不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分

吴斌; 黄东梅; 邢文婷; 黄利雄; 杨其军; 宋顺

doi:10.19303/j.issn.1008-0384.2024.01.008

不同发育期黄金百香果果皮挥发性物质和游离氨基酸成分

doi: 10.19303/j.issn.1008-0384.2024.01.008

吴斌^{1, 2,},
黄东梅^{1, 2},
邢文婷^{1, 2},
黄利雄³,
杨其军⁴,
宋顺^{1, 2, ,}

1.
中国热带农业科学院热带作物品种资源研究所/农业农村部华南作物基因资源与种质创制重点实验室/海南省热带作物资源遗传改良与创新重点实验室/海南省省级西番莲种质资源圃，海南　海口 571101
2.
中国热带农业科学院三亚研究院，海南　三亚 572025
3.
云南农业大学热带作物学院，云南　普洱 665099
4.
中国热带农业科学院海口实验站，海南　海口 571101

基金项目: 海南省科技计划项目（ZDYF2022XDNY177、ZDYF2021XDNY119）；海南省百香果育种联合攻关项目（2024年）

详细信息

作者简介:
吴斌（1989 —），男，硕士，助理研究员，主要从事西番莲育种及果实品质形成机理研究，E-mail：wubin520327@163.com

通讯作者:
宋顺（1984 —），男，博士，副研究员，主要从事西番莲分子育种研究，E-mail：sss1984006@163.com

中图分类号: S667.9
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出版历程
- 收稿日期: 2023-06-18
- 修回日期: 2023-07-15
- 网络出版日期: 2023-10-25
- 刊出日期: 2024-01-28

Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages

WU Bin^{1, 2
,},
HUANG Dongmei^{1, 2},
XING Wenting^{1, 2},
HUANG Lixiong³,
YANG Qijun⁴,
SONG Shun^{1, 2
, ,}

1.
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs/Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province/Germplasm Repository of Passiflora, Hainan Province, Haikou, Hainan　571101, China
2.
Sanya Research Academy, Chinese Academy of Tropical Agricultural Sciences, Sanya, Hainan　572025, China
3.
College of Tropical Crop Science, Yunnan Agricultural University, Puer, Yunnan　665099, China
4.
Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan　571101, China

摘要

摘要: 目的研究不同发育期黄金百香果果皮挥发性成分和游离氨基酸成分的组成和动态变化规律，明确关键呈味氨基酸和特征差异挥发性成分，为黄金百香果果皮的芳香调控、产品开发及综合利用等提供参考。方法采用氨基酸分析仪和顶空固相微萃取气质联用仪（HS-SPME-GC-MS），检测不同发育期（T1~T7）果皮中的游离氨基酸和挥发性物质，并进行差异性分析。结果果皮中共检测出游离氨基酸（Free amino acid, FAA）15种。呈味氨基酸中的芳香类氨基酸含量最高，在T7时达到最大值（98.48 mg·hg⁻¹），占比为39.03%。OPLS-DA和滋味活度值（TAV）分析表明，胱氨酸为影响香气形成的关键呈味氨基酸。果皮中共检测出90种挥发性物质，T1~T6时期以醛类为主，T7时期以萜烯类为主。OPLS-DA和ROAV分析表明，特征差异挥发性成分有9种，其中T1~T5时期以1-辛烯-3-酮为主，其次为苯甲醛（T1~T4时期）和庚醛（T5时期），T6和T7时期以(E)-β-大马烯酮的贡献作用最大。结论胱氨酸是影响黄金百香果果皮香气形成的关键呈味氨基酸。黄金百香果果皮挥发性物质在不同发育期存在特异性，其中果皮着色期（T1~T5）以1-辛烯-3-酮为主，完全成熟期（T6和T7）以(E)-β-大马烯酮的贡献作用最大。
- 黄金百香果 /
- 发育期 /
- 果皮 /
- 游离氨基酸 /
- 挥发性成分
Abstract: Objective Studying the composition and dynamic changes of volatile components and free amino acids (FAAs) in the pericarp of Yellow Passion Fruit during different growth stages, and clarifying the key flavor amino acids and characteristic volatile components, can provide references for the aroma regulation, product development, and comprehensive utilization of Yellow Passion Fruit pericarp. Method Using amino acid analyzer and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), the FAAs and volatile compounds in the pericarp of different growth stages (T1–T7) were detected and analyzed for differences. Result A total of 15 types of FAAs were detected in the pericarp. Among the flavor amino acids, aromatic amino acids had the highest content, reaching a maximum of 98.48 mg·hg⁻¹ at T7, accounting for 39.03%. OPLS-DA and TAV analyses indicated that cystine was the key flavor amino acid that affects aroma formation. A total of 90 volatile compounds were detected in the pericarp. Aldehydes were dominant during the T1–T6 stages, while terpenes were dominant at T7. OPLS-DA and ROAV analyses showed that there were 9 types of characteristic volatile compounds with differential expression. Among them, 1-octen-3-one was the dominant compound during the T1~T5 stages, followed by benzaldehyde (T1–T4 stages) and heptanal (T5 stage). During the T6 and T7 stages, (E)-β-damascone contributed the most. Conclusion Cystine was the crucial flavoring amino acid associated with the aroma formation of the pericarp. The volatile composition varied by fruit development stages, such as 1-octene 3-one was the dominant component when the pericarp was forming color in T1-T5, while (E)- β -damalenone when the fruit was maturing in T6 and T7.
- Yellow Passion Fruit /
- fruit growth stages /
- pericarp /
- free amino acids /
- volatile components

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图 1 发育期黄金百香果果皮挥发性物质组成

Figure 1. Volatiles in Yellow Passion Fruit pericarp at fruit growth stages

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图 2 发育期黄金百香果果皮挥发性成分维恩图

Figure 2. Venn diagram on volatiles in Yellow Passion Fruit pericarp at fruit growth stages

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表 1 发育期黄金百香果果皮游离氨基酸组成

Table 1. FAAs in Yellow Passion Fruit pericarp at fruit growth stages （单位：mg·g⁻¹）

游离氨基酸 FAAs	时期 Period
游离氨基酸 FAAs	T1	T2	T3	T4	T5	T6	T7
天冬氨酸 Asp	0.1606±0.0069 ab	0.1432±0.0153 b	0.1380±0.0166 b	0.1885±0.0274 a	0.1593±0.0189 ab	0.1553±0.0215 ab	0.1771±0.0282 ab
天冬酰胺 Asn	0.9362±0.1022 b	0.7631±0.0286 c	0.7267±0.0183 c	1.6309±0.1729 a	0.3255±0.0178 de	0.4643±0.0564 d	0.2866±0.0433 e
谷氨酸 Glu	0.1557±0.0239 ab	0.1323±0.0091 bc	0.1712±0.0203 a	0.1769±0.0124 a	0.0725±0.0110 e	0.1012±0.0121 d	0.1154±0.0168 cd
甘氨酸 Gly	0.0073±0.0007 abc	0.0092±0.0011 a	0.0080±0.0009 ab	0.0086±0.0024 ab	0.0038±0.0022 d	0.0058±0.0017 bcd	0.0051±0.0003 cd
丙氨酸 Ala	0.0168±0.0018 cd	0.0228±0.0041 ab	0.0192±0.0031 bc	0.0264±0.0029 a	0.0268±0.0027 a	0.0137±0.0021 d	0.0182±0.0028 bcd
胱氨酸(Cys)₂	0.4918±0.0786 c	0.5518±0.0363 c	0.5332±0.0113 c	0.4982±0.0222 c	0.5038±0.0399 c	0.8643±0.0514 b	0.9632±0.0385 a
异亮氨酸 Ile	0.0050±0.0007 c	0.0053±0.0006 c	0.0142±0.0026 a	0.0049±0.0008 c	0.0048±0.0006 c	0.0058±0.0003 c	0.0080±0.0008 b
亮氨酸 Leu	0.0168±0.0024 a	0.0170±0.0028 a	0.0153±0.0006 ab	0.0137±0.0007 ab	0.0136±0.0030 ab	0.0155±0.0014 ab	0.0128±0.0018 b
苯丙氨酸 Phe	0.0128±0.0026 cd	0.0099±0.0012 d	0.0226±0.0028 b	0.0291±0.0057 a	0.0182±0.0028 bc	0.0213±0.0029 b	0.0216±0.0029 b
β-氨基异丁酸 β-AiBA	0.3621±0.0340 a	0.3072±0.0291 ab	0.2966±0.0279 b	0.2790±0.0258 b	0.2791±0.0338 b	0.2749±0.0342 b	0.2597±0.0378 b
组氨酸 His	0.2260±0.0167 a	0.1295±0.0210 d	0.1483±0.0059 cd	0.1697±0.0174 bc	0.1843±0.0070 b	0.1701±0.0194 bc	0.2189±0.0074 a
赖氨酸 Lys	0.0132±0.0033 c	0.0112±0.0015 c	0.0127±0.0014 c	0.0199±0.0013 b	0.0128±0.0018 c	0.0225±0.0028 b	0.0273±0.0028 a
氯化铵 NH4	0.0276±0.0021 b	0.0274±0.0018 b	0.0268±0.0015 b	0.0442±0.0037 a	0.0163±0.0032 d	0.0238±0.0019 bc	0.0216±0.0018 c
精氨酸 Arg	0.0236±0.0027 e	0.0218±0.0033 e	0.0237±0.0045 e	0.0578±0.0046 d	0.0989±0.0128 c	0.1240±0.0117 b	0.3583±0.0307 a
脯氨酸 Pro	0.1879±0.0302 b	0.2370±0.0114 a	0.2531±0.0101 a	0.2111±0.0042 b	0.1158±0.0123 c	0.1039±0.0069 c	0.0293±0.0034 d
总游离氨基酸 TOFAA	2.6433±0.2651 b	2.3887±0.0915 b	2.4094±0.0464 b	3.3589±0.2154 a	1.8354±0.0696 c	2.3662±0.1523 b	2.5229±0.1389 b
必需氨基酸 EAA	0.0478±0.0077 b	0.0435±0.0051 b	0.0648±0.0055 a	0.0676±0.0080 a	0.0494±0.0019 b	0.0651±0.0064 a	0.0696±0.0026 a
半必需氨基酸 SAA	0.2496±0.0146 cd	0.1512±0.0199 e	0.1719±0.0090 e	0.2276±0.0200 d	0.2832±0.0174 bc	0.2941±0.0306 b	0.5772±0.0379 a
非必需氨基酸 NEAA	1.9563±0.2181 b	1.8594±0.0470 bc	1.8494±0.0254 bc	2.7406±0.1672 a	1.2075±0.0191 e	1.7084±0.1114 cd	1.5949±0.0997 d
同行数据后不同小写字母表示差异显著（P＜0.05）。 Data with different lowercase letters on same row indicate significant difference at P＜0.05.

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表 2 发育期黄金百香果果皮呈味氨基酸含量

Table 2. The pericarp of Yellow Passion Fruit exhibits flavor amino acid content during the growth period　（单位：mg·g⁻¹）

呈味氨基酸 Flavor amino acid	发育期 Developmental stage
呈味氨基酸 Flavor amino acid	T1	T2	T3	T4	T5	T6	T7
鲜味氨基酸 DAA	0.329 4±0.028 4 ab	0.286 7±0.021 4 bc	0.322 0±0.029 0 b	0.385 3±0.026 1 a	0.244 5±0.027 8 c	0.279 0±0.029 9 bc	0.319 7±0.032 9 b
甜味氨基酸 SAA	0.438 0±0.031 3 a	0.398 4±0.036 1 a	0.428 5±0.008 5 a	0.415 8±0.020 9 a	0.330 7±0.019 5 b	0.293 4±0.023 5 bc	0.271 5±0.005 4 c
苦味氨基酸 BAA	0.045 5±0.004 5 e	0.044 1±0.002 6 e	0.053 1±0.005 9 de	0.076 4±0.004 0 d	0.117 3±0.013 5 c	0.145 3±0.011 5 b	0.379 1±0.030 4 a
芳香类氨基酸 AAA	0.504 6±0.081 1 c	0.561 7±0.037 4 c	0.555 8±0.013 3 c	0.527 2±0.022 6 c	0.522 0±0.037 1 c	0.885 6±0.048 7 b	0.984 8±0.041 3 a
同行数据后不同小写字母表示不同时期间差异显著（P＜0.05）。 Different lowercase letters after peer data indicate significant differences during different time periods (P＜0.05).

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表 3 发育期黄金百香果果皮中呈味氨基酸及TAV

Table 3. Flavor amino acids and TAVs in Yellow Passion Fruit pericarp at fruit growth stages

种类 Species	氨基酸 Amino acid	味觉阈值^[20] Taste threshold/ (mg·g⁻¹)	滋味活度值 TAV
种类 Species	氨基酸 Amino acid	味觉阈值^[20] Taste threshold/ (mg·g⁻¹)	T1	T2	T3	T4	T5	T6	T7
鲜味氨基酸 DAA	Asp	1.00	0.161	0.143	0.152	0.188	0.159	0.155	0.177
	Glu	0.30	0.52	0.44	0.48	0.59	0.24	0.34	0.38
	Lys	0.50	0.03	0.02	0.02	0.04	0.03	0.04	0.05
甜味氨基酸 SAA	Gly	1.30	0.01	0.01	0.01	0.01	0.00	0.00	0.00
	Ala	0.60	0.03	0.04	0.03	0.04	0.04	0.02	0.03
	His	0.20	1.13	0.65	0.89	0.85	0.92	0.85	1.09
	Pro	3.00	0.06	0.08	0.07	0.07	0.04	0.03	0.01
苦味氨基酸 BAA	Ile	0.90	0.01	0.01	0.01	0.01	0.01	0.01	0.01
	Leu	1.90	0.01	0.01	0.01	0.01	0.01	0.01	0.01
	Arg	0.50	0.05	0.04	0.05	0.12	0.20	0.25	0.72
芳香类氨基酸 AAA	(Cys)₂	0.02	24.59	27.59	26.09	24.91	25.19	43.21	48.16
芳香类氨基酸 AAA	Phe	0.90	0.01	0.01	0.01	0.03	0.02	0.02	0.02

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表 4 发育期黄金百香果果皮挥发性物质的气味描述、香气阈值及相对香气活度值

Table 4. Description, threshold, and ROAV of volatiles in Yellow Passion Fruit pericarp at fruit growth stages

挥发性物质 Volatile substances	香气阈值 Odor thresholds /(μg·kg⁻¹)	相对气味活度值 ROAV							香气描述 Odor description
挥发性物质 Volatile substances	香气阈值 Odor thresholds /(μg·kg⁻¹)	T1	T2	T3	T4	T5	T6	T7	香气描述 Odor description
异戊醛 3-Methyl butanal	1.10^[21]	0.00	0.00	0.00	0.00	3.84	0.05	0.02	巧克力味、麦芽味^[22]
庚醛 Heptanal	3.00^[23-25]	5.40	4.21	4.18	4.62	57.09	0.62	0.28	油味、草味^[22]
(E)-2-己烯醛 (E)-2-Hexenal	17.00^[25-29]	15.77	15.31	10.52	10.19	30.97	0.57	0.20	草味、脂肪味^[22]
1-辛烯-3-酮 1-Octen-3-one	0.05^[23]	100.00	100.00	100.00	100.00	100.00	1.45	0.86	蘑菇味^[22,23]
正辛醛 Octanal	0.70^[25,29]	16.76	22.09	33.84	24.96	30.14	1.03	0.17	脂肪味、蜂蜜、柑橘、柠檬、果味^[22,23,25]
苯甲醛 Benzaldehyde	350.00^[29,30]	43.70	52.19	52.63	48.49	5.41	0.09	0.00	樱桃、杏仁味，烤肉，焦糖，苦味^[31-33]
苯乙醛 Phenylacetaldehyde	4.00^{[23,25,29,34]}	0.00	0.00	0.00	1.71	4.10	0.10	0.03	刺鼻的绿色气味、风信子、花香、玫瑰味^[23,25]
(E)-β-大马烯酮 (E)-β-Damascenone	0.00075^[24]	0.00	0.00	0.00	0.00	0.00	100.00	100.00	玫瑰、花香，蜂蜜味、甜香，果香、烤苹果味^[24,25]
γ-癸内酯 γ-Decalactone	1.00^[23]	4.27	2.41	6.51	9.40	31.99	0.28	0.08	桃味、杏、椰子、果香，甜味^{[22,23,26,35]}

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