‘细榧’和‘象牙榧’种实后熟过程中游离氨基酸差异分析

程佳洁; 陈荣; 喻卫武; 陈文超; 胡渊渊; 张祖瑛; 宋丽丽; 程佳洁; 陈荣; 喻卫武; 陈文超; 胡渊渊; 张祖瑛; 宋丽丽

doi:10.11833/j.issn.2095-0756.20250169

[1]

黎章矩, 戴文圣. 中国香榧[M]. 北京: 科学出版社, 2007.

LI Zhangju, DAI Wensheng. Torreya grandis in China[M]. Beijing: Science Press, 2007.

[2]

徐立伟, 马佳慧, 于淼. 香榧的营养和功能成分研究进展[J]. 食品工业, 2020, 41(8): 210−214.

XU Liwei, MA Jiahui, YU Miao. Advances in the nutritional and functional ingredients of Torreya grandis [J]. The Food Industry, 2020, 41(8): 210−214.

[3]

叶珊, 王为宇, 周敏樱, 等. 不同采收成熟度和堆沤方式对香榧种子堆沤后熟品质的影响[J]. 林业科学, 2017, 53(11): 43−51.

YE Shan, WANG Weiyu, ZHOU Minying, et al. Effects of different harvest maturity and after-ripening ways on the harvested quality of Torreya grandis ‘Merrillii’ seeds [J]. Scientia Silvae Sinicae, 2017, 53(11): 43−51.

[4]

SONG Lili, MENG Xuecheng, SONG Hanbing, et al. A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage[J/OL]. Food Chemistry, 2023, 398 : 133859[2025-03-01]. DOI: 10.1016/j.foodchem.2022.133859.

[5]

LING Zhenan, JIANG Yifan, RU Junnan, et al. Amino acid metabolism in health and disease[J/OL]. Signal Transduction and Targeted Therapy, 2023, 8 : 345[2025-01-01]. DOI: 10.1038/s41392-023-01569-3.

[6]

HU Songhe, LI Kaifeng, ZHANG Xing, et al. The impact of the foliar application of amino acid aqueous fertilizer on the flavor of potato tubers[J/OL]. Foods, 2023, 12 (21): 3951[2025-01-01]. DOI: 10.3390/foods12213951.

[7]

GABRIEL A, NINOMIYA K, UNEYAMA H. The role of the Japanese traditional diet in healthy and sustainable dietary patterns around the world[J/OL]. Nutrients, 2018, 10 (2): 173[2025-01-01]. DOI: 10.3390/nu10020173.

[8]

卢柏山, 董会, 赵久然, 等. 不同鲜食玉米品种适采期氨基酸含量分析[J]. 中国农业科技导报, 2023, 25(11): 132−142.

LU BaiShan, DONG Hui, ZHAO Jiuran, et al. Amino acid content analysis of different fresh corn varieties at suitable harvest time [J]. Journal of Agricultural Science and Technology, 2023, 25(11): 132−142.

[9]

魏光强, 李子怡, 黄艾祥, 等. 基于游离氨基酸、挥发性组分和感官评价的2种酸化技术加工乳饼的滋味特征差异分析[J]. 食品科学, 2021, 42(22): 263−269.

WEI Guangqiang, LI Ziyi, HUANG Aixiang, et al. Differential taste characteristics of milk cakes processed by two acidification methods revealed by free amino acids, volatile compounds and sensory evaluation [J]. Food Science, 2021, 42(22): 263−269.

[10]

ZHANG Zuying, CHEN Wenchao, TAO Liu, et al. Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses[J/OL]. Food Chemistry, 2023, 408 : 135214[2025-01-01]. DOI: 10.1016/j.foodchem.2022.135214.

[11]

姜仲茂, 乌云塔娜, 王森, 等. 不同产地野生长柄扁桃仁氨基酸组成及营养价值评价[J]. 食品科学, 2016, 37(4): 77−82.

JIANG Zhongmao, WU Yuntana, WANG Sen, et al. Amino acid composition and nutritional quality evaluation of wild Amygdalus pedunculatus pall. kernels from different growing regions [J]. Food Science, 2016, 37(4): 77−82.

[12]

高桂琴, 赵雪娇, 仲昭欣, 等. 15种坚果果仁氨基酸组成及含量差异分析[J]. 食品安全质量检测学报, 2020, 11(4): 1173−1179.

GAO Guiqin, ZHAO Xuejiao, ZHONG Zhaoxin, et al. Analysis onthe difference of amino acid composition and concentrations in 15 kinds of nut [J]. Journal of Food Safety & Quality, 2020, 11(4): 1173−1179.

[13]

刘华, 王倩, 秦利, 等. 花生野生种核型与氨基酸组分分析 [J/OL]. 中国油料作物学报, 2024-12-16[2025-01-01]. DOI: 10.19802/j. issn. 1007-9084.2024269.

LIU Hua, WANG Qian, QIN Li, et al. Karyotypes and amino acid component analysis of Arachis species [J/OL]. Chinese Journal of Oil Crops, 2024-12-16[2025-01-01]. DOI: 10.19802/j.issn.1007-9084.2024269.

[14]

魏雅静. 平欧榛子蛋白及其组分的氨基酸组成分析及营养评价[J]. 食品工业, 2022, 43(2): 334−338.

WEI Yajing. Analysis of amino acid composition and nutritional evaluation of flat-European hybrid hazelnut protein and its components [J]. The Food Industry, 2022, 43(2): 334−338.

[15]

胡芳名, 丁之恩. 黄山不同类型香榧品质研究[J]. 中南林学院学报, 2003, 23(4): 1−4.

HU Fangming, DING Zhien. Quality studies of three types of Huangshan Chinese Torreya [J]. Journal of Central South Forestry University, 2003, 23(4): 1−4.

[16]

HUANG Zicheng, DU Meijun, QIAN Xueqin, et al. Oxidative stability, shelf-life and stir-frying application of Torreya grandis seed oil [J]. International Journal of Food Science & Technology, 2022, 57(3): 1836−1845.

[17]

于美, 张川, 曾茂茂, 等. 香榧坚果中油脂和蛋白质的研究进展[J]. 食品科学, 2016, 37(17): 252−256.

YU Mei, ZHANG Chuan, ZENG Maomao, et al. Recent advances in research on oils and proteins from Torreya grandis nuts [J]. Food Science, 2016, 37(17): 252−256.

[18]

张涛, 宋海云, 贺鹏, 等. 不同澳洲坚果种质果仁氨基酸组成分析与评价[J]. 中国农业科技导报, 2022, 24(1): 119−127.

ZHANG Tao, SONG Haiyun, HE Peng, et al. Analysis and evaluation of amino acid composition in different Macadamia ternifolia germplasm [J]. Journal of Agricultural Science and Technology, 2022, 24(1): 119−127.

[19]

刘惠红, 马晓芸, 刘书涵, 等. 浙江省诸暨市香榧产业发展研究[J]. 农村经济与科技, 2024, 35(11): 90−93.

LIU Huihong, MA Xiaoyun, LIU Shuhan, et al. Study on the development of Torreya grandis industry in Zhuji City, Zhejiang Province [J]. Rural Economy and Science-Technology, 2024, 35(11): 90−93.

[20]

邢通, 王成赞, 张林, 等. 鸡肉风味物质的影响因素及其营养调控研究进展[J]. 动物营养学报, 2021, 33(6): 3028−3035.

XING Tong, WANG Chengzan, ZHANG Lin, et al. Research advance of factors affecting chicken meat flavor and its nutritional regulation [J]. Chinese Journal of Animal Nutrition, 2021, 33(6): 3028−3035.

[21]

WENG S F, KAI J, GUHA I N, et al. The value of aspartate aminotransferase and alanine aminotransferase in cardiovascular disease risk assessment[J/OL]. Open Heart, 2015, 2 (1): e000272[2025-01-01]. DOI: 10.1136/openhrt-2015-000272.

[22]

ZHAO J V, KWOK M K, SCHOOLING C M. Effect of glutamate and aspartate on ischaemic heart disease, blood pressure, and diabetes: a Mendelian randomisation study [J]. American Journal of Clinical Nutrition, 2019, 109(4): 1197−1206.

[23]

PLATT S R. The role of glutamate in central nervous system health and disease–a review [J]. The Veterinary Journal, 2007, 173(2): 278−286.

[24]

CHEN T J, KUKLEY M. Glutamate receptors and glutamatergic signalling in the peripheral nerves [J]. Neural Regeneration Research, 2020, 15(3): 438−447.

[25]

FRANKLIN L F D. Structural characterization of tyrosinases and an update on human enzymes [M]// SUPURAN C T, The Enzymes: Vol. 56. Amsterdam: Elsevier, 2024: 55−83.

[26]

ALMUTAIRI S, SIVADAS A, KWAKOWSKY A. The effect of oral GABA on the nervous system: potential for therapeutic intervention [J]. Nutraceuticals, 2024, 4(2): 241−259.

[27]

XIE Mengqing, QIN Hao, LIU Li, et al. GABA regulates metabolic reprogramming to mediate the development of brain metastasis in non-small cell lung cancer[J/OL]. Journal of Experimental & Clinical Cancer Research, 2025, 44 (1): 61[2025-01-01]. DOI: 10.1186/s13046-025-03315-9.

[28]

杨春霞, 开建荣, 马桂娟, 等. 枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析[J]. 中国食品添加剂, 2024, 35(9): 197−205.

YANG Chunxia, KAI Jianrong, MA Guijuan, et al. Composition, flavor characteristics and principal component analysis of flavor amino acids in fresh wolfberry fruits [J]. China Food Additives, 2024, 35(9): 197−205.

[29]

耿瑞蝶, 王金水. 呈味氨基酸和肽对发酵食品中风味的作用[J]. 中国调味品, 2019, 44(7): 176−178, 183.

GENG Ruidie, WANG Jinshui. Effect of flavored amino acids and peptides on the flavor of fermented foods [J]. China Condiment, 2019, 44(7): 176−178, 183.

[30]

林媚, 张伟清, 王天玉, 等. 15个杂交柑橘品种的果实游离氨基酸组成及其对风味品质的影响[J]. 果树学报, 2022, 39(3): 352−365.

LIN Mei, ZHANG Weiqing, WANG Tianyu, et al. Study on the composition of free amino acid and the effects on fruit flavor quality in 15 hybrid Citrus varieties [J]. Journal of Fruit Science, 2022, 39(3): 352−365.

[31]

TANG Qian, HUANG Yuxin, SHEN Zhuanglin, et al. 6-Phosphogluconate dehydrogenase 2 bridges the OPP and shikimate pathways to enhance aromatic amino acid production in plants [J]. Science China Life Sciences, 2024, 67(11): 2488−2498.

[32]

KURIHARA K. Glutamate: from discovery as a food flavor to role as a basic taste (umami) [J]. The American Journal of Clinical Nutrition, 2009, 90(3): 719S−722S.

[33]

刘鑫, 王家旺, 隋雨萌, 等. 中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展[J]. 食品科学, 2024, 45(10): 290−297.

LIU Xin, WANG Jiawang, SUI Yumeng, et al. Microbial diversity and its influence on quality development in Chinese traditional fermented vegetables: a review [J]. Food Science, 2024, 45(10): 290−297.

[34]

郭精桐, 赵圆, 孙玉敬. 番茄果实风味及其影响因素的研究进展[J]. 食品科学, 2023, 44(17): 169−177.

GUO Jingtong, ZHAO Yuan, SUN Yujing. Recent advances in research on flavor substances in tomato fruit and their influential factors [J]. Food Science, 2023, 44(17): 169−177.

[1]	黎章矩, 戴文圣. 中国香榧[M]. 北京: 科学出版社, 2007. LI Zhangju, DAI Wensheng. Torreya grandis in China[M]. Beijing: Science Press, 2007.
[2]	徐立伟, 马佳慧, 于淼. 香榧的营养和功能成分研究进展[J]. 食品工业, 2020, 41(8): 210−214. XU Liwei, MA Jiahui, YU Miao. Advances in the nutritional and functional ingredients of Torreya grandis [J]. The Food Industry, 2020, 41(8): 210−214.
[3]	叶珊, 王为宇, 周敏樱, 等. 不同采收成熟度和堆沤方式对香榧种子堆沤后熟品质的影响[J]. 林业科学, 2017, 53(11): 43−51. YE Shan, WANG Weiyu, ZHOU Minying, et al. Effects of different harvest maturity and after-ripening ways on the harvested quality of Torreya grandis ‘Merrillii’ seeds [J]. Scientia Silvae Sinicae, 2017, 53(11): 43−51.
[4]	SONG Lili, MENG Xuecheng, SONG Hanbing, et al. A comprehensive metabolomics analysis of Torreya grandis nuts with the effective de-astringent treatment during the postharvest ripening stage[J/OL]. Food Chemistry, 2023, 398 : 133859[2025-03-01]. DOI: 10.1016/j.foodchem.2022.133859.
[5]	LING Zhenan, JIANG Yifan, RU Junnan, et al. Amino acid metabolism in health and disease[J/OL]. Signal Transduction and Targeted Therapy, 2023, 8 : 345[2025-01-01]. DOI: 10.1038/s41392-023-01569-3.
[6]	HU Songhe, LI Kaifeng, ZHANG Xing, et al. The impact of the foliar application of amino acid aqueous fertilizer on the flavor of potato tubers[J/OL]. Foods, 2023, 12 (21): 3951[2025-01-01]. DOI: 10.3390/foods12213951.
[7]	GABRIEL A, NINOMIYA K, UNEYAMA H. The role of the Japanese traditional diet in healthy and sustainable dietary patterns around the world[J/OL]. Nutrients, 2018, 10 (2): 173[2025-01-01]. DOI: 10.3390/nu10020173.
[8]	卢柏山, 董会, 赵久然, 等. 不同鲜食玉米品种适采期氨基酸含量分析[J]. 中国农业科技导报, 2023, 25(11): 132−142. LU BaiShan, DONG Hui, ZHAO Jiuran, et al. Amino acid content analysis of different fresh corn varieties at suitable harvest time [J]. Journal of Agricultural Science and Technology, 2023, 25(11): 132−142.
[9]	魏光强, 李子怡, 黄艾祥, 等. 基于游离氨基酸、挥发性组分和感官评价的2种酸化技术加工乳饼的滋味特征差异分析[J]. 食品科学, 2021, 42(22): 263−269. WEI Guangqiang, LI Ziyi, HUANG Aixiang, et al. Differential taste characteristics of milk cakes processed by two acidification methods revealed by free amino acids, volatile compounds and sensory evaluation [J]. Food Science, 2021, 42(22): 263−269.
[10]	ZHANG Zuying, CHEN Wenchao, TAO Liu, et al. Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses[J/OL]. Food Chemistry, 2023, 408 : 135214[2025-01-01]. DOI: 10.1016/j.foodchem.2022.135214.
[11]	姜仲茂, 乌云塔娜, 王森, 等. 不同产地野生长柄扁桃仁氨基酸组成及营养价值评价[J]. 食品科学, 2016, 37(4): 77−82. JIANG Zhongmao, WU Yuntana, WANG Sen, et al. Amino acid composition and nutritional quality evaluation of wild Amygdalus pedunculatus pall. kernels from different growing regions [J]. Food Science, 2016, 37(4): 77−82.
[12]	高桂琴, 赵雪娇, 仲昭欣, 等. 15种坚果果仁氨基酸组成及含量差异分析[J]. 食品安全质量检测学报, 2020, 11(4): 1173−1179. GAO Guiqin, ZHAO Xuejiao, ZHONG Zhaoxin, et al. Analysis onthe difference of amino acid composition and concentrations in 15 kinds of nut [J]. Journal of Food Safety & Quality, 2020, 11(4): 1173−1179.
[13]	刘华, 王倩, 秦利, 等. 花生野生种核型与氨基酸组分分析 [J/OL]. 中国油料作物学报, 2024-12-16[2025-01-01]. DOI: 10.19802/j. issn. 1007-9084.2024269. LIU Hua, WANG Qian, QIN Li, et al. Karyotypes and amino acid component analysis of Arachis species [J/OL]. Chinese Journal of Oil Crops, 2024-12-16[2025-01-01]. DOI: 10.19802/j.issn.1007-9084.2024269.
[14]	魏雅静. 平欧榛子蛋白及其组分的氨基酸组成分析及营养评价[J]. 食品工业, 2022, 43(2): 334−338. WEI Yajing. Analysis of amino acid composition and nutritional evaluation of flat-European hybrid hazelnut protein and its components [J]. The Food Industry, 2022, 43(2): 334−338.
[15]	胡芳名, 丁之恩. 黄山不同类型香榧品质研究[J]. 中南林学院学报, 2003, 23(4): 1−4. HU Fangming, DING Zhien. Quality studies of three types of Huangshan Chinese Torreya [J]. Journal of Central South Forestry University, 2003, 23(4): 1−4.
[16]	HUANG Zicheng, DU Meijun, QIAN Xueqin, et al. Oxidative stability, shelf-life and stir-frying application of Torreya grandis seed oil [J]. International Journal of Food Science & Technology, 2022, 57(3): 1836−1845.
[17]	于美, 张川, 曾茂茂, 等. 香榧坚果中油脂和蛋白质的研究进展[J]. 食品科学, 2016, 37(17): 252−256. YU Mei, ZHANG Chuan, ZENG Maomao, et al. Recent advances in research on oils and proteins from Torreya grandis nuts [J]. Food Science, 2016, 37(17): 252−256.
[18]	张涛, 宋海云, 贺鹏, 等. 不同澳洲坚果种质果仁氨基酸组成分析与评价[J]. 中国农业科技导报, 2022, 24(1): 119−127. ZHANG Tao, SONG Haiyun, HE Peng, et al. Analysis and evaluation of amino acid composition in different Macadamia ternifolia germplasm [J]. Journal of Agricultural Science and Technology, 2022, 24(1): 119−127.
[19]	刘惠红, 马晓芸, 刘书涵, 等. 浙江省诸暨市香榧产业发展研究[J]. 农村经济与科技, 2024, 35(11): 90−93. LIU Huihong, MA Xiaoyun, LIU Shuhan, et al. Study on the development of Torreya grandis industry in Zhuji City, Zhejiang Province [J]. Rural Economy and Science-Technology, 2024, 35(11): 90−93.
[20]	邢通, 王成赞, 张林, 等. 鸡肉风味物质的影响因素及其营养调控研究进展[J]. 动物营养学报, 2021, 33(6): 3028−3035. XING Tong, WANG Chengzan, ZHANG Lin, et al. Research advance of factors affecting chicken meat flavor and its nutritional regulation [J]. Chinese Journal of Animal Nutrition, 2021, 33(6): 3028−3035.
[21]	WENG S F, KAI J, GUHA I N, et al. The value of aspartate aminotransferase and alanine aminotransferase in cardiovascular disease risk assessment[J/OL]. Open Heart, 2015, 2 (1): e000272[2025-01-01]. DOI: 10.1136/openhrt-2015-000272.
[22]	ZHAO J V, KWOK M K, SCHOOLING C M. Effect of glutamate and aspartate on ischaemic heart disease, blood pressure, and diabetes: a Mendelian randomisation study [J]. American Journal of Clinical Nutrition, 2019, 109(4): 1197−1206.
[23]	PLATT S R. The role of glutamate in central nervous system health and disease–a review [J]. The Veterinary Journal, 2007, 173(2): 278−286.
[24]	CHEN T J, KUKLEY M. Glutamate receptors and glutamatergic signalling in the peripheral nerves [J]. Neural Regeneration Research, 2020, 15(3): 438−447.
[25]	FRANKLIN L F D. Structural characterization of tyrosinases and an update on human enzymes [M]// SUPURAN C T, The Enzymes: Vol. 56. Amsterdam: Elsevier, 2024: 55−83.
[26]	ALMUTAIRI S, SIVADAS A, KWAKOWSKY A. The effect of oral GABA on the nervous system: potential for therapeutic intervention [J]. Nutraceuticals, 2024, 4(2): 241−259.
[27]	XIE Mengqing, QIN Hao, LIU Li, et al. GABA regulates metabolic reprogramming to mediate the development of brain metastasis in non-small cell lung cancer[J/OL]. Journal of Experimental & Clinical Cancer Research, 2025, 44 (1): 61[2025-01-01]. DOI: 10.1186/s13046-025-03315-9.
[28]	杨春霞, 开建荣, 马桂娟, 等. 枸杞鲜果呈味氨基酸含量组成、呈味特征及主成分分析[J]. 中国食品添加剂, 2024, 35(9): 197−205. YANG Chunxia, KAI Jianrong, MA Guijuan, et al. Composition, flavor characteristics and principal component analysis of flavor amino acids in fresh wolfberry fruits [J]. China Food Additives, 2024, 35(9): 197−205.
[29]	耿瑞蝶, 王金水. 呈味氨基酸和肽对发酵食品中风味的作用[J]. 中国调味品, 2019, 44(7): 176−178, 183. GENG Ruidie, WANG Jinshui. Effect of flavored amino acids and peptides on the flavor of fermented foods [J]. China Condiment, 2019, 44(7): 176−178, 183.
[30]	林媚, 张伟清, 王天玉, 等. 15个杂交柑橘品种的果实游离氨基酸组成及其对风味品质的影响[J]. 果树学报, 2022, 39(3): 352−365. LIN Mei, ZHANG Weiqing, WANG Tianyu, et al. Study on the composition of free amino acid and the effects on fruit flavor quality in 15 hybrid Citrus varieties [J]. Journal of Fruit Science, 2022, 39(3): 352−365.
[31]	TANG Qian, HUANG Yuxin, SHEN Zhuanglin, et al. 6-Phosphogluconate dehydrogenase 2 bridges the OPP and shikimate pathways to enhance aromatic amino acid production in plants [J]. Science China Life Sciences, 2024, 67(11): 2488−2498.
[32]	KURIHARA K. Glutamate: from discovery as a food flavor to role as a basic taste (umami) [J]. The American Journal of Clinical Nutrition, 2009, 90(3): 719S−722S.
[33]	刘鑫, 王家旺, 隋雨萌, 等. 中国传统发酵蔬菜中微生物多样性及其对品质形成影响研究进展[J]. 食品科学, 2024, 45(10): 290−297. LIU Xin, WANG Jiawang, SUI Yumeng, et al. Microbial diversity and its influence on quality development in Chinese traditional fermented vegetables: a review [J]. Food Science, 2024, 45(10): 290−297.
[34]	郭精桐, 赵圆, 孙玉敬. 番茄果实风味及其影响因素的研究进展[J]. 食品科学, 2023, 44(17): 169−177. GUO Jingtong, ZHAO Yuan, SUN Yujing. Recent advances in research on flavor substances in tomato fruit and their influential factors [J]. Food Science, 2023, 44(17): 169−177.