Spatial and temporal variation of nutritional quality and its characteristics of wolfberry

doi:10.6048/j.issn.1001-4330.2024.03.014

Xinjiang Agricultural Sciences ›› 2024, Vol. 61 ›› Issue (3): 642-651.DOI: 10.6048/j.issn.1001-4330.2024.03.014

• Horticultural Special Local Products • Previous Articles Next Articles

Spatial and temporal variation of nutritional quality and its characteristics of wolfberry

NIE Fang¹^,²(), JU Yanjun², CHEN Zhuoya¹^,², LIU Min², LIU Hejiang², LIU Zhihu³, KAI Jianrong⁴, GOU Chunlin⁴, ZHAO Duoyong²()

1. College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China
2. Laboratory of Agricultural Product Quality and Safety Risk Assessment/Xinjiang Key Laboratory of Agricultural Product Quality and Safety,MARA / Institute of Agricultural Quality Standards and Testing Technology,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China
3. Jiuquan Forest Fruit Service Center,Jiuquan Gansun 735000,China
4. Institute of Quality Standard and Testing Technology for Agricultural Products of Ningxia,Yinchuan 750002,China

Received:2023-08-05 Online:2024-03-20 Published:2024-04-19
Correspondence author: ZHAO Duoyong(1980-),male,from Qitai,Xinjiang,researcher doctoral supervisor,research direction:agricultural product quality and food safety,(E-mail)luckydyz@163.com
Supported by:
Xinjiang Autonomous Region Resource Sharing Platform Construction Project(PT2312);Xinjiang Uygur Autonomous Region Key Research and Development Special Sub-project(2023B02009-4);Xinjiang Academy of Agricultural Sciences Youth Science and Technology Backbone Innovation Ability Training Project(xjnkq-2020013);Xinjiang Academy of Agricultural Sciences Youth Science and Technology Backbone Innovation Ability Training Project(xjnkq-2023018);Science and Technology Project of Gansu Province(21CX6NF234);Key R&D Project of Ningxia Hui Autonomous Region(2021BEF03003);Natural Science Foundation of Ningxia(2021AAC03281)

枸杞营养品质时空变化规律及特征分析

聂芳¹^,²(), 琚艳君², 陈卓雅¹^,², 刘敏², 刘河疆², 刘志虎³, 开建荣⁴, 苟春林⁴, 赵多勇²()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
2.新疆农业科学院农业质量标准与检测技术研究所/农业农村部农产品质量安全风险评估实验室(乌鲁木齐)/新疆农产品质量安全重点实验室,乌鲁木齐 830091
3.酒泉市林果服务中心,甘肃酒泉 735000
4.宁夏农产品质量标准与检测技术研究所,银川 750002

通讯作者: 赵多勇(1980-),男,新疆奇台人,研究员,博士,硕士生/博士生导师,研究方向为农产品质量与食物安全,(E-mail)luckydyz@163.com
作者简介:聂芳(1996-),女,新疆奎屯人,硕士研究生,研究方向为食品加工与安全,(E-mail)nf1903824634@163.com
基金资助:
新疆维吾尔自治区资源共享平台建设项目(PT2312);新疆维吾尔自治区重点研发专项子课题(2023B02009-4);新疆农业科学院青年科技骨干创新能力培养项目(xjnkq-2020013);新疆农业科学院青年科技骨干创新能力培养项目(xjnkq-2023018);甘肃省科技计划项目(21CX6NF234);宁夏回族自治区重点研发计划项目(2021BEF03003);宁夏回族自治区自然科学基金项目(2021AAC03281)

Abstract

Abstract:

【Objective】 The purpose of this study is to analyze the spatio-temporal variation,characteristics,and its influencing factors of the quality of wolfberry,so as to provide evidence for excellent variety breeding,quality improvement,brand building and standardized production of the fruit.【Methods】 224 fruit samples were collected from Xinjiang,Ningxia and Gansu Province for three consecutive years(2020-2022) and then the contents of polysaccharide,total flavone and 16 kinds of amino acids were determined.Afterwards,the spatio-temporal variation of wolfberry quality under geographical origin,interyear,variety and their interaction were analyzed.Finally,combined with variance analysis,principal component analysis(PCA) and other methods were applied to screen the feature quality indicators and clarify the influence of each factor on the feature quality indicators.【Results】 The nutritional quality of wolfberry fruit in different regions showed significant difference between years(P < 0.05),and was significantly correlated with wolfberry varieties(P < 0.05).The content of wolfberry polysaccharide was mainly affected by the origin factors,and the variation contribution rate was 6.79%.The total flavonoids of wolfberry were mainly affected by interannual factors,and the variation contribution rate was 51.84%.The contents of polysaccharides and total flavonoids in Xinjiang were significantly higher than those in the other two producing areas(P < 0.05).The high quality variety was Ningqi No.1.In contrast,the content of total flavonoids and polysaccharide in Gansu wolfberry was significantly lower than that in Xinjiang(P < 0.05).Secondly,variety and year were the main factors affecting the total amino acids of wolfberry,and the variation contribution rates were 21.40% and 15.99%,respectively.The high-quality amino acid producing area was Ningxia,and the high-quality variety was Ningqi 5.【Conclusion】 The same varieties of wolfberry introduced in Ningxia will show different characteristics in different places of cultivation.Wolfberry in Xinjiang showed relatively high polysaccharides and total flavonoids,Ningxia showed relatively high total amino acids,and Gansu showed relatively low polysaccharides and total flavonoids.

Key words: wolfberry; nutrition quality; geographical origin; varieties; interannual factor

摘要：

【目的】 研究枸杞品质时空变化规律、特征及影响因素,为枸杞品种培优、品质提升、品牌打造及标准化生产提供依据。【方法】 连续3年(2020~2022年)采集新疆、宁夏、甘肃三个主产区的224份枸杞果实样品,同时测定多糖、总黄酮及16种氨基酸的含量,分析产地、年际、品种及其交互作用下枸杞品质的时空变化规律,结合方差分析、主成分分析(PCA)等方法筛选特征品质指标,分析各影响因子对特征营养品质指标的影响规律。【结果】 不同产区枸杞果实营养品质均表现出显著的年际差异(P<0.05),并与枸杞品种显著相关(P<0.05)。枸杞多糖含量主要受产地因子的影响最大,变异贡献率为6.79%;而枸杞总黄酮主要受年际因子的影响最大,变异贡献率为58.53%,其中新疆枸杞的多糖和总黄酮含量显著高于其他两个产区(P<0.05),优质品种为宁杞1号,相比之下甘肃枸杞中的多糖、总黄酮含量显著低于新疆产区(P<0.05)。其次年际和品种是影响枸杞总氨基酸的主要因素,变异贡献率分别为21.40%、15.99%,宁夏产区枸杞呈现多种氨基酸较高的特征,宁杞5号为优势品种。【结论】 同为宁夏引进枸杞品种,在不同产地种植时会呈现出不同的产地特征。新疆枸杞整体呈现出多糖、总黄酮较高的特征,宁夏枸杞呈现出总氨基酸较高的特征,而甘肃枸杞表现出多糖、总黄酮相对较低的特征。

关键词: 枸杞, 营养品质, 产地, 品种, 年际

CLC Number:

S567

NIE Fang, JU Yanjun, CHEN Zhuoya, LIU Min, LIU Hejiang, LIU Zhihu, KAI Jianrong, GOU Chunlin, ZHAO Duoyong. Spatial and temporal variation of nutritional quality and its characteristics of wolfberry[J]. Xinjiang Agricultural Sciences, 2024, 61(3): 642-651.

聂芳, 琚艳君, 陈卓雅, 刘敏, 刘河疆, 刘志虎, 开建荣, 苟春林, 赵多勇. 枸杞营养品质时空变化规律及特征分析[J]. 新疆农业科学, 2024, 61(3): 642-651.

Figures/Tables 9

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采样地点 Sampling location	样本数 Sample size	采样时间 Sampling time(year)	树龄 Tree age (a)	经度 longitude (E)	纬度 Latitude (N)	海拔 Altitude (m)
新疆 Xinjiang	122	2020	3-5	82°37'-83°38'	44°6'-44°40'	270~349
		2021	5-6
		2022	7-10
甘肃 Gansu	16	2022	7-13	95°35'-98°55'	39°46'-40°32'	1 173~1 481
宁夏 Ningxia	86	2020	3-5	105°33'-106°22'	37°5'-38°50'	1 080~1 372
		2021	5-6
		2022	7-12

采样地点 Sampling location	样本数 Sample size	采样时间 Sampling time(year)	树龄 Tree age (a)	经度 longitude (E)	纬度 Latitude (N)	海拔 Altitude (m)
新疆 Xinjiang	122	2020	3-5	82°37'-83°38'	44°6'-44°40'	270~349
		2021	5-6
		2022	7-10
甘肃 Gansu	16	2022	7-13	95°35'-98°55'	39°46'-40°32'	1 173~1 481
宁夏 Ningxia	86	2020	3-5	105°33'-106°22'	37°5'-38°50'	1 080~1 372
		2021	5-6
		2022	7-12

项目 Index	新疆 Xinjiang	宁夏 Ningxia	甘肃 Gansu
多糖 (g/100g)	5.59±1.09^a	4.96±0.82^b	4.72±1.13^b
总黄酮 (mg/g)	5.55±0.81^a	5.15±0.88^b	4.85±0.65^b
总氨基酸 (g/100g)	8.08±1.12^a	8.33±1.09^a	8.32±1.63^a
Asp天门冬氨酸	1.48±0.34^a	1.30±0.21^b	1.32±0.23^b
Thr苏氨酸	0.28±0.05^b	0.31±0.05^a	0.25±0.09^c
Ser丝氨酸	0.48±0.11^ab	0.51±0.10^a	0.45±0.14^b
Glu谷氨酸	1.60±0.32^a	1.61±0.33^a	1.59±0.40^a
Gly甘氨酸	0.23±0.04^b	0.26±0.05^a	0.26±0.12^a
Ala丙氨酸	0.70±0.17^b	0.82±0.16^a	0.74±0.16^b
Val缬氨酸	0.28±0.18^c	0.32±0.06^b	0.35±0.11^a
Met蛋氨酸	0.04±0.01^a	0.05±0.01^a	0.04±0.02^a
Ile异亮氨酸	0.20±0.03^b	0.23±0.05^a	0.23±0.11^a
Leu亮氨酸	0.34±0.05^b	0.38±0.08^a	0.40±0.15^a
Tyr酪氨酸	0.11±0.02^b	0.13±0.03^a	0.11±0.05^b
Phe苯丙氨酸	0.22±0.05^a	0.24±0.06^a	0.22±0.12^a
His组氨酸	0.19±0.03^b	0.21±0.03^a	0.21±0.06^a
Lys赖氨酸	0.24±0.05^b	0.29±0.06^a	0.27±0.10^ab
Arg精氨酸	0.69±0.15^a	0.73±0.12^a	0.67±0.17^a
Pro脯氨酸	1.01±0.27^b	0.93±0.21^b	1.22±0.42^a

项目 Index	新疆 Xinjiang	宁夏 Ningxia	甘肃 Gansu
多糖 (g/100g)	5.59±1.09^a	4.96±0.82^b	4.72±1.13^b
总黄酮 (mg/g)	5.55±0.81^a	5.15±0.88^b	4.85±0.65^b
总氨基酸 (g/100g)	8.08±1.12^a	8.33±1.09^a	8.32±1.63^a
Asp天门冬氨酸	1.48±0.34^a	1.30±0.21^b	1.32±0.23^b
Thr苏氨酸	0.28±0.05^b	0.31±0.05^a	0.25±0.09^c
Ser丝氨酸	0.48±0.11^ab	0.51±0.10^a	0.45±0.14^b
Glu谷氨酸	1.60±0.32^a	1.61±0.33^a	1.59±0.40^a
Gly甘氨酸	0.23±0.04^b	0.26±0.05^a	0.26±0.12^a
Ala丙氨酸	0.70±0.17^b	0.82±0.16^a	0.74±0.16^b
Val缬氨酸	0.28±0.18^c	0.32±0.06^b	0.35±0.11^a
Met蛋氨酸	0.04±0.01^a	0.05±0.01^a	0.04±0.02^a
Ile异亮氨酸	0.20±0.03^b	0.23±0.05^a	0.23±0.11^a
Leu亮氨酸	0.34±0.05^b	0.38±0.08^a	0.40±0.15^a
Tyr酪氨酸	0.11±0.02^b	0.13±0.03^a	0.11±0.05^b
Phe苯丙氨酸	0.22±0.05^a	0.24±0.06^a	0.22±0.12^a
His组氨酸	0.19±0.03^b	0.21±0.03^a	0.21±0.06^a
Lys赖氨酸	0.24±0.05^b	0.29±0.06^a	0.27±0.10^ab
Arg精氨酸	0.69±0.15^a	0.73±0.12^a	0.67±0.17^a
Pro脯氨酸	1.01±0.27^b	0.93±0.21^b	1.22±0.42^a

项目 Index	2020年 The year 2020	2021年 The year 2021	2022年 The year 2022
多糖 (g/100g)	5.31±0.95^a	5.33±1.18^a	5.17±0.99^a
总黄酮 (mg/g)	5.83±0.95^a	5.09±0.62^b	4.98±0.65^b
总氨基酸 (g/100g)	8.33±1.13^a	7.80±1.04^b	8.61±1.20^a
Asp天门冬氨酸	1.41±0.28^b	1.32±0.29^b	1.52±0.32^a
Thr苏氨酸	0.31±0.05^a	0.27±0.04^c	0.29±0.07^b
Ser丝氨酸	0.52±0.09^a	0.42±0.08^b	0.54±0.13^a
Glu谷氨酸	1.64±0.32^a	1.49±0.32^b	1.71±0.32^a
Gly甘氨酸	0.25±0.05^a	0.23±0.05^a	0.25±0.07^a
Ala丙氨酸	0.78±0.19^a	0.75±0.16^ab	0.69±0.17^b
Val缬氨酸	0.30±0.05^ab	0.29±0.05^b	0.31±0.08^a
Met蛋氨酸	0.04±0.01^a	0.05±0.01^a	0.05±0.02^a
Ile异亮氨酸	0.21±0.04^a	0.21±0.05^a	0.22±0.07^a
Leu亮氨酸	0.36±0.07^b	0.34±0.06^b	0.39±0.10^a
Tyr酪氨酸	0.12±0.03^a	0.11±0.02^b	0.13±0.04^a
Phe苯丙氨酸	0.23±0.05^b	0.21±0.05^b	0.25±0.09^a
His组氨酸	0.20±0.03^a	0.19±0.03^b	0.21±0.04^a
Lys赖氨酸	0.26±0.05^b	0.24±0.05^b	0.30±0.08^a
Arg精氨酸	0.73±0.14^a	0.67±0.14^b	0.71±0.15^ab
Pro脯氨酸	0.96±0.25^a	1.00±0.26^a	1.04±0.32^a

Spatial and temporal variation of nutritional quality and its characteristics of wolfberry

枸杞营养品质时空变化规律及特征分析

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References 31

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项目 Index	宁杞1号 Ningqi 1	宁杞5号 Ningqi 5	宁杞7号 Ningqi 7	宁杞9号 Ningqi 9
多糖(g/100g)	5.47±1.09^a	5.00±1.06^a	5.34±1.07^a	4.91±0.79^a
总黄酮(mg/g)	5.75±1.08^a	4.95±1.31^b	5.33±0.80^ab	5.38±0.53^ab
总氨基酸(g/100g)	7.89±1.02^b	8.88±1.19^a	8.23±1.13^b	7.80±1.23^b
Asp天门冬氨酸	1.33±0.22^b	1.44±0.20^b	1.37±0.28^b	1.65±0.44^a
Thr苏氨酸	0.29±0.04^b	0.32±0.06^a	0.29±0.05^ab	0.26±0.07^b
Ser丝氨酸	0.49±0.010^a	0.54±0.13^a	0.48±0.10^a	0.52±0.13^a
Glu谷氨酸	1.44±0.26^b	1.82±0.31^a	1.61±0.32^b	1.55±0.37^b
Gly甘氨酸	0.25±0.05^ab	0.27±0.07^a	0.24±0.05^b	0.23±0.05^b
Ala丙氨酸	0.74±0.15^b	0.88±0.20^a	0.76±0.16^b	0.59±0.16^c
Val缬氨酸	0.31±0.06^ab	0.33±0.08^a	0.30±0.06^ab	0.27±0.06^b
Met蛋氨酸	0.04±0.01^a	0.05±0.02^a	0.05±0.01^a	0.05±0.01^a
Ile异亮氨酸	0.21±0.05^b	0.25±0.07^a	0.21±0.05^b	0.20±0.04^b
Leu亮氨酸	0.36±0.07^b	0.41±0.10^a	0.36±0.08^b	0.34±0.07^b
Tyr酪氨酸	0.12±0.03^ab	0.14±0.04^a	0.11±0.03^b	0.12±0.03^ab
Phe苯丙氨酸	0.23±0.05^ab	0.26±0.08^a	0.22±0.06^b	0.23±0.06^ab
His组氨酸	0.21±0.03^a	0.21±0.04^a	0.20±0.03^a	0.18±0.05^b
Lys赖氨酸	0.26±0.05^a	0.28±0.07^a	0.26±0.06^a	0.26±0.07^a
Arg精氨酸	0.67±0.12^ab	0.72±0.13^a	0.72±0.14^a	0.61±0.13^b
Pro脯氨酸	0.94±0.24^a	0.95±0.19^a	1.04±0.26^a	0.75±0.23^b

项目 Index	产地 Place of origin	年际 Interannual	品种 Variety	产地×年际 Origin × Interannual	产地×品种 Origin× variety	年际×品种 Interannual× varieties	产地×年际×品种 Origin× Interannual× variety	误差 Error
多糖(g/100g)	6.79	3.97	1.53	55.04	14.97	6.64	2.98	8.08
总黄酮(mg/g)	0.79	58.53	10.63	2.18	5.93	7.24	9.57	5.13
总氨基酸(g/100g)	4.84	21.40	15.99	5.96	11.09	14.66	18.82	7.24
Asp天门冬氨酸	30.73	4.48	13.05	9.26	11.53	9.92	13.90	7.10
Thr苏氨酸	16.43	11.95	35.62	0.77	18.70	6.96	7.29	2.94
Ser丝氨酸	19.60	28.07	20.15	2.81	10.89	11.70	1.72	5.07
Glu谷氨酸	3.29	20.62	23.42	6.74	6.63	15.30	16.73	7.24
Gly甘氨酸	29.16	11.02	9.56	4.46	12.65	9.04	19.90	3.89
Ala丙氨酸	31.64	9.10	12.78	10.43	9.38	17.05	4.78	4.76
Val缬氨酸	44.36	6.49	3.59	1.57	9.05	9.47	21.71	3.19
Met蛋氨酸	4.89	9.76	26.56	11.32	19.03	10.20	8.85	5.68
Ile异亮氨酸	41.06	4.25	10.64	1.89	15.25	10.59	11.29	5.03
Leu亮氨酸	39.10	7.40	8.94	0.25	14.31	10.87	15.15	4.21
Tyr酪氨酸	5.35	21.27	12.10	15.28	11.97	9.51	20.87	3.64
Phe苯丙氨酸	11.00	17.50	12.16	14.91	13.74	10.20	16.33	4.17
His组氨酸	37.49	16.67	5.81	2.02	11.71	15.39	5.89	4.31
Lys赖氨酸	17.04	16.36	6.86	14.68	13.55	9.92	17.52	3.52
Arg精氨酸	0.59	17.12	8.68	12.29	13.99	14.43	23.90	9.08
Pro脯氨酸	2.04	14.40	27.68	2.97	12.19	11.66	23.02	6.10

影响因子 Impact factors	氨基酸 Amino acid	成分 Ingredient
影响因子 Impact factors	氨基酸 Amino acid	PCA1	PCA2
产地 Place of origin	Val缬氨酸	0.96	-0.04
	Ile异亮氨酸	0.96	-0.14
	Leu亮氨酸	0.97	-0.04
	His组氨酸	0.92	0.04
	Ala丙氨酸	0.64	0.01
	Asp天门冬氨酸	0.29	0.95
	Gly甘氨酸	0.95	-0.11
	特征值	5.03	0.95
	方差贡献率(%)	71.81	13.51
	累计方差贡献率(%)	71.81	85.32
年际 Interannual	Ser丝氨酸	0.75	-0.07
	Tyr酪氨酸	0.96	-0.24
	Glu谷氨酸	0.74	0.55
	Phe苯丙氨酸	0.93	-0.28
	Arg精氨酸	0.78	0.44
	His组氨酸	0.93	-0.01
	Lys赖氨酸	0.94	-0.22
	特征值	5.25	0.68
	方差贡献率(%)	74.99	9.75
	累计方差贡献率(%)	74.99	84.75
品种 Variety	Thr苏氨酸	0.86	0.09
	Pro脯氨酸	-0.35	0.78
	Met蛋氨酸	0.59	0.15
	Glu谷氨酸	0.87	0.12
	Ser丝氨酸	0.82	-0.18
	Asp天门冬氨酸	0.68	-0.31
	Ala丙氨酸	0.59	0.60
	特征值	3.43	1.14
	方差贡献率(%)	48.99	16.31
	累计方差贡献率(%)	48.99	65.30

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