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中国农学通报

中国农学通报 ›› 2024, Vol. 40 ›› Issue (25): 36-47.doi: 10.11924/j.issn.1000-6850.casb2023-0675

• 生物科学 • 上一篇    下一篇

基于广泛靶向代谢组学的菜心代谢物综合分析

朱吉童1,2(), 徐颖超1, 薛舒丹1, 孟琦涛1,3, 谢大森1, 江彪1, 郭巨先1, 钟玉娟1()   

  1. 1 广东省农业科学院蔬菜研究所/广东省蔬菜新技术研究重点实验室，广州 510640
    2 华中农业大学园艺林学学院，武汉 430070
    3 佛山科学技术学院，广东佛山 528225
  • 收稿日期:2023-09-20 修回日期:2024-03-17 出版日期:2024-09-05 发布日期:2024-08-27
  • 通讯作者:
    钟玉娟，女，1982年出生，研究员，博士，主要从事蔬菜品质育种研究。通信地址：510640 广州市天河区金颖路66号 广东省农业科学院蔬菜研究所，Tel：020-85161059，E-mail：。
  • 作者简介:

    朱吉童，男，2000年出生，山东济宁人，硕士，主要从事蔬菜品质育种研究。通信地址：510640 广州市天河区金颖路66号 广东省农业科学院蔬菜研究所，Tel：020-85161059，E-mail：。

  • 基金资助:
    广东省重点领域研发计划项目“广东地方蔬菜品种提纯复壮与创新利用”(2020B0202090002); 2022年省级乡村振兴战略专项种业振兴项目“叶菜类蔬菜育种关键共性技术研究与新品种培育”(2022-NPY-00-010); 广东省农业科学院科技人才引进专项资金项目“优秀博士第三层次”(R2022YJ-YB3012)

Comprehensive Analysis of Metabolites in Brassica parachinensis Based on Broadly Targeted Metabolomics

ZHU Jitong1,2(), XU Yingchao1, XUE Shudan1, MENG Qitao1,3, XIE Dasen1, JIANG Biao1, GUO Juxian1, ZHONG Yujuan1()   

  1. 1 Vegetable Research Institute of Guangdong Academy of Agricultural Sciences/ Guangdong Key Laboratory of New Vegetable Technology, Guangzhou 510640
    2 College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan 430070
    3 Foshan University, Foshan, Guangdong 528225
  • Received:2023-09-20 Revised:2024-03-17 Published:2024-09-05 Online:2024-08-27

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摘要：

对于影响菜心风味和营养品质的代谢物，目前缺乏系统和全面的解析。本研究采用三重四级杆质谱的多反应检测模式，对广东地区4个不同类型的菜心品种的代谢物进行系统解析。在菜心中共检测到519个代谢物，其中210个(40.46%)初生代谢物、288个(55.49%)次生代谢物。D-葡萄糖、蔗糖、脯氨酸、丝氨酸、苏氨酸和组氨酸是菜心甜味的主要贡献物质，天冬氨酸、谷氨酸和赖氨酸是菜心鲜味的主要贡献物质，苹果酸和柠檬酸主要影响菜心的酸味、苦味和鲜味。菜心中含有葫芦巴碱、槲皮素、异鼠李素、木犀草素等多种药用价值较高的次生代谢物。本研究采用广泛的靶向代谢组学分析方法，对菜心的代谢产物进行系统研究，为提高菜心的营养品质和口感风味提供了理论参考。

关键词: 菜心, 初生代谢物, 次生代谢物, 营养品质, 口感风味

Abstract:

There is a lack of systematic and comprehensive analysis of the metabolites that affect the flavor and nutritional quality of Brassica parachinensis. In this study, a triple quadrupole mass spectrometry with multiple reaction detection mode was used to systematically resolve the metabolites in four different types of B. parachinensis from the Guangdong region. A total of 519 metabolites, 210 (40.46%) primary metabolites, 288 (55.49%) secondary metabolites, and 21 ( 4.05%) belonged to other categories were detected in B. parachinensis. This study concluded that D-glucose, sucrose, proline, serine, threonine and histidine were the main contributors to the sweetness, aspartic acid, glutamic acid and lysine were the main contributors to the umami, and malic acid and citric acid mainly affected the sourness, bitterness and umami of B. parachinensis. In addition, we also found that the B. parachinensis contained a variety of secondary metabolites with high medicinal value, such as trigonelline, quercetin, isorhamnetin, and luteolin. In this study, a comprehensive targeted metabolomic analysis method was utilized to systematically investigate the metabolic products of B. parachinensis, providing important theoretical references for improving its nutritional quality and taste flavor.

Key words: Brassica parachinensis, primary metabolites, secondary metabolites, nutritional quality, texture and flavor