基于非靶向代谢组学的特色浆果白刺和黑枸杞关键特征成分分析

doi:10.7506/spkx1002-6630-20241125-172

食品科学 ›› 2025, Vol. 46 ›› Issue (11): 243-252.doi: 10.7506/spkx1002-6630-20241125-172

基于非靶向代谢组学的特色浆果白刺和黑枸杞关键特征成分分析

陈浩，迟明，李莹，张艳珍，单斌，王煜泽，张予林，王雪飞，惠竹梅

（1.西北农林科技大学葡萄酒学院，陕西杨凌 712100；2.青海省轻工业研究所有限责任公司，青海西宁 810001；3.贵州习酒股份有限公司，贵州遵义 564622；4.陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌 712100）

出版日期:2025-06-15 发布日期:2025-05-14
基金资助:
陕西省重点研发计划项目（2023-YBNY-243）；青海省中央引导地方科技发展资金项目（2021ZY004）

Analysis of Key Characteristic Components of Nitraria tangutorum Bobrov and Black Wolfberry Berries Based on Non-targeted Metabolomics

CHEN Hao, CHI Ming, LI Ying, ZHANG Yanzhen, SHAN Bin, WANG Yuze, ZHANG Yulin, WANG Xuefei, XI Zhumei

(1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. Qinghai Light Industry Institute Co. Ltd., Xining 810001, China; 3. Guizhou Xijiu Co. Ltd., Zunyi 564622, China; 4. Shaanxi Grape and Wine Engineering Technology Research Center, Yangling 712100, China)

Online:2025-06-15 Published:2025-05-14

摘要/Abstract

摘要： 为探究柴达木盆地白刺（Nitraria tangutorum Bobrov）和黑枸杞（Lycium ruthenicum Murr）两种西北地区特色野生浆果特征代谢组分，本研究采用超高效液相色谱-四极杆飞行时间质谱、气相色谱-离子迁移谱和气相色谱-质谱联用技术鉴定、筛选两种浆果的挥发性和非挥发性物质。结果表明白刺还原糖质量浓度为196.46 g/L，显著高于黑枸杞；白刺的可滴定酸质量浓度为3.43 g/L、总酚含量为7.03 mg/g，显著低于黑枸杞。白刺和黑枸杞中主要的单体酚类物质都是类黄酮类物质，但白刺中特征性单体酚类物质是芍药内酯苷、双香豆素和芍药醇，黑枸杞中特征性单体酚类物质是柚皮苷、根皮苷、原花青素B1等。白刺特征性挥发性物质为异戊酸、法尼醇、3-甲基丁酸乙酯、(－)-4-萜品醇、壬醛、己酸乙酯、左旋玫瑰醚，果香、花香和乳酪味等香气特征突出；黑枸杞特征性挥发性物质为辛酸甲酯、1-辛烯-3-醇、(E)-3-己烯-1-醇、(Z)-3-己烯-1-醇、癸醛、橙花醇、香茅醇、D-柠檬烯，花香、果香、青草味、蘑菇味和泥土味等香气特征突出。经筛选鉴定及统计分析得出2 种浆果的非挥发性物质中有显著差异排名前10的化合物分别为组氨酸、杨梅素-3-葡萄糖苷、脯氨酸、伊里隆-4′-葡萄糖苷、2,3-二羟基苯甲酸、异戊酰谷氨酸、咖啡酸、3-羟基苯乙酸、异鼠李素-3-葡萄糖苷和芍药苷-3-O-葡萄糖苷。该研究结果可为白刺和黑枸杞两种特色浆果的差异化高值产品开发和利用提供理论依据。

关键词: 白刺；黑枸杞；品质；非靶向代谢组学

Abstract: The characteristic metabolic components of two specialty wild berries in the Qaidam Basin, northwest China (Nitraria tangutorum Bobrov and the black wolfberry Lycium ruthenicum Murr) were explored. Their non-volatile and volatile substances were identified and screened using ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that the reducing sugar content of N. tangutorum Bobrov was 196.46 g/L, which was significantly higher than that of black wolfberry. The titratable acid content of N. tangutorum Bobrov was 3.43 g/L, and the total phenol content was 7.03 mg/g, which was significantly lower than that of black wolfberry. The major monomeric phenolic compounds in both berries were flavonoids. The characteristic monomeric phenolics in N. tangutorum Bobrov were albiflorin, dicoumarin and paeoniflorin, while those in black wolfberry were naringin, phlorizin, and proanthocyanidin B1. The characteristic volatile substances in N. tangutorum Bobrov were isononanoic acid, farnesene, ethyl 3-methylbutyrate, (-)-4-terpineol, nonanal, ethyl hexanoate and L-rose oxide, and its fruity, floral and cheese-like aroma characteristics were prominent. The characteristic volatile substances of black wolfberry were methyl octanoate, 1-octen-3-ol, (E)-3-hexen-1-ol, (Z)-3-hexen-1-ol, decanal, nerol, citronellol, D-limonene, and its flowery, fruity, grassy, mushroom-like and earthy aroma characteristics were prominent. After screening, identification and statistical analysis, the top ten most significantly differential non-volatile compounds between the two berries were found to be histidine, myricetin-3-glucoside, proline, iridone-4’-glucoside, 2,3-dihydroxybenzoic acid, isovalerylglutamic acid, caffeic acid, 3-hydroxyphenylacetic acid, isorhamnetin-3-glucoside and peoniflorin-3-O-glucoside. The results of this study can provide a theoretical basis for the development and utilization of differentiated high-value products from N. tangutorum Bobrov and black wolfberry.

Key words: Nitraria tangutorum Bobrov; black wolfberry; quality; non-targeted metabolomics

中图分类号:

TS255.1

陈浩，迟明，李莹，张艳珍，单斌，王煜泽，张予林，王雪飞，惠竹梅. 基于非靶向代谢组学的特色浆果白刺和黑枸杞关键特征成分分析[J]. 食品科学, 2025, 46(11): 243-252 https://doi.org/10.7506/spkx1002-6630-20241125-172

CHEN Hao, CHI Ming, LI Ying, ZHANG Yanzhen, SHAN Bin, WANG Yuze, ZHANG Yulin, WANG Xuefei, XI Zhumei. Analysis of Key Characteristic Components of Nitraria tangutorum Bobrov and Black Wolfberry Berries Based on Non-targeted Metabolomics[J]. FOOD SCIENCE, 2025, 46(11): 243-252 https://doi.org/10.7506/spkx1002-6630-20241125-172

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基于非靶向代谢组学的特色浆果白刺和黑枸杞关键特征成分分析

Analysis of Key Characteristic Components of Nitraria tangutorum Bobrov and Black Wolfberry Berries Based on Non-targeted Metabolomics

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