College of Brewing and Food Engineering, Guizhou University, Guiyang, China.
School of Basic Medicine, Guizhou Medical University, Guiyang, China.
J Food Sci. 2023 May;88(5):1835-1848. doi: 10.1111/1750-3841.16534. Epub 2023 Mar 20.
To explore the mechanism of Rosa roxburghii juice browning, this experiment was based on nontargeted metabolomics to study the effects of browning on the nutrition, flavor, metabolites, and metabolic pathways of R. roxburghii juice before and after storage. The results showed that the total soluble solids, superoxide dismutase (SOD), vitamin C (V ), total phenol, and total flavonoid of R. roxburghii juice decreased significantly before and after storage. The color difference value ∆E, browning index, and flavor and taste of R. roxburghii juice changed significantly (p < 0.05). A total of 541 metabolites were detected before and after browning of R. roxburghii juice by nontargeted metabolomics, including 435 differential metabolites, of which 221 were upregulated, and 214 were downregulated. The differential metabolites were mainly amino acids and peptides, carbohydrates, and carbohydrate conjugates. There were a total of 76 metabolic pathways enriched by differential metabolites, involving mainly galactose metabolism; alanine, aspartate and glutamate metabolism; and pantothenate and CoA biosynthesis. The experimental results showed that after browning of R. roxburghii juice, V , total phenol, total flavonoid, and SOD activity were seriously lost, and the flavor deteriorated. The contribution of differential metabolites and metabolic pathways to the browning of R. roxburghii juice was sugar metabolism > amino acid metabolism > ascorbate and aldarate metabolism > phenols.
为探究刺梨汁褐变的机制，本实验基于非靶向代谢组学研究了刺梨汁在贮藏前后褐变对其营养、风味、代谢物及代谢通路的影响。结果表明，贮藏前后刺梨汁的总可溶性固形物、超氧化物歧化酶（SOD）、维生素 C（V ）、总酚和总黄酮含量均显著下降，其颜色差值△E、褐变指数和风味口感均发生明显变化（p<0.05）。采用非靶向代谢组学技术共检测到刺梨汁褐变前后 541 种代谢物，其中差异代谢物有 435 种，上调 221 种，下调 214 种。差异代谢物主要为氨基酸和肽类、碳水化合物及其糖苷，共有 76 条代谢通路发生富集，涉及主要有半乳糖代谢、丙氨酸、天冬氨酸和谷氨酸代谢和泛酸和 CoA 生物合成。实验结果表明，刺梨汁褐变后 V 、总酚、总黄酮和 SOD 活性严重损失，风味恶化。差异代谢物和代谢通路对刺梨汁褐变的贡献为糖代谢>氨基酸代谢>抗坏血酸和醛酸代谢>酚类。
