GC-MS Analysis of Grape Berry Sugars

Sugar determination was carried out using the GC-MS method (Medeiros and Simoneit, 2007 (link); Ruiz-Matute et al., 2011 (link); Milkovska-Stamenova et al., 2015 (link); Wang et al., 2022 (link)). Briefly, sugar substances in grape berries were analyzed by gas chromatography (Agilent 7890B), mass spectrometry (7000 d), and a DB-5MS column. With helium as the carrier gas, the flow rate is 1 mL/min. The injector and source temperatures were maintained as per standard procedures. The oven temperature ramp progress was maintained at 170°C, 250°C, 280°Agilent 7890B), mass spectrometry (7000 d), and a DB-5MS column. With helium as the carrier gas, the flow rate is 1 mL/min. The injector and source temperatures were maintained as per standard procedures. The oven temperature ramp progress was maintained at 170°C, 250°C, 280°C, and 310°C. The details of the GC-MS analysis for specific parameters are presented in Table 2.
Based on the GC-MS platform, MetWare software (Wuhan, China, http://www.metware.cn/) was used to do a qualitative and quantitative analysis of the sugar components (Wang et al., 2022 (link)). For each group of samples, three biological replications were maintained. Sugar standards were procured from Olchemim, Aladdin (Shanghai), and Sigma (America). The detected sugar components include 9 monosaccharides and 4 disaccharides (Table 3).