张昆明¹, 王江龙¹, 侯晓健¹

1.宁夏大学农学院/宁夏设施园艺(宁夏大学)技术创新中心,银川 750021
2.宁夏食品微生物应用技术与安全控制重点实验室,银川,750021

收稿日期:2022-07-26 出版日期:2023-02-20 发布日期:2023-03-31
通信作者: 张光弟(1963-),男,宁夏银川人,教授,硕士生导师,研究方向为果树栽培与保鲜,(E-mail)zhangguangdi333909@sina.com
作者简介:许昌(1997-),男,山西大同人,硕士研究生,研究方向为果树栽培与采后保鲜,(E-mail)mailto:3560116875@qq.com 1287450118@qq.com
基金资助:
宁夏回族自治区重点研发计划(2017BY071);全国易地搬迁移民致富提升示范区重点产业提质增效集成示范之课题“宁夏贺兰山东麓酿酒葡萄绿色高效省工栽培优新技术集成示范”(2018BBF02013);“宁夏大学西部一流学科建设”(NXYLXK2017B03)

Studies on Volatile Organic Compounds of Muscat Hamburg Berry Treated by Foliar Spraying Silicon during the Growing Period

XU Chang¹(), ZHANG Guangdi¹^,²(), ZHANG Haoyu¹, JIA Yinan¹, ZHANG Kunming¹, WANG Jianglong¹, HOU Xiaojian¹

1. College of Agronomy,Ningxia University,Yinchuan/Ningxia Facility Gardening (Ningxia University) Technology Innovation Center, Yinchuan 750021, China
2. Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control,Yinchuan 750021, China

Received:2022-07-26 Online:2023-02-20 Published:2023-03-31
Correspondence author: ZHANG Guangdi(1963-),male,professor,majoring in fruit tree cultvation and preserration,(E-mail)zhangguangdi333909@sina.com
Supported by:
Key R & D Project(2017BY071);Integrated Demonstration of Green and Efficient Provincial Cultivation of Brewing Grapes at the Eastern Foot of Helan Mountain in Ningxia(2018BBF02013);Construction of First-class Disciplines in Western China of Ningxia University(NXYLXK2017B03)

摘要/Abstract

摘要：

【目的】 研究叶面喷施不同剂量硅素对玫瑰香果实风味物质及常规品质指标的定向调控效果,为玫瑰香葡萄生产中合理叶面喷布硅肥、品质定向调控提供科学依据。【方法】 采用气相离子迁移谱技术(GC-IMS),检测分析玫瑰香果实风味物质等指标。【结果】 在叶面喷施硅素处理的玫瑰香果实中检测出挥发性有机物47种,其中定性了32种,主要包括酯类、醛类、醇类和酮类。与CK相比,硅素浓度为200X时,乙酸丁酯的峰体积增大56.28%;硅素浓度400X时,苯甲酸甲酯的峰体积增大176.45%;600X时,乙酸丁酯的峰体积增大42.52%。对比发现,2-戊基呋喃、正己醇(二聚体)、正己醇、3-甲基-3-丁烯-1-醇、乙酸乙酯、丙酸乙酯(二聚体)、3-甲基丁醛等物质随叶喷硅素浓度升高,体积逐渐减小甚至消失。【结论】 600X与CK相似,200X与400X相似。400X时,玫瑰香葡萄糖含量最高,为17.04%;总酸含量最少,为0.35%。

关键词: 玫瑰香葡萄; 叶喷硅素; 风味物质; 气相离子迁移谱技术(GC-IMS)

Abstract:

【Objective】 The technique of gas chromatography-ion mobility spectroscopy (GC-IMS) was used to test volatile organic compounds(VOCs) of Muscat Hamburg berry,the finding provided a scientific basis for rational application of silicon fertilization and the targeted regulation of quality Muscat Hamburg berry. 【Methods】 To explore the directional control effect of different dosage of silicone on rose fragrant fruit flavor material and conventional quality index. 【Results】 47 kinds of volatile organic compounds were detected in Muscat Hamburg berry, among which, 32 kinds were qualitatively, including 4 kinds of esters, aldehydes, alcohols and ketones. Compared with CK, when the silicon concentration was 200 times, the peak volume of butyl acetate increased by 56.28%; when 400 times, the peak volume of Methyl benzoate increased by 176.45%, and the peak volume of butyl acetate increased by 42.52% at 600 times. 2-pentylfuran, n-hexanol (dimer), n-hexanol, 3-methyl-3-buten-1-ol, ethyl acetate, ethyl propionate (dimer), 3-methylbutyl the peakvolume of aldehydes and other substances gradually decreased or even disappeared with the rising level of the silica concentration. 【Conclusion】 Its volatile organic compounds(VOCs) were similar to CK when the silicon concentration was 600 times, and the similarity was found between 400times and 200times. At 400 times Muscat Hamburg incense glucose content was the highest, which was17.04%, the total acid content was the least, 0.35%.

Key words: Vitis Vinifera L.; foliar spraying silicon; volatile organic compounds; gas chromatography-ion mobility spectroscopy (GC-IMS)

中图分类号:

S663.1

许昌, 张光弟, 张浩宇, 贾毅男, 张昆明, 王江龙, 侯晓健. 叶面喷施硅素对玫瑰香果实风味物质的影响[J]. 新疆农业科学, 2023, 60(2): 359-367.

XU Chang, ZHANG Guangdi, ZHANG Haoyu, JIA Yinan, ZHANG Kunming, WANG Jianglong, HOU Xiaojian. Studies on Volatile Organic Compounds of Muscat Hamburg Berry Treated by Foliar Spraying Silicon during the Growing Period[J]. Xinjiang Agricultural Sciences, 2023, 60(2): 359-367.

图/表 8

表1 GC 条件

Table 1 GC-IMS conditions

时间Time	E₁(mL/min)	E₂(mL/min)	R
00:00,000	150	2	rec
02:00,000	150	2	-
10:00,000	150	10	-
20:00,000	150	100	-
25:00,000	150	150	Stop

图1 不同叶喷剂量下玫瑰香的品质指标变化

Fig.1 Diagrams of the quality index of Muscat hamburg berry with foliar spraying of different doses of silicon

图2 不同叶喷剂量处理样品中挥发性有机物的GC-IMS谱图(直接对比图) 注:横坐标8.0处红色竖线为反应离子峰(reaction ion peak,RIP),两侧的每个点代表一种化合物,点颜色越深、面积越大表示峰体积越大

Fig.2 GC-IMS spectra of volatile organic compounds in samples treated with different leaf spray doses (direct comparison picture) Note:The red vertival line at abscissa 8.0 is the reactionvion peak(reaction ion peak,RIP),each point on both sides represents a compound,the darker the point color,the larger the area,the larger the peak volume

表2 不同叶喷处理玫瑰香样品挥发性组分的定性

Table 2 Qualitative of sample of Muscat Hamburg berry on VOCs.

编号 Number	化合物名称 Compound name	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention (s)	漂移时间 Drift time (ms)
醇类Alcohols
1	己烯醇	2305-21-7	C₆H₁₂O	866.5	355.9	1.516
2	正己醇(单体)	111-27-3	C₆H₁₄O	884.9	308.835	1.329
3	正己醇(二聚体)	111-27-3	C₆H₁₄O	883.4	378.69	1.645
4	3-甲基-3-丁烯-1-醇(单体)	763-32-6	C₅H₁₀O	741.9	222.69	1.245
5	3-甲基-3-丁烯-1-醇(二聚体)	763-32-6	C₅H₁₀O	736.5	218.4	1.492
6	芳樟醇(单体)	78-70-6	C₁₀H₁₈O	1 113.1	802.035	1.218
7	芳樟醇(二聚体)	78-70-6	C₁₀H₁₈O	1 101.4	777.66	1.71
8	乙醇(单体)	64-17-5	C₂H₆O	536.2	114.27	1.047
9	乙醇(二聚体)	64-17-5	C₂H₆O	519.4	108.42	1.129
醛类Aldehydes
10	乙醛	66-25-1	C₂H₄O	801	276.12	1.56
11	壬醛	124-19-6	C₉H₁₈O	1105.5	786.045	1.48
12	丁醛(单体)	123-72-8	C₄H₈O	579.5	130.845	1.111
13	丁醛(二聚体)	123-72-8	C₄H₈O	574.7	128.895	1.281
14	苯甲醛(单体)	100-52-7	C₇H₆O	953.7	499.785	1.145
15	苯甲醛(二聚体)	100-52-7	C₇H₆O	953.3	498.81	1.463
16	3-甲基丁醛(单体)	590-86-3	C₅H₁₀O	655.5	165.945	1.175
17	3-甲基丁醛(二聚体)	590-86-3	C₅H₁₀O	655.9	166.14	1.401
酯类Esters
18	正己酸乙酯(单体)	123-66-0	C₈H₁₆O₂	1 011.9	613.08	1.328
19	正己酸乙酯(二聚体)	123-66-0	C₈H₁₆O₂	1 011.8	612.885	1.811
20	乙酸异戊酯	123-92-2	C₇H₁₄O₂	875.1	366.795	1.747
21	乙酸丁酯	123-86-4	C₆H₁₂O₂	811.3	287.235	1.237
22	乙酸乙酯	141-78-6	C₄H₈O₂	650.2	163.215	1.34
23	乙酸异丁酯	110-19-0	C₆H₁₂O₂	770.4	246.675	1.612
24	丙酸乙酯(单体)	105-37-3	C₅H₁₀O₂	709.6	198.315	1.148
25	丙酸乙酯(二聚体)	105-37-3	C₅H₁₀ $O 2$	708	197.145	1.45
26	乙酸正丙酯(单体)	109-60-4	C₅H₁₀O₂	712.1	200.07	1.164
27	乙酸正丙酯(二聚体)	109-60-4	C₅H₁₀O₂	710.5	198.9	1.145
28	苯甲酸甲酯(单体)	93-58-3	C₈H₈O₂	1 090.8	756.015	1.216
29	苯甲酸甲酯(二聚体)	93-58-3	C₈H₈O₂	1091.7	757.77	1.603
酮类Ketones
30	6-甲基-5-庚烯-2-酮	110-93-0	C₈H₁₄O	987	570.18	1.175
31	3-戊酮	96-22-0	C₅H₁₀O	698.2	190.319 99	1.111
杂环类Heterocyclic
32	2-戊基呋喃	3777-69-3	C₉H₁₄O	988.8	574.274 96	1.248

表2 不同叶喷处理玫瑰香样品挥发性组分的定性

Table 2 Qualitative of sample of Muscat Hamburg berry on VOCs.

编号 Number	化合物名称 Compound name	CAS	分子式 Molecular formula	保留指数 Retention index	保留时间 Retention (s)	漂移时间 Drift time (ms)
醇类Alcohols
1	己烯醇	2305-21-7	C₆H₁₂O	866.5	355.9	1.516
2	正己醇(单体)	111-27-3	C₆H₁₄O	884.9	308.835	1.329
3	正己醇(二聚体)	111-27-3	C₆H₁₄O	883.4	378.69	1.645
4	3-甲基-3-丁烯-1-醇(单体)	763-32-6	C₅H₁₀O	741.9	222.69	1.245
5	3-甲基-3-丁烯-1-醇(二聚体)	763-32-6	C₅H₁₀O	736.5	218.4	1.492
6	芳樟醇(单体)	78-70-6	C₁₀H₁₈O	1 113.1	802.035	1.218
7	芳樟醇(二聚体)	78-70-6	C₁₀H₁₈O	1 101.4	777.66	1.71
8	乙醇(单体)	64-17-5	C₂H₆O	536.2	114.27	1.047
9	乙醇(二聚体)	64-17-5	C₂H₆O	519.4	108.42	1.129
醛类Aldehydes
10	乙醛	66-25-1	C₂H₄O	801	276.12	1.56
11	壬醛	124-19-6	C₉H₁₈O	1105.5	786.045	1.48
12	丁醛(单体)	123-72-8	C₄H₈O	579.5	130.845	1.111
13	丁醛(二聚体)	123-72-8	C₄H₈O	574.7	128.895	1.281
14	苯甲醛(单体)	100-52-7	C₇H₆O	953.7	499.785	1.145
15	苯甲醛(二聚体)	100-52-7	C₇H₆O	953.3	498.81	1.463
16	3-甲基丁醛(单体)	590-86-3	C₅H₁₀O	655.5	165.945	1.175
17	3-甲基丁醛(二聚体)	590-86-3	C₅H₁₀O	655.9	166.14	1.401
酯类Esters
18	正己酸乙酯(单体)	123-66-0	C₈H₁₆O₂	1 011.9	613.08	1.328
19	正己酸乙酯(二聚体)	123-66-0	C₈H₁₆O₂	1 011.8	612.885	1.811
20	乙酸异戊酯	123-92-2	C₇H₁₄O₂	875.1	366.795	1.747
21	乙酸丁酯	123-86-4	C₆H₁₂O₂	811.3	287.235	1.237
22	乙酸乙酯	141-78-6	C₄H₈O₂	650.2	163.215	1.34
23	乙酸异丁酯	110-19-0	C₆H₁₂O₂	770.4	246.675	1.612
24	丙酸乙酯(单体)	105-37-3	C₅H₁₀O₂	709.6	198.315	1.148
25	丙酸乙酯(二聚体)	105-37-3	C₅H₁₀ $O 2$	708	197.145	1.45
26	乙酸正丙酯(单体)	109-60-4	C₅H₁₀O₂	712.1	200.07	1.164
27	乙酸正丙酯(二聚体)	109-60-4	C₅H₁₀O₂	710.5	198.9	1.145
28	苯甲酸甲酯(单体)	93-58-3	C₈H₈O₂	1 090.8	756.015	1.216
29	苯甲酸甲酯(二聚体)	93-58-3	C₈H₈O₂	1091.7	757.77	1.603
酮类Ketones
30	6-甲基-5-庚烯-2-酮	110-93-0	C₈H₁₄O	987	570.18	1.175
31	3-戊酮	96-22-0	C₅H₁₀O	698.2	190.319 99	1.111
杂环类Heterocyclic
32	2-戊基呋喃	3777-69-3	C₉H₁₄O	988.8	574.274 96	1.248

图3 不同叶喷处理gh 玫瑰香的GalleryPlot图(指纹图谱) 注:每一行代表一个葡萄样品中选取的部分信号峰,每一列代表同一挥发性有机物在不同葡萄样品中的信号峰

Fig.3 GalleryPlot of samples treated with different leaf spray doses(Finger-print) Note:Each row represents a selected part of the signal peak in a grape sample,Each column represents the same volatile organic compound in different signal peak in grape sample

表3 不同叶喷剂量玫瑰香风味物质的峰体积变化

Table 3 VOCs Peak volume analysis of different Muscat Hamburg samples

表4 不同样品相似度

Table 4 Similarity of different samples

CK	CK	CK	200X	200X	200X	400X	400X	400X	600X	600X	600X
100												CK
91	100											CK
85	80	100										CK
74	67	79	100									200X
73	68	72	82	100								200X
83	78	80	79	88	100							200X
85	79	79	82	81	85	100						400X
83	78	80	76	86	88	84	100					400X
87	84	82	75	81	86	86	93	100				400X
95	89	84	77	76	86	86	85	88	100			600X
95	93	83	72	71	81	83	82	86	94	100		600X
92	95	80	67	68	79	79	79	84	89	94	100	600X

图4 不同叶喷剂量处理样品的挥发性物质热图

Fig.4 Heat map analysis of volatile substances in samples treated with different leaf spray doses

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叶面喷施硅素对玫瑰香果实风味物质的影响

Studies on Volatile Organic Compounds of Muscat Hamburg Berry Treated by Foliar Spraying Silicon during the Growing Period

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