安徽农业大学学报2024，Vol.51Issue(5)：777-782,6.DOI:10.13610/j.cnki.1672-352x.20241031.014
基于LC-MS技术分析褚橙商品成熟与生理成熟时果实内在品质的差异
Analysis of the internal causes of nutrient changes in Citrus sinensis between commercially mature and physiology mature stages on metabolomics based on LC-MS technique
摘要
Abstract
Chu orange(Citrus sinensis L.)is one of most valuable fruit in the Yunnan Province for its high economic and nutritional value.To investigate the effects of changes in mic-molecule secondary metabolites dur-ing the physiological maturation period on the intrinsic quality of the fruit,a widely targeted metabolomic analysis of fresh pulps was conducted using liquid chromatography-mass spectrometry(LC-MS)on Chu orange fruits at the commercial ripeness(PR)and physiological ripeness(R)stages.The final differential compounds were ana-lyzed using partial least squares discriminant analysis(PLS-DA),volcano map analysis,and hierarchical cluster analysis(HCA).A total of 822 metabolites were detected in commercially mature and physiologically mature or-ange fruits.In total,43 differential metabolites belonging to 31 kinds were identified,including amino acids and the derivatives(6 kinds),flavonoids(4 kinds),sugars and the derivatives(2 kinds),lipids(1 kind),nucleic acids and the derivatives(1 kind),phenols(3 kinds),alkaloids(8 kinds),aromatic compounds(1 kind),terpenoids(2 kinds),spices(2 kinds),and organic acids and the derivatives(1 kinds).The contents of 29 compounds were up-regulated,while the contents of 14 compounds were significantly decreased.Differential metabolites were en-riched into five crucial pathways,including phenylalanine metabolism,fructose and mannose metabolism,amino sugar and nucleotide sugar metabolism,valine,leucine and isoleuaocine biosynthesis,and starch and sucrose metabolism,which might affect the quality of Chu orange.The changes in the abundance of metabolites such as sugars,flavonoids,alkaloids,amino acids,phenols and organic acids in Chu orange resulted in changes in fruit taste after physiological maturity.This study provides some basic data for metabolic regulation mechanism and a comprehensive utilization of intrinsic quality formation of Chu orange fruit.关键词
褚橙/内在品质/代谢组学/代谢产物Key words
Chu orange/internal quality/metabolomics/metabolic product分类
农业科技引用本文复制引用
吴奉才,余娇娇..基于LC-MS技术分析褚橙商品成熟与生理成熟时果实内在品质的差异[J].安徽农业大学学报,2024,51(5):777-782,6.基金项目
国家自然科学基金地区科学基金项目(32160741)资助. （32160741）
