新鲜莲子不同组织涩味成分与关键酶基因差异表达分析

doi:10.7506/spkx1002-6630-20230509-067

食品科学 ›› 2024, Vol. 45 ›› Issue (2): 120-127.doi: 10.7506/spkx1002-6630-20230509-067

新鲜莲子不同组织涩味成分与关键酶基因差异表达分析

杨银爱，韩延超，刘瑞玲，陈慧芝，牛犇，郜海燕，陈杭君

（浙江省农业科学院食品科学研究所，农业农村部果品采后处理重点实验室，农业农村部蔬菜采后保鲜与加工重点实验室（部省共建），浙江省果蔬保鲜与加工技术研究重点实验室，中国轻工业果蔬保鲜与加工重点实验室，浙江杭州 310021）

出版日期:2024-01-25 发布日期:2024-02-05
基金资助:
现代农业产业技术体系建设专项（CARS-24-E-01）；国家自然科学基金面上项目（32172283）；浙江省万人计划人才培养项目（2018R52020）

Analysis of Astringent Components and Differential Gene Expression of Related Key Enzymes in Different Tissues of Fresh Lotus Seeds

YANG Yin’ai, HAN Yanchao, LIU Ruiling, CHEN Huizhi, NIU Ben, GAO Haiyan, CHEN Hangjun

(Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou 310021, China)

Online:2024-01-25 Published:2024-02-05

摘要/Abstract

摘要： 为探究新鲜莲子不同组织涩味物质的差异及其合成过程中的关键酶基因，研究了莲子种皮、去种皮后莲肉和莲心中可溶性单宁、不溶性单宁和原花青素含量，同时对单宁合成途径中关键酶活性和相关基因表达量进行测定，结合感官评价和电子舌检测，并采用正交偏最小二乘判别分析和相关性分析。结果表明：引起莲子涩味的主要物质为可溶性单宁；蜡熟期莲子中的单宁对其优良风味的形成具有正向作用；花青素还原酶是影响莲子涩味强度的关键酶，SnANR9影响莲子不同组织涩味物质的合成。

关键词: 莲子种皮；莲肉；莲心；涩味

Abstract: This study was performed to explore the differences in the composition of astringent substances in different tissues of fresh lotus seeds and the expression of key enzyme genes involved in the synthesis of astringent compounds. The contents of soluble tannins, insoluble tannins and proanthocyanidins in lotus seed coat, lotus seed pulp without coat and lotus seed plumule were determined. Meanwhile, the activity and gene expression of key enzymes in the tannin synthesis pathway were detected. Sensory evaluation and electronic tongue analysis were performed on lotus seed samples. The data obtained was analyzed by orthogonal partial least squares discriminant analysis (OPLS-DA) and correlation analysis. Results showed that the major substance contributing to the astringency of lotus seeds was soluble tannins. Tannins had a positive effect on its excellent flavor at the waxy ripeness stage. Anthocyanin reductase was a key enzyme affecting the astringency intensity of lotus seeds. SnANR9 played a role in regulating the astringency of different tissues of lotus seeds.

Key words: lotus seed coat; lotus seed pulp; lotus seed plumule; astringency

中图分类号:

TS255.2

杨银爱，韩延超，刘瑞玲，陈慧芝，牛犇，郜海燕，陈杭君. 新鲜莲子不同组织涩味成分与关键酶基因差异表达分析[J]. 食品科学, 2024, 45(2): 120-127.

YANG Yin’ai, HAN Yanchao, LIU Ruiling, CHEN Huizhi, NIU Ben, GAO Haiyan, CHEN Hangjun. Analysis of Astringent Components and Differential Gene Expression of Related Key Enzymes in Different Tissues of Fresh Lotus Seeds[J]. FOOD SCIENCE, 2024, 45(2): 120-127.

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新鲜莲子不同组织涩味成分与关键酶基因差异表达分析

Analysis of Astringent Components and Differential Gene Expression of Related Key Enzymes in Different Tissues of Fresh Lotus Seeds

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