葡萄种质果实有机酸组分及其含量特性

doi:10.7506/spkx1002-6630-20210704-030

食品科学 ›› 2022, Vol. 43 ›› Issue (12): 228-226.doi: 10.7506/spkx1002-6630-20210704-030

• 成分分析 • 上一篇

葡萄种质果实有机酸组分及其含量特性

牛生洋，刘崇怀，刘强，樊秀彩，张颖，孙磊，张晓利，姜建福

（1.河南科技学院食品学院，河南新乡 453003；2.中国农业科学院郑州果树研究所，河南郑州 450009）

发布日期:2022-07-01
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD1001405；2019YFD1001401）；现代农业产业技术体系建设专项（CARS-29-yc-1）；中国农业科学院科技创新工程专项（CAAS-ASTIP-2019-ZFRI）

Composition and Contents of Organic Acids in Different Grape Germplasms

NIU Shengyang, LIU Chonghuai, LIU Qiang, FAN Xiucai, ZHANG Ying, SUN Lei, ZHANG Xiaoli, JIANG Jianfu

(1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China)

Published:2022-07-01

摘要/Abstract

摘要： 为筛选优异葡萄种质，利用高效液相色谱对国家果树种质郑州葡萄圃保存的302 份葡萄种质果实开展葡萄有机酸组分及含量特性分析，并用聚类分析和主成分分析对葡萄果实中有机酸组分特征及含量规律进行总结及分析。结果表明：在302 份葡萄样品中，93.8%的样品酒石酸含量高于苹果酸，5.12%的样品苹果酸含量与柠檬酸相当（两者之差不大于2%），另有7.37%的样品苹果酸含量高于酒石酸；栽培品种葡萄的酒石酸质量浓度大于苹果酸；野生种葡萄（除刺葡萄株系外）中，桑叶葡萄、腺枝葡萄、华东葡萄、河岸葡萄等果实中苹果酸质量浓度高于酒石酸，其质量浓度是酒石酸的1.2～1.7 倍。对比不同用途葡萄中有机酸质量浓度发现，酿酒葡萄的有机酸质量浓度明显高于其他用途葡萄，鲜食葡萄的pH值（3.776）显著高于其他用途葡萄。此外，对不同种群葡萄果实中有机酸质量浓度比较表明，东亚种群葡萄果实的有机酸质量浓度均高于其他种群，尤其是酒石酸的质量浓度（8.325 mg/mL）显著高于其他种群。样品间酒石酸、总酸和酸度值变异系数较小；样品间草酸、苹果酸和柠檬酸差异大；除pH值与草酸外，酒石酸与其他有机酸间均呈显著正相关；总酸质量浓度与酒石酸、草酸、苹果酸、柠檬酸质量浓度、可滴定酸含量、酸度值均呈显著正相关。野生种葡萄有机酸质量浓度远高于栽培种葡萄，尤其是中国特有的东亚种群山葡萄N43-3的有机酸质量浓度最高，因此可以当作有机酸质量浓度较高的优特异种质进行选育及利用。本研究结果可为葡萄种质资源的保护与利用提供一定理论依据。

关键词: 葡萄种质果实；有机酸；聚类分析；主成分分析；组分；含量

Abstract: In order to select excellent grape germplasms, the organic acid composition and content of 302 grape germplasms preserved in the Zhengzhou National Grape Germplasm Repository were analyzed by high performance liquid chromatography (HPLC). The obtained data were analyzed by cluster analysis (CA) and principal component analysis (PCA). The results showed that tartaric acid was more abundant than malic acid in 93.8% of the 302 samples, in 5.12% of these samples, malic acid content was similar to citric acid content (the difference between them did not exceed 2%), and 7.37% of the grape samples had higher malic acid content than tartaric acid content. In cultivated grapes, tartaric acid was more abundant than malic acid. For wild grapes (except Vitis davidii Fox.), the malic acid content of Vitis ficifolia, Vitis adenoclada Hand-Mazz, Vitis pseudoreticulata Wang Tian Wang and Vitis riparia was 1.2–1.7 times higher than the tartaric acid. Moreover, it was found that the organic acid content of wine grapes was significantly higher than that of grape accessions used for other purposes, and the pH (3.776) of table grapes was significantly higher than that of grape accessions used for other purposes. In addition, the content of organic acids in grape populations from East Asia, especially tartaric acid (8.325 mg/mL), was higher than that in other populations. The variation coefficients of tartaric acid content, total acid content and acidity among samples were small, while the contents of oxalic acid, malic acid and citric acid varied greatly among samples. Tartaric acid was significantly positively correlated with other organic acids but not with pH or oxalic acid. Total acid content was significantly positively correlated with the content of tartaric acid, oxalic acid, malic acid, citric acid, titratable acid and acidity value. The organic acid content of wild grapes was much higher than that of cultivated grapes. Notably, the organic acid content of Vitis amurensis Rupr. N43-3, belonging to the East Asian population endemic to China, was the highest. Therefore, wild grape resources can be used as special resources for breeding or directly utilized.

Key words: grape germplasms; organic acid; cluster analysis; principal component analysis; components; content

中图分类号:

S663.1

牛生洋，刘崇怀，刘强，樊秀彩，张颖，孙磊，张晓利，姜建福. 葡萄种质果实有机酸组分及其含量特性[J]. 食品科学, 2022, 43(12): 228-226.

NIU Shengyang, LIU Chonghuai, LIU Qiang, FAN Xiucai, ZHANG Ying, SUN Lei, ZHANG Xiaoli, JIANG Jianfu. Composition and Contents of Organic Acids in Different Grape Germplasms[J]. FOOD SCIENCE, 2022, 43(12): 228-226.

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葡萄种质果实有机酸组分及其含量特性

Composition and Contents of Organic Acids in Different Grape Germplasms

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