基于感官评价的橄榄鲜食品质差异代谢组分析

Metabolomic Analysis of Canarium album Fresh Food Quality Differences Based on Sensory Evaluation

【目的】筛选影响橄榄鲜食品质的关键代谢物,探究橄榄鲜食品质差异的可能代谢机制。【方法】以4个高接换种橄榄品种(系)果实为试验材料,高接砧木为‘惠圆’,采用感官评价进行鲜食品质评价,通过超高效液相色谱-串联质谱(UPLC-MS/MS)联用技术进行代谢物鉴定及KEGG通路分析,探究果实成熟过程的代谢变化。【结果】4个品种(系)橄榄果实鲜食品质的感官评价结果差异显著,‘甜榄1号’‘东山长穗’鲜食品质好,‘惠圆’‘子阳1号’鲜食品质差;4个品种(系)橄榄果实共鉴定到15类651个代谢物,其中初级代谢产物6类277个,次级代谢产物9类365个;基于变量投影重要性与差异倍数筛选出26个影响橄榄鲜食品质的特征差异代谢物,包括氨基酸及其衍生物(6个)、有机酸(2个)、脂质(2个)、酚类化合物(16个),其中酚类化合物包括酚酸(3个)、黄酮(3个)、黄酮醇(2个)、黄烷醇(3个)以及水解单宁(5个),并结合橄榄成熟过程建立了造成鲜食品质差异的代谢网络,鲜食品质好的橄榄在L-天冬酰胺与N,N-二甲基甘氨酸生物合成代谢途径上积累较高,体现在鲜食口感上与回甘度有关;鲜食品质差的橄榄在水解单宁(二酰基诃子酰基葡萄糖、没食子酰没食子酸甲酯、榛子素A)、黄酮醇[桑色素-3-O-木糖苷、槲皮素-3-O-(6′没食子酰)半乳糖苷]、黄烷-3-醇[7-O-没食子酰基特利色黄烷、儿茶素-(7,8-bc)-4α-(3,4-二羟基苯基)-二氢-2-(3H)-酮、儿茶素-(7,8-bc)-4β-(3,4-二羟基苯基)-二氢-2-(3h)-酮]合成途径上积累较高,体现在鲜食口感上与苦涩味有关。【结论】不同橄榄鲜食品质差异与其成熟过程中氨基酸及其衍生物合成途径和水解单宁、黄酮醇、黄烷-3-醇合成途径的积累差异密切相关。

【Objective】This study aimed to identify key metabolites that influence the quality of fresh Chinese olives and to investigate the metabolic mechanisms underlying quality differences.【Method】Four Chinese olive varieties were selected as test materials,with Huiyuan as the topgrafting rootstock.The quality of the fruits was evaluated through sensory evaluation.Metabolite identification and analysis of the KEGG pathway were conducted using ultra-high-performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS),and the metabolic changes during the ripening process of the fruits were investigated too.【Result】The results of sensory evaluation of four varieties(lines)of Chinese olive fruits showed significant differences in quality.Tianlan No.1 and Dongshan Changsui exhibited good quality,while Huiyuan and Ziyang No.1 had poor quality.A total of 651 metabolites belonging to 15 types were identified in the Chinese olive fruits of the four varieties(lines).Among these,277 were primary metabolites of 6 types,and 365 were secondary metabolites of 9 types.Using variable projection and multiple differences,26 characteristic differential metabolites that influence the quality of fresh Chinese olives were screened.These metabolites included amino acids and their derivatives(6),organic acids(2),lipids(2),and phenolic compounds(16).The phenolic compounds consisted of phenolic acids(3),flavonoids(3),flavonols(2),flavanols(3),and hydrolyzed tannins(5).A metabolic network were established based on the ripening process of Chinese olives to explain the differences in fresh food quality.Chinese olives with good fresh food quality showed a higher accumulation in the biosynthetic metabolic pathway of L-Asparagine and N,N-dimethylglycine,which influenced the taste of fresh food and its resilience.On the other hand,Chinese olives with poor fresh food quality exhibited relatively high levels of hydrolyzed tannins(digalloylchebuloylglucose,galloyl methyl gallate,heterophylliin A),flavonol[morin-3-O-xyloside,quercetin-3-O-(6′-galloyl],Flavan-3-ol[7-O-galloyltricetiflavan,catechin-(7,8-bc)-4α-(3,4-dihydroxyphenyl)-dihydro-2-(3H)-one,catechin-(7,8-bc)-4β-(3,4-dihydroxyphenyl)-dihydro-2-(3h)-one]in the synthesis pathway,which influenced the taste of fresh food and contributed to its bitter taste.【Conclusion】The differences in fresh quality of different olives were closely related to the accumulation differences in amino acid and its derivative synthesis pathways,as well as the synthesis pathways of hydrolyzed tannins,flavanols,and flavan-3-ol during their ripening process.