Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China.
The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China.
Molecules. 2023 Apr 11;28(8):3375. doi: 10.3390/molecules28083375.
Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process. Their metabolites were profiled by ultra-high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS). Data processing and metabolite annotation were completed by Compound Discoverer 3.3 software. Statistical analysis was applied to screen the key metabolites correlating with browning process. Fifteen key metabolites responsible for the browning process were putatively identified. Moreover, after analysis of the metabolic causes of glutamic acid, linolenic acid, glutathione, adenine, 12-OPDA and AMP, we found that the browning process of fresh-cut potatoes was related to the structural dissociation of the membrane, oxidation and reduction reaction and energy shortage. This work provides a reference for further investigation into the mechanism of browning in fresh-cut products.
表面褐变是鲜切马铃薯品质损失的主要原因。本研究采用无靶向代谢组学方法来理解褐变过程中鲜切马铃薯的代谢变化。通过超高效液相色谱-高分辨质谱联用（UHPLC-HRMS）对其代谢物进行了分析。数据处理和代谢物注释采用 Compound Discoverer 3.3 软件完成。应用统计分析筛选与褐变过程相关的关键代谢物。共鉴定出 15 种与褐变过程相关的关键代谢物。此外，通过对谷氨酸、亚麻酸、谷胱甘肽、腺嘌呤、12-OPDA 和 AMP 代谢原因的分析，发现鲜切马铃薯褐变过程与膜的结构解离、氧化还原反应和能量短缺有关。这项工作为进一步研究鲜切产品褐变机制提供了参考。
