超声处理对嫩椰子水中多酚代谢机制的影响：基于代谢组学与转录组学的协同分析

doi:10.7506/spkx1002-6630-20260309-068

食品科学 ›› 2026, Vol. 47 ›› Issue (18): 273-282.doi: 10.7506/spkx1002-6630-20260309-068

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超声处理对嫩椰子水中多酚代谢机制的影响：基于代谢组学与转录组学的协同分析

黄焱培1,2，黄解1,2，任非3，郑茜1,2，方成1,2，陈海明1,2，陈文学1,2，钟秋平1,2，张明1,2,*

（1.海南大学食品科学与工程学院，海南海口 570228；2.海南大学食品科学与工程学院，HSF/LWL协同创新实验室，海南海口 570228；3.云南中烟工业有限责任公司，云南昆明 650224）

发布日期:2026-09-29
基金资助:
海南省重点研发项目（ZDYF2025GXJS186）；国家自然科学基金青年科学基金项目（32201977）

Ultrasound-Induced Polyphenol Metabolism in Tender Coconut Water: An Integrated Metabolomic and Transcriptomic Analysis

HUANG Yanpei, HUANG Xie, REN Fei, ZHENG Xi, FANG Cheng, CHEN Haiming, CHEN Wenxue, ZHONG Qiuping, ZHANG Ming

(1. School of Food Science and Engineering, Hainan University, Haikou 570228, China;2. HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou 570228, China; 3. China Tobacco Yunnan Industrial Co. Ltd., Kunming 650224, China)

Published:2026-09-29

摘要/Abstract

摘要： 本研究分析了超声处理（20 kHz，2 400 W，20 min）在贮存过程中对增强嫩椰子水（tender coconut water，TCW）中酚类化合物合成与稳定性的机制。整合代谢组与转录组揭示超声间接调控椰肉基因表达促进TCW多酚合成，结果表明，超声处理显著提升了总酚类含量（最高达1.38 倍）和总黄酮类含量（最高达1.36 倍），并伴随抗氧化能力的增强。靶向代谢组学鉴定出儿茶素、表儿茶素、木犀草素、花青素等关键酚类物质显著上调。转录组分析表明，超声波诱导了核心苯丙素和黄酮类生物合成基因（COMT、4CL、CHS、F3H和DFR）的表达，在贮藏第6天尤为显著。基因表达与代谢物积累的强相关性，证实了超声波通过间接调控椰肉基因表达促进了酚类物质的生物合成。这些发现表明超声作为一种非热处理技术，在贮存期间保持TCW营养品质方面具有广阔前景。

关键词: 嫩椰子水；超声处理；采后保鲜；代谢组学；转录组学

Abstract: This study elucidated the mechanism by which ultrasonic treatment (at 20 kHz and 2 400 W for 20 min) enhanced the synthesis and stability of phenolic compounds in tender coconut water (TCW) during storage. Integrated metabolomic and transcriptomic analysis revealed that ultrasound indirectly regulated gene expression in coconut flesh to promote polyphenol synthesis in TCW. Ultrasonic treatment significantly increased the contents of total phenolic (up to 1.38-fold) and total flavonoid (up to 1.36-fold), while enhancing the antioxidant capacity. Targeted metabolomics identified significant upregulation of key phenolic compounds including catechin, epicatechin, luteolin, and anthocyanins. Transcriptomic analysis showed that ultrasound induced the expression of core phenylpropanoid and flavonoid biosynthesis genes (COMT, 4CL, CHS, F3H, and DFR), particularly on the 6th day of storage. A strong correlation was observed between gene expression and metabolite accumulation, confirming that ultrasound promoted phenolic biosynthesis by indirectly regulating gene expression in coconut flesh. These findings suggest that ultrasound, as a non-thermal processing technology, holds great promise for maintaining the nutritional quality of TCW during storage.

Key words: tender coconut water; ultrasound treatment; post-harvest preservation; metabolomics; transcriptomics

中图分类号:

TS201.2

黄焱培，黄解，任非，郑茜，方成，陈海明，陈文学，钟秋平，张明. 超声处理对嫩椰子水中多酚代谢机制的影响：基于代谢组学与转录组学的协同分析[J]. 食品科学, 2026, 47(18): 273-282 https://doi.org/10.7506/spkx1002-6630-20260309-068

HUANG Yanpei1,2, HUANG Xie1,2, REN Fei3, ZHENG Xi1,2, FANG Cheng1,2, CHEN Haiming1,2, CHEN Wenxue1,2, ZHONG Qiuping1,2, ZHANG Ming1,2,*. Ultrasound-Induced Polyphenol Metabolism in Tender Coconut Water: An Integrated Metabolomic and Transcriptomic Analysis[J]. FOOD SCIENCE, 2026, 47(18): 273-282 https://doi.org/10.7506/spkx1002-6630-20260309-068

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超声处理对嫩椰子水中多酚代谢机制的影响：基于代谢组学与转录组学的协同分析

Ultrasound-Induced Polyphenol Metabolism in Tender Coconut Water: An Integrated Metabolomic and Transcriptomic Analysis

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