食品与发酵工业2026，Vol.52Issue(6)：346-353,中插22-中插24,11.DOI:10.13995/j.cnki.11-1802/ts.043744
贺兰山东麓不同子产区马瑟兰葡萄果实品质差异分析
Analysis of fruit quality differences in Marselan grapes among sub-producing areas of eastern foot of Helan Mountain
摘要
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 tar-taric 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 distin-guishing 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.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Key words
Marselan grapes/organic acids/anthocyanins/volatile flavor compounds/quality differences引用本文复制引用
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,中插22-中插24,11.基金项目
宁夏回族自治区自然科学基金项目(2023AAC03418) （2023AAC03418）
宁夏回族自治区重点研发计划项目(2024BBF02005) （2024BBF02005）
