广泛靶向代谢组学鉴定‘树上干杏’果实中的关键味觉和营养成分的化学分类学特征。

Chemotaxonomic Identification of Key Taste and Nutritional Components in 'Shushanggan Apricot' Fruits by Widely Targeted Metabolomics.

机构信息

College of Forestry, Northwest Agriculture and Forestry University, Yangling, Xianyang 712100, China.

College of Science, Northwest Agriculture and Forestry University, Yangling, Xianyang 712100, China.

出版信息

Molecules. 2022 Jun 16;27(12):3870. doi: 10.3390/molecules27123870.

DOI:10.3390/molecules27123870

PMID:35744991

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9227342/

Abstract

The chemotypic and the content variation in taste substances and nutrients in 'Shushanggan apricot' fruits were detected by UPLC-MS/MS. A total of 592 compounds were identified, of which sucrose contributed mainly to the sweet taste and malic acid and citric acid were important organic acids affecting sweet-sour taste. γ-linolenic acid, α-linolenic acid and linoleic acid were the dominant free fatty acids, and neochlorogenic acid and chlorogenic acid were the predominant phenolic acids. Fruit taste was positively correlated with sucrose and negatively correlated with malic acid and citric acid. The differential metabolites were significantly enriched in the biosynthesis of amino acids and 2-oxocarboxylic acid metabolism pathways, regulating the sugar and organic acid biosynthesis. Taste and nutrient differences could be revealed by variations in composition and abundance of carbohydrates, organic acids and amino acids. The purpose of this study was to provide a comprehensive chemical characterization of taste and nutrient compounds in 'Shushanggan apricot' fruits.

摘要

采用 UPLC-MS/MS 技术检测了‘树上干杏’果实的味物质和营养成分的化学型和含量变化。共鉴定出 592 种化合物，其中蔗糖主要贡献甜味，而苹果酸和柠檬酸是影响甜酸口感的重要有机酸。γ-亚麻酸、α-亚麻酸和亚油酸是主要的游离脂肪酸，新绿原酸和绿原酸是主要的酚酸。果实的口感与蔗糖呈正相关，与苹果酸和柠檬酸呈负相关。差异代谢物在氨基酸生物合成和 2-酮羧酸代谢途径中显著富集，调节糖和有机酸的生物合成。碳水化合物、有机酸和氨基酸的组成和丰度的变化可以揭示味道和营养成分的差异。本研究旨在全面描述‘树上干杏’果实中味物质和营养成分的化学特征。