Chemotaxonomic Identification of Key Taste and Nutritional Components in 'Shushanggan Apricot' Fruits by Widely Targeted Metabolomics

被引：16

作者：

Cui, Bei ^{[1
]}

Liu, Shu-Ming ^{[2
]}

Zheng, Tao ^{[2
]}

机构：

[1] Northwest Agr & Forestry Univ, Coll Forestry, Yangling 712100, Shaanxi, Peoples R China

[2] Northwest Agr & Forestry Univ, Coll Sci, Yangling 712100, Shaanxi, Peoples R China

来源：

MOLECULES | 2022年 / 27卷 / 12期

关键词：

'Shushanggan apricot'; sugar; organic acid; nutrients; metabolomics; ORGANIC-ACID; AMINO-ACIDS; FATTY-ACIDS; DEVELOPMENTAL-CHANGES; PHENOLIC-COMPOUNDS; PEACH FRUIT; SUGARS; STRAWBERRY; QUALITY; L;

D O I：

10.3390/molecules27123870

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The chemotypic and the content variation in taste substances and nutrients in 'Shushanggan apricot' fruits were detected by UPLC-MS/MS. A total of 592 compounds were identified, of which sucrose contributed mainly to the sweet taste and malic acid and citric acid were important organic acids affecting sweet-sour taste. gamma-linolenic acid, alpha-linolenic acid and linoleic acid were the dominant free fatty acids, and neochlorogenic acid and chlorogenic acid were the predominant phenolic acids. Fruit taste was positively correlated with sucrose and negatively correlated with malic acid and citric acid. The differential metabolites were significantly enriched in the biosynthesis of amino acids and 2-oxocarboxylic acid metabolism pathways, regulating the sugar and organic acid biosynthesis. Taste and nutrient differences could be revealed by variations in composition and abundance of carbohydrates, organic acids and amino acids. The purpose of this study was to provide a comprehensive chemical characterization of taste and nutrient compounds in 'Shushanggan apricot' fruits.

引用

页数：15

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