| 李志祺,牟建莉,谭君,白描,罗飞雄.61份葡萄种质成熟果实有机酸组分含量比较研究[J].中国南方果树,2025,54(6): |
| 61份葡萄种质成熟果实有机酸组分含量比较研究 |
| Comparative study on the organic acid composition of ripe berries collected from 61 grape accessions |
| 投稿时间：2024-12-30 修订日期：2025-01-26 |
| DOI：10.13938/j.issn.1007-1431.20240638 |
| 中文关键词: 刺葡萄 苹果酸 鲜食葡萄 腺枝葡萄 |
| 英文关键词:Vitis davidii malic acid table grape V. adenoclada |
| 基金项目:国家重点研发计划项目(2021YFD1200200)；国家现代农业产业技术体系项目(CARS-29-Zp-9) |
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| 中文摘要: |
| 葡萄果实有机酸能增加葡萄风味和改善鲜食口感。苹果酸的口感光滑持久,其浓度过高时会出现刺鼻的生青味,酒石酸口感尖锐,刺激口腔。为研究刺葡萄有机酸组分含量与其他种间差异,本研究使用61份葡萄种质资源,包括刺葡萄、腺枝葡萄、欧亚种和欧美杂种共四个种,通过高效液相色谱测定了成熟果实的酒石酸、苹果酸和柠檬酸三种有机酸的含量,比较了刺葡萄与其他种间的果实苹果酸含量差异。结果表明刺葡萄和腺枝葡萄成熟果实酒石酸含量显著高于欧美杂种和欧亚种,但刺葡萄和腺枝葡萄成熟果实间的酒石酸含量差异不显著。刺葡萄成熟果实中酒石酸含量是苹果酸含量的15.54倍,酒石酸含量显著高于苹果酸和柠檬酸之和。欧美杂种成熟果实的苹果酸含量是刺葡萄的4.75倍,欧亚种成熟果实苹果酸含量是刺葡萄的4.14倍,腺枝葡萄成熟果实苹果酸含量是刺葡萄的16.17倍。刺葡萄成熟果实苹果酸和柠檬酸含量显著低于其他三种葡萄,刺葡萄中酒石酸在有机酸中占比最高,酒石酸占比高达89.72%,是苹果酸的16.17倍。刺葡萄成熟果实苹果酸与酒石酸的比例显著低于其他葡萄,这可能是造成刺葡萄果实风味偏淡的主要原因。以上研究结果可为刺葡萄品种遗传改良和地方品种选育提供参考和重要种质。 |
| 英文摘要: |
| The organic acid of ripe grape berries can enhance berry flavor and improve mouthfeel when eating fresh. Malic acid provides a smooth and lasting sensation, but when its concentration is too high, it can lead to a sharp green taste, while tartaric acid gives a sharp and stimulating mouthfeel. To understand the differences in organic acid composition of ripe berries from spine grape (Vitis davidii) and other Vitis species, this study used four Vitis species consisting of 61 grape accessions, including spine grape, V. adenoclada, V. vinifera, and Euro-American hybrids and the study determined the tartaric acid, malic acid, and citric acid content in ripe berries through high-performance liquid chromatography and compared the malic acid content of ripe berries from spine grape with three other species. Results showed that the tartaric acid content in ripe berries from spine grape and V. adenoclada was significantly higher than those in Euro-American hybrids and V. vinifera, but the difference was not significant regarding tartaric acid content when spine grape and V. adenoclada were compared with each other. The tartaric acid content in ripe berries from spine grape was 15.54 times of its malic acid content, which was significantly higher than the sum of malic and citric acid content. The malic acid content in ripe berries from Euro-American hybrids was 4.75 times of that in ripe berries from spine grape, in V. vinifera whose malic acid content was 4.14 times of that from spine grape, in V. adenoclada whose malic acid content was 16.17 times of that from spine grape. The malic acid and citric acid content in ripe berries from spine grape were significantly lower than those in other three grape species. Tartaric acid content accounted for the highest proportion of organic acids in spine grape, with a percentage as high as 89.72%, which was equal to 16.17 times of its malic acid content. The ratio of malic acid to tartaric acid in ripe berries from spine grape was significantly lower than that in ripe berries from other three grape species, which may be the main reason for the relatively bland flavor of ripe berries from spine grape. Outcomes from this study could empower the genetic improvement of spine grape cultivars and the selection of elite local cultivars. |
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