| 摘要: |
| 【目的】比较不同品种马铃薯蒸煮块茎挥发性风味物质的差异，为蒸煮马铃薯风味物质评价体系建立及马铃薯品质调控和遗传育种研究提供参考。【方法】以黑龙江省主栽和选育的10个马铃薯品种为材料，采用顶空固相微萃取（HS-SPME）法测定马铃薯蒸煮块茎的挥发性风味物质，并结合ROVA分析、主成分分析和最小二乘判别分析，探讨不同品种马铃薯蒸煮块茎挥发性风味物质的差异，通过实时荧光定量PCR（RT-qPCR）法检测马铃薯脂氧合酶相关基因POTLX-1、STLOX和LOX3的相对表达量，并结合差异性分析和相关性分析，确定马铃薯风味物质差异的相关基因。【结果】10个马铃薯品种共检出71种挥发性风味物质，主要为醛类和烃类，其中2，4-庚二烯醛、2，4-癸二烯醛、2，4-壬二烯醛、2-甲基丙醛、2-辛烯醛、癸醛、己醛、甲硫基丙醛、壬醛、1-辛烯-3-醇和2-戊基呋喃是关键性香气物质；2，4-癸二烯醛、甲硫基丙醛、2-辛烯醛和癸醛为导致加工型和鲜食型马铃薯蒸煮块茎挥发性物质差异的主要化合物；马铃薯脂氧合酶相关基因POTLX-1、STLOX、LOX3的相对表达量存在明显差异，其中STLOX和LOX3与C6、C9醛类物质含量呈极显著正相关。【结论】醛类物质是蒸煮马铃薯的主体风味物质，马铃薯脂氧合酶相关基因STLOX和LOX3与C6、C9醛类物质含量极显著相关。 |
| 关键词: 马铃薯 蒸煮加工 风味物质 顶空固相微萃取 脂氧合酶基因 |
| DOI：10.13207/j.cnki.jnwafu.2025.10.003 |
| 分类号: |
| 基金项目:国家现代农业产业技术体系专项（CARS-09） |
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| Analysis of differences in cooking flavor compounds among 10 potato varieties and the related genes |
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SHANG Jingwen, SHI Ying
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College of Agriculture,Key Laboratory of Germplasm Enhancement,Physiology and Ecology of Food Crops in Cold Region,Ministry of Education,Northeast Agricultural University,Harbin,Heilongjiang 150036,China
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| Abstract: |
| 【Objective】The study aimed to compare the differences in volatile flavor compounds of tubers among various potato varieties,to provide a theoretical basis for for establishing a flavor evaluation system of cooked potatoes and support quality control and genetic breeding research.【Method】Using 10 potato varieties primarily cultivated and bred in Heilongjiang Province,this study employed headspace solid phase microextraction (HS-SPME) to analyze the volatile flavor compounds of cooked potato tubers.Additionally,ROVA analysis,principal component analysis,and least squares discriminant analysis were conducted to explore the differences in volatile flavor compounds among the various potato varieties.Furthermore,the relative expression levels of potato lipoxygenase-related genes POTLX-1,STLOX,and LOX3 were detected using real-time quantitative PCR (RT-qPCR).By integrating differential expression analysis and correlation analysis,the genes associated with the differences in potato flavor compounds were identified.【Result】A total of 71 volatile flavor compounds were identified across 10 potato varieties,primarily consisting of aldehydes and hydrocarbons.Key aroma components included 2,4-heptadienal,2,4-decadienal,2,4-nonadienal,2-methylpropanal,2-octenal,decanal,hexanal,methanethiol propionaldehyde,nonanal,1-octene-3-ol,and 2-pentylfuran.The main compounds responsible for the differences in volatile substances between processing and table cooked potato tubers were 2,4-decadienal,methanethiol propionaldehyde,2-octenal,and decanal.Significant variations existed in the relative expression levels of the potato lipoxygenase-related genes POTLX-1,STLOX and LOX3,with STLOX and LOX3 showing a highly significant positive correlation with the levels of C6 and C9 aldehyde compounds.【Conclusion】Aldehydes are the primary flavor compounds in cooked potatoes,and there is a extremely correlation between the genes STLOX and LOX3 associated with potato lipoxygenase and the levels of C6 and C9 aldehyde compounds. |
| Key words: potato cooking flavor compounds headspace solid phase microextraction lipoxygenase gene |
