基于 GC-IMS 分析不同砧木嫁接瑞都红玉葡萄挥发性成分

来源:用户上传      作者:谢林君 成果 张瑛 郭荣荣 谢太理 张劲

　　摘要 采用庀-离子迁移谱法（ GC-IMS ）比较110R、5BB、3309m、 SO4砧木嫁接及自根苗瑞都红玉葡萄挥发性成分的差异，评价砧木嫁接葡萄果实香气品质，为瑞都红玉葡萄生产中砧木选择提供理论依据。结果表明： GC-IMS 共检测出46种挥发性成分，鉴定25种，包括醇类、醛类、酯类、酮类等，其中以醇类为主。不同砧木嫁接瑞都红玉葡萄具有该品种玫瑰香型的典型香味特征，同时存在一定差异性。芳樟醇、辛醛、异丁醛、2-己烯醇、己醛、戊醛、异丙醇、庚醛等是共有的主要挥发性成分，赋予葡萄果实玫瑰、柑橘类的花香和果香等香气特征。5BB、3309m、 SO4砧木样品中芳樟醇含量较高，使其具有较浓郁的玫瑰花香;同时 SO4砧木样品中还具有甜香、果香等香气特征;5BB 砧木样品具有草本植物的青香特征; 110R 砧木样品具有显著的柑橘类果香特征。基于主成分（ PCA ）分析，各砧木样品挥发性成分之间可以显著区分。 SO4砧木嫁接瑞都红玉葡萄具有较好的综合香气品质。 GC-IMS 分析方法可以高效快速评价砧木嫁接葡萄果实香气特征，为嫁接砧木选择提供理论依据。
　　关键词 瑞都红玉葡萄;砧木;挥发性成分;气相-离子迁移谱法（ GC-IMS）
　　中图分类号 S663.1 文献标识码 A DOI：10.12008/j.issn.1009-2196.2022.03.019
　　Analysis of Volatile Components of Grape Fruit from Grape Variety ‘RuiduHongyu’ Grafted onto Different Rootstocks by GC-IMS
　　XIE Linjun CHENG Guo ZHANG Ying GUO Rongrong XIE Taili ZHANG Jin
　　（Grape and Wine Research Institute， Guangxi Academy of Agricultural Sciences， Nanning， Guangxi 530007， China）
　　Abstract In order to evaluate the aroma quality of grape fruit of grape graftings onto different rootstocks to provide some reference for the selection of rootstocks for grafting of grape variety ‘RuiduHongyu’ in grape production， the grape variety ‘RuiduHongyu’ was grafted onto rootstocks 110R， 5BB， 3309m and SO4， respectively with the self-rooted ‘RuiduHongyu’ seedling as control， and the volatile components of the fruits from the graftings and self-rooted seedlings were detected with the gas chromatography-ion mobility spectrometry （GC-IMS）. The results showed that 46 volatile components were detected in the grape fruits by GC-IMS with 25 volatile components identified， including alcohols， aldehydes， esters， ketones， mainly alcohols. The fruit of the ‘RuiduHongyu’ graftings all had the typical aroma characteristics of the rose flavor as the fruit of the grape ‘RuiduHongyu’， although there exists some difference in its aroma. Volatile components such as linalool， octanal， methylpropanal， 2-hexenol， hexanal， pentanal， 2-propanol， heptanal， etc were the main components which endowed grapes with floral and fruit aroma characteristics such as rose and citrus aroma. The fruits of the graftings with 5BB， 3309m and SO4 as rootstocks had higher content of linalool， which made them have strong rose aroma. The fruit of the graftings with SO4 as rootstock also presented sweet and fruit aroma characteristics. The fruit of the grafting with 5BB as rootstock had the green aromaof herbaceous plants. The fruit of the grafting with 110R as rootstock had significant aroma of citrus fruit. The principal component analysis （PCA） showed that the volatile components in the fruit of graftings with different rootstocks could be distinguished significantly. The fruit of the RuiduHongyu grafting with SO4 as rootstock had better comprehensive aroma quality. GC-IMS could be used to well distinguish the grape flavor characteristics from the grape fruits of the variety ‘RuiduHongyu’ grafted onto different rootstocks， which provides some reference for selection of rootstocks.

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