基于GC-MS非靶向代谢组学分析不同成熟度‘台农一号’芒果香气物质

doi:10.3864/j.issn.0578-1752.2025.03.012

中国农业科学 ›› 2025, Vol. 58 ›› Issue (3): 564-581.doi: 10.3864/j.issn.0578-1752.2025.03.012

基于GC-MS非靶向代谢组学分析不同成熟度‘台农一号’芒果香气物质

罗朝丹¹^,²(), 冯春梅¹^,²^,³, 李建强¹^,²(), 黎新荣¹^,², 韦勇⁴, 杨李益⁵, 刘筱瑾⁶, 谭和⁷, 任二芳¹^,², 罗小杰¹^,²

¹ 广西壮族自治区亚热带作物研究所，南宁 530001
² 广西亚热带水果加工工程技术研究中心，南宁 530001
³ 广西壮族自治区芒果产业绿色高效发展工程研究中心，南宁 530001
⁴ 广西果丰食品有限公司，南宁 530100
⁵ 广州达桥食品设备有限公司，广州 510641
⁶ 广西人人想生物科技发展有限公司，南宁 530200
⁷ 广西顶呱呱食品有限公司，广西灵山 535499

收稿日期:2024-06-30 接受日期:2024-12-06 出版日期:2025-02-01 发布日期:2025-02-11
通信作者:
李建强，E-mail：974108174@qq.com
联系方式: 罗朝丹，E-mail：752334715@qq.com。
基金资助:
广西重点研发计划(桂科 AB24010354); 国家现代农业产业技术体系广西创新团队(nycytxgxcxtd-2021-06-03); 广西农业科学院基本科研业务专项(桂农科2021YT142); 广西农业科学院基本科研业务专项(桂农科2021YT144); 广西农业科学院科技发展基金(桂农科2024ZX11)

Analysis of Differential Aroma Volatiles of Tainong No.1 Mango of Different Ripeness by Non-Targeted Metabolomics Based on Gas Chromatography-Mass Spectrometry

LUO ChaoDan¹^,²(), FENG ChunMei¹^,²^,³, LI JianQiang¹^,²(), LI XinRong¹^,², WEI Yong⁴, YANG LiYi⁵, LIU XiaoJin⁶, TAN He⁷, REN ErFang¹^,², LUO XiaoJie¹^,²

¹ Guangxi Subtropical Crops Research Institute, Nanning 530001
² Guangxi Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001
³ Guangxi Engineering Research Center of Green and Efficient Development for Mango Industry, Nanning 530001
⁴ Guangxi Guofeng Food Co., Ltd. Nanning 530001
⁵ Guangzhou Daqiao Food Facility Co., Ltd. Guangzhou 510641
⁶ Guangxi Renrenxiang Biotechnology Development Co., Ltd. Nanning 530200
⁷ Guangxi Dingguagua Food Co., Ltd. Lingshan 535499, Guangxi

Received:2024-06-30 Accepted:2024-12-06 Published:2025-02-01 Online:2025-02-11

摘要/Abstract

摘要：

【目的】探讨不同成熟度‘台农一号’芒果中挥发性代谢物差异及其变化规律，探明芒果各成熟阶段的标志性香气成分。【方法】以‘台农一号’芒果生果（6成熟以下）、青熟（6、7、8成熟）、完熟（9成熟）和过熟（10成熟）共6个成熟度的样本为研究对象，通过GC-MS非靶向代谢组学鉴定芒果成熟过程中的挥发性代谢物，采用多元统计分析方法探明不同组样品的代谢差异，以变量重要性投影（variable importance in projection，VIP）和变异倍数（fold change，FC）确定差异代谢物。通过京都基因与基因组百科全书（kyoto encyclopedia of genes and gnomes，KEGG）进行代谢通路富集分析。【结果】 ‘台农一号’芒果果肉中共鉴定出挥发性代谢物220种。挥发性代谢物含量在6成熟以下的芒果中最低，从7成熟至9成熟，芒果中挥发性代谢物含量呈增加趋势，到10成熟时有所降低。与6成熟以下的芒果相比，6成熟芒果中有差异代谢物5个，7成熟、8成熟、9成熟和10成熟芒果中分别有差异代谢物67个、77个、81个和82个，其中上调的差异代谢物分别有63个、73个、71个、71个。7成熟至10成熟中，水芹烯、3-蒈烯、柠檬烯、α-蒎烯、β-蒎烯、β-罗勒烯等11种萜类物质，己酸乙酯、丁酸丙酯等6种酯类物质，以及2种酮类物质、2种醇类物质、1种烃类物质含量均呈显著增加趋势，可视为‘台农一号’芒果开始成熟的标志性香气成分。(E,E)-3,5-辛二烯-2-酮仅在7成熟时显著上调，可作为‘台农一号’芒果7成熟的标志性香气成分；δ-杜松烯、顺-菖蒲烯可作为其9成熟的标志性香气成分；异松油烯、大根香叶烯D、长叶烯、左旋龙脑和薰衣草醇可作为10成熟的标志性香气成分。KEGG通路分析表明，差异代谢物主要富集到倍半萜和三萜类化合物的生物合成、单萜生物合成、代谢途径、次级代谢物的生物合成4条通路，且整体呈上调趋势。【结论】 ‘台农一号’芒果9成熟果肉中挥发性代谢物含量最高。不同成熟度芒果中的挥发性成分，尤其是萜类物质的代谢存在显著差异。以特有差异代谢物作为区分特定成熟度芒果的潜在标志物，可为‘台农一号’芒果成熟度的判别提供依据。

关键词: 芒果, 成熟度, 非靶向代谢组学, 差异代谢物, 代谢通路

Abstract:

【Objective】This study aimed to investigate the differences and variation patterns of volatile metabolites in Tainong No.1 mango at different maturities, and to identify the characteristic aroma components at each maturity stage of mangoes. 【Method】 The samples of Tainong No.1 mango at 6 ripeness stages, including raw fruits (less than 60%-ripened), insufficiently ripe fruits (60%-, 70%-, 80%-ripened), fully ripened fruits (90%-ripened), and overripe fruits (100%-ripened), were used as the research objects. The volatile metabolites during the ripening process of mango were identified by gas chromatography-mass spectrometry (GC-MS) non-targeted metabolomics. The metabolic differences between samples in different groups were analyzed by multivariate statistical analysis methods, and the differential metabolites were determined by variable importance in projection (VIP) and fold change (FC). The metabolic pathway enrichment analysis was carried out according to the Kyoto Encyclopedia of Genes and Gnomes (KEGG). 【Result】 A total of 220 volatile metabolites were identified in Tainong No.1 mango pulp. The content of volatile metabolites was the lowest in 60% ripened mangoes. In terms of 70%- to 90%-ripened mangoes, the content of volatile metabolites showed an increasing trend, and decreased when the fruits were 100%-ripened. Compared with mangoes ripened less than 60%, there were 5 differential metabolites in 60% ripened mangoes, and 67, 77, 81, and 82 differential metabolites in 70%-, 80%-, 90%-, and 100%- ripened mangoes, respectively, among which 63, 73, 71, and 71 were up-regulated differential metabolites. In 70%- to 100%-ripened fruits, the content of 11 terpenoids (phellandrene, 3-carene, limonene, α-pinene, β-pinene, and β-ocimene), 6 kinds of ester (ethyl hexanoate and propyl butyrate), as well as 2 kinds of ketones, 2 kinds of alcohol, and 1 hydrocarbon compound, all showed a significant increasing trend, which could be regarded as the characteristic aroma components when Tainong No.1 mangoes just start to ripen. (E, E)-3,5-Octadien-2-one was significantly up-regulated only in 70%-ripened fruits and could be used as the characteristic aroma component of 70%-ripened Tainong No.1 mangoes; (+)-delta cadinene and cis-calamenene could be used as the characteristic aroma components at 90% ripeness; terpinolene, germacrene D, longifolene, L(-)-borneol, and lavandulol could be used as the characteristic aroma components at 100% ripeness. The KEGG pathway analysis showed that the differential metabolites were mainly enriched in 4 pathways, including the biosynthesis of sesquiterpenes and triterpenes, the biosynthesis of monoterpenes, metabolic pathways, and the biosynthesis of secondary metabolites, and the overall of the these differential metabolites showed an upward trend. 【Conclusion】 The content of volatile metabolites in the pulp of 90%-ripened Tainong No.1 mango was the highest. There were significant differences in the volatile components, especially the metabolism of terpene substances, in mangoes at different ripeness. Using specific differential metabolites as potential markers to distinguish mangoes of specific maturities provided a basis for identifying ripeness of Tainong No.1 mango.

Key words: Mango, ripeness, non-targeted metabolomics, differential metabolites, metabolic pathways

罗朝丹, 冯春梅, 李建强, 黎新荣, 韦勇, 杨李益, 刘筱瑾, 谭和, 任二芳, 罗小杰. 基于GC-MS非靶向代谢组学分析不同成熟度‘台农一号’芒果香气物质[J]. 中国农业科学, 2025, 58(3): 564-581.

LUO ChaoDan, FENG ChunMei, LI JianQiang, LI XinRong, WEI Yong, YANG LiYi, LIU XiaoJin, TAN He, REN ErFang, LUO XiaoJie. Analysis of Differential Aroma Volatiles of Tainong No.1 Mango of Different Ripeness by Non-Targeted Metabolomics Based on Gas Chromatography-Mass Spectrometry[J]. Scientia Agricultura Sinica, 2025, 58(3): 564-581.

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链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2025.03.012

https://www.chinaagrisci.com/CN/Y2025/V58/I3/564

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表2

不同成熟度芒果样本与6成熟以下芒果样本显著差异的挥发性代谢物质"

	物质名称 Compound name	B vs A			C vs A			D vs A			E vs A			F vs A
	物质名称 Compound name	表达水平 Expression level	FC值 FC value	VIP值 VIP value	表达水平 Expression level	FC值 FC value	VIP值 VIP value	表达水平 Expression level	FC值 FC value	VIP值 VIP value	表达水平 Expression level	FC值 FC value	VIP值 VIP value	表达水平 Expression level	FC值 FC value	VIP值 VIP value
萜类 Terpenoids	(+)-长叶环烯 (+)-Longicycline	下调Down	0.43	1.43	上调Up	2.59	1.09	上调Up	3.94	1.24	—	—	—	—	—	—
	(-)-α-荜澄茄油烯 (-)-alpha-Cubebene	下调Down	0.41	1.43	上调Up	2.07	1.01	上调Up	2.94	1.22	—	—	—	—	—	—
	水芹烯 Phellandrene	—	—	—	上调Up	2.46	1.14	上调Up	2.28	1.18	上调Up	2.46	1.21	上调Up	2.46	1.14
	β-水芹烯 beta-Phellandrene	—	—	—	上调Up	3.03	1.15	上调Up	2.77	1.21	上调Up	2.64	1.22	上调Up	2.42	1.14
	3-蒈烯 3-Carene	—	—	—	上调Up	3.53	1.17	上调Up	3.11	1.22	上调Up	3.34	1.23	上调Up	3.49	1.16
	柠檬烯 D-Limonene	—	—	—	上调Up	2.48	1.14	上调Up	2.26	1.20	上调Up	2.48	1.22	上调Up	2.43	1.15
	α-蒎烯 alpha-Pinene	—	—	—	上调Up	3.00	1.14	上调Up	2.54	1.18	上调Up	3.04	1.21	上调Up	2.89	1.13
	β-蒎烯 beta-Pinene	—	—	—	上调Up	2.87	1.14	上调Up	2.54	1.20	上调Up	2.93	1.22	上调Up	2.78	1.14
	β-罗勒烯 beta-Ocimene	—	—	—	上调Up	3.22	1.15	上调Up	2.97	1.20	上调Up	2.79	1.22	上调Up	2.52	1.14
	γ-松油烯 gamma-Terpinene	—	—	—	上调Up	2.77	1.15	上调Up	2.44	1.21	上调Up	2.69	1.23	—	—	—
	月桂烯 beta-Myrcene	—	—	—	上调Up	2.20	1.14	上调Up	2.07	1.20	上调Up	2.27	1.22	上调Up	2.27	1.15
	(Z)-3,7-二甲基-1,3,6十八烷三烯 (Z)3,7-dimethyl-1,3,6-octatriene	—	—	—	上调Up	3.22	1.15	上调Up	2.97	1.20	上调Up	2.79	1.22	上调Up	2.52	1.14
	2-甲基-6-亚甲基-1,7-辛二烯 2-methyl-6-methylene-1,7-Octadiene	—	—	—	上调Up	2.51	1.13	上调Up	2.23	1.19	上调Up	2.58	1.21	上调Up	2.45	1.14
	α-衣兰油烯 alpha-Muurolene	—	—	—	上调Up	2.53	1.01	上调Up	2.04	1.04	上调Up	2.35	1.18	上调Up	2.30	1.05
	γ-衣兰油烯 gamma-Muurolene	—	—	—	上调Up	2.80	1.01	—	—	—	上调Up	2.32	1.18	上调Up	2.41	1.05
	α-石竹烯 Humulene	—	—	—	—	—	—	上调Up	3.30	1.21	上调Up	4.57	1.24	—	—	—
	反式石竹烯 Caryophyllene	—	—	—	—	—	—	上调Up	3.42	1.21	上调Up	4.58	1.24	—	—	—
	(+)-β-柏木烯 (+)-β-Cedrene	—	—	—	—	—	—	上调Up	3.06	1.19	上调Up	3.92	1.24	—	—	—
	α-柏木烯 alpha-Cedrene	—	—	—	—	—	—	上调Up	2.69	1.12	上调Up	2.15	1.18	上调Up	2.24	1.08
	雪松烯 Cedrene	—	—	—	—	—	—	上调Up	3.46	1.21	上调Up	4.59	1.24	—	—	—
	δ-杜松烯 delta-Cadinene	—	—	—	—	—	—	—	—	—	上调Up	2.33	1.18	—	—	—
	(1S,2E,6E,10R)-3,7,11,11-四甲基双环[8.1.0]十一碳-2,6-二烯 (1S,2E,6E,10R)-3,7,11,11-Tetramethyl bicycle [8.1.0] undeca-2,6-diene	—	—	—	—	—	—	上调Up	2.45	1.08	上调Up	2.29	1.14	上调Up	2.65	1.05
	顺-菖蒲烯 cis-Calamenene	—	—	—	—	—	—	—	—	—	上调Up	2.03	1.17	—	—	—
	(-)-α-古芸烯 (-)-alpha-gurjunene	—	—	—	—	—	—	—	—	—	上调Up	2.40	1.19	上调Up	2.53	1.09
	异松油烯 Terpinolene	—	—	—	—	—	—	—	—	—	—	—	—	上调Up	2.57	1.15
	大根香叶烯D Germacrene D	—	—	—	—	—	—	—	—	—	—	—	—	上调Up	2.43	1.01
	长叶烯 Longifolene	—	—	—	—	—	—	—	—	—	—	—	—	上调Up	2.43	1.10
	左旋龙脑 (+)-bornrol	—	—	—	—	—	—	下调Down	0.43	1.22	—	—	—	上调Up	0.27	1.17
	薰衣草醇 Lavandulol	—	—	—	—	—	—	下调Down	0.44	1.21	—	—	—	上调Up	0.27	1.17
酯类 Esters	己酸乙酯 Hexanoic acid ethyl ester	—	—	—	上调Up	5.33	1.11	上调Up	4.05	1.11	上调Up	5.82	1.18	上调Up	6.28	1.10
	丁酸丙酯 Butanoic acid propyl ester	—	—	—	上调Up	4.01	1.20	上调Up	4.05	1.24	上调Up	4.25	1.23	上调Up	4.01	1.22
	苯甲酸甲酯 Benzoic acid methyl ester	—	—	—	上调Up	2.02	1.15	—	—	—	—	—	—	上调Up	2.18	1.18
	2-甲基丁酸苯甲酯 2-methyl- Butanoic acid, phenylmethyl ester	—	—	—	上调Up	2.77	1.04	上调Up	3.30	1.10	上调Up	2.22	1.07	上调Up	2.61	1.05
	3-己烯基乙酸酯 3-Hexen-1-ol, acetate	—	—	—	上调Up	2.48	1.15	上调Up	2.33	1.19	上调Up	2.50	1.21	上调Up	2.49	1.14
	2-氯乙基甲基丙烯酸酯 2-chloroethyl methacrylate	—	—	—	上调Up	2.74	1.74	上调Up	2.46	1.20	上调Up	2.80	1.21	上调Up	2.66	1.14
	戊酸苯甲基酯 Pentanoic acid, phenylmethyl ester	—	—	—	上调Up	3.13	1.06	上调Up	3.76	1.11	上调Up	2.56	1.12	上调Up	3.00	1.07
	丁酸芳樟酯 Linalyl butyrate	—	—	—	—	—	—	上调Up	3.42	1.21	上调Up	4.58	1.24	—	—	—
	扁桃酸乙酯 Ethyl mandelate	—	—	—	—	—	—	上调Up	3.44	1.21	上调Up	4.61	1.24	—	—	—
酮类 Ketone	2-甲基-3-(1-甲基乙基)-环戊酮 2-methyl-3-(1-methylethyl)-Cyclopentanone	—	—	—	上调Up	2.46	1.15	上调Up	2.26	1.20	上调Up	2.48	1.21	上调Up	2.47	1.15
酮类 Ketone	4-(2,6,6-三甲基-1,3-环己二烯-1-基)-2-丁酮 4-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)- 2-Butanone	—	—	—	上调Up	2.03	1.02	上调Up	3.42	1.21	上调Up	4.48	1.25	—	—	—
	2-甲基-4,6-辛二炔-3-酮 2-methyl-4,6-Octadiyn-3-one	—	—	—	上调Up	2.49	1.15	上调Up	2.16	1.20	上调Up	2.44	1.22	上调Up	2.48	1.15
	α-紫罗兰酮 alpha-Lonone	—	—	—	—	—	—	上调Up	3.24	1.21	上调Up	4.33	1.24	—	—	—
	(E,E)-3,5-辛二烯-2-酮 (E, E)-3,5-Octadien-2-one	—	—	—	上调Up	2.01	1.16	—	—	—	—	—	—	—	—	—
	4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮 4-(2,6,6-trimethyl-cyclohexen-1-yl)-2-Butanone	—	—	—	上调Up	2.03	1.06	—	—	—	—	—	—	上调Up	2.25	1.17
	1,1-(1,4-亚苯基)双-乙酮 1,1'-(1,4-phenylene) bis-Ethanone	—	—	—	—	—	—	上调Up	3.14	1.21	上调Up	4.42	1.25	—	—	—
	苄基甲基酮 Benzyl methyl ketone	—	—	—	—	—	—	—	—	—	上调Up	2.01	1.22	上调Up	2.17	1.16
	2,2,3-三甲基环丁酮 2,2,3-trimethyl-Cyclobutanone	—	—	—	下调Down	0	1.20	下调Down	0	1.24	下调Down	0.32	1.24	下调Down	0	1.18
醛类 Aldehydes	(E)-2-己烯醛 (E)-2-Hexenal	下调Down	0.40	1.53	下调Down	0	1.20	下调Down	0	1.24	下调Down	0	1.25	下调Down	0	1.22
醛类 Aldehydes	2,4-二甲基苯甲醛 2,4-Dimethyl-benzaldehyde	—	—	—	—	—	—	上调Up	2.08	1.22	—	—	—	—	—	—
醇类 Alcohol	(E)-3-己烯醇 (E)-3-Hexen-1-ol	下调Down	0.48	1.44	下调Down	0	1.20	下调Down	0	1.24	下调Down	0	1.25	下调Down	0	1.12
	2-环戊基乙醇 2-Cyclopentylethanol	—	—	—	上调Up	2.44	1.14	上调Up	2.25	1.19	上调Up	2.44	1.21	上调Up	2.43	1.14
	4-羟基苯甲醇 4-hydroxy-Benzene methanol	—	—	—	上调Up	2.01	1.03	上调Up	3.47	1.20	上调Up	4.60	1.24	—	—	—
	(E,E)-2,4-庚二烯-1-醇(E,E)-2,4-Heptadien-1-ol	—	—	—	上调Up	2.44	1.14	上调Up	2.26	1.19	上调Up	2.45	1.21	上调Up	2.44	1.14
	(R)-2-己醇 (R)-2-Hexanol	—	—	—	—	—	—	—	—	—	上调Up	2.25	1.25	上调Up	3.22	1.17
	反-2,顺6-壬二烯醇 trans-2, cis 6-Nonadien-1-ol	—	—	—	—	—	—	—	—	—	下调Down	0.46	1.20	下调Down	0.30	1.17
烃类 Hydrocarbons	1-辛烯 1-Octene	下调Down	0	1.55	下调Down	0	1.20	下调Down	0	1.24	下调Down	0	1.25	下调Down	0	1.18
	双环戊二烯 Dicyclopentadiene	—	—	—	上调Up	2.44	1.14	上调Up	2.25	1.19	上调Up	2.44	1.21	上调Up	2.44	1.14
	正丁基苯 n-butyl-Benzene	—	—	—	上调Up	2.71	1.15	上调Up	2.41	1.21	上调Up	2.63	1.23	—	—	—
	2-乙基-1,4-二甲基-苯 ethyl-1,4-dimethyl-Benzene	—	—	—	上调Up	2.05	1.16	—	—	—	—	—	—	上调Up	2.04	1.15

表2

图7

图8

图9

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成熟度 Ripening stages		组别Group	分组标准 Grouping standard
生果 Raw fruit	6成熟以下 Ripened less than 60%	A	果实未成熟，果肉硬，果皮青色，无香气 The fruit is unripe, which has the hard flesh, green skin and no aroma
青熟 Insufficiently ripe	6成熟 60%-ripened	B	果实发育成熟，果肉硬，果皮呈青色，果肉开始变黄，无香气 The fruit has ripened, which has the hard flesh, green skin and no aroma, the flesh begins to turn yellow
	7成熟 70%-ripened	C	果实发育成熟，果肉硬，果肉开始变黄，果皮转黄率<50% The fruit has ripened, the flesh is hard and begins to turn yellow, the fruit has a small area of yellow skin (<50%)
	8成熟 80%-ripened	D	果实发育成熟，果肉硬，果肉开始变黄，果皮转黄率>50% The fruit has ripened, the flesh is hard and begins to turn yellow, the fruit has an amount of intensive of yellow skin (>50%)
完熟 Fully ripe	9成熟 90%-ripened	E	果实发育充分，具有芒果固有的色香味，肉质较硬实，果皮黄色至深黄色 The fruit is fully ripened, with the intrinsic color and flavor of mango, the flesh is firm and the color of peel is yellow to dark yellow
过熟 Overripe	10成熟 100%-ripened	F	果实成熟过度，开始软化，果皮橘黄色，出现黑斑 The fruit is overripe, the flesh begins to soften, the peel is orange with the dark spots

基于GC-MS非靶向代谢组学分析不同成熟度‘台农一号’芒果香气物质

Analysis of Differential Aroma Volatiles of Tainong No.1 Mango of Different Ripeness by Non-Targeted Metabolomics Based on Gas Chromatography-Mass Spectrometry

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