茶枝柑与不同品种温州蜜柑果皮的非靶向代谢组学比较与分析

doi:10.7506/spkx1002-6630-20230725-275

食品科学 ›› 2024, Vol. 45 ›› Issue (14): 133-141.doi: 10.7506/spkx1002-6630-20230725-275

茶枝柑与不同品种温州蜜柑果皮的非靶向代谢组学比较与分析

王雪, 潘兆平, 陈嘉序, 郝丹丹, 苏志鹏, 马双双, 肖佳豪, 付复华

（1.湖南大学生物学院隆平分院, 湖南长沙 410125；2.湖南省农业科学院农产品加工研究所, 湖南长沙 410125）

出版日期:2024-07-25 发布日期:2024-08-04
基金资助:
湖南省农业科技创新资金项目（2022CX133；2023CX30）

Comparative Untargeted Metabolomics Analysis of the Peels of Citrus reticulata ‘Chachi’ and Different Varieties of Citrus unshiu Marc.

WANG Xue, PAN Zhaoping, CHEN Jiaxu, HAO Dandan, SU Zhipeng, MA Shuangshuang, XIAO Jiahao, FU Fuhua

(1. Longping Branch, College of Biology, Hunan University, Changsha 410125, China; 2. Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha 410125, China)

Online:2024-07-25 Published:2024-08-04

摘要/Abstract

摘要： 分析比较不同品种温州蜜柑与茶枝柑果皮的代谢组学差异, 为温州蜜柑果皮的开发利用提供理论基础和科学依据。利用超高效液相色谱-串联质谱对茶枝柑与3 个品种温州蜜柑的化学成分进行测定及分析, 利用主成分分析、正交偏最小二乘判别分析和聚类分析等多元统计方法对代谢组数据进行比较分析, 筛选差异代谢物。通过数据库对比, 茶枝柑（CZG）与油良（YL）、南柑20（NG）、宫川（GC）间分别鉴定出790、796、818 个代谢物, 其中有机氧化合物、黄酮类、羧酸类及其衍生物占比最高, 主要参与黄酮和黄酮醇生物合成、黄酮类生物合成、异黄酮生物合成、α-亚麻酸代谢和苯丙氨酯生物合成等代谢途径；根据变量投影重要性值＞1且P＜0.05, 对差异代谢物进行筛选, 得到稳定、可靠的差异代谢物, 结果表明, 茶枝柑与温州蜜柑间共筛选出11 类、43 种差异代谢物, 占比较多的为黄酮类、氨基酸类和嘌呤核苷类化合物, 温州蜜柑中黄酮类化合物多为上调, 如5, 6, 7, 8, 3’, 4’, 5’-七甲氧基黄酮、槲皮素、柚皮苷、山柰酚和柚皮素等, 可作为潜在的标志物区分茶枝柑与温州蜜柑, 同时表明温州蜜柑黄酮类化合物含量更具优势, 可作为高生物活性的陈皮基原药材, 推动柑橘产业发展, 为陈皮产品的开发利用及原料选材提供参考依据。

关键词: 茶枝柑；温州蜜柑；非靶向代谢组学；差异代谢物

Abstract: The metabolomic differences between the peels of Citrus reticulata ‘Chachi’ and different varieties of Citrus unshiu Marc. were analyzed to provide a theoretical basis and scientific evidence for the development and utilization of the peels of Citrus unshiu Marc.. The chemical composition of Citrus reticulata ‘Chachi’ (CZG) and three different varieties of Citrus unshiu Marc. (‘Youliang’ (YL), ‘Nangan 20’ (NG) and ‘Gongchuan’ (GC)) were determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the metabolomic data were comparatively analyzed using principal component analysis (PCA), orthogonal partial least square-discriminant analysis (OPLS-DA) and cluster analysis (CA) to screen differential metabolites. Through database comparison, 790, 796 and 818 metabolites were identified between CZG and YL, NG and GC, respectively, with organic oxides, flavonoids, carboxylic acids and their derivatives accounting for the highest proportions, which are mainly involved in the metabolic pathways of flavonoid and flavanol biosynthesis, isoflavones biosynthesis, α-linolenic acid metabolism, and phenylpropanoid biosynthesis. Using the cutoff of variable importance in the projection (VIP) score > 1 with P value < 0.05, stable and reliable differential metabolites were selected. A total of 43 differential metabolites of 11 classes were identified between Citrus reticulata ‘Chachi’ and Citrus unshiu Marc., the predominant ones being flavonoids, amino acids and purine nucleosides. Most flavonoids in Citrus unshiu Marc. such as 5, 6, 7, 8, 3’, 4’, 5’-heptamethoxyflavone, quercetin, naringenin, and naringenin were up-regulated, which could be used as potential markers to differentiate Citrus reticulata ‘Chachi’ from Citrus unshiu Marc.. Furthermore, Citrus unshiu Marc. had a higher content of flavonoids and therefore could be used as a source of Citri Reticulatae Pericarpium.

Key words: Citrus reticulata ‘Chachi’; Citrus unshiu Marc.; untargeted metabolomics; differential metabolites

中图分类号:

TS255.1

王雪, 潘兆平, 陈嘉序, 郝丹丹, 苏志鹏, 马双双, 肖佳豪, 付复华. 茶枝柑与不同品种温州蜜柑果皮的非靶向代谢组学比较与分析[J]. 食品科学, 2024, 45(14): 133-141.

WANG Xue, PAN Zhaoping, CHEN Jiaxu, HAO Dandan, SU Zhipeng, MA Shuangshuang, XIAO Jiahao, FU Fuhua. Comparative Untargeted Metabolomics Analysis of the Peels of Citrus reticulata ‘Chachi’ and Different Varieties of Citrus unshiu Marc.[J]. FOOD SCIENCE, 2024, 45(14): 133-141.

[1]	刘倩邓淑芳刘玲汪华丽曾凯芳邓丽莉. 转录因子CcbHLH107调控蜜橘果实转色的功能分析[J]. 食品科学, 0, (): 0-0.
[2]	张雅欣李旋胡佳星毕金峰刘霞. 水果及其制品滋味特征及调控方法研究进展[J]. 食品科学, 0, (): 0-0.
[3]	辛美丽梁琪田金龙杨曙方杨一鋆李斌. 加工及贮藏条件下蔗糖降解产物对蓝莓花色苷稳定性及抗氧化活性的影响[J]. 食品科学, 0, (): 0-0.
[4]	辛美丽, 梁琪, 田金龙, 杨曙方, 杨一鋆, 李斌. 加工及贮藏条件下蔗糖降解产物对蓝莓花色苷稳定性及抗氧化活性的影响[J]. 食品科学, 2024, 45(14): 51-59.
[5]	艾洪湖, 吴珊珊, 张林婷, 卢星如, 吴蕊, 云少君, 程艳芬, 程菲儿, 冯翠萍, 曹谨玲. 谷氨酰胺转氨酶交联对香菇蛋白理化特性和加工特性的影响[J]. 食品科学, 2024, 45(14): 67-74.
[6]	张雅欣, 李旋, 胡佳星, 毕金峰, 刘霞. 水果及其制品滋味特征及调控方法研究进展[J]. 食品科学, 2024, 45(14): 299-311.
[7]	李雅静，宋静，陈万谨，田辉，张雪春，王娟，王振兴，武霄. 3 种云南酿酒葡萄皮渣的营养、化学成分及功能活性[J]. 食品科学, 2024, 45(12): 194-204.
[8]	李雅静宋静陈万谨张雪春王娟王振兴. 三种云南酿酒葡萄皮渣的营养、化学成分及功能活性[J]. 食品科学, 0, (): 0-0.
[9]	王静萱吕健王凤昭毕金峰. 渗透脱水黄桃果块特性研究：二元/三元渗透溶液的影响[J]. 食品科学, 0, (): 0-0.
[10]	李瑶冯书珍. 磷酸化裙带菜多糖的制备及结构表征和生物活性分析[J]. 食品科学, 0, (): 0-0.
[11]	李瑶，熊彩明，张佳乐，冯学珍，冯书珍. 磷酸化裙带菜多糖的制备及结构表征和生物活性分析[J]. 食品科学, 2024, 45(7): 35-42.
[12]	马慧，顾雪敏，梅洁，李芳，王佳利，王梓棚，孔令明. 核桃谷蛋白抗菌肽的分离纯化及抑菌稳定性分析[J]. 食品科学, 2024, 45(7): 69-77.
[13]	马慧顾雪敏梅洁李芳王佳利王梓棚孔令明. 核桃谷蛋白抗菌肽的分离纯化及抑菌稳定性分析[J]. 食品科学, 0, (): 0-0.
[14]	管梦迪，郑亚茹，杨柱林，李慧敏，娄华桥，杨玉冰，李佳梅，易伦朝，李斯屿，胡永丹，任达兵. 甘油提取结合液相色谱-串联质谱法检测茶叶及副产物中7 类化学成分[J]. 食品科学, 2024, 45(6): 153-163.
[15]	梅洁李芳王晓雯马慧邱晓柔刘思悦孔令明. 核桃谷蛋白多肽及其肽锌螯合物的分离纯化、鉴定与结合位点分析[J]. 食品科学, 0, (): 0-0.

茶枝柑与不同品种温州蜜柑果皮的非靶向代谢组学比较与分析

Comparative Untargeted Metabolomics Analysis of the Peels of Citrus reticulata ‘Chachi’ and Different Varieties of Citrus unshiu Marc.

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