蓝莓原料产地差异及其加工适用性

doi:10.3969/j.issn.1004-1524.20250325

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (4): 755-768.DOI: 10.3969/j.issn.1004-1524.20250325

蓝莓原料产地差异及其加工适用性

叶慎奕¹^,²(), 沈超怡², 牛犇², 刘瑞玲², 房祥军², 陈慧芝², 陈杭君², 吴伟杰³^,^*(), 郜海燕²^,^*()

¹ 浙江师范大学生命科学学院, 浙江金华 321004
² 浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),中国轻工业果蔬保鲜与加工重点实验室, 浙江杭州 310021
³ 农产品质量安全全国重点实验室, 浙江杭州 310021

收稿日期:2025-04-22 出版日期:2026-04-25 发布日期:2026-05-08
作者简介:郜海燕,E-mail:spsghy@163.com
*吴伟杰,E-mail:wuweijie87@163.com;
叶慎奕,研究方向为食品物流保鲜与品质调控。E-mail:yeshenyi06@163.com
通讯作者: 吴伟杰,郜海燕
基金资助:
浙江省“尖兵”“领雁”研发攻关计划(2023C02046)

Geographic origin variation of blueberry raw materials and their processing suitability

YE Shenyi¹^,²(), SHEN Chaoyi², NIU Ben², LIU Ruiling², FANG Xiangjun², CHEN Huizhi², CHEN Hangjun², WU Weijie³^,^*(), GAO Haiyan²^,^*()

¹ College of Life Sciences, Zhejiang Normal University, Jinhua 321004, China
² Key Laboratory of Post-harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables, Ministry of Agriculture and Rural Affairs (Jointly Built by Ministry and Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
³ State Key Laboratory for Quality and Safety of Agro-Products, Hangzhou 310021, China

Received:2025-04-22 Published:2026-04-25 Online:2026-05-08
Contact: WU Weijie,GAO Haiyan

摘要/Abstract

摘要：

为探究浙江、四川、江西和安徽4个产地蓝美1号蓝莓果实的营养与品质差异,本研究通过代谢组学分析与营养指标测定,比较了不同产地果实的代谢物组成,并选取四川产地的蓝莓进行加工适用性研究。共鉴定出2 167种代谢物。与其他产地相比,浙江产地蓝莓的显著差异代谢物数量较多,富含有机酸、酯类、类黄酮及其衍生物等特有成分;四川和安徽产地蓝莓差异代谢物较为丰富,含有较多类黄酮和有机氧化合物;江西产地蓝莓的有机氧化合物含量最高,但类黄酮与花色苷独特性较低。代谢通路分析表明,与浙江产地相比,四川和江西产地蓝莓的代谢物富集于氨基酸和亚油酸代谢通路,安徽产地蓝莓则富集于黄酮类生物合成通路。四川蓝莓因维生素C和可溶性糖含量较高,相较于鲜食更适合加工。对其基础加工产品的评价显示,果脯能较好地保留营养物质,果汁工艺有待优化。四川产地蓝莓较适宜用于功能食品等深度加工,以充分发挥其营养优势。本研究获得的代谢组数据可为蓝莓原料选择与加工应用提供科学依据。

关键词: 蓝莓, 代谢组学, 营养指标, 加工适宜性

Abstract:

To explore the nutritional and quality differences of Lanmei 1 blueberry fruits from four production areas, Zhejiang, Sichuan, Jiangxi, and Anhui, this study compared the metabolite profiles of fruits from different origins through metabolomic analysis and nutritional indicator determination, and selected blueberries from Sichuan for processing suitability investigation. A total of 2 167 metabolites were identified. Compared with other origins, Zhejiang blueberries exhibited a larger number of significantly differential metabolites, rich in unique components such as organic acids, esters, flavonoids, and their derivatives; Sichuan and Anhui blueberries showed relatively abundant differential metabolites, containing more flavonoids and organic oxygen compounds; Jiangxi blueberries had the highest content of organic oxygen compounds but lower uniqueness in flavonoids and anthocyanins. Metabolic pathway analysis indicated that, compared with Zhejiang, metabolites in Sichuan and Jiangxi blueberries were enriched in amino acid and linoleic acid metabolism pathways, while Anhui blueberries were enriched in flavonoid biosynthesis pathways. Due to higher vitamin C and soluble sugar content, Sichuan blueberries were more suitable for processing than for fresh consumption. Evaluation of their basic processed products showed that preserved fruits retained nutrients relatively well, while juice processing requires optimization. Blueberries from Sichuan were more suitable for deep processing, such as functional foods, to fully utilize their nutritional advantages. The metabolomic data obtained in this study could provide a scientific basis for blueberry raw material selection and processing applications.

Key words: blueberry, metabolomics, nutritional indicator, processing suitability

中图分类号:

S663.9

叶慎奕, 沈超怡, 牛犇, 刘瑞玲, 房祥军, 陈慧芝, 陈杭君, 吴伟杰, 郜海燕. 蓝莓原料产地差异及其加工适用性[J]. 浙江农业学报, 2026, 38(4): 755-768.

YE Shenyi, SHEN Chaoyi, NIU Ben, LIU Ruiling, FANG Xiangjun, CHEN Huizhi, CHEN Hangjun, WU Weijie, GAO Haiyan. Geographic origin variation of blueberry raw materials and their processing suitability[J]. Acta Agriculturae Zhejiangensis, 2026, 38(4): 755-768.

图/表 9

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项目 Items	评分依据 Scoring basis	评分标准 Scoring criteria
组织形态(25分) Texture (25 score)	果脯形态完整,皱缩程度适中;果酱黏稠不流散,不析水且无杂质;果汁液体均匀无沉淀 Preserved fruit: intact shape, moderate shrinkage; jam: thick, no separation or impurities; juice: uniform, no sediment	15~25
	果脯形态较完整,略有皱缩;果酱黏稠程度中等,析水程度及杂质较少;果汁液体均匀, 有少许沉淀 Preserved fruit: mostly intact, slight shrinkage; jam: moderately thick, slight separation or impurities; juice: mostly uniform, slight sediment	5~14
	果脯形态不完整或残缺,皱缩严重;果酱分层且析水较多;果汁液体有分层或沉淀情况产生 Preserved fruit: broken/severe shrinkage; jam: watery, noticeable separation; juice: layered or significant sediment	0~4
色泽(25分) Color(25 score)	果脯色泽深蓝紫色,表面鲜亮有光泽感;果酱呈深蓝紫色,鲜亮光泽;果汁类深红色,色泽鲜亮 Preserved fruit: deep blue-purple color, bright and glossy surface; jam: deep blue-purple, vivid and shiny; juice: deep red, bright color	15~25
	果脯色泽较深,光泽中等;果酱色泽和光泽中等;果汁亮红色,色泽较亮 Preserved fruit: relatively dark color, moderate gloss; jam: medium color and gloss; juice: bright red, relatively vivid color	5~14
	果脯色泽浅且暗淡,无光泽;果酱色泽发暗或发灰,无光泽;果汁红色,色泽暗淡 Preserved fruit: pale and dull color, no gloss; jam: dark or grayish color, no gloss; juice: red, dull color	0~4
气味(25分)	有明显蓝莓特有香味,且气味纯正Distinct pure blueberry aroma	15~25
Aroma(25 score)	蓝莓特有香气较明显Moderate blueberry aroma	5~14
	蓝莓特有气味不明显或有明显怪味Faint blueberry aroma or noticeable off-flavor	0~4
口感(25分) Taste(25 score)	果脯和果酱酸甜可口,有果肉感;果汁口感顺滑细腻,酸甜适中 Preserved fruit and jam: balanced sweet-sour taste with good fruit pulp texture; juice: smooth, fine texture with well-balanced sweetness and acidity	15~25
	口感中等,稍偏酸或偏甜Slightly skewed sweetness or sourness	5~14
	口味过淡或不适,较明显偏酸或偏甜Bland or unpleasant taste; pronounced imbalance	0~4

项目 Items	评分依据 Scoring basis	评分标准 Scoring criteria
组织形态(25分) Texture (25 score)	果脯形态完整,皱缩程度适中;果酱黏稠不流散,不析水且无杂质;果汁液体均匀无沉淀 Preserved fruit: intact shape, moderate shrinkage; jam: thick, no separation or impurities; juice: uniform, no sediment	15~25
	果脯形态较完整,略有皱缩;果酱黏稠程度中等,析水程度及杂质较少;果汁液体均匀, 有少许沉淀 Preserved fruit: mostly intact, slight shrinkage; jam: moderately thick, slight separation or impurities; juice: mostly uniform, slight sediment	5~14
	果脯形态不完整或残缺,皱缩严重;果酱分层且析水较多;果汁液体有分层或沉淀情况产生 Preserved fruit: broken/severe shrinkage; jam: watery, noticeable separation; juice: layered or significant sediment	0~4
色泽(25分) Color(25 score)	果脯色泽深蓝紫色,表面鲜亮有光泽感;果酱呈深蓝紫色,鲜亮光泽;果汁类深红色,色泽鲜亮 Preserved fruit: deep blue-purple color, bright and glossy surface; jam: deep blue-purple, vivid and shiny; juice: deep red, bright color	15~25
	果脯色泽较深,光泽中等;果酱色泽和光泽中等;果汁亮红色,色泽较亮 Preserved fruit: relatively dark color, moderate gloss; jam: medium color and gloss; juice: bright red, relatively vivid color	5~14
	果脯色泽浅且暗淡,无光泽;果酱色泽发暗或发灰,无光泽;果汁红色,色泽暗淡 Preserved fruit: pale and dull color, no gloss; jam: dark or grayish color, no gloss; juice: red, dull color	0~4
气味(25分)	有明显蓝莓特有香味,且气味纯正Distinct pure blueberry aroma	15~25
Aroma(25 score)	蓝莓特有香气较明显Moderate blueberry aroma	5~14
	蓝莓特有气味不明显或有明显怪味Faint blueberry aroma or noticeable off-flavor	0~4
口感(25分) Taste(25 score)	果脯和果酱酸甜可口,有果肉感;果汁口感顺滑细腻,酸甜适中 Preserved fruit and jam: balanced sweet-sour taste with good fruit pulp texture; juice: smooth, fine texture with well-balanced sweetness and acidity	15~25
	口感中等,稍偏酸或偏甜Slightly skewed sweetness or sourness	5~14
	口味过淡或不适,较明显偏酸或偏甜Bland or unpleasant taste; pronounced imbalance	0~4

代谢物分类 Metabolite classification	各产地的代谢物数量 Quantity of metabolites from different production areas
代谢物分类 Metabolite classification	浙江 Zhejiang	四川 Sichuan	江西 Jiangxi	安徽 Anhui
脂质和类脂分子Lipids and lipid molecules	249	226	216	210
有机杂环化合物Organic heterocyclic compounds	78	72	71	69
有机氧化合物Organic oxygen compound	146	139	135	134
有机酸及其衍生物Organic acids and their derivatives	128	121	119	118
有机卤素化合物Organic halogen compounds	1	1	1	1
有机硫化合物Organic sulfur compounds	2	2	2	2
有机氮化合物Organic nitrogen compounds	20	20	20	20
碳氢衍生物Hydrocarbon derivatives	1	1	1	1
碳氢化合物Hydrocarbon	2	2	2	2
生物碱及其衍生物Alkaloids and their derivatives	4	4	4	4
木脂素、新木脂素及其相关化合物Lignans, neolignans and related compounds	19	18	16	17
核苷、核苷酸和类似物Nucleosides, nucleotides and analogues	20	19	18	16
苯类化合物Benzene compounds	99	97	99	95
苯丙类和聚酮类Phenylpropenes and polyketones	210	191	186	181
其他Other	1 067	1 051	1 037	1 007

代谢物分类 Metabolite classification	各产地的代谢物数量 Quantity of metabolites from different production areas
代谢物分类 Metabolite classification	浙江 Zhejiang	四川 Sichuan	江西 Jiangxi	安徽 Anhui
脂质和类脂分子Lipids and lipid molecules	249	226	216	210
有机杂环化合物Organic heterocyclic compounds	78	72	71	69
有机氧化合物Organic oxygen compound	146	139	135	134
有机酸及其衍生物Organic acids and their derivatives	128	121	119	118
有机卤素化合物Organic halogen compounds	1	1	1	1
有机硫化合物Organic sulfur compounds	2	2	2	2
有机氮化合物Organic nitrogen compounds	20	20	20	20
碳氢衍生物Hydrocarbon derivatives	1	1	1	1
碳氢化合物Hydrocarbon	2	2	2	2
生物碱及其衍生物Alkaloids and their derivatives	4	4	4	4
木脂素、新木脂素及其相关化合物Lignans, neolignans and related compounds	19	18	16	17
核苷、核苷酸和类似物Nucleosides, nucleotides and analogues	20	19	18	16
苯类化合物Benzene compounds	99	97	99	95
苯丙类和聚酮类Phenylpropenes and polyketones	210	191	186	181
其他Other	1 067	1 051	1 037	1 007

代谢物分类 Metabolite type	各产地的特征差异代谢物数量(代谢物) Quantity of characteristic differental metabolites from different production areas(metabolites)
代谢物分类 Metabolite type	浙江Zhejiang		四川Sichuan		江西Jiangxi		安徽Anhui
有机酸 Organic acid	5(3-硫酸咖啡酸^、3-脱氧-D-甘露糖醛酸酯^、枝孢内酯B^、3,5-二叔丁基-4-羟基苯甲酸钠^、青霉酸^**) 5(3-Sulfo-caffeic acid; 3-deoxy-D-mannuronate; cladosporin B; sodium 3,5-di-tert-butyl-4-hydroxybenzoate; penicillic acid)		6(柠檬酸、反式阿头酸) 6(Citric acid; trans-aconitic acid)		6(柠檬酸、反式阿头酸) 6(Citric acid; trans-aconitic acid)		8(柠檬酸、反式阿头酸) 8(Citric acid; trans-aconitic acid)
脂类化合物 Lipid compounds	7[(24E)-3a-乙酰氧基-15a-羟基-23-氧代-7,9(11),24-羊毛抑菌烯-26-脱醛酸^、柑橘素F^] 7[(24E)-3a-Acetoxy-15a-hydroxy-23-oxo-7,9(11),24-lanostadien-26-oic acid^; citrusin F^]		8		12(6β-羟基杨酸^** 6β-Hydroxymellein)		10
类黄酮及其衍生物 Flavonoids and their derivatives	21{2',3,4,4',6'-五羟基查尔酮^、L-表儿茶素^、黄芪素^、木犀草苷A^、5,7-二羟基-2-(3-羟基-4,5-二甲氧基苯基)-3-[(2S,3R,4R,5R,6S)-3,4,5-三羟基-6-甲基氧杂-2-基]氧基铬基-4-酮^、顺式二氢槲皮素^、(2S,3S)-紫杉醇-3-葡萄糖苷^*、天竺葵素-3-O-β-D-葡萄糖苷^、芍药素-3-O-α-阿拉伯吡喃糖苷^} 21{2',3,4,4',6'-Pentahydroxychalcone^; L-epicatechin^; astragalin^; luteolinoside A^; 5,7-dihydroxy-2-(3-hydroxy-4,5-dimethoxyphenyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxychromen-4-one^; cis-dihydroquercetin^; (2S,3S)-taxifolin-3-glucoside^; pelargonidin-3-O-β-D-glucoside^; peonidin-3-O-α-arabinopyranoside^*}		25[槲皮素、槲皮素3-(6'-乙酰葡糖苷)、槲皮素3-(6'-丙二酰半乳糖苷)、异槲皮糖苷、槲皮素-7-O-硫酸盐] 25[Quercetin; quercetin 3-(6'-acetylglucoside); quercetin 3-(6'-malonylgalactoside); isoquercitrin; quercetin-7-O-sulfate]		6[槲皮素、槲皮素3-(6'-乙酰葡糖苷)、槲皮素3-(6'-丙二酰半乳糖苷)、异槲皮糖苷、槲皮素-7-O-硫酸盐] 6[Quercetin; quercetin 3-(6'-acetylglucoside); quercetin 3-(6'-malonylgalactoside); isoquercitrin; quercetin-7-O-sulfate]		26[槲皮素、槲皮素3-(6’-乙酰葡糖苷)、槲皮素3-(6'-丙二酰半乳糖苷)、异槲皮糖苷、槲皮素-7-O-硫酸盐] 26[Quercetin; quercetin 3-(6'-acetylglucoside); quercetin 3-(6'-malonylgalactoside); isoquercitrin; quercetin-7-O-sulfate]
有机氧化合物 Organic oxygen compound	12(洋蓟素^、苯乙基芸香糖苷^、阿苏莫苷^、L-鼠李糖呋喃糖^) 12(Cynaropicrin^; phenethyl rutinoside^; azumoside^; L-rhamnofuranose^)		14{L-二氯酸酯、(2S)-2-[[(2R)-2-[(2-乙基-6-氧代-5-丙-2-基-1H-吡嗪-3-羰基)氨基]-4-甲基戊酰基]氨基]丙酸、黄榄糖苷E} 14{L-Dichloramate; (2S)-2-[[(2R)-2-[(2-ethyl-6-oxo-5-propan-2-yl-1H-pyrazine-3-carbonyl)amino]-4-methylpentanoyl]amino]propanoic acid; huanglansu E}		16{L-二氯酸酯、(2S)-2-[[(2R)-2-[(2-乙基-6-氧代-5-丙-2-基-1H-吡嗪-3-羰基)氨基]-4-甲基戊酰基]氨基]丙酸、黄榄糖苷E} 16{L-Dichloramate; (2S)-2-[[(2R)-2-[(2-ethyl-6-oxo-5-propan-2-yl-1H-pyrazine-3-carbonyl)amino]-4-methylpentanoyl]amino]propanoic acid; huanglansu E}		12{L-二氯酸酯、(2S)-2-[[(2R)-2-[(2-乙基-6-氧代-5-丙-2-基-1H-吡嗪-3-羰基)氨基]-4-甲基戊酰基]氨基]丙酸、黄榄糖苷E} 12{L-Dichloramate; (2S)-2-[[(2R)-2-[(2-ethyl-6-oxo-5-propan-2-yl-1H-pyrazine-3-carbonyl)amino]-4-methylpentanoyl]amino]propanoic acid; huanglansu E}
有机杂环化合物 Organic heterocyclic compounds		6(Artonin Q^、4-羟基维替蒽酮^、大蒜硫胺^、硫酸盐9^、曼苏拉霉素B^) 6(Artonin Q^; 4-hydroxyverticillone^; allithiamine^; sulfate 9^; mansouramycin B^)		5[4-(3-氯苯基)-α-(二苯基甲基)-1-哌嗪乙醇、9-羟基-4-甲氧基补骨脂素9-葡萄糖苷] 5[4-(3-Chlorophenyl)-α-(diphenylmethyl)-1-piperazineethanol; 9-hydroxy-4-methoxypsoralen 9-glucoside]		6[4-(3-氯苯基)-α-(二苯基甲基)-1-哌嗪乙醇、9-羟基-4-甲氧基补骨脂素9-葡萄糖苷] 6[4-(3-Chlorophenyl)-α-(diphenylmethyl)-1-piperazineethanol; 9-hydroxy-4-methoxypsoralen 9-glucoside]		6[4-(3-氯苯基)-α-(二苯基甲基)-1-哌嗪乙醇、9-羟基-4-甲氧基补骨脂素9-葡萄糖苷] 6[4-(3-Chlorophenyl)-α-(diphenylmethyl)-1-piperazineethanol; 9-hydroxy-4-methoxypsoralen 9-glucoside]
萜类 Terpenoids		2(哈氏罗汉松内酯B^** Harziandione B)		3[(-)-紫苏醇^** (-)-Perillyl alcohol]		3		6
有机氨基化合物 Organic amino compound		3		6(L-脯氨酸^、脯氨酰羟脯氨酸、苯丙氨酸) 6(L-Proline^; prolylhydroxyproline; phenylalanine)		4(脯氨酰羟脯氨酸、苯丙氨酸) 4(Prolylhydroxyproline; phenylalanine)		8(脯氨酰羟脯氨酸、苯丙氨酸) 8(Prolylhyd- roxyproline; phenylalanine)
酯类化合物 Ester compounds		3(硫酸十二烷基^、康瓦洛糖苷^、葡萄糖酸内酯^) 3(Dodecyl sulfate^; convallatoxin^; gluconolactone^)		1(蕨甾酮Pterosterone)		1[(10E,12Z)-9-氢过氧十八烷-10,12-二烯酸(10E,12Z)-9-Hydroperoxyoctadeca-10,12-dienoic acid]		1[(9S,10E,12Z,15Z)-9-氢过氧十八烷-10,12,15-三烯酸(9S,10E,12Z,15Z)-9-Hydroperoxyoctadeca-10,12,15-trienoic acid]
环多醇 Cyclic polyol		—		—		—		1(纤维醇^** Inositol)
核苷酸及其衍生物 Nucleotides and their derivatives		—		—		1(1-甲基肌苷^** 1-Methylinosine)		—
单宁 Tannin		1(3-O-甲基鞣花酸^** 3-O-Methylellagic acid)		1(3-O-甲基鞣花酸^** 3-O-Methylellagic acid)		—		—
芳香族化合物 Aromatic compounds		7[1,3,6-三羟基-7-甲氧基-2,5-双(3-甲基-2-丁烯基)氧杂蒽酮^、2D-5-O-甲基-2,3,5/4,6-五羟基环己酮^、芦荟苷B^、棘柱泊苷B^、叶酸菌胆苷B2^] 7[1,3,6-Trihydroxy-7-methoxy-2,5-bis(3-methyl-2-butenyl)xanthen-9-one^; 2D-5-O-methyl-2,3,5/4,6-pentahydroxycyclohexanone^; aloesin B^; echinacoside B^; phyllanthussin B2^]		3		2		1
聚酮类Polyketones		—		1(罗林霉素A^** Roritoxin A)		—		—
总计Total		67		73		58		78

蓝莓原料产地差异及其加工适用性

Geographic origin variation of blueberry raw materials and their processing suitability

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产品Product	组织形态Tissue form	色泽Colour	气味Aroma	口感Taste	总得分Total score
果脯Preserved	23.30±1.68 a	23.60±0.80 a	23.20±1.08 a	23.70±0.78 a	93.80±1.89 a
果酱Jam	14.30±1.35 b	12.90±1.37 b	18.10±1.87 c	21.90±1.14 b	67.20±2.86 c
果汁Juice	23.30±0.64 a	23.90±0.83 a	22.00±1.18 b	19.20±1.72 c	88.40±1.56 b

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