| 陈燕,黄雪梅,胡艺帆,潘祖建,何江,艾静雯.基于电子舌和代谢组学技术的番木瓜果实割浆后苦味代谢物分析[J].中国南方果树,2026,55(4): |
| 基于电子舌和代谢组学技术的番木瓜果实割浆后苦味代谢物分析 |
| Analysis of bitter metabolites in papaya fruit after tapping based on electronic tongue and metabolomics technologies |
| 投稿时间：2025-07-17 修订日期：2025-10-16 |
| DOI： |
| 中文关键词: 番木瓜 电子舌 代谢组学 割浆 苦味物质 |
| 英文关键词:papaya electronic tongue metabolomics latex tapping,bitter compounds |
| 基金项目:特色水果产业科技先锋队(桂农科盟202504)；广西农业科学院基本科研业务专项项目(桂农科学2025YP134)资助。 |
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| 中文摘要: |
| 【目的】明确割浆对番木瓜Carica papaya L.果实苦味次生代谢物的影响及苦味物质种类。【方法】以未割浆（CK)及割浆0 d-6 d(D0、D1、D2、D3、D4、D5、D6）的番木瓜果实为材料，用电子舌进行滋味的检测，用UPLC-MS/MS技术进行代谢组学研究，在http://bitterdb.agri.huji.ac.il/数据库中进行苦味物质的比对，确定苦味物质的种类。【结果】D0的苦味响应值急剧升高，而D1的苦味响应值又急剧下降。用UPLC-MS/MS技术，共检测到下调的差异代谢物103个，在数据库中比对到11个苦味物质，生物碱的相对含量在D0和D1中都是最高，D0显著高于D1。推测检测到的另外12个槲皮素糖苷和葫芦素I和葫芦素E的两个葡萄糖苷以及芹菜素也可能是苦味物质。【结论】割浆引起了果实内部生物碱、黄酮、酚酸、木脂素和香豆素等苦味次生代谢物含量的变化用于防御作用。 |
| 英文摘要: |
| 【Objective】To clarify the effects of tapping on bitter secondary metabolites in papaya fruit and identify the types of bitter compounds.【Method】 Untapped fruits (CK) and fruits tapped for 0–6 days (D0, D1, D2, D3, D4, D5, D6) were analyzed. Electronic tongue technology was used to assess taste profiles, while UPLC-MS/MS-based metabolomics was employed to study metabolic changes. Potential bitter compounds were screened by comparing detected metabolites with the BitterDB database (http://bitterdb.agri.huji.ac.il/).【Results】The results showed a sharp increase in bitter taste response at D0, followed by a rapid decline at D1. UPLC-MS/MS analysis identified 103 downregulated differential metabolites, of which 11 were matched to known bitter compounds in the database. Alkaloids exhibited the highest relative abundance in both D0 and D1, with levels in D0 significantly exceeding those in D1. Additionally, 12 quercetin glycosides, two glucosides of cucurbitacin I and cucurbitacin E, and apigenin were speculated to be potential bitter compounds.【Conclusion】 Tapping induced changes in the content of defensive secondary metabolites, including alkaloids, flavonoids, phenolic acids, lignans, and coumarins, which may contribute to bitterness. |
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