食品与发酵工业 >

2026 , Vol. 52 >Issue 6: 346 - 353

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043744

分析与检测

贺兰山东麓不同子产区马瑟兰葡萄果实品质差异分析

  • 陈翔 ,
  • 开建荣 ,
  • 赵丹青 ,
  • 李彩虹 ,
  • 葛谦
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  • (宁夏农产品质量标准与检测技术研究所,宁夏 银川,750002)
第一作者:硕士,助理研究员(葛谦副研究员为通信作者,E-mail:geqian1116@sohu.com)

收稿日期: 2025-06-30

  修回日期: 2025-08-26

  网络出版日期: 2026-04-10

基金资助

宁夏回族自治区自然科学基金项目(2023AAC03418);宁夏回族自治区重点研发计划项目(2024BBF02005)

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Analysis of fruit quality differences in Marselan grapes among sub-producing areas of eastern foot of Helan Mountain

  • CHEN Xiang ,
  • KAI Jianrong ,
  • ZHAO Danqing ,
  • LI Caihong ,
  • GE Qian
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  • (Ningxia Institute of Agricultural Product Quality and Safety, Yinchuan 750002, China)

Received date: 2025-06-30

  Revised date: 2025-08-26

  Online published: 2026-04-10

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摘要

以贺兰山东麓银川、贺兰、永宁、青铜峡4个子产区的马瑟兰葡萄果实为研究对象,系统分析其常规理化指标、有机酸、花色苷及挥发性风味物质组成,并通过方差分析和正交偏最小二乘判别分析(orthogonal partial least squares-discriminant analysis,OPLS-DA)进行综合评价。结果显示,各子产区果实理化指标存在显著地域分异,永宁产区还原糖含量达176.94 g/L,贺兰产区可溶性固形物含量最高(26.79 °Brix),银川产区总酸含量(3.82 g/kg)显著高于其他产区。有机酸以苹果酸和酒石酸为主,其中永宁产区酒石酸含量(9.52 g/kg)、青铜峡产区苹果酸含量(3.03 g/kg)表现突出。花色苷分析表明,锦葵色素-3-O-葡萄糖苷为主要成分,在贺兰与永宁产区含量显著高于其他产区。共鉴定出 95种挥发性风味物质,银川产区总含量最高(47 386.15 μg/L),以醇类和酯类为主,苯乙醇含量达 8 840.56 μg/L;各产区共有挥发性风味物质为27种,OPLS-DA显示丙酸异戊酯、2-壬酮等为产区区分的关键标志物(变量投影重要性值大于1)。该研究明确了贺兰山东麓不同子产区马瑟兰葡萄的品质差异,为产区栽培优化及特色葡萄酒开发提供了理论依据。

关键词： 马瑟兰葡萄; 有机酸; 花色苷; 挥发性风味物质; 品质差异

本文引用格式

陈翔 , 开建荣 , 赵丹青 , 李彩虹 , 葛谦 . 贺兰山东麓不同子产区马瑟兰葡萄果实品质差异分析[J]. 食品与发酵工业, 2026 , 52(6) : 346 -353 . DOI: 10.13995/j.cnki.11-1802/ts.043744

Abstract

This study systematically analyzed the conventional physicochemical properties, organic acids, anthocyanins, and volatile flavor compounds of Marselan grape berries from four sub-regions (Yinchuan, Helan, Yongning, and Qingtongxia) in the eastern foothills of Helan Mountain.Analysis of variance (ANOVA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were employed for comprehensive evaluation.Results showed significant regional differences in the physicochemical indicators among the sub-regions.The Yongning sub-region exhibited the highest reducing sugar content (176.94 g/L), while Helan had the highest soluble solids content (26.79 °Brix).Yinchuan showed a significantly higher total acid content (3.82 g/kg) compared to the other regions.Malic acid and tartaric acid were the predominant organic acids.Yongning stood out for its tartaric acid content (9.52 g/kg), and Qingtongxia for its malic acid content (3.03 g/kg).Anthocyanin analysis revealed malvidin-3-O-glucoside as the major component, with significantly higher levels in Helan and Yongning.A total of 95 volatile flavor compounds were identified.Yinchuan had the highest total volatile content (47 386.15 μg/L), dominated by alcohols and esters, with phenethyl alcohol reaching 8 840.56 μg/L.27 volatile compounds were common to all sub-regions.OPLS-DA identified isopentyl propanoate, 2-nonanone, and others (variable importance in projection (VIP)>1) as key markers distinguishing the sub-regions.This study clarifies the quality differences in Marselan grapes among different sub-regions of the eastern foothills of Helan Mountain, providing a theoretical basis for optimizing cultivation practices and developing distinctive wines in these areas.

Key words： Marselan grapes; organic acids; anthocyanins; volatile flavor compounds; quality differences

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