光照强度对无核白鸡心葡萄制干过程中酯类香气物质变化机理的研究

项目名称： 光照强度对无核白鸡心葡萄制干过程中酯类香气物质变化机理的研究

项目编号： No.31460429

项目类型： 地区科学基金项目

立项/批准年度： 2015

项目学科： 农业科学

项目作者： 谢辉

作者单位： 新疆农业科学院

项目金额： 46万元

中文摘要： 新疆是我国葡萄干主产区，香气是影响葡萄干风味的关键指标，我们前期研究发现葡萄制干过程中，光照强度对葡萄干酯类香气成分的种类和含量影响较大。为探讨光照强度造成葡萄干酯类香气差异的作用机理，本项目以'无核白鸡心'葡萄为研究对象，设置不同光照强度制干，利用GC/MS、HPLC和qRT-PCR等技术，分析检测光照强度、温度、湿度、果实内糖分组成、pH值、总酸、关键酶活性（LOX、ADH、AAT）、相关基因表达水平及酯类香气等指标的动态变化，分析探讨不同光照强度下果实内、外环境指标的变化规律和相互关系，揭示影响葡萄干酯类香气变化的关键因子；进而分析相关基因表达对关键酶活性的调控，结合酯类香气的变化规律，建立关键酶、基因表达对酯类香气变化的调控机制，阐明光照强度影响无核白鸡心葡萄干酯类香气成分种类和含量变化的作用机理，为新疆生产优质芳香葡萄干提供新的思路和理论依据。

中文关键词： 光照强度；葡萄干；酯类香气；关键酶；基因表达

英文摘要： Xinjiang is the main producing region of raisin, aroma is the key index influencing flavor of raisin. The results of our previous studies shown that light intensity affected greatly on the kinds and content of esters aroma in drying process. In order to discuss the mechanism of esters aroma change caused by different intensity of illumination on 'Centennial Seedless' grape in the drying process,using 'Centennial Seedless' grape as research object, by setting different light intensity, using technologies such as GC/MS, HPLC, qRT-PCR, testing the dynamic changes of those indices such as light intensity, temperature, humidity, sugar of fruit, PH value, total acid, key enzyme activity(LOX, ADH, AAT), gene expression level. Disscussing the change law and mutual relationship between environmental indexes and internal quality of grapes under various light intensity treatments. Revealing the key factors influencing the changes of esters aroma; further analysing the inner relationship between key enzyme activity and genes expression, and establishing regulation mechanism of key enzyme and gene expression on the changes of ester aroma, preliminarily indicating the function mechanism of light intensity on the kinds and content of ester aroma in 'Centennial Seedless' grape. So as to provide new thought and theoretical basis for high quality raisin production in Xinjiang.

英文关键词： light intensity;raisin;esters aroma;key enzyme;gene expression