| 施氮时期对‘马瑟兰’葡萄果实芳香物质组分与含量的影响 |
| |
| 引用本文： | 马宗桓,贺雅娟,李蔚,李文芳,郭艳兰,左存武,毛娟,陈佰鸿. 施氮时期对‘马瑟兰’葡萄果实芳香物质组分与含量的影响[J]. 中国沙漠, 2021, 41(4): 247-256. DOI: 10.7522/j.issn.1000-694X.2021.00067 |
| |
| 作者姓名： | 马宗桓 贺雅娟 李蔚 李文芳 郭艳兰 左存武 毛娟 陈佰鸿 |
| |
| 作者单位： | 1.甘肃农业大学，园艺学院，甘肃 兰州 730070;2.甘肃农业大学，食品科学与工程学院，甘肃 兰州 730070;3.武威市林业科学研究院，甘肃 武威 733000 |
| |
| 基金项目： | 甘肃农业大学公招博士科研启动基金项目(GAU-KYQD-2019-18);甘肃农业大学伏羲青年英才项目(GAUfx-04Y05);甘肃省科技重大专项(18ZD2NA006);陇原青年创新创业人才项目 |
| |
| 摘 要： | 采用顶空固相微萃取技术（HS-SPME）、气相色谱-质谱联用技术（GC-MS）对‘马瑟兰’葡萄果实中芳香物质成分进行分析，分别在萌芽期、新梢旺长期、开花期、果实第1次膨大期、副梢旺长期和果实第二次膨大期一次性施入氮肥，以不施氮肥作为对照（CK），研究不同施氮时期对果实芳香物质组分及含量的影响。结果表明：‘马瑟兰’葡萄果实中共检测出40种芳香物质成分，总含量为1 789.49—3 320.29 μg·kg-1，其中有11种特征香气成分，以醇类和醛类化合物为主，氮素施用时期对果实芳香物质的成分和含量均有显著的影响；施氮可改变果实的香味特征，果实第二次膨大期施氮果实中芳香物质总含量最高且种类较多，有利于提高醇类、醛类及烷烃类化合物含量；该处理改变了果实以草香味为主的香味特征，此时花香和脂膏香最为浓郁；开花期施氮果实中草香、脂膏香和花香基本平衡，同时增加了果香味的比例。通过氮素施用时期可调控葡萄果实芳香物质的形成，进而改善果实的酿造品质。
|
| 关 键 词： | ‘马瑟兰’葡萄 施肥时期 芳香物质 特征香气 |
| 收稿时间： | 2021-01-02 |
| 修稿时间： | 2021-04-03 |
Effects of nitrogen application periods on aroma components and contents of "Marselan" wine grape in the mature period |
| |
| Zonghuan Ma,Yajuan He,Wei Li,Wenfang Li,Yanlan Guo,Cunwu Zuo,Juan Mao,Baihong Chen. Effects of nitrogen application periods on aroma components and contents of "Marselan" wine grape in the mature period[J]. ournal of Desert Research, 2021, 41(4): 247-256. DOI: 10.7522/j.issn.1000-694X.2021.00067 |
| |
| Authors: | Zonghuan Ma Yajuan He Wei Li Wenfang Li Yanlan Guo Cunwu Zuo Juan Mao Baihong Chen |
| |
| Affiliation: | 1.College of Horticulture /, Gansu Agricultural University，Lanzhou 730070，China;2.College of Food Science and Engineering, Gansu Agricultural University，Lanzhou 730070，China;3.Wuwei Academy of Forestry Science，Wuwei 733000，Gansu，China |
| |
| Abstract: | Head space solid-phase micro extraction （HS-SPME） and gas chromatography mass spectrometry （GC-MS） were used to analyze the aroma components of wine grape berries of Vitis vinifera L. 'Marselan' at different nitrogen application periods. A total of six different nitrogen application periods were set up in the experiment to determine the effects on the aroma components and content of the variety， namely the germination stage， new shoot vigorous growth stage， flowering stage， the first expansion stage of fruit， secondary shoot vigorous growth stage and the second expansion stage of fruit， no nitrogen fertilizer was used as the control （CK）. The results showed that forty volatile components were detected at different nitrogen application periods in 'Marselan' wine grapes， with a total content of 1 789.49—3 320.29 μg·kg-1， there were eleven characteristic aroma components identified out of forty volatile components. Compared with other nitrogen application periods， S6 treatment had the highest total content of volatile substances and more types， which was beneficial to increase the content of alcohols， aldehydes and alkanes； at this time the treatment changed the distribution characteristics of fruit aroma， the flower aroma and fat paste aroma were the most rich， followed by grass aroma， the fruit aroma after the treatment of other nitrogen application period was mainly grass aroma， followed by flower aroma and fat paste aroma， and the aroma value of fruit aroma was lower. |
| |
| Keywords: | 'Marselan' wine grape fertilization period aroma components characteristic aroma |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国沙漠》浏览原始摘要信息 |
|
点击此处可从《中国沙漠》下载全文 |
