| 新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析 |
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| 引用本文： | 钟海霞,丁祥,周晓明,潘明启,张付春,韩守安,张雯,谢辉,王敏,艾尔买克·才卡斯木,伍新宇.新疆10个酿酒葡萄品种(系)可溶性糖组分及含量分析[J].新疆农业科学,2021,58(7):1323-1331. |
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| 作者姓名： | 钟海霞 丁祥 周晓明 潘明启 张付春 韩守安 张雯 谢辉 王敏 艾尔买克·才卡斯木 伍新宇 |
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| 作者单位： | 1.新疆农业科学院园艺作物研究所,乌鲁木齐 830091;2.新疆农业大学林学与园艺学院,乌鲁木齐 830052 |
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| 基金项目： | 新疆维吾尔自治区重大科技专项( 2017A01001-1-2);现代农业产业技术体系专项资金(CARS-29-ZP-08) |
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| 摘 要： | 【目的】比较分析10个酿酒葡萄品种(系)果实成熟期可溶性糖组分和含量,研究新疆酿酒葡萄糖类物质积累特性,为资源特性评价及糖品质调控研究提供科学依据。【方法】以赤霞珠、赤霞珠5、赤霞珠6、赤霞珠9、梅鹿辄、梅鹿辄4、品丽珠、霞多丽、威代尔和雷司令等10个品种(系)为研究对象,利用高效液相色谱HPLC技术测定其果实成熟期可溶性糖组分及含量,果实可溶性固形物和总酸含量,分析各糖类物质组分所占可溶性总糖的比例及各品种(系)的可溶性糖含量特性。【结果】10个品种(系)成熟时以葡萄糖和果糖积累为主,蔗糖积累为辅,且果糖略高于葡萄糖,其中果糖占总糖的比例最高为51.23%,葡萄糖占总糖的比例最高为49.02%,蔗糖占总糖的比例最高仅2.91%。10个酿酒葡萄品种(系)果实中可溶性糖含量存在显著或极显著差异,其中以赤霞珠5的可溶性总糖含量最高,显著或极显著高于其它品种,较含量最低的威代尔高了29.21%。赤霞珠5的可溶性固形物较威代尔高了30.59%。聚类分析将10个酿酒葡萄品种划分为 3 个类群。第1类群葡萄品种有赤霞珠9、梅鹿辄4、赤霞珠、梅鹿辄,各糖类物质含量均适中;第2类群葡萄品种为霞多丽、威代尔、雷司令,各糖类物质含量均偏低;第3类群葡萄品种有赤霞珠6、品丽珠、赤霞珠5,各糖组分关系较近,糖类物质含量均较高。【结论】筛选出高糖型品种(系)为赤霞珠5,低糖型品种为威代尔。
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| 关 键 词： | 酿酒葡萄 糖组分 糖含量 比较 评价 |
| 收稿时间： | 2020-06-10 |
Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang |
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| ZHONG Haixia,DING Xiang,ZHOU Xiaoming,PAN Mingqi,ZHANG Fuchun,HAN Shouan,ZHANG Wen,XIE Hui,WANG Min,Ermaik Caikasim,WU Xinyu.Analysis of Soluble Sugar Components and Contents in 10 Mature Grape Varieties (Lines) in Xinjiang[J].Xinjiang Agricultural Sciences,2021,58(7):1323-1331. |
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| Authors: | ZHONG Haixia DING Xiang ZHOU Xiaoming PAN Mingqi ZHANG Fuchun HAN Shouan ZHANG Wen XIE Hui WANG Min Ermaik Caikasim WU Xinyu |
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| Institution: | 1. Institute of Horticultural Crops, Xinjiang Academy of Agricultural Sciences, Urumqi, 830091,China;2. College of Forestry and Horticulture, Xinjiang Agricultural University, Urumqi 830052,China |
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| Abstract: | 【Objective】 To compare and analyze the soluble sugar composition and content in fruits of 10 wine grape varieties (lines), and get a clear picture of the characteristics of sugar accumulation in Xinjiang wine grape in the hope of providing scientific basis for the evaluation of resource characteristics and the study of sugar quality control in the future.【Method】 10 varieties(lines) including Cabernet Sauvignon, Cabernet Sauvignon 5, Cabernet Sauvignon 6, Cabernet Sauvignon 9, Merlot, Merlot 4, Cabernet Franc, Chardonnay, Weydale and Riesling were employed as the research object, and high performance liquid chromatography HPLC determination of soluble sugars in the fruit and content, and the mature fruit soluble solids and total acid content were used to analyze the proportion of each carbohydrate component in total soluble sugar and the soluble sugar content of each variety.【Result】 The results showed that the main accumulation of glucose and fructose was sucrose, and fructose was slightly higher than glucose. Among them, the highest proportion of fructose in total sugar was 51.23%, the highest proportion of glucose in total sugar was 49.02%, and the highest proportion of sucrose in total sugar was only 2.91%.Among the 10 wine grape varieties (lines), the soluble sugar content in fruits showed significant or extremely significant difference, among which, Cabernet Sauvignon 5 had the highest soluble total sugar content, which was significantly or extremely significantly higher than that of other varieties, and was 29.21% higher than Vidal, which had the lowest soluble sugar content. The soluble solid content of Cabernet Sauvignon 5 was 30.59% higher than that of Vidal. Through cluster analysis, 10 wine grape varieties were divided into 3 varietal groups. The first group of grape varieties was Cabernet Sauvignon 9, Merlot 4, Cabernet Sauvignon and Merlot, with moderate content of sugar substances. The second group of grape varieties was Chardonnay, Widell and Riesling, with low content of sugar substances. The third group are Cabernet Sauvignon 6, Cabernet franc and Cabernet Sauvignon 5, The sugar components was closely related and the content of saccharide was higher.【Conclusion】 Based on the comparative analysis of 10 wine grape varieties (lines) in Xinjiang, the high-sugar varieties (lines) were selected as Cabernet Sauvignon 5 and low-sugar varieties as Vidal |
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| Keywords: | wine grapes sugar component sugar content comparison evaluation |
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