【摘要】 为探究外源黄腐酸钾（FA-K）对酿酒葡萄果实糖酸代谢及香味物质的影响，以酿酒葡萄‘蛇龙珠’为试材，设置30、60、90和120 mg·L^-1 FA-K溶液处理，以清水作对照，于开花期、坐果期、果实膨大期和转色期进行叶面喷施，测定其对葡萄不同生育期果实糖、酸组分和香味物质含量及相关代谢酶活性的影响。结果表明：FA-K处理促进了果实可溶性总糖、葡萄糖、果糖和蔗糖含量的积累，特别是90 mg·L^-1 FA-K处理效果最为显著，在成熟期果实糖组分含量达到峰值，分别较对照提高了25.96%、30.04%、41.48%和36.17%，而不同浓度FA-K处理下果实有机酸（苹果酸、酒石酸、草酸、柠檬酸）的含量均降低。FA-K处理有利于提高蔗糖合成酶合成方向、蔗糖磷酸合成酶、NADP–苹果酸酶、NAD–异柠檬酸脱氢酶和线粒体乌头酸酶的活性，降低蔗糖合成酶分解方向、酸性转化酶、中性转化酶、磷酸烯醇式丙酮酸羧化酶、NAD–苹果酸脱氢酶、柠檬酸合酶和细胞质乌头酸酶的活性。利用GC–MS技术检测出‘蛇龙珠’葡萄果实中共含有51种香味物质，其中正己醛、正己醇、甲酸环己酯、2–己烯醛及2–环己烯–1–醇为主要的香味物质。不同浓度FA-K处理果实香味成分及含量存在一定差异，90 mg·L^-1处理对酮、醇、醛、酯和酚类香味物质的影响最明显，分别较于对照增加1、3、1、1、1种，含量提高了650.39%、321.45%、233.93%、127.65%和125.07%。综上，FA-K处理能够提高‘蛇龙珠’葡萄果实糖、酸代谢关键酶的活性进而促进糖酸组分的积累，并对果实香味物质的积累具有积极作用，从而显著改善果实的风味品质，其中以90 mg·L^-1 FA-K处理的效果最显著。更多还原

【Abstract】 In order to investigate the effects of exogenous fulvic acid potassium（FA-K）on sugar-acid metabolism and aroma substances in wine grape berries.In this experiment， ‘Cabernet Gernischt’ grapes were used as the experimental material,which were treated with 30,60,90 and 120 mg·L^-1 FA-K solution treatments,with water as control treatment,were applied as foliar sprays at anthesis,fruit set,fruit expansion and color change stages.The effects of FA-K on the content of sugar,acid components and aroma substances as well as the activities of related metabolizing enzymes were determined during the different reproductive periods of grapes.The results showed that FA-K treatment promoted the accumulation of total soluble sugar,glucose,fructose and sucrose content.Especially,the effect of 90mg·L^-1 FA-K treatment was the most significant.The content of sugar components in the fruit reached the peak at the mature stage,and increased by 25.96%,30.04%,41.48% and 36.17%,respectively compared with the control,while the content of organic acids（malic acid,tartaric acid,oxalic acid and citric acid）in the fruit decreased under different concentrations of FA-K treatment.In addition,FA-K treatment favored the activities of sucrose synthase synthesis direction（SS-ss）,sucrose phosphate synthase（SPS）,NADP-malic enzyme（NADP-ME）,NAD-isocitrate dehydrogenase（NAD-IDH）and mitochondrial aconitase（Mit-ACO）,and decreased the activities of sucrose synthase decomposition direction（SS-sc）,acid invertase（AI）,neutral invertases（NI）,phosphoenolpyruvate carboxylase（PEPC）,NADP-malate dehydrogenase（NAD-MDH）,citrate synthase（CS）and cytoplasmic aconitase（Cyt-ACO）.A total of 51 aroma substances were detected in ‘Cabernet Gernischt’grape berries using GC–MS,among which n-hexanal,n-hexanol,cyclohexyl formate,2-hexenal and 2-cyclohexen-1-ol were the main aroma components.There were some differences in the aroma substances and contents of fruits with different concentrations of FA-K treatment,among which 90 mg·L^-1 treatment had the most obvious effect on ketones,alcohols,aldehydes,esters and phenolic the aroma components were increased by 1,3,1,1 and 1,and the contents were increased by 650.39%,321.45%,233.93%,127.65% and 125.07%,respectively,in comparison with the control treatment.In conclusion,FA-K treatment can improve the activity of key enzymes of sugar and acid metabolism in wine grape berries to promote the accumulation of sugar and acid components in berries,and has a positive effect on the accumulation of aroma substances in berries,which significantly improved the flavor quality of berries,and the effect of 90 mg·L^-1 FA-K treatment was the most significant.更多还原