普通橄榄和清橄榄果实游离氨基酸差异成分与谷氨酰胺代谢

doi:10.7506/spkx1002-6630-20171228-354

摘要/Abstract

摘要： 基于高效液相色谱-串联质谱法结合多元统计分析技术测定普通橄榄‘长营’和清橄榄‘清榄1号’果实游离氨基酸的差异成分并对其代谢进行分析，为研究氨基酸在普通橄榄和清橄榄风味贡献上的差异提供依据。通过主成分分析、偏最小二乘投影判别分析和显著性分析确定差异成分，并进行对象之间的相关性分析。结果表明：普通橄榄‘长营’和清橄榄‘清榄1号’果实中游离氨基酸成分存在差异，差异氨基酸为呈甜味的丝氨酸（Ser）、谷氨酰胺（Gln）和呈鲜味的谷氨酸（Glu），且三者均以‘清榄1号’含量居高，使‘清榄1号’Ser、Gln和Glu对风味的贡献大于‘长营’，与其鲜食品质一致，其中2?个品种平均含量排名为Glu＞Gln＞Ser，差异倍数排名为Ser＞Gln＞Glu，综合2?个指标以Gln为重要氨基酸；‘长营’Gln含量与天冬酰胺合成酶（asparagine synthetase，AS）呈显著（P＜0.05）负相关（r=－0.792），与可溶性糖呈显著（P＜0.05）负相关（r=－0.711），与蔗糖和还原糖相关性不显著（P＞0.05），‘清榄1号’Gln含量与AS活性相关性不显著（P＞0.05），与蔗糖呈极显著（P＜0.01）正相关（r=0.953），与可溶性糖呈显著（P＜0.05）正相关（r=0.791），与还原糖呈显著（P＜0.05）负相关（r=－0.780），2?种橄榄Gln含量与其代谢酶和糖类的相关性存在差异；综上揭示了游离氨基酸对普通橄榄和清橄榄风味贡献存在差异，特别是Gln对2?类橄榄的影响且其可能通过调控AS活性和糖代谢来实现对其含量的调控进而影响果实风味。

关键词: 橄榄, 高效液相色谱-串联质谱法, 差异氨基酸, 相关性分析

Abstract: Using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) combined with multivariate statistical analysis, fruits of the common olive ‘Changying’ and the sweet olive ‘Qinglan 1 hao’ were compared for differences in their free amino acid composition. Meanwhile, glutamine metabolism characteristics of the two olive varieties were analyzed. The aim was to provide the basis for understanding the contribution of amino acids to the differential flavor between common olive and sweet olive. By principal component analysis (PCA), partial least squares projection to latent structures discriminant analysis (PLS-DA) and significance analysis, the differential free amino acids between the two varieties were determined and correlation analysis was also conducted. The results showed that there was a difference in free amino acid composition between common olive and sweet olive with respect to the sweet amino acids serine (Ser) and glutamine (Gln) as well as umami glutamate (Glu). The three amino acids were all more abundant in ‘Qinglan 1 hao’ and made greater contribution to the flavor of this variety. Their average contents were in the descending order: Glu > Gln > Ser for both varieties, and their differences between the two varieties were in descending order: Ser > Gln > Glu, overall suggesting that Gln was a more important amino acid. The Gln content of ‘Changying’ was significantly negatively correlated with asparagine synthetase (AS) activity (P < 0.05) and soluble sugar with correlation coefficient (r) of ?0.792 and ?0.711, respectively, whereas no significant correlation with sucrose or reducing sugar was found (P > 0.05). The Gln content of ‘Qinglan 1 hao’ was not significantly correlated with AS activity, while it was highly significantly correlated with sucrose (P < 0.05, r = 0.953) and soluble sugar (P < 0.05, r = 0.791) and negatively correlated with reducing sugar (P < 0.05, r = ?0.780). Hence, the correlations of Gln content with the metabolic enzyme activities and sugars differed between both varieties. In conclusion, free amino acids made different contributions to the flavor of common olive and sweet olive. Notably, Gln could affect the flavor of olive by regulating the activity of AS and sugar metabolism.

Key words: olive, high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), differential amino acids, correlation analysis

中图分类号:

S667.5

彭真汾，叶清华，王威，谢倩，陈清西. 普通橄榄和清橄榄果实游离氨基酸差异成分与谷氨酰胺代谢[J]. 食品科学, 2019, 40(4): 229-236.

PENG Zhenfen, YE Qinghua, WANG Wei, XIE Qian, CHEN Qingxi. Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics[J]. FOOD SCIENCE, 2019, 40(4): 229-236.

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普通橄榄和清橄榄果实游离氨基酸差异成分与谷氨酰胺代谢

Differences in Free Amino Acid Composition of Fruits of Common Olive and Sweet Olive and Their Glutamine Metabolism Characteristics

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