3种百香果基本营养成分及代谢组分析

Basic Nutrient Composition and Metabolomic Analysis of Three Varieties of Passion Fruit

摘要:

为探究广西不同产区钦蜜9号营养组分、植物化学物质组成与其他品种百香果的差异，对比分析了钦州、桂林钦蜜9号和钦州紫果的基本成分、矿物质和代谢物组成。结果表明，不同产区钦蜜9号和紫果的营养成分差异显著，其中钦州钦蜜9号总糖（10.03 g/100 g）、粗蛋白（2.28 g/100 g）、K（0.93 g/100 g）含量最丰富，桂林钦蜜9号Ca（52.48 mg/100 g）、Se（1.19 μg/100 g）含量更丰富，而粗脂肪和膳食纤维含量以紫果最高。3种百香果果浆均检测到470种代谢物，多酚类（80种）、萜类（27种）和生物碱（24种）等次生代谢物种类丰富，其中桂林钦蜜9号多酚类含量（9.20%）显著高于钦州钦蜜9号（5.45%）和紫果（6.43%），而紫果含更高的黄酮类和生物碱。差异分析发现，钦州与桂林钦蜜9号、钦州钦蜜9号与紫果、桂林钦蜜9号与紫果的显著差异代谢物分别为73、96和114种，通过参与果糖和甘露糖代谢、氨基酸代谢等途径影响百香果口感和营养特性。该文结果可为指导百香果消费、深加工和定向育种提供参考。

Abstract:

To investigate the differences in the nutritional components and phytochemical compositions of Qinmi No. 9 passion fruit from different regions of Guangxi, the basic components, minerals, and metabolites of Qinmi No. 9 from Qinzhou and Guilin and purple passion fruit from Qinzhou were compared. The results revealed significant differences in nutritional components among the different passion fruit varieties. Specifically, Qinzhou Qinmi No. 9 showed the highest contents of total sugars (10.03 g/100 g), crude protein (2.28 g/100 g), and potassium (0.93 g/100 g). Guilin Qinmi No. 9 exhibited the highest levels of calcium (52.48 mg/100 g) and selenium (1.19 μg/100 g), whereas purple passion fruit had the highest contents of crude fat and dietary fiber. A total of 470 metabolites were detected in the fruit pulps of the three passion fruit varieties. Secondary metabolites included a rich variety of polyphenols (80 types), terpenes (27 types), and alkaloids (24 types). Notably, the content of polyphenols in Guilin Qinmi No. 9 (9.20%) was significantly higher than that in Qinzhou Qinmi No. 9 (5.45%) and purple passion fruit (6.43%), whereas purple passion fruit contained higher levels of flavonoids and alkaloids than the other two varieties. Differential analysis revealed significant differences in metabolites, with 73, 96, and 114 differential metabolites between Qinzhou vs. Guilin Qinmi No. 9, Qinzhou Qinmi No. 9 vs. purple passion fruit, and Guilin Qinmi No. 9 vs. purple passion fruit, respectively. These differences influenced the taste and nutritional characteristics of passion fruit through pathways involving fructose and mannose metabolism and amino acid metabolism. These findings provide a valuable reference for passion fruit consumption, deep processing, and targeted breeding.