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

• 园艺 • 上一篇    下一篇

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. 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:
  • 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. 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:

【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