食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 233 - 240

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040776

研究报告

基于非靶向代谢组学的二氧化氯处理对仔姜采后贮藏品质的影响

  • 曹子铭 ,
  • 王文亮 ,
  • 贾卫亮 ,
  • 谢霞 ,
  • 张剑 ,
  • 弓志青 ,
  • 宋莎莎 ,
  • 史君彦 ,
  • 甲承立 ,
  • 王延圣
展开
  • 1(山东省农业科学院,农产品加工与营养研究所,山东 济南,250100)
    2(河南农业大学 园艺学院,河南 郑州,450046)
    3(山东农业大学 食品科学与工程学院,山东 泰安,271000)
    4(河南科技学院 食品学院,河南 新乡,453000)
第一作者:硕士研究生(王延圣副研究员为通信作者,Email:sdnky_wys@163.com)

收稿日期: 2024-08-16

  修回日期: 2024-11-28

  网络出版日期: 2025-08-22

基金资助

山东省重点研发计划项目(重大科技创新工程)——乡村振兴科技创新提振行动计划项目(2021TZXD001);山东省技型中小企业创新能力提升工程项目(2023TSGC0058)

收起

Effect of ClO2 treatment based on non-target metabolomics on post-harvest storage quality of young ginger

  • CAO Ziming ,
  • WANG Wenliang ,
  • JIA Weiliang ,
  • XIE Xia ,
  • ZHANG Jian ,
  • GONG Zhiqing ,
  • SONG Shasha ,
  • SHI Junyan ,
  • JIA Chengli ,
  • WANG Yansheng
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  • 1(Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
    2(College of Horticulture, Henan Agricultural University, Zhengzhou 450046, China)
    3(School of Food Science and Engineering, Shandong Agricultural University, Taian 271000, China)
    4(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453000, China)

Received date: 2024-08-16

  Revised date: 2024-11-28

  Online published: 2025-08-22

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摘要

仔姜是重要的调味食品,但贮运过程中容易失水萎蔫、组织褐变、腐烂变质。为了探究二氧化氯(ClO2)对仔姜贮藏品质的影响,该研究采用前期研发的ClO2缓释剂处理仔姜,定期测定其色泽、失重率及相对电导率,并通过非靶向代谢组学进行代谢物分析。研究结果表明,在15 ℃贮藏条件下,ClO2显著延缓失重率、相对电导率、褐变指数增加和白度指数的下降(P<0.05)。非靶向代谢组学分析确定了875个与仔姜色泽和质地等品质相关的代谢物,表明ClO2通过调控甘油磷酸胆碱、花生四烯酸和花生酮等不饱和脂肪酸的代谢,稳定细胞膜结构,从而减少仔姜物质消耗和水分流失;此外,ClO2还通过增加圣草酚、表儿茶素和松柏苷等酚类物质含量缓解膜脂过氧化,抑制褐变。代谢组学显示ClO2处理更有利于保持仔姜采后贮藏品质和营养价值,延长货架期,为仔姜采后保鲜技术提供理论依据,推进ClO2在果蔬保鲜领域的应用。

关键词： ClO2; 仔姜; 非靶向代谢组学; 贮藏品质

本文引用格式

曹子铭 , 王文亮 , 贾卫亮 , 谢霞 , 张剑 , 弓志青 , 宋莎莎 , 史君彦 , 甲承立 , 王延圣 . 基于非靶向代谢组学的二氧化氯处理对仔姜采后贮藏品质的影响[J]. 食品与发酵工业, 2025 , 51(15) : 233 -240 . DOI: 10.13995/j.cnki.11-1802/ts.040776

Abstract

To investigate the effects of chlorine dioxide (ClO2) on the storage quality of young ginger (Zingiber officinale), this study utilized a ClO2 slow-release agent developed in previous research.Young ginger samples were treated and stored at 15 ℃, with regular measurements of color, weight loss rate, and relative electrical conductivity.Additionally, non-targeted metabolomics was employed to analyze the metabolites involved.Results demonstrated that ClO2 significantly delayed increases in weight loss rate, relative electrical conductivity, and browning index, and reduced the decline in whiteness index (P<0.05).Untargeted metabolomics analysis identified 875 metabolites associated with quality attributes such as color and texture in young ginger.The study found that ClO2 treatment stabilized cell membrane structures by modulating the metabolism of unsaturated fatty acids, including glycerophosphocholine, arachidonic acid, and arachidonoyl ethanolamide, thereby reducing material consumption and water loss.Additionally, ClO2 increased the levels of phenolic compounds such as santonin, epicatechin, and pinocembrin, which helped alleviate membrane lipid peroxidation and inhibit browning.These findings indicate that ClO2 treatment effectively preserves the postharvest quality and nutritional value of young ginger, extending its shelf life.The study provides a theoretical basis for the development of postharvest preservation technologies for young ginger and promotes the application of chlorine dioxide in the preservation of fruits and vegetables.

Key words： ClO2; young ginger; non-target metabolomics; storage quality

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