LIU Pin-he,LIU Sheng,QIN Wei-shuai,et al.Effect of Different Thinning Treatments on Volatile Compounds in ‘Cabernet Sauvignon’ Grape[J].Northern Horticulture,2014,38(09):27-32.
疏果方式对“赤霞珠”葡萄挥发性物质的影响
- Title:
- Effect of Different Thinning Treatments on Volatile Compounds in ‘Cabernet Sauvignon’ Grape
- 文章编号:
- 1001-0009(2014)09-0027-06
- Keywords:
- ‘Cabernet Sauvignon’ grape; berry-thinning; cluster-thinning; volatile compound; HS-SPME; GC-MS
- 分类号:
- S 663.1
- 文献标志码:
- A
- 摘要:
- 以酿酒葡萄“赤霞珠”为研究对象，以不疏果为对照，采用顶空固相微萃取技术（HS-SPME）和气相色谱-质谱（GC-MS）联用法，研究了疏粒和疏穗处理对葡萄果实挥发性物质种类与含量的影响。结果表明：3种不同处理的“赤霞珠”葡萄果实共鉴定出48种挥发性物质，包括17种醇类、12种醛类、3种酮类、6种芳香族类、6种酯类、2种萜烯类和2种有机酸，其中，醛、酮和醇类为葡萄果实中主要的挥发性物质；在不同负载量调控下，葡萄果实中的醛、酮、醇类物质的含量均为对照高于疏粒处理，疏穗处理最低；在不同疏果处理方式下，疏粒处理的醇类香气物质种类较疏穗处理多，且1-戊醇、2-壬醇、1,10-癸二醇仅在疏粒处理中检出；对葡萄果实进行负载量调控，改变了葡萄树体的库源关系及葡萄果粒间的微域环境，从而对葡萄果实中的挥发性物质产生了一定影响，且不同的疏果方式对葡萄果实中挥发性成分的影响亦不同。
- Abstract:
- With wine grape ‘Cabernet Sauvignon’ as material,headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to separate and identify the volatile compounds in ‘Cabernet Sauvignon’ grapes,and the effect of berry-thinning and cluster-thinning on these volatile compounds were analyzed with no-thinning treatment as control.The results showed that,48 volatile compounds were identified in ‘Cabernet Sauvignon’ grapes of three treatments,included 17 alcohols,12 aldehydes,3 ketones,6 aromatic compounds,6 esters,2 terpenes and 2 acids.Carbonyl compounds and alcohols constituted the principal components of grape volatile compounds.Under the different load regulation,aldehydes,ketones and alcohols in control grapes were more abundant than these in thinning treatment respectively.Between two thinning treatments,the kinds of alcohols in berry-thinning were more than cluster-thinning.1-pentanol,2-nonanol and 1,10-decanediol were only detected in berry-thinning grapes.The studies suggested that sink-source relationship of grapevine and the micro-environment among berries would be changed by load regulation,and thus volatiles in grape were affected somehow.The effects of different thinning treatments on grape volatile components were also different.
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备注/Memo
第一作者简介：刘品何（1988-），女，硕士研究生，研究方向为葡萄与葡萄酒。E-mail：pinhe.liu@gmail.com.