椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征

doi:10.7506/spkx1002-6630-201810021

食品科学 ›› 2018, Vol. 39 ›› Issue (10): 131-137.doi: 10.7506/spkx1002-6630-201810021

椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征

姚世响1,2，曹琦1，谢姣1，邓丽莉1,2，曾凯芳1,2,*

（1.西南大学食品科学学院，重庆 400715；2.重庆市特色食品工程技术研究中心，重庆 400715）

出版日期:2018-05-25 发布日期:2018-05-15
基金资助:
国家自然科学基金青年科学基金项目（31601520）；重庆市社会事业与民生保障科技创新专项（cstc2016shms-ztzx80005）；中国博士后科学基金项目（2016M592620）；重庆市博士后科研项目（Xm2016119）；中央高校基本科研业务费专项（XDJK2016C060；SWU115083）

Changes in Volatile Constituents and Gene Expression Involved in Terpenoid Biosynthesis in Ponkan Fruit Peel during Peel Puffing

YAO Shixiang1,2, CAO Qi1, XIE Jiao1, DENG Lili1,2, ZENG Kaifang1,2,*

(1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Engineering Research Center for Special Food, Chongqing 400715, China)

Online:2018-05-25 Published:2018-05-15

摘要/Abstract

摘要： 以椪柑果实为材料，运用气相色谱-质谱和RNA-Seq技术分析在浮皮时，果皮挥发性物质的变化规律以及萜烯类物质合成途径基因的表达特征。结果表明：从椪柑果皮中鉴定到53?种挥发性物质，其中萜烯类化合物的相对含量为96%。浮皮发生时，果皮挥发性物质的组分并没有改变，但有32?种组分的含量发生了变化；挥发性物质总量在浮皮时降低为正常果实的82%，萜烯类化合物降为正常果实的81.4%。鉴定到12?个萜烯类化合物合成途径的关键基因，大部分在浮皮时表达量降低。本研究首次阐明椪柑果皮挥发性物质组分及含量在浮皮时的变化特征，并且这种含量的降低与萜烯类物质合成途径基因的下调密切相关。

关键词: 浮皮, 挥发性物质, 椪柑, 气相色谱-质谱法, RNA-Seq

Abstract: The present study employed gas chromatography-mass spectrometry (GC-MS) and RNA-Seq to probe the changes in volatile constituents and the expression of genes involved in terpenoid biosynthesis in ponkan fruit peel during peel puffing. The results obtained were as follows. A total of 53 volatile components were identified in normal and puffing fruits, with terpenoids accounting for up to 96% of the total amount. Normal and puffing fruits did not differ with respect to volatile composition except for the contents of 32 volatile components. The contents of total volatile compounds and terpenoids in puffing fruits decreased to 82% and 81.4% as compared with the normal fruits, respectively. A total of 12 key genes involved in terpenoid biosynthesis were identified, most of which were down-regulated significantly during peel puffing. This study revealed for the first time the pattern of change in volatile constituents in ponkan fruit peel during peel puffing, and that this dynamic pattern was closely related with the down-regulation of gene expression involved in terpenoid biosynthesis.

Key words: peel puffing, volatile constituents, ponkan fruits, gas chromatography-mass spectrometry (GC-MS), RNA-Seq

中图分类号:

TS252.26

姚世响，曹琦，谢姣，邓丽莉，曾凯芳. 椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征[J]. 食品科学, 2018, 39(10): 131-137.

YAO Shixiang, CAO Qi, XIE Jiao, DENG Lili, ZENG Kaifang. Changes in Volatile Constituents and Gene Expression Involved in Terpenoid Biosynthesis in Ponkan Fruit Peel during Peel Puffing[J]. FOOD SCIENCE, 2018, 39(10): 131-137.

[1]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[2]	郑鄢燕，魏亚博，王宇滨，马越，梁浩，张建，童军茂，赵晓燕. 气调贮藏对腐败菌引起的鲜切黄瓜品质、滋味和挥发性物质变化的影响[J]. 食品科学, 2021, 42(5): 252-261.
[3]	李利利，马宇，黄永光，尤小龙，程平言，胡峰. 酱香白酒机械化酿造不同基酒风味化合物解析[J]. 食品科学, 2021, 42(18): 199-206.
[4]	贺明阳，洪敏，王日葵，喻最新，朱莉，周炼，邓涂静. 宽皮柑橘浮皮时脱落酸积累变化及其代谢基因表达特征[J]. 食品科学, 2021, 42(17): 54-62.
[5]	王宁宁，冯美琴，孙健. 低钠复合盐对发酵香肠理化特性及风味的影响[J]. 食品科学, 2021, 42(16): 1-7.
[6]	张丽媛，于英博，赵子莹，于润众，李志江，张东杰. 不同品种绿豆中代谢产物的分离鉴定及代谢机制分析[J]. 食品科学, 2021, 42(16): 169-175.
[7]	胡梓妍，刘伟，何双，胡小琴，张菊华，单杨. 基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分[J]. 食品科学, 2021, 42(16): 176-184.
[8]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.
[9]	邱爽，唐飞，刘畅，谢美林，魏阳吉，李景明. 气相色谱-质谱联机结合感官分析共建樱桃香气关联网络[J]. 食品科学, 2021, 42(16): 209-217.
[10]	王媛媛，李学鹏，王金厢，励建荣，李婷婷，郭晓华. 蒸煮方式对鳕鱼头汤呈味特性的影响[J]. 食品科学, 2021, 42(15): 58-65.
[11]	柏霜，王永瑞，罗瑞明. 传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析[J]. 食品科学, 2021, 42(14): 180-186.
[12]	赵聪，范文来，徐岩. 乙醚萃取法分析郫县豆瓣酱重要香气成分[J]. 食品科学, 2021, 42(12): 184-188.
[13]	何东梅，马宇，黄永光，尤小龙，程平言，胡峰. 机械化酱香型轮次基酒风味结构及特征酯类化合物解析[J]. 食品科学, 2021, 42(10): 269-275.
[14]	梁强，姚英政，曾诗琴，熊伟，董玲，宣朴. 马铃薯米酒营养成分和香气成分分析[J]. 食品科学, 2020, 41(8): 208-214.
[15]	王亚，高红波，隋海霞，仇凯，钟其顶，吕晓玲. 同位素内标-气相色谱-质谱法同时测定婴幼儿配方粉中3-氯丙醇酯和缩水甘油酯的含量[J]. 食品科学, 2020, 41(4): 262-267.

椪柑浮皮时挥发性成分变化及萜烯类物质合成基因表达特征

Changes in Volatile Constituents and Gene Expression Involved in Terpenoid Biosynthesis in Ponkan Fruit Peel during Peel Puffing

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价