代谢组学揭示不同干燥方式对黄花菜功能成分影响机制及高效利用  

Metabolomics Revealed the Influence Mechanism and Efficient Utilization of Functional Components of Daylily by Different Drying Methods

作　　者：武珍珍 郭尚 WU Zhenzhen;GUO Shang(Shanxi Functional Food Research Institute,Shanxi Agricultural University,Taiyuan,Shanxi 030031)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《北方园艺》2025年第6期9-17,共9页Northern Horticulture

基　　金：山西省基础研究资助项目(202303021212116);山西省博士毕业生人员来晋工作奖励经费科研资助项目(SXBYKY2022078);山西农业大学博士科研启动资助项目(2021BQ120)。

摘　　要：以新鲜黄花菜为试材,采用晒干、烘干和真空冷冻干燥3种干燥方法和广靶代谢组学检测方法,研究了干燥方法对新鲜黄花菜感官评价、功能性成分的影响,以期为推动黄花菜天然资源的高效能开发及深加工提供参考依据。结果表明:真空冷冻干燥后的黄花菜花蕾色泽黄绿、形态完整而饱满,真空冷冻干燥方式是最优选择;并且真空冷冻干燥后的黄花菜代谢物共检测出585种,分为13类,代谢物数量及种类最多且黄酮功能性成分利用率最高。Taking fresh daylily as the test material,three drying methods included sun-dried,oven dry,and vacuum freeze-dried,as well as a wide target metabolomics detection method,were used to study the effects of drying methods on the sensory evaluation and functional components of fresh daylily,in order to provide reference for promoting the efficient development and deep processing of natural resources of daylily.The results showed that after vacuum freeze-dried,the buds of daylily were yellow-green in color,complete and full in shape,and the vacuum freeze-dried method was the best choice.In addition,a total of 585 metabolites were detected after vacuum freeze-dried,which were divided into 13 categories,and the number and type of metabolites were the highest,and the utilization rate of flavone functional components was the highest.

关 键 词：黄花菜 晒干 烘干 真空冷冻干燥 代谢组学 

分 类 号：S644.3[农业科学—蔬菜学]