转光膜对贝贝南瓜挥发性风味及代谢组学影响研究

Study on the effects of light conversion film on volatile flavor and metabolomics of Beibei pumpkin

目的 研究阴雨或光照不足情况下转光膜对贝贝南瓜挥发性风味物质及代谢产物的影响。方法 采用顶空-固相微萃取-气相色谱-质谱法(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)和高效液相色谱-四极杆飞行时间质谱法(high performance liquid chromatography-quadrupole/time of flight-mass spectrometry,HPLC-Q/TOF-MS)对贝贝南瓜进行挥发性物质及非靶向代谢产物的测定。结果 转光膜栽培条件下,贝贝南瓜的单位产量、β-胡萝卜素及淀粉都有不同程度的增加;在贝贝南瓜中共鉴定出120种挥发性化合物,包括醇、醛、酮、酯及含硫、含氮等化合物;代谢产物共鉴定到453个,包括氨基酸、糖、脂质等化合物;转光膜培育的贝贝南瓜中挥发性醛类、呋喃类及酮类化合物呈现上调趋势,与磷酯类代谢产物呈现较显著正相关性。结论 本研究使用转光膜作为贝贝南瓜栽培方式优化技术,不仅提高了产量,避免阴雨天气造成的减产减收,还通过对其挥发性风味物质及代谢产物的检测,提供了进一步优化果实品质的基础数据。

Objective To study the effects of light conversion film on the volatile flavor substances and metabolites of Beibei pumpkin under rainy or insufficient light conditions.Methods Headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and high performance liquid chromatography-quadrupole/time of flight-mass spectrometry(HPLC-Q/TOF-MS)were used to determine the volatile substances and non-targeted metabolites of Beibei pumpkin.Results The results showed that the unit yield,β-carotene and starch of Beibei pumpkin increased in different degrees under the condition of light conversion film cultivation.A total of 120 volatile compounds were identified in Beibei pumpkin,including alcohols,aldehydes,ketones,esters,sulfur-containing and nitrogen-containing compounds and so on.A total of 453 metabolites were identified,including amino acids,sugars,lipids and other compounds.The aldehydes,furans and ketones in pumpkins cultivated with light conversion film were up-regulated,positively correlated with the phospholipids content.Conclution In this study,the use of light conversion film as an optimization technique for the cultivation of Beibei pumpkin not only increases the yield and avoids the reduction of yield and income caused by rainy weather,but also provides basic data for further optimization of fruit quality by detecting its volatile flavor substances and metabolites.