不同马铃薯品种挥发性风味成分及代谢产物相关性分析

【目的】考察与马铃薯挥发性风味组分变化规律相关的代谢化合物,寻找潜在的挥发性风味组分代谢前体,为马铃薯风味品质改良提供参考。【方法】使用气相色谱仪质谱联用法（GC-MS）非靶向检测青薯9号、华颂7号、希森6号、后旗红、冀张薯12号、D545、D727七个品种（系）中,块茎代谢组和熟化后的挥发性风味组分。【结果】在7个马铃薯主要栽培品种中,品种间差异显著的挥发性风味化合物共22种,多数在冀张薯12号中含量较高,华颂7号中相对较低。利用检出化合物进行聚类分析,可将7个品种分为特征风味强弱不同的两组;组1中,品种华颂7号在空气炸制的熟化方式下香味更为浓郁;组2中,冀张薯12号马铃薯烘烤风味最为明显。对7个品种块茎进行非靶标代谢物测定,共检出69种代谢化合物,其中19种化合物在两个品种分组间差异显著。主要代谢产物和挥发性风味化合物间存在一定相关性,蛋氨酸、丙氨酸、苏氨基酸和蔗糖等与甲硫基丙醛和2-甲基呋喃显著正相关（P＜0.05）,脯氨酸、异丝氨酸等与反, 顺-2,6-壬二烯醛、反, 反-2,4-癸二烯醛显著负相关（P＜0.05）。【结论】挥发性风味化合物含量变化受品种因素影响;蛋氨酸、丙氨酸、苏氨基酸和蔗糖是最有可能影响马铃薯特征风味构成的代谢化合物;相关性分析结果可为寻找潜在代谢途径提供参考。

Correlation Analysis of Volatile Flavor Components and Metabolites Among Potato Varieties

【Objective】 This paper was aimed to investigate the metabolic compounds related to the change rules of volatile flavour components and to find out the potential metabolic precursor of the volatile flavour components in potato, so as to providing references to the flavour and quality improvement of potatoes. 【Method】 The gas chromatography-mass spectrometry (GC-MS) was used for the non-target detection of the tuber metabolome and post-curing volatile flavour components in the potato varieties (lines), including as Qingshu No.9, Huasong No. 7, Xisen No. 6, Houqihong and Jizhangshu No.12, D545, and D7277.【Result】 There were 22 significantly different volatile flavour compounds between the varieties among 7 main cultivation varieties of potatoes, most of which were found with high content in Jizhangshu No.12, and relatively low content in Huasong No.7. The clustering analysis with the compounds detected could classify the 7 varieties into 2 groups with distinct intensity of typical flavour; in group 1, the fragrance of Huasong No.7 after the curing method of Hot-air fry might be denser; in group 2, the baking flavour of potatoes of the variety of Jizhangshu No.12 was the most obvious. 69 metabolic compoundswere detected through the non-target metabolism detection of the 7 varieties of tubers, including 19 compounds differing significantly between the 2 variety groups. The main metabolite was related to the volatile flavour compounds to a certain extent. Methionine, alanine, threonine and sucrose were significantly and positively correlated with the methional and 2-methylfuran; while the proline and isoserine were significantly and negatively correlated with the E, Z-2, 6-nonadienaldehyde and E, E-2, 4-decadienal. 【Conclusion】 The content change of volatile flavour compounds was affected by the varieties, and methionine, alanine, threonine and sucrose were the metabolic compounds that were most likely to influence the constitution of the typical flavour of potatoes. The correlation analysis results could provide references for seeking the potential metabolic pathways.