摘要
采用超高效液相色谱串联质谱(UPLC-MS/MS)技术,对2个口感品尝鲜味差异显著的瓠瓜品系I77和Nanxiu进行广泛靶向代谢组学研究。结果表明,不同瓠瓜品系果实间存在较大的代谢物差异,共筛选到66种显著差异物质,通过对I77与Nanxiu差异代谢物的聚类热图比较、差异倍数(Fold change,FC≥4)分析、主成分分析以及差异代谢物通路分析,结果显示脂类(9-羟基-10,12-十八碳二烯酸、9S-羟基-10E,12E-十八碳二烯酸、13-羟基-9,11-十八碳二烯酸、月桂酸、12,13-环氧十八碳二烯酸、溶血磷脂酰乙醇胺14:0)、氨基酸及其衍生物类(谷胱甘肽、L-瓜氨酸、N-乙酰-L-亮氨酸)以及黄酮类(木犀草素-7-O-芸香糖苷)等可能共同影响瓠瓜风味。
This paper studied the widely targeted metabolomics on 2 kinds of bottle gourd lines‘I77’and‘Nanxiu’with significant differences in umami taste by technique of combining ultraperformance liquid chromatography-mass spectrometry(UPLC-MS/MS).Results showed that there were greater differences between metabolites in fruits of different lines of bottle gourd.In total,66 significant different metabolites were screened.Through clustering heat map comparison,fold change(FC)analysis,principal component analysis(PCA)and metabolite pathway analysis on‘I77’and‘Nanxiu’different metabolites,the results indicated that those metabolites may jointly affect the flavor of bottle gourds,including lipid(9-hydroxy-10,12-octadecadienoic acid,9S-hyroxy-10E,12E-octadecadienoic acid,13-hydroxy-9,11-octadecadienoic acid,lauric acid,12,13-EODE,lysoPE 14:0),amino acid and its derivatives(oxidized glutathione,L-citrulline,N-acetyl-L-leucine),and flavonoids(luteolin-7-O-rutin).
作者
鲁忠富
李艳伟
汪颖
吴晓花
吴新义
王尖
汪宝根
李国景
LU Zhongfu;LI Yanwei;WANG Ying;WU Xiaohua;WU Xinyi;WANG Jian;WANG Baogen;LI Guojing(Institute of Vegetables,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,Zhejiang,China)
出处
《中国蔬菜》
北大核心
2021年第6期34-41,共8页
China Vegetables
基金
浙江省基础公益研究计划项目(LNG20C150010)
浙江省博士后科研项目择优资助项目。
关键词
瓠瓜果实
鲜味差异
代谢组学
差异代谢物
bottle gourd fruit
differences in umami taste
metabolomics
differential metabolites
