施氮时期对‘马瑟兰’葡萄果实芳香物质组分与含量的影响

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。

Effects of nitrogen application periods on aroma components and contents of "Marselan" wine grape in the mature period

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.