首页 > 过刊浏览>2024年第43卷第1期 >115-123. DOI:10.13300/j.cnki.hnlkxb.2024.01.013
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柑橘果实成熟过程中氨基酸、维生素E和脂质的动态分析
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作者:
作者单位:

1.湖北民族大学生物资源保护与利用湖北省重点实验室/湖北民族大学林学园艺学院,恩施 445000;2.华中农业大学园艺林学学院/果蔬园艺作物种质创新与利用全国重点实验室,武汉 430070

作者简介:

牟蛟琳，E-mail： moujiaolin@hbmzu.edu.cn

通讯作者:

邓秀新，E-mail： xxdeng@mail.hzau.edu.cn

中图分类号:

S666

基金项目:

国家现代农业柑橘产业技术体系（CARS-26）


Analyzing dynamics of amino acid， vitamin E and lipids during fruit ripening in Citrus
Author:
Affiliation:

1.Hubei Key Laboratory of Biologic Resources Protection and Utilization， Hubei Minzu University/ College of Forestry and Horticulture， Hubei Minzu University， Enshi 445000，China;2.National Key Laboratory for Germplasm Innovation and Utilization of Horticultural Crops/ College of Horticulture and Forestry Sciences， Huazhong Agricultural University， Wuhan 430070，China

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    摘要:

    为评价柑橘的抗氧化能力，利用GC-MS、UPLC和LC-MS/MS分别检测了6个柑橘品种果实在成熟过程中三类代谢物的相对含量。结果显示，柑橘果实以积累丝氨酸、脯氨酸和天冬氨酸为主，苏氨酸在柑橘青果时期的积累尤为丰富，且青果时期本地早橘汁胞中9种氨基酸的总含量最高；对维生素E而言，α-生育酚是柑橘中的主要异构形式，在成熟期柑橘的有色层中积累丰富；同时，柑橘不积累δ-生育酚且γ-生育酚只在柑橘有色层中积累；共鉴定到的8大类176种脂质，在柑橘果实中呈现出明显的时空分布特征，且卵磷脂为柑橘的主要脂质形式。通过柑橘果实中三类物质含量间的相关性分析发现，部分氨基酸与脂质存在高度正相关。

    Abstract:

    Amino acids， vitamin E and lipids are three classes of metabolites with antioxidant activity. GC-MS， UPLC， and LC-MS/MS were used to detect the relative content of three types of metabolites in the fruits of six Citrus varieties during the ripening process to analyze the dynamic changes of amino acids， vitamin E， and lipids during the ripening process of citrus fruits and evaluate the antioxidant activity of citrus. The results showed that citrus fruits mainly accumulated serine， proline， and aspartic acid， while threonine was particularly abundant during the green fruit stage of citrus. The total content of nine amino acids in green pulp of C. chuana ‘Bendizao’ （BDZ） during the green fruit stage was the highest. For vitamin E， α- tocopherol is the main isomeric form in citrus， which accumulates abundantly in mature colored pericarp. Additionally， citrus fruits did not accumulate δ- tocopherol， and γ- tocopherol only accumulated in the colored pericarp of citrus. A total of 8 major categories （176 species） of lipids were identified and showed significant characteristics of spatiotemporal distribution in citrus fruits， with phosphatidylcholine being the main form of lipids in citrus. It was found that some amino acids are highly positively correlated with lipids through correlation analysis of the content of three types of metabolites in citrus fruits. It will have a guiding significance for the improvement of quality in citrus varieties.

    图1 6个柑橘品种青果和黄果的氨基酸积累特征Fig.1 The accumulation characteristic of amino acids of green fruit and yellow fruit of six Citrus varieties
    图2 八类脂质的总相对含量在柑橘果实发育过程中的热图和聚类分析Fig.2 The heat map and cluster analysis of the relative total content of eight types of lipids in developmental citrus
    图3 脂类物质的相对含量在柑橘果实发育过程中的主成分分析Fig.3 The PCA analysis on relative content of lipids in developmental citrus
    图4 三类代谢物相对含量在柑橘样品中的相关性分析Fig.4 Correlation analysis in the relative content of three types of metabolites in citrus samples
    表 1 维生素E在不同时期有色层和汁胞中的相对含量Table 1 Relative content of vitamin E in colored pericarp and pulp at different periods
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牟蛟琳,卢杨,张哲惠,叶俊丽,邓秀新.柑橘果实成熟过程中氨基酸、维生素E和脂质的动态分析[J].华中农业大学学报,2024,43(1):115-123

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  • 收稿日期:2022-10-26
  • 在线发布日期: 2024-01-30
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