HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响

doi:10.7506/spkx1002-6630-20201010-077

食品科学 ›› 2021, Vol. 42 ›› Issue (20): 83-90.doi: 10.7506/spkx1002-6630-20201010-077

HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响

张云峰，陈凯，李景明

（中国农业大学食品科学与营养工程学院，北京 100083）

出版日期:2021-10-25 发布日期:2021-11-12
基金资助:
国家自然科学基金面上项目（30971979）

Influence of Training Systems on the Aroma of Vidal Blanc Grapes Analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

ZHANG Yunfeng, CHEN Kai, LI Jingming

(College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2021-10-25 Published:2021-11-12

摘要/Abstract

摘要： 采用顶空固相微萃取结合气相色谱-质谱联用技术对棚架与篱架架式下栽培的威代尔葡萄香气成分进行鉴定分析。应用热图、偏最小二乘判别分析、香气雷达图分析方法探究不同栽培架式对葡萄果实香气的影响。研究表明，葡萄果实定性确定87 种香气物质。对于2 种架式，高级醇类、C6类香气化合物在葡萄果实香气化合物总含量的贡献率很高，而萜烯类化合物在棚架贡献率很少，在篱架贡献率高居首位；果实香气活性值贡献方面则主要由高级醇类、萜烯类、C6、C9类香气化合物组成，棚架侧重于C9类香气化合物，而篱架侧重于萜烯类香气化合物。对葡萄果实香气有整体贡献（香气活性值＞1）的香气化合物共计24 种，其中绝大多数香气物质均呈现后熟期含量逐渐升高的规律，并且架式对比得出有18 种物质在篱架含量更高。香气雷达图显示威代尔葡萄果实最突出的香气特征是青草香、花香、果香，且篱架均优于棚架。综上所述，在东北桓仁地区，相比于棚架栽培，篱架栽培方式是更适合进行威代尔葡萄栽培的架式选择。

关键词: 顶空固相微萃取；气相色谱-质谱联用；棚架架式；篱架架式；挥发性化合物

Abstract: Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to identify and analyze the volatile compounds of Vidal Blanc grapes cultivated on pergola or vertical trellis system. Heat map, partial least squares-discriminant analysis (PLS-DA), and aroma radar chart analyses were applied to explore the influence of different training systems on the aroma profile of Vidal Blanc grapes. The results showed that a total of 87 volatile compounds were identified. Regardless of training systems, higher alcohols and C6 compounds greatly contributed to the total content of volatile compounds in Vidal Blanc grapes. Terpene compounds accounted for a small fraction of the total volatile compounds in grapes grown on pergola, while they were the most abundant volatile compounds in those grown on vertical trellis. The odor activity value (OAV) was mainly contributed by higher alcohols, terpenes, C6 and C9 compounds. C9 compounds were the major aroma components in grapes from the pergola system, while terpene compounds were the major aroma components in grapes from the vertical trellis system. A total of 24 volatile compounds with OAV > 1 were identified. Most of the volatile compounds showed a gradual increase during the harvest period, and 18 volatile compounds were found to be more abundant in grapes from the vertical trellis system. The aroma radar chart showed that the most prominent aroma characteristics were grassy, floral, and fruity notes and the aroma profile of grapes from the vertical trellis system was better than that of grapes from the pergola system. To sum up, vertical trellis was a more training system than pergola for Vidal Blanc grape in Huanren county, Northeast China.

Key words: headspace solid phase microextraction; gas chromatography-mass spectrometry; pergola system; vertical trellis system; volatile compounds

中图分类号:

S663.1

张云峰，陈凯，李景明. HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响[J]. 食品科学, 2021, 42(20): 83-90.

ZHANG Yunfeng, CHEN Kai, LI Jingming. Influence of Training Systems on the Aroma of Vidal Blanc Grapes Analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2021, 42(20): 83-90.

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HS-SPME-GC-MS法分析栽培架式对威代尔葡萄果实香气的影响

Influence of Training Systems on the Aroma of Vidal Blanc Grapes Analyzed by Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry

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