基于感官评价的橄榄鲜食品质差异代谢组分析

doi:10.3864/j.issn.0578-1752.2024.02.011

摘要/Abstract

摘要：

【目的】筛选影响橄榄鲜食品质的关键代谢物，探究橄榄鲜食品质差异的可能代谢机制。【方法】以4个高接换种橄榄品种（系）果实为试验材料，高接砧木为‘惠圆’，采用感官评价进行鲜食品质评价，通过超高效液相色谱-串联质谱（UPLC-MS/MS）联用技术进行代谢物鉴定及KEGG通路分析，探究果实成熟过程的代谢变化。【结果】 4个品种（系）橄榄果实鲜食品质的感官评价结果差异显著，‘甜榄1号’‘东山长穗’鲜食品质好，‘惠圆’‘子阳1号’鲜食品质差；4个品种（系）橄榄果实共鉴定到15类651个代谢物，其中初级代谢产物6类277个，次级代谢产物9类365个；基于变量投影重要性与差异倍数筛选出26个影响橄榄鲜食品质的特征差异代谢物，包括氨基酸及其衍生物（6个）、有机酸（2个）、脂质（2个）、酚类化合物（16个），其中酚类化合物包括酚酸（3个）、黄酮（3个）、黄酮醇（2个）、黄烷醇（3个）以及水解单宁（5个），并结合橄榄成熟过程建立了造成鲜食品质差异的代谢网络，鲜食品质好的橄榄在L-天冬酰胺与N,N-二甲基甘氨酸生物合成代谢途径上积累较高，体现在鲜食口感上与回甘度有关；鲜食品质差的橄榄在水解单宁（二酰基诃子酰基葡萄糖、没食子酰没食子酸甲酯、榛子素A）、黄酮醇[桑色素-3-O-木糖苷、槲皮素-3-O-（6′没食子酰）半乳糖苷]、黄烷-3-醇[7-O-没食子酰基特利色黄烷、儿茶素-（7,8-bc）-4α-（3,4-二羟基苯基）-二氢-2-（3H）-酮、儿茶素-（7,8-bc）-4β-（3,4-二羟基苯基）-二氢-2-（3h）-酮]合成途径上积累较高，体现在鲜食口感上与苦涩味有关。【结论】不同橄榄鲜食品质差异与其成熟过程中氨基酸及其衍生物合成途径和水解单宁、黄酮醇、黄烷-3-醇合成途径的积累差异密切相关。

关键词: 橄榄, 感官评价, 鲜食品质, 广泛靶向代谢组, 特征代谢物

Abstract:

【Objective】 This study aimed to identify key metabolites that influence the quality of fresh Chinese olives and to investigate the metabolic mechanisms underlying quality differences. 【Method】 Four Chinese olive varieties were selected as test materials, with Huiyuan as the topgrafting rootstock. The quality of the fruits was evaluated through sensory evaluation. Metabolite identification and analysis of the KEGG pathway were conducted using ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the metabolic changes during the ripening process of the fruits were investigated too.【Result】 The results of sensory evaluation of four varieties (lines) of Chinese olive fruits showed significant differences in quality. Tianlan No.1 and Dongshan Changsui exhibited good quality, while Huiyuan and Ziyang No.1 had poor quality. A total of 651 metabolites belonging to 15 types were identified in the Chinese olive fruits of the four varieties (lines). Among these, 277 were primary metabolites of 6 types, and 365 were secondary metabolites of 9 types. Using variable projection and multiple differences, 26 characteristic differential metabolites that influence the quality of fresh Chinese olives were screened. These metabolites included amino acids and their derivatives (6), organic acids (2), lipids (2), and phenolic compounds (16). The phenolic compounds consisted of phenolic acids (3), flavonoids (3), flavonols (2), flavanols (3), and hydrolyzed tannins (5). A metabolic network were established based on the ripening process of Chinese olives to explain the differences in fresh food quality. Chinese olives with good fresh food quality showed a higher accumulation in the biosynthetic metabolic pathway of L-Asparagine and N, N-dimethylglycine, which influenced the taste of fresh food and its resilience. On the other hand, Chinese olives with poor fresh food quality exhibited relatively high levels of hydrolyzed tannins (digalloylchebuloylglucose, galloyl methyl gallate, heterophylliin A), flavonol [morin-3-O-xyloside, quercetin-3-O-(6′-galloyl], Flavan-3-ol [7-O-galloyltricetiflavan, catechin - (7,8-bc) -4α- (3,4-dihydroxyphenyl) - dihydro-2-(3H)-one, catechin-(7,8-bc)-4β-(3,4-dihydroxyphenyl)-dihydro-2-(3h)-one] in the synthesis pathway, which influenced the taste of fresh food and contributed to its bitter taste. 【Conclusion】 The differences in fresh quality of different olives were closely related to the accumulation differences in amino acid and its derivative synthesis pathways, as well as the synthesis pathways of hydrolyzed tannins, flavanols, and flavan-3-ol during their ripening process.

Key words: Canarium album (Lour.) Rauesch., sensory evaluation, dessert quality, widely targeted metabolomics, characteristic metabolites

谢倩, 江来, 丁明月, 刘玲玲, 陈清西. 基于感官评价的橄榄鲜食品质差异代谢组分析[J]. 中国农业科学, 2024, 57(2): 363-378.

XIE Qian, JIANG Lai, DING MingYue, LIU LingLing, CHEN QingXi. Metabolomic Analysis of Canarium album Fresh Food Quality Differences Based on Sensory Evaluation[J]. Scientia Agricultura Sinica, 2024, 57(2): 363-378.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2024.02.011

https://www.chinaagrisci.com/CN/Y2024/V57/I2/363

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表2

影响橄榄鲜食品质的26个特征代谢物"

类别 Category	化合物 Compound	分子式 Molecular formula	类型 Type	KEGG ID
氨基酸及其衍生物 Amino acids and derivatives	L-天冬酰胺 L-Asparagine	C₄H₈N₂O₃	上调 Up	C00152
	L-鸟氨酸 L-Ornithine	C₅H₁₂N₂O₂	上调 Up	C00077
	N,N-二甲基甘氨酸 N,N-Dimethylglycine	C₄H₉NO₂	上调 Up	C01026
	2,6-二氨基庚二酸 2,6-Diaminooimelic acid	C₇H₁₄N₂O₄	上调 Up	C00666
	γ-氨基丁酸 γ-Aminobutyric acid	C₄H₉NO₂	上调 Up	C00334
	N-乙酰-L-甘氨酸 N-Acetyl-L-glycine	C₄H₇NO₃	下调 Down	-
有机酸 Organic acids	2,2-二甲基琥珀酸 2,2-Dimethylsuccinic acid	C₆H₁₀O₄	上调 Up	-
有机酸 Organic acids	乙酰氧基乙酸 Acetoxyacetic acid	C₄H₆O₄	下调 Down	-
脂质 Lipids	溶血磷脂酰胆碱18:3（2n异构） LysoPC 18:3 (2n isomer)	C₂₆H₄₈NO₇P	上调 Up	-
脂质 Lipids	溶血磷脂酰胆碱18:3 LysoPC 18:3	C₂₆H₄₈NO₇P	上调 Up	-
酚酸 Phenolic acids	5-O-对香豆酰奎宁酸 5-O-p-Coumaroylquinic acid	C₁₆H₁₈O₈	上调 Up	C12208
	对二聚没食子酰甲酯 p-Dimeric galloyl methyl ester	C₁₅H₁₂O₉	下调 Down	-
	三没食子酸Trigallic acid	C₂₁H₁₄O₁₃	下调 Down	-
黄酮 Flavones	芹菜素-7,4′-二甲醚 Apigenin-7,4′-dimethyl ether	C₁₇H₁₄O₅	上调 Up	C10019
	香叶木苷 Diosmetin-7-O-rutinoside	C₂₈H₃₂O₁₅	上调 Up	C10039
	木犀草素（3′,4′,5,7-四羟黄酮） Luteolin (3′,4′,5,7-Tetrahydroxyflavone)	C₁₅H₁₀O₆	下调 Down	C01514
黄酮醇 Flavonols	桑色素-3-O-木糖苷 Morin-3-O-xyloside	C₂₀H₁₈O₁₁	下调 Down	-
黄酮醇 Flavonols	槲皮素-3-O-（6′-没食子酰）半乳糖苷 Quercetin-3-O-(6′-galloyl)galactoside	C₂₈H₂₄O₁₆	下调 Down	-
黄烷醇 Flavanols	7-O-没食子酰基特利色黄烷 7-O-Galloyltricetiflavan	C₂₂H₁₈O₁₀	下调 Down	-
	儿茶素-(7,8-bc)-4α-(3,4-二羟基苯基)-二氢-2-(3H)-酮 Catechin-(7,8-bc)-4α-(3,4-dihydroxyphenyl)-dihydro-2-(3H)-one	C₂₄H₂₀O₉	下调 Down	-
	儿茶素-(7,8-bc)-4β-(3,4-二羟基苯基)-二氢-2-(3h)-酮 Catechin-(7,8-bc)-4β-(3,4-dihydroxyphenyl)-dihydro-2-(3h)-one	C₂₄H₂₀O₉	下调 Down	-
水解单宁 Hydrolysable Tannins	二酰基诃子酰基葡萄糖 Digalloylchebuloylglucose	C₃₄H₂₈O₂₃	下调 Down	-
	没食子酰没食子酸甲酯 Galloyl methyl gallate	C₁₅H₁₂O₉	下调 Down	-
	榛子素A（7,8,10-三甲氧基-4,5-二氢菲并[2,3]二氧戊烷） Heterophylliin A (7,8,10-trimethoxy-4,5-dihydrophenanthro [2,3] dioxolane)	C₃₄H₂₆O₂₂	下调 Down	-
	2,4-二-O-没食子酰-1,5-脱水-D-葡萄糖醇 2,4-Di-O-Galloyl-1,5-Anhydro-D-Glucitol	C₂₀H₂₀O₁₃	下调 Down	-
	Phyllanemblinin D	C₂₇H₂₆O₂₀	下调 Down	-

表2

图7

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评价集Evaluation sets	分值区域V_m Score area	边界清晰化K_m Boundary clarity	评价因素Evaluation factor
评价集Evaluation sets	分值区域V_m Score area	边界清晰化K_m Boundary clarity	硬度 Firmness	回甘度 Sweetness return	涩味度 Astringency	化渣性 Mastication	香气 Fragrance
好 Good	v₁≥7	8.5	细嫩 Tender	回甘强且持久 Strong and long- lasting sweetness	微涩 Slightly astringent	化渣 Superior mastication	甜香感浓郁 Superior sweetness and aroma
一般 General	4≤v₂<7	5.5	易嚼 Easy chew	回甘 Sweetback	涩 Astringent	化渣中等 Moderate mastication	有甜香感 Moderate sweetness and aroma
差 Poor	v₃<4	2.0	难嚼 Hard chew	不回甘 No return of sweetness	酸涩、苦涩 Sour and bitter	不化渣 Inferior mastication	一般 Inferior aroma