基于非靶向代谢组学的特色寒地浆果滋味品质分析  

Analysis of the taste quality of specialty cold region berries based on nontargeted metabolomics

作　　者：张雅欣 李旋 胡佳星 刘霞[1] 毕金峰[2] ZHANG Yaxin;LI Xuan;HU Jiaxing;LIU Xia;BI Jinfeng(College of Food Science and Engineering,Tianjin University of Science&Technology,State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin 300457,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]天津科技大学食品科学与工程学院,食品营养与安全国家重点实验室,食品营养与安全教育部重点实验室,天津300457 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《农业工程学报》2024年第13期293-301,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：“十四五”国家重点研发计划重点专项(2022YFD1600505-5)。

摘　　要：为探究笃斯越橘、蓝靛果、树莓、黑加仑4种特色寒地浆果滋味特点,及其滋味形成的特征性物质组成,该研究基于超高效液相色谱-四极杆飞行时间质谱(ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry,UPLC-QTOF-MS)和气相色谱质谱法(gaschromatography-mass spectrometry,GC-MS)分别对4种浆果的非挥发性和挥发性物质进行鉴定和筛选,并进行公因子分析;同时进行4种浆果的电子舌分析及感官评价,得出4种浆果滋味品质模糊综合得分。结果显示:笃斯越橘糖酸比为4.41,特征性挥发性物质为α-松油醇和苯甲醛,电子舌酸味响应值最强;黑加仑糖酸比为3.80,特征性挥发性物质为苯乙醇和乙酸,各滋味响应值相当;蓝靛果糖酸比为3.37,总酚含量最高,特征性挥发性物质为正己醇和3-己烯-1-醇,咸味和鲜味响应值最高;树莓糖酸比为8.19,特征性挥发性物质为乙酸和α-紫罗酮,甜味和苦味响应值最高;经筛选鉴定及统计分析得出4种浆果的非挥发性物质中有显著差异的化合物有10种,分别为塔格糖、乳酸、阿洛酮糖、草酸、柠檬酸、天冬氨酸、茜草苷、6α-甘露二糖、蔗糖和异槲皮素。滋味感官模糊综合评分由大到小为树莓、蓝靛果、笃斯越橘、黑加仑;因子分析结果表明4种浆果滋味组成得分由大到小排序依次为黑加仑、蓝靛果、笃斯越橘和树莓。该研究结果可为4种寒地浆果的产品开发滋味调控提供理论依据。Berries have been one of the most popular fruits with the high nutritional value and processing prospects.A variety of berries with strong cold resistance are also produced in the northeast of China.These berries share the unique regional features,strong cold resistance,high nutritional value,and are rich in various active functions.A series of berry products have been formed in recent years.But it is limited to the acceptance of the initial processing of berry products,because of its their comprehensive quality,such as color,aroma,and taste under the low level of mechanization.Among them,the taste is one of the important indicators to evaluate the quality of fruit,which is closely related to the quality of processed products and the acceptance of consumers.In this study,ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry(UPLC-Q-TOF-MS/MS)and Gaschromatography-mass spectrometry(GC-MS)techniques were employed to investigate the taste features and composition of the four typical berries from cold regions,including Vaccinium uliginosum L.,Lonicera cearulea L.,Rubus idaeus L.,and Ribes nigrum L..The non-volatile and volatile substances of these berries were screened and then identified.Furthermore,electronic tongue analysis and sensory evaluation were conducted to obtain the overall fuzzy comprehensive scores of taste quality.Factor analysis was then performed.The results show that the alcohols,aldehydes,and hydrocarbons were the main volatile flavor substances in cranberry.There was the a high relative content of alcohols,acids,and esters in blackcurrant.The prominent relative content of ketones and acids in raspberry was induced the outstanding flavor features easy to distinguish.The volatile flavor substances of indigo fruit were mainly alcohols and esters,which were more balanced,compared with the rest berries.While there was no outstanding aroma.The findings revealed that Vaccinium uliginosum L.had a sugar-acid ratio of 4.41,and the characteristic volatile substances w

关 键 词：风味物质 电子舌 感官分析 浆果 滋味特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]