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基于非靶向代谢组学的特色浆果白刺和黑枸杞关键特征成分分析

花匠小妙招
2026-01-04 18:03

摘要： 白刺（Nitraria tangutorum Bobrov）和黑枸杞（Lycium ruthenicum Murr）是我国西北地区特色浆果，它们不仅对当地生态保护至关重要，还因其丰富的营养成分和独特风味，成为食品和健康领域的重要资源。为探究柴达木盆地白刺和黑枸杞两种特色野生浆果特征代谢组分，本研究采用超高效液相色谱-四极杆飞行时间质谱（UPLC-QTOF-MS）、气相色谱-离子迁移谱（GC-IMS）和气相色谱-质谱（GC-MS）联用技术鉴定、筛选两种浆果的挥发性和非挥发性物质。结果表明白刺还原糖含量为196.46 g/L，显著高于黑枸杞；白刺的可滴定酸含量为3.43 g/L、总酚含量为7.03 mg/g，显著低于黑枸杞。白刺和黑枸杞中主要的单体酚类物质都是类黄酮类物质，但白刺中特征性单体酚类物质是芍药内酯苷、双香豆素和芍药醇，黑枸杞中特征性单体酚类物质是柚皮苷、根皮苷、原花青素B1等。白刺特征性挥发性物质为异戊酸、法尼醇、3-甲基丁酸乙酯、（-）-4-萜品醇、芳樟醇、己酸乙酯、左旋玫瑰醚，果香、花香和乳酪味等香气特征突出；黑枸杞特征性挥发性物质为辛酸甲酯、1-辛烯-3-醇、（E）-3-己烯-1-醇、（Z）-3-己烯-1-醇、葵醛、壬醛、橙花醇、香茅醇、D-柠檬烯，花香、果香、青草味、蘑菇味和泥土味等香气特征突出。经筛选鉴定及统计分析得出 2 种浆果的非挥发性物质中有显著差异排名前十的化合物分别为组氨酸、杨梅素3-葡萄糖苷、脯氨酸、伊里隆4'-葡萄糖苷、2,3-二羟基苯甲酸、异戊酰谷氨酸、咖啡酸、3-羟基苯乙酸、异鼠李素-3-葡萄糖苷和芍药苷3-O-葡萄糖苷。该研究结果可为白刺和黑枸杞两种特色浆果的差异化高值产品开发和利用提供理论依据。

关键词: 白刺, 黑枸杞, 品质, 非靶向代谢组学

Abstract: Nitraria and Black wolfberry are characteristic berries in Northwest China. They are not only crucial to local ecological protection, but also become important resources in the field of food and health because of their rich nutrients and unique flavor. In order to explore the characteristics of metabolic components in two characteristic wild berries of Nitraria and Black wolfberry in Qaidam Basin, the non-volatile and volatile substances of the two berries were identified and screened based on ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry（UPLC-QTOF-MS）, gas chromatography-ion mobility spectrometry （GC-IMS） and gas chromatography-mass spectrometry（GC-MS）. The results showed that the reducing sugar contents of Nitraria was 196.46 g / L, which was significantly higher than that of Black wolfberry. The titratable acid contents of Nitraria was 3.43 g / L, and the total phenol contents were 7.03 mg / g, which was significantly lower than that of Black wolfberry. The main monomer phenolic compounds in Nitraria and Black wolfberry were flavonoids. The characteristic monomer phenolic compounds in Nitraria were albiflorin, dicoumarin and paeoniflorin. The characteristic monomer phenols in Black wolfberry are naringin, phlorizin, proanthocyanidin B1, etc. The characteristic volatile substances of Nitraria were ethyl 3-methylbutyrate, ethyl hexanoate, isovaleric acid, farnesol, ( - ) -4-terpineol, linalool, L-rose oxide. The aroma characteristics of fruity, floral and cheese flavor were prominent; The characteristic volatile substances of Black wolfberry were methyl octanoate, 1-octen-3-ol, ( E ) -3-hexen-1-ol, ( Z ) -3-hexen-1-ol, decanal, nonanal, nerol, citronellol, D-limonene. The aroma characteristics of flower, fruit, grass, mushroom and soil were prominent. After screening, identification and statistical analysis, the top ten compounds with significant differences in the non-volatile substances of the two berries were histidine, myricetin 3-glucoside, proline, iridone 4 ' -glucoside, 2,3-dihydroxybenzoic acid, isovalerylglutamic acid, caffeic acid, 3-hydroxyphenylacetic acid, isorhamnetin-3-glucoside and peoniflorin 3-O-glucoside. The results of this study can provide a theoretical basis for the development and utilization of differentiated high-value products of two characteristic berries of Nitraria and Black wolfberry.

Key words: Nitraria, Black wolfberry, Quality, Non-targeted metabolomics

中图分类号:

TS255.1