葡萄果实发育过程中糖酸含量的动态变化

doi:10.6048/j.issn.1001-4330.2022.07.014

摘要/Abstract

摘要：

【目的】研究葡萄果实发育过程中糖酸含量的动态变化。【方法】以我国东北地区栽培的8个葡萄品种为试材,应用高效液相色谱法(HPLC)测定葡萄果实不同发育阶段的糖酸组分及含量变化。【结果】供试8个葡萄品种成熟果实中总糖平均含量为182.74 mg/g FW, 其中北冰红含量最高(236.82 mg/g FW),红地球最低(139.82 mg/g FW)。葡萄糖和果糖是为主要的可溶性糖,含量约为1.1∶1,均随果实发育逐渐积累;供试品种有机酸平均含量7.64 mg/g FW,以酒石酸和苹果酸为主,占总酸含量87.79%以上, 其中双红含量最高(12.69 mg/g FW),维多利亚含量最低(3.96 mg/g FW)。欧美杂交种藤稔、高妻以苹果酸为主要有机酸(分别占总酸含量52.60%、53.77%),其余6个品种以酒石酸为主(占比47.39%~66.16%)。【结论】葡萄果实中可溶性糖以葡萄糖和果糖为主,总糖含量随着果实发育呈上升趋势;有机酸以酒石酸和苹果酸为主,总酸含量呈先升后降的趋势。各品种果实进入糖分快速积累、有机酸迅速分解阶段的先后与其生育期的长短存在对应关系,而糖分快速积累及有机酸快速分解所需时间长短与各品种生长发育周期的长短并无正比例对应关系。

关键词: 葡萄; 果实; 糖; 有机酸

Abstract:

【Objective】 To explore the dynamic changes of sugar and acid content during the ripening process of grapes. 【Methods】 ight varieties of grape were used as research materials which were cultivated in northeast of China. Based on high performance liquid chromatography (HPLC), the components and content changes of sugar and acid were measured during the different process stages of grapes. 【Results】 The average total sugar content of the 8 grape varieties in mature grapes was 182.74 mg/g FW, among which, the total sugar content of 'Bei Binghong' was the highest (236.82 mg/g FW) and the 'Red Globe' was the lowest (139.82 mg/g FW). Glucose and fructose were the main soluble sugars with a content of about 1.1:1, which accumulated gradually with the process stages of grapes. The average content of organic acids of the 8 grape varieties in mature grapes was 7.64 mg/g FW, mainly tartaric and malic acid which accounted for more than 87.79% of the total acid. Among them, the content of organic acids of 'Shuang Hong' was the highest (12.69 mg/g FW) and the 'Victoria' was the lowest (3.96 mg/g FW). Except that the Euramerican hybrid of "Fujiminori" and "Takatsuma" contained malic acid as main organic acid (52.60% and 53.77%), the other grape varieties contained tartaric acid as main organic acid (47.39%~66.16%). 【Conclusion】 The major soluble sugar in grape fruits is glucose and fructose, and total sugar content increases with the ripening process of grapes. The major organic acid was tartaric acid and malic acid, and total acid content increase first and then decrease with the ripening process of grapes. The order of the rapid accumulation of sugar and the rapid decomposition of organic acids in the grapes of each variety correspond to the length at the mature period, while the time required for the rapid accumulation of sugar and the rapid decomposition of organic acids have no direct relevance to the length of the growth and development cycle of each variety.

Key words: grape; fruit; sugar; acid

中图分类号:

S663

郭权, 郭印山, 郭修武. 葡萄果实发育过程中糖酸含量的动态变化[J]. 新疆农业科学, 2022, 59(7): 1680-1689.

GUO Quan, GUO Yinshan, GUO Xiuwu. Dynamic Changes of Sugar and Acid Content in Grape Fruits during Development[J]. Xinjiang Agricultural Sciences, 2022, 59(7): 1680-1689.

图/表 9

参考文献 28

[1]	Tissues G, Davies C, Robinson S P. Sugar Accumulation in Grape Berries. The Society for Biotechnology, Japan, 1996.
[2]	Dai N, German M A, Matsevitz T, et al. LeFRK2, the gene encoding the major fructokinase in tomato fruits, is not required for starch biosynthesis in developing fruits[J]. Plant Science, 2002, 162(3):423-430. DOI URL
[3]	Hrazdina G, Parsons G F, Mattick L R. Physiological and Biochemical Events during Development and Maturation of Grape Berries[J]. American Journal of Enology & Viticulture, 1984, 35(4):220-227.
[4]	Shiraishi M. Proposed descriptors for organic acids to evaluate grape germplasm[J]. Euphytica, 1995,(81):13-20.
[5]	刘有春, 陶承光, 魏永祥, 等. 越橘果实糖酸含量和不同发育阶段的变化及其与叶片中可溶性糖含量的相关关系[J]. 中国农业科学, 2013, 46(19):4110-4118.
	LIU Youchun, TAO Chengguang, WEI Yongxiang, et al. Fruit sugar and acid content, variation at different fruit development stages and their relationship with leaf soluble sugar content of Blueberry[J]. Scientia Agricultura Sinica, 2013, 6(19): 4110-4118.
[6]	Soulis T P, Avgerinos A S. Changes in the glucose: Fructose ratio during the growth period of the razaki grape[J]. Journal of the Science of Food and Agriculture, 2010, 35(5):527-530. DOI URL
[7]	Shiraishi M. Three descriptors for sugars to evaluate grape germplasm[J]. Euphytica, 1993,(71):99-106.
[8]	Coombe B.G. Research on development and ripening of the grape berry[J]. Am.J. Enol. Vitic, 1992,(43):101-110
[9]	Philip T, Nelson F E. A Procedure for Quantitative Estimation of Malic and Tartaric Acids of Grape Juice[J]. Journal of Food Science, 2010, 38(1):18-20. DOI URL
[10]	周晓明, 卢春生, 樊丁宇, 等. 新疆不同葡萄品种果实成熟期酸成分分析[J]. 果树学报, 2012, 29(2):188-192.
	ZHOU Xiaoming, LU Chunsheng, FAN Dingyu, et al. Analysis on acid composition of diffe- rent grape varieties during fruit maturation in Xinjiang[J]. Journal of Fruit Science, 2012, 29(2): 188-192.
[11]	Lamikanra O, Inyang I D, Leong S. Distribution and Effect of Grape Maturity on Organic Acid Content of Red Muscadine Grapes[J]. Journal of Agricultural & Food Chemistry, 1991, 43(12):3026-3028.
[12]	Johnson L A, Carroll O E. Organic Acid and Sugar Contents of Scuppernong Grapes during Ripening[J]. Journal of Food Science, 2010, 38(1):21-24. DOI URL
[13]	管仲新. 红地球葡萄浆果生长发育和品质形成规律的研究[D]. 乌鲁木齐: 新疆农业大学, 2005.
	GUAN Zhongxin. Study on growth and quality formation of Red Globe berry[D]. Urumqi: Xinjiang Agricultural University, 2005.
[14]	刘丽媛. 山葡萄糖酸积累规律及代谢调控机理研究[D]. 杨凌: 西北农林科技大学, 2016.
	LIU Liyuan. The physiological study on the sugar and acid accumulations and metabolic regulation mechanisms of Vitis Amurensis Rupr. Grape[D]. Yangling: Northwest A&F University, 2016.
[15]	董秀丽, 陈向明. 反向高效液相色谱法测定枸杞中有机酸的含量[J]. 安徽农业科学, 2010, 38(19):9959-9960.
	DONG Xiuli, CHEN Xiangming. Analysis of Organic Acids in Medlar by Reversed-Phase H- igh Performance Liquid Chromatography[J]. Journal of Anhui Agricultural Sciences, 2010, 38(19):9959-9960.
[16]	成冰, 张京芳, 徐宏宇, 等. 不同品种酿酒葡萄有机酸含量分析[J]. 食品科学, 2013, 34 (12):223-228.
	CHENG Bing, ZHANG Jingfang, XU Hongyu, et al. Analysis of Organic Acid Contents in Wine Grape from Different Cultivars[J]. Food Science, 2013, 34(12):223-228.
[17]	聂继云. 果品质量安全分析技术[M]. 北京: 化学工业出版社, 2009:30-38.
	NIE Jiyun. Fruit quality and safety analysis technology[M]. Beijing: Chemical Industry Press, 2009:30-38.
[18]	李明启. 果实生理[M]. 北京: 科学技术出版社, 1989:67-104.
	LI Mingqi. Fruit physiology[M]. Beijing: Science and Technology Press, 1989: 67-104.
[19]	杨盛, 白牡丹, 郝国伟, 等. '玉露香'梨果实发育过程中糖、酸积累特性研究[J]. 果树学报, 2019, 36(8):1013-1019.
	YANG Sheng, BAI Mudan, HAO Guowei, et al. Study on sugar and organic acid accumulation during fruit development in'Yuluxiang'pear[J]. Journal of Fruit Science, 2019, 36(8):1013-1019.
[20]	PanbgomR M. Relativetasteofseleetedsugasrandogranieacids[J]. Food Sci, 1963, 28:726-733. DOI URL
[21]	Liu H, Wu B, Fan P, et al. Sugar and acid concentrations in 98 grape cultivars analyzed by principal component analysis[J]. Journal of the Science of Food and Agriculture, 2006, 86(10):1526-1536. DOI URL
[22]	宋润刚, 路文鹏, 李昌禹, 等. 山葡萄种内和种间杂交后代果实成熟期遗传分析[J]. 园艺学报, 2005, 32(2): 212-217.
	SONG Rungang, LU Wenpeng, LI Changyu, et al. Heredity Analysis of Fruit Mature Period in Progenies from and Intraspecific and Interspecific Hibridiza- tion ofVitis amurensisRupr[J]. Acta Horticulturae Sinica, 2005, 32(2):212-217.
[23]	郑丽静, 聂继云, 闫震. 糖酸组分及其对水果风味的影响研究进展[J]. 果树学报, 2015, 32(2):304-312.
	ZHENG Lijing, NIE Jiyun, YAN Zhen. Advances in research on sugars, organic acids and their effects on taste of fruits[J]. Journal of Fruit Science, 2015, 32(2):304-312.
[24]	Robert A.p., Mattick L.R. and Weirs LL.V.D.[J]. Am J Enol Vitic, 1980,(31):265-268.
[25]	Esteban M A, Villanueva M J, Lissarrague J R. Effect of irrigation on changes in berry composition of Tempranillo during maturation. Sugars, organic acids, and mineral elements[J]. American Journal of Enology & Viticulture, 1999, 50(4): 418-434.
[26]	Hadha K.L., and Shikhamany S.D. Quality Improve, in The grape, improvement, production and post-harvest management[J]. Molhotra Publishing House. New Delhi,pp, 1999,(43):343-346.
[27]	赵淼. 柑橘果实有机酸代谢及调控研究[D]. 合肥: 安徽农业大学, 2008.
	ZHAO Miao. Metabolism and Regulation of Organic Acids in Citrus Fruit[D]. Hefei: Anhui Agricultural University, 2008.
[28]	陈发兴, 刘星辉, 陈立松. 果实有机酸代谢研究进展[J]. 果树学报, 2005, 22(5):526-531.
	CHEN Faxing, LIU Xinghui, CHEN Lisong. Advances in research on organic acid metabolism in fruits[J]. Journal of Fruit Science, 2005, 22(5):26-531.

品种名称 Cultivar	种群 Population	倍性 Ploidy	成熟期(沈阳地区) Ripening time	用途 Usage
维多利亚 Victoria	欧亚杂交种	二倍体	8月中下旬	鲜食
红地球 Red Globe	欧亚杂交种	二倍体	9月下旬	鲜食
藤稔 Fujiminori	欧美杂交种	四倍体	9月上旬	鲜食
高妻 Takatsuma	欧美杂交种	四倍体	9月中旬	鲜食
北冰红 Beibinghong	山欧杂交种	二倍体	9月中下旬	酿酒
左优红 Zuoyouhong	山欧杂交种	二倍体	9月中下旬	酿酒
双红 Shuanghong	山葡萄	二倍体	9月中下旬	酿酒
双优 Shuangyou	山葡萄	二倍体	9月中下旬	酿酒

品种名称 Cultivar	种群 Population	倍性 Ploidy	成熟期(沈阳地区) Ripening time	用途 Usage
维多利亚 Victoria	欧亚杂交种	二倍体	8月中下旬	鲜食
红地球 Red Globe	欧亚杂交种	二倍体	9月下旬	鲜食
藤稔 Fujiminori	欧美杂交种	四倍体	9月上旬	鲜食
高妻 Takatsuma	欧美杂交种	四倍体	9月中旬	鲜食
北冰红 Beibinghong	山欧杂交种	二倍体	9月中下旬	酿酒
左优红 Zuoyouhong	山欧杂交种	二倍体	9月中下旬	酿酒
双红 Shuanghong	山葡萄	二倍体	9月中下旬	酿酒
双优 Shuangyou	山葡萄	二倍体	9月中下旬	酿酒

品种名称 Cultivar	果实成熟期可溶性糖含量(mg/g FW)及占总糖比例 Soluble sugar content (mg/g FW) and ratio of total sugar content (%)
品种名称 Cultivar	果糖 Fructose (mg/g FW)	葡萄糖 Glucose (mg/g FW)	蔗糖 Sucrose (mg/g FW)	总糖 Total sugar (mg/g FW)	糖酸比 Sugar/Acids (%)
维多利亚 Victoria	67.73(47.21%)	75.59(52.69%)	0.13(0.09%)	143.45	36.20
红地球 Red Globe	68.34(48.88%)	71.33(51.02%)	0.16 (0.11%)	139.82	34.69
藤稔 Fujiminori	75.55(44.27%)	94.87(55.60%)	0.22(0.13%)	170.64	25.82
高妻 Takatsuma	87.03(44.21%)	109.7(55.75%)	0.07(0.04%)	196.84	33.71
北冰红 Beibinghong	114.34 (48.28%)	122.21 (51.60%)	0.20 (0.09%)	236.82	25.77
左优红 Zuoyouhong	90.59 (48.11%)	97.44 (51.75%)	0.19 (0.10%)	188.28	20.39
双红 Shuanghong	73.22 (49.81%)	81.75 (52.73%)	0.07 (0.05%)	185.04	14.58
双优 Shuangyou	96.48 (47.98%)	104.41(51.92%)	0.12 (0.06%)	201.08	20.82

品种名称 Cultivar	果实成熟期可溶性糖含量(mg/g FW)及占总糖比例 Soluble sugar content (mg/g FW) and ratio of total sugar content (%)
品种名称 Cultivar	果糖 Fructose (mg/g FW)	葡萄糖 Glucose (mg/g FW)	蔗糖 Sucrose (mg/g FW)	总糖 Total sugar (mg/g FW)	糖酸比 Sugar/Acids (%)
维多利亚 Victoria	67.73(47.21%)	75.59(52.69%)	0.13(0.09%)	143.45	36.20
红地球 Red Globe	68.34(48.88%)	71.33(51.02%)	0.16 (0.11%)	139.82	34.69
藤稔 Fujiminori	75.55(44.27%)	94.87(55.60%)	0.22(0.13%)	170.64	25.82
高妻 Takatsuma	87.03(44.21%)	109.7(55.75%)	0.07(0.04%)	196.84	33.71
北冰红 Beibinghong	114.34 (48.28%)	122.21 (51.60%)	0.20 (0.09%)	236.82	25.77
左优红 Zuoyouhong	90.59 (48.11%)	97.44 (51.75%)	0.19 (0.10%)	188.28	20.39
双红 Shuanghong	73.22 (49.81%)	81.75 (52.73%)	0.07 (0.05%)	185.04	14.58
双优 Shuangyou	96.48 (47.98%)	104.41(51.92%)	0.12 (0.06%)	201.08	20.82

品种名 Cultivar	有机酸含量及占总酸比例 Organic acid content and ratio of total acid content
品种名 Cultivar	酒石酸 Tartaric acid (mg/g FW)	苹果酸 Malic acid (mg/g FW)	柠檬酸 Citric acid (mg/g FW)	草酸 Oxilic acid (mg/g FW)	总酸 Total acid (%)
维多利亚 Victoria	2.62(66.16%)	1.08(27.27%)	0.13(3.28%)	0.13(3.28%)	3.96
红地球 Red Globe	1.91(47.39%)	1.73(42.93%)	0.16(3.97)	0.23(5.71%)	4.03
藤稔 Fujiminori	2.30(35.17%)	3.44(52.60%)	0.07(1.07%)	0.73(11.16%)	6.54
高妻 Takatsuma	1.55(26.54%)	3.14(53.77%)	0.95(16.27%)	0.19(3.25%)	5.84
北冰红 Beibinghong	5.57(60.61%)	2.50(27.20%)	0.35(3.81%)	0.77(8.38%)	9.19
左优红 Zuoyouhong	5.45(59.05%)	3.13(33.91%)	0.16(1.73%)	0.49(5.31%)	9.23
双红 Shuanghong	7.26(57.21%)	3.95(31.13%)	1.14(8.98%)	0.34(2.68%)	12.69
双优 Shuangyou	5.47(56.63%)	3.26(33.74%)	0.28(2.90%)	0.49(5.07%)	9.51