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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

吴斌,黄东梅,邢文婷,等. 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 [J]. 福建农业学报,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
引用本文: 吴斌,黄东梅,邢文婷,等. 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 [J]. 福建农业学报,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(1):57−65 doi: 10.19303/j.issn.1008-0384.2024.01.008
Citation: WU B, HUANG D M, XING W T, et al. Volatiles and Amino Acids in Pericarp of Yellow Passion Fruit at Fruit Development Stages [J]. Fujian Journal of Agricultural Sciences,2024,39(1):57−65 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
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

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

  • 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。
  • 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

    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

    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
    T1T2T3T4T5T6T7
    天冬氨酸 Asp0.1606±0.0069 ab0.1432±0.0153 b0.1380±0.0166 b0.1885±0.0274 a0.1593±0.0189 ab0.1553±0.0215 ab0.1771±0.0282 ab
    天冬酰胺 Asn0.9362±0.1022 b0.7631±0.0286 c0.7267±0.0183 c1.6309±0.1729 a0.3255±0.0178 de0.4643±0.0564 d0.2866±0.0433 e
    谷氨酸 Glu0.1557±0.0239 ab0.1323±0.0091 bc0.1712±0.0203 a0.1769±0.0124 a0.0725±0.0110 e0.1012±0.0121 d0.1154±0.0168 cd
    甘氨酸 Gly0.0073±0.0007 abc0.0092±0.0011 a0.0080±0.0009 ab0.0086±0.0024 ab0.0038±0.0022 d0.0058±0.0017 bcd0.0051±0.0003 cd
    丙氨酸 Ala0.0168±0.0018 cd0.0228±0.0041 ab0.0192±0.0031 bc0.0264±0.0029 a0.0268±0.0027 a0.0137±0.0021 d0.0182±0.0028 bcd
    胱氨酸(Cys)20.4918±0.0786 c0.5518±0.0363 c0.5332±0.0113 c0.4982±0.0222 c0.5038±0.0399 c0.8643±0.0514 b0.9632±0.0385 a
    异亮氨酸 Ile0.0050±0.0007 c0.0053±0.0006 c0.0142±0.0026 a0.0049±0.0008 c0.0048±0.0006 c0.0058±0.0003 c0.0080±0.0008 b
    亮氨酸 Leu0.0168±0.0024 a0.0170±0.0028 a0.0153±0.0006 ab0.0137±0.0007 ab0.0136±0.0030 ab0.0155±0.0014 ab0.0128±0.0018 b
    苯丙氨酸 Phe0.0128±0.0026 cd0.0099±0.0012 d0.0226±0.0028 b0.0291±0.0057 a0.0182±0.0028 bc0.0213±0.0029 b0.0216±0.0029 b
    β-氨基异丁酸 β-AiBA0.3621±0.0340 a0.3072±0.0291 ab0.2966±0.0279 b0.2790±0.0258 b0.2791±0.0338 b0.2749±0.0342 b0.2597±0.0378 b
    组氨酸 His0.2260±0.0167 a0.1295±0.0210 d0.1483±0.0059 cd0.1697±0.0174 bc0.1843±0.0070 b0.1701±0.0194 bc0.2189±0.0074 a
    赖氨酸 Lys0.0132±0.0033 c0.0112±0.0015 c0.0127±0.0014 c0.0199±0.0013 b0.0128±0.0018 c0.0225±0.0028 b0.0273±0.0028 a
    氯化铵 NH40.0276±0.0021 b0.0274±0.0018 b0.0268±0.0015 b0.0442±0.0037 a0.0163±0.0032 d0.0238±0.0019 bc0.0216±0.0018 c
    精氨酸 Arg0.0236±0.0027 e0.0218±0.0033 e0.0237±0.0045 e0.0578±0.0046 d0.0989±0.0128 c0.1240±0.0117 b0.3583±0.0307 a
    脯氨酸 Pro0.1879±0.0302 b0.2370±0.0114 a0.2531±0.0101 a0.2111±0.0042 b0.1158±0.0123 c0.1039±0.0069 c0.0293±0.0034 d
    总游离氨基酸 TOFAA2.6433±0.2651 b2.3887±0.0915 b2.4094±0.0464 b3.3589±0.2154 a1.8354±0.0696 c2.3662±0.1523 b2.5229±0.1389 b
    必需氨基酸 EAA0.0478±0.0077 b0.0435±0.0051 b0.0648±0.0055 a0.0676±0.0080 a0.0494±0.0019 b0.0651±0.0064 a0.0696±0.0026 a
    半必需氨基酸 SAA0.2496±0.0146 cd0.1512±0.0199 e0.1719±0.0090 e0.2276±0.0200 d0.2832±0.0174 bc0.2941±0.0306 b0.5772±0.0379 a
    非必需氨基酸 NEAA1.9563±0.2181 b1.8594±0.0470 bc1.8494±0.0254 bc2.7406±0.1672 a1.2075±0.0191 e1.7084±0.1114 cd1.5949±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.
    下载: 导出CSV

    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
    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).
    下载: 导出CSV

    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
    T1T2T3T4T5T6T7
    鲜味氨基酸 DAAAsp1.000.1610.1430.1520.1880.1590.1550.177
    Glu0.300.520.440.480.590.240.340.38
    Lys0.500.030.020.020.040.030.040.05
    甜味氨基酸 SAAGly1.300.010.010.010.010.000.000.00
    Ala0.600.030.040.030.040.040.020.03
    His0.201.130.650.890.850.920.851.09
    Pro3.000.060.080.070.070.040.030.01
    苦味氨基酸 BAAIle0.900.010.010.010.010.010.010.01
    Leu1.900.010.010.010.010.010.010.01
    Arg0.500.050.040.050.120.200.250.72
    芳香类氨基酸 AAA(Cys)20.0224.5927.5926.0924.9125.1943.2148.16
    Phe0.900.010.010.010.030.020.020.02
    下载: 导出CSV

    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
    T1T2T3T4T5T6T7
    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]
    下载: 导出CSV
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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

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