Journal of Integrative Agriculture ›› 2023, Vol. 22 ›› Issue (7): 2271-2281.DOI: 10.1016/j.jia.2023.06.003

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基于UHPLC-Q-Exactive-MS的非靶向代谢组学揭示了地理标志大米和普通大米蒸煮前和蒸煮后的代谢物与食味品质之间的关系

  

  • 收稿日期:2022-12-23 接受日期:2023-05-18 出版日期:2023-07-20 发布日期:2023-05-18

Untargeted UHPLC–Q-Exactive-MS-based metabolomics reveals associations between pre- and post-cooked metabolites and the taste quality of geographical indication rice and regular rice

SHI Shi-jie1*, ZHANG Gao-yu1*, CAO Cou-gui1, 2, JIANG Yang1, 2#   

  1. 1 College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, P.R.China

    2 Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan, Hubei 430070, P.R.China

  • Received:2022-12-23 Accepted:2023-05-18 Online:2023-07-20 Published:2023-05-18
  • About author:SHI Shi-jie, E-mail: shishijie@webmail.hzau.edu.cn; ZHANG Gao-yu, E-mail: zhangyuczding@qq.com; #Correspondence JIANG Yang, E-mail: jiangyang@mail.hzau.edu.cn * These authors contributed equally to this study. These authors contribute equally
  • Supported by:
    This work was supported by the National Natural Science Foundation of China (32272204), the Key Project of Hongshan Laboratory of Hubei Province, China (2021hszd002), the Guangdong Provincial Key R&D Program of China (2021B0202030002), the Strategic Consulting Research Project of Chinese Academy of Engineering (2021-XZ-30), and the Fundamental Research Funds for the Central Universities, China (2662019QD049).

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摘要：

地理标志大米是指特定地理产地的大米，往往其食味品质较好，商品价格高，米饭因其柔软的质地和烹饪后的嚼劲而受到青睐。然而，地理标志大米也容易受到欺诈的困扰。了解地理标志大米优良食味品质的原因，确定地理标志大米的产地，有助于维护大米市场的稳定，促进大米产业的发展。在这项研究中，我们对大米的食味品质进行了测定。基于UHPLC-Q-Exactive-MS的非靶向代谢组学方法对地理标记大米和普通大米烹蒸煮前后的代谢物进行了鉴定。我们的研究结果表明，地理标志大米具有较低的蛋白质和直链淀粉含量，从而导致较高的淀粉糊化特性和食味品质。一共鉴定出520种代谢物，其中142种和175种代谢物在蒸煮前和蒸煮后与普通大米存在显著差异。蒸煮后多种代谢物的含量与大米食味品质呈显著负相关关系。地理标记大米在蒸煮前后氨基酸和脂质代谢物的含量较低，这可能是其食味品质优良的原因。通过线性判别分析，我们发现大米蒸煮后的差异代谢物对不同地理产地的大米鉴别准确率更高，达到100%。本研究对地理标志大米的代谢物有了新的认识，从而解释了地理标志大米优良食味品质的原因。利用水稻蒸煮后的代谢产物对水稻进行地理鉴定具有较高的准确性。

Abstract: Geographical indication (GI) rice refers to the rice of specific geographical origin, which tends to have a good taste quality and a high commodity price.  Rice is favored for its soft texture and chewiness after cooking.  However, GI rice is also plagued by rice fraud.  Understanding the reasons for the excellent taste quality of GI rice and identifying its geographical origin can help maintain the stability of the rice market and promote the development of the rice industry.  In this study, we determined the taste quality of rice.  Untargeted metabolomics based on UHPLC–Q-Exactive-MS was used to identify metabolites in GI and regular rice before and after cooking.  Our findings suggested that GI rice showed lower protein and amylose content, resulting in higher starch gelatinization properties and taste quality.  This study identified 520 metabolites, among which 142 and 175 were significantly different between GI and regular rice, before and after cooking, respectively.  The increased variety of metabolites after cooking was significantly negatively correlated with the taste quality of rice.  GI rice was lower in amino acids and lipid metabolite content before and after cooking, which may be the reason for the excellent taste quality.  Through linear discriminant analysis, we found that the differential metabolites of rice after cooking were more accurate in discriminating rice from different geographic origins, up to 100%.  This work gained new insights into the metabolites of GI rice, which explains its excellent taste quality.  The rice metabolites after cooking could be used for more accurate geographical identification of rice.

Key words: rice ,  metabolomics ,  taste quality ,  before cooking ,  after cooking