| 马宗桓,李玉梅,李彦彪,李文芳,陈佰鸿,毛娟.‘赤霞珠’葡萄在河西走廊产区不同产地的品质分析[J].干旱地区农业研究,2023,(3):80~87 |
| ‘赤霞珠’葡萄在河西走廊产区不同产地的品质分析 |
| Quality analysis of Cabernet Sauvignon grapes from different producing areas in Hexi Corridor |
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| DOI：10.7606/j.issn.1000-7601.2023.03.12 |
| 中文关键词: 葡萄 品质 香气物质 河西走廊 |
| 英文关键词:grapes quality aromatic substances Hexi Corridor |
| 基金项目:甘肃农业大学青年研究生指导教师扶持基金项目（GAU-QDFC-2022-15）；国家自然科学基金项目（32160685）；甘肃省青年科技基金计划项目（21JR7RA838）；甘肃农业大学伏羲青年英才项目（GAUfx-04Y05） |
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| 中文摘要: |
| 为明确‘赤霞珠’葡萄在河西走廊不同地区的品质差异，连续3 a在武威、张掖和嘉峪关果园采集成熟期葡萄果实进行品质测定和分析。结果表明：不同产地果实中可溶性固形物、还原糖及有机酸含量存在显著差异。张掖地区果实可溶性固形物含量最高（24.81%），武威地区果实可滴定酸含量和葡萄果实总酚含量最高（分别为1.34%和24.06 mg·g-1），张掖地区单宁含量最低（5.57 mg·g-1）。张掖地区果实中葡萄糖、果糖、蔗糖的总含量分别达到71.99、70.51、5.61 mg·g-1，显著高于嘉峪关和武威地区；武威地区葡萄果实酒石酸和草酸的含量较高，分别为8.66 mg·g-1和0.32 mg·g-1，显著高于嘉峪关和张掖。‘赤霞珠’葡萄共检测出36种香气物质，其中包括9种醛、9种醇、4种酯、3种酮、2种酚和9种其他类化合物，各地区香气物质的类型及总量均表现为嘉峪关>张掖>武威。整体而言，张掖地区‘赤霞珠’果实品质较好，而嘉峪关地区‘赤霞珠’芳香物质积累较多。 |
| 英文摘要: |
| To examine the quality differences of Cabernet Sauvignon grapes in different areas of Hexi Corridor, the mature grape fruits were collected in Wuwei, Zhangye and Jiayuguan orchards during three consecutive years for quality determination and analysis. The results showed that there were significant differences in the contents of soluble solids, reducing sugar and organic acids in fruits from different producing areas. The soluble solid content of berries in Zhangye area was the highest (24.81%). The titratable acid content of berries and the total phenol content of grape in Wuwei area was the highest (1.34% and 24.06 mg·g-1, respectively). The tannin content in Zhangye area was the lowest (5.57 mg·g-1). The total contents of glucose, fructose and sucrose in fruits in Zhangye area reached 71.99, 70.51 mg·g-1 and 5.61 mg·g-1， respectively, which were significantly higher than those in Jiayuguan and Wuwei. The contents of tartaric acid and oxalic acid in grape in Wuwei area were higher, which were 8.66 mg·g-1 and 0.32 mg·g-1， respectively, which were significantly higher than those in Jiayuguan and Zhangye. A total of 36 aroma substances were detected in Cabernet Sauvignon grapes, including 9 aldehydes, 9 alcohols, 4 esters, 3 ketones, 2 phenols and 9 other compounds. The types and total amount of aroma substances in each region were Jiayuguan > Zhangye > Wuwei. In general, the fruit quality of Cabernet Sauvignon in Zhangye area was better, while the aroma substances of Cabernet Sauvignon in Jiayuguan area accumulated more. |
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