摘要
为了探究芒果成熟过程中果肉呈色机理,为芒果贮藏保鲜品质调控与加工产品果肉原色泽保留提供理论依据,基于LC-MS靶向代谢组学结合多元统计学分析方法,分析台农芒果生果(六成熟以下)、青熟(六、七、八成熟)、完熟(九成熟)和过熟(十成熟)不同成熟阶段中芒果类胡萝卜素的代谢差异及其对果肉色泽变化的影响。结果表明,随着芒果成熟度增加,亮度L^(*)值呈逐渐减少趋势(74.58~62.90),红绿度a^(*)值呈明显增加趋势(-11.22~19.17),六成熟至十成熟果肉与六成熟以下果肉色差值?E逐渐增大(27.93~41.98)。测定的20种类胡萝卜素物质含量在芒果成熟过程中总体呈现上升趋势(60.94~98.12μg/g)。其中含量最高的类胡萝卜素物质为5,6环氧叶黄素-发酸酯-棕榈酸酯(27.82~65.54μg/g)和β-胡萝卜素(10.78~22.58μg/g),含量最低的为海胆烯酮(0.0014~0.0021μg/g)和玉米黄质-月桂酸酯-棕榈酸酯(0.0031μg/g)。八氢番茄红素、β-胡萝卜素、β-隐黄质、叶黄素、紫黄质、新黄质、花药黄质二棕榈酸酯和玉米黄质棕榈酸酯是芒果成熟过程中色泽变化的主要贡献者。成熟过程共发现13个代谢物达到显著差异水平,其中9个代谢物呈上调趋势,4个代谢物呈下调趋势。与六成熟以下果肉相比,七成熟到十成熟,花药黄质二棕榈酸酯和新黄质两种代谢物含量均呈显著降低趋势,而玉米黄质棕榈酸酯的含量在逐渐成熟过程中呈持续增加趋势,八成熟至十成熟分别增至2.91倍、4.62倍和4.74倍。紫黄质-肉豆蔻酸酯-棕榈酸酯、玉米黄质-月桂酸酯-棕榈酸酯和八氢番茄红素分别是台农芒果六成熟、八成熟和十成熟状态下的特有差异代谢物,可作为区分特定成熟度芒果的潜在标志物。
In order to explore the coloration mechanism of mango pulp during the ripening process and provide a theoretical basis for the quality control of mango storage and preservation as well as the retention of the original color of pulp in processed products,based on LC-MS targeted metabolomics combined with multivariate statistical analysis methods,the metabolic differences of carotenoids and their effects on the color change of pulp in different ripening stages of Tainong mangoes,including raw fruits(<60%-ripened),green-ripe(60%-,70%-,80%-ripened),fully ripe(90%-ripened),and over-ripe(100%-ripened),were analyzed.The results showed that as the ripeness of mangoes increased,the L^(*)value showed a gradually decreasing trend(74.58~62.90),the a^(*)value showed a significantly increasing trend(from-11.22 to 19.17),and the color differenceΔE between the pulp of 60%-ripened to 100%-ripened mangoes and that of less than 60%-ripened mangoes gradually increased(27.93~41.98).The contents of the 20 measured carotenoid substances generally showed an upward trend during the ripening process of mangoes(60.94~98.12μg/g).Among them,the carotenoid substances with the highest contents were 5,6 epoxy-lutein-caprate-palmitate(27.82~65.54μg/g)andβ-carotene(10.78~22.58μg/g),while the ones with the lowest contents were echinenone(0.0014~0.0021μg/g)and zeaxanthin-laurate-palmitate(0.0031μg/g).(E/Z)-phytoene,β-carotene,β-cryptoxanthin,lutein,violaxanthin,neoxanthin,antheraxanthin dipalmitate,and zeaxanthin palmitate were the main contributors to the color change during the ripening process of mangoes.A total of 13 metabolites were significantly differentially expressed during the ripening process,among which 9 metabolites showed an increasing trend and 4 metabolites showed a decreasing trend.Compared with the pulp of less than 60%-ripened mangoes,from 70%-ripened to 100%-ripened,the contents of two metabolites,antheraxanthin dipalmitate and neoxanthin,both showed a significantly decreasing trend,while the content of zeaxanthin palmitate showed a continuously increasing trend during this gradually ripening process,and its contents from 80%-ripened to 100%-ripened increased to 2.91 times,4.62 times,and 4.74 times respectively.Violaxanthin-myristate-palmitate,zeaxanthin-laurate-palmitate,and phytoene were the specific differential metabolites of Tainong mangoes of 60%-ripened,80%-ripened,and 100%-ripened respectively,and could be used as potential markers to distinguish mangoes of specific ripeness.
作者
冯春梅
罗朝丹
李建强
黎新荣
温立香
黄燕婷
张曦予
庞春秀
FENG Chunmei;LUO Chaodan;LI Jianqiang;LI Xinrong;WEN Lixiang;HUANG Yanting;ZHANG Xiyu;PANG Chunxiu(Guangxi Subtropical Crops Research Institute,Nanning 530001,China;Guangxi Subtropical Fruit Processing Technology Innovation Center,Nanning 530001,China;Guangxi Zhuang Autonomous Region Engineering Research Center of Green and Efficient Development for Mango Industry,Nanning 530001,China;The Pilot Base for Preservation and Processing of Subtropical Fruits of the Ministry of Agriculture,Nanning 530001,China)
出处
《食品工业科技》
北大核心
2025年第13期10-19,共10页
Science and Technology of Food Industry
基金
广西重点研发计划(桂科AB24010354)
国家现代农业产业技术体系广西创新团队(nycytxgxcxtd-2021-06-03)
广西农业科学院科技发展基金项目(桂农科2024ZX11)
广西农业科学院基本科研业务专项项目(桂农科2021YT142,桂农科2021YT144)。
