用代谢组学方法探讨不同辐照剂量引起的物质组成变化对绍兴柚子感官品质的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101884

Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang

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引用次数: 0

摘要

为了确保绍子的质量并扩大其使用范围，有必要确定适当的辐照剂量。本研究采用非靶向代谢组学方法探讨了不同辐照剂量引起的成分变化对桑梓感官特征的影响。随着辐照剂量的增加（0、2、5 和 8 kGy），绍子的 TBARS 值增加，而绍子的香气、口感和总体可接受性评分则显著下降（p <0.05）。从不同辐照剂量的桑梓中筛选出氨基酸、有机酸、脂肪酸、嘌呤和嘧啶等 147 种差异成分。在 KEGG 富集结果中发现了 20 条重要的变化途径，其中大部分涉及氨基酸、核苷酸物质、酸性物质等，表明辐照引起的这些物质的变化是影响桑梓感官评分的主要原因之一。考虑到桑子的感官评分和成分变化，在使用钴 60 对桑子进行辐照处理时，最佳辐照剂量应小于 5 kGy。

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Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi

In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (p < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.