施氮量对不同品质类型花生品质和挥发性风味成分的影响

doi:10.7668/hbnxb.20196529

摘要/Abstract

摘要：

为明确不同品质类型花生籽仁品质对施氮量的响应差异,以高油型品种远杂9102(YZ9102)、高蛋白型品种驻花2号(ZH2)和普通型品种豫花23(YH23)为材料,设置0,75,150,225,300 kg/hm² 5个施氮水平,研究施氮量对籽仁营养品质、功能成分及挥发性风味成分的影响。结果表明,施氮量显著影响花生籽仁蛋白质含量及产量,3个品种蛋白质含量及产量均随施氮量增加呈先升高后趋于平稳的趋势,以225 kg/hm²处理综合表现最优;蛋白质含量及产量在不同品种间差异显著,均以ZH2最高。施氮量显著影响含油量和油分产量,随施氮量增加,含油量总体下降,油分产量先升高后趋于平稳或略降,以150 kg/hm²处理较优;含油量和油分产量在不同品种间差异显著,均以YZ9102最高。油酸和亚油酸占比对施氮量响应明显,当施氮量为0~150 kg/hm²时,油酸和亚油酸占比变化较大,继续增加施氮量后趋于稳定。蔗糖含量主要受品种影响,以YH23最高,施氮量对其影响不显著。功能成分方面,白藜芦醇含量随施氮量增加而下降,而白藜芦醇产量呈先升高后降低的趋势,YZ9102和ZH2以施氮量150 kg/hm²最优,品种间白藜芦醇含量及产量均以ZH2最高;毛蕊异黄酮含量具有明显生育时期和品种差异,在花后90 d迅速升高,YH23毛蕊异黄酮含量在75 kg/hm²处理下最高。GC-IMS共鉴定出47种挥发性风味成分,与不施氮处理相比,施氮量75 kg/hm²处理下,酯类和部分醇类成分表现出较明显响应,涉及乙酸乙酯、乙酸甲酯、丙酸乙酯、1-戊醇等化合物;施氮量150 kg/hm²处理下,醛、酮、醇及部分含氮杂环类化合物均表现出较明显响应,涉及2,3-丁二酮、2,3-戊二酮、乙酰氧基乙醇、四甲基吡嗪、吡啶、 2-甲基丁醇等成分;施氮量225 kg/hm²处理下,部分高保留时间或特殊气味相关化合物表现出较明显响应,涉及二甲基二硫醚、2-乙基呋喃、乙苯、邻二甲苯、正丁基环己烷、2,3-二氢肉桂酸乙酯、丁酸等成分。品种间比较,YZ9102以脂质氧化相关醛、醇、酮类响应突出,ZH2以酯类、醇类和甜香型酮类响应明显,YH23以杂环类、含硫类及特殊气味相关成分表现出较明显响应。综上,花生籽仁品质对施氮量的响应具有指标和品种差异,施氮量225 kg/hm²适宜蛋白品质提升,150 kg/hm²适宜油脂品质调控,功能成分和风味品质需结合品种特性优化施氮水平。

关键词: 花生, 施氮量, 不同品质类型, 品质, 挥发性风味成分

Abstract:

To clarify the differences in the responses of different quality types of peanut kernel quality to nitrogen application rate,three peanut cultivars were used in this study,including high oil cultivar Yuanza 9102(YZ9102),high protein cultivar Zhuhua 2(ZH2),and conventional cultivar Yuhua 23(YH23).Five nitrogen application rates were established,including 0,75,150,225,and 300 kg/ha.The effects of nitrogen application rate on kernel nutritional quality,functional components,and volatile flavor compounds were investigated.The results showed that nitrogen application rate significantly affected the protein content and protein yield of peanut kernels.For three cultivars,the protein content and protein yield increased first and then tended to be stable with the increase of nitrogen application rate,225 kg/ha nitrogen treatment had the best overall performance.There were significant differences in protein content and protein yield among different varieties,both of which were the highest in ZH2.Nitrogen application rate also significantly affected oil content and oil yield.With the increase of nitrogen application rate,oil content generally decreased,whereas oil yield increased first and then tended to be stable or decreased slightly,150 kg/ha nitrogen treatment was better.There were significant differences in oil content and oil yield among different varieties,both of which were the highest in YZ9102.The proportions of oleic acid and linoleic acid markedly responded to nitrogen application rate.When nitrogen application rate ranged from 0 to 150 kg/ha,the proportions of oleic acid and linoleic acid changed substantially,but tended to be stable with further increase of nitrogen application rate.Sucrose content was mainly affected by variety,YH23 had the highest value,while the effect of nitrogen application rate was not significant.In terms of functional components,resveratrol content decreased with the increase of nitrogen application rate,whereas resveratrol yield increased first and then decreased.For YZ9102 and ZH2,the optimal nitrogen application rate for resveratrol yield was 150 kg/ha.Among cultivars,ZH2 had the highest resveratrol content and yield.Calycosin content showed clear differences among growth stages and varieties,and increased rapidly at 90 days after flowering.For YH23,calycosin content was the highest under 75 kg/ha nitrogen treatment.A total of 47 volatile flavor compounds were identified by GC-IMS.Compared with the no-nitrogen treatment,esters and some alcohols showed relatively clear responses under 75 kg/ha nitrogen treatment,involving compounds such as ethyl acetate,methyl acetate,ethyl propionate, and 1-pentanol;under 150 kg/ha nitrogen treatment, aldehydes, ketones, alcohols, and some nitrogen-containing heterocyclic compounds showed pronounced responses, including 2,3-butanedione, 2,3-pentanedione, acetoxyethanol, tetramethylpyrazine, pyridine, and 2-methylbutanol;under the 225 kg/ha nitrogen treatment,some compounds with high retention times or specific odor characteristics showed distinct responses,including dimethyl disulfide,2-ethylfuran, ethylbenzene, o-xylene,n-butylcyclohexane,ethyl 2,3-dihydrocinnamate,and butyric acid.Comparisons among varieties showed that YZ9102 exhibited prominent responses in aldehydes, alcohols, and ketones related to lipid oxidation;ZH2 showed marked responses in esters,alcohols,and sweet aroma-related ketones;YH23 displayed distinct responses in heterocyclic compounds,sulfur-containing compounds,and compounds associated with specific odors.Overall,the response of peanut kernel quality to nitrogen application rate varies by quality indicator and cultivar,nitrogen application rate of 225 kg/ha is suitable for improving protein quality,whereas 150 kg/ha is more appropriate for regulating oil quality,and the optimization of nitrogen application rate for functional components and flavor quality needs to be combined with cultivar characteristics.

Key words: Peanut, Nitrogen application rate, Different quality types, Quality, Volatile flavor compounds

中图分类号:

S565

李秀杰, 王秀萍, 张新友. 施氮量对不同品质类型花生品质和挥发性风味成分的影响[J]. 华北农学报, 2026, 41(5): 165-174. doi: 10.7668/hbnxb.20196529.

LI Xiujie, WANG Xiuping, ZHANG Xinyou. Effects of Nitrogen Application Rate on Quality and Volatile Flavor Compounds of Different Quality Types of Peanuts[J]. Acta Agriculturae Boreali-Sinica, 2026, 41(5): 165-174. doi: 10.7668/hbnxb.20196529.

http://www.hbnxb.net/CN/Y2026/V41/I5/165

图/表 10

表1 试验地0~20 cm土层土壤养分状况

Tab.1 Soil nutrient status of the 0—20 cm soil layer at the experimental site

年份 Year	有机质含量/(g/kg) Organic matter content
2020	12.8	0.865	14.6	135.4
2021	13.2	0.942	15.8	138.0
2022	12.1	0.903	15.2	126.6

图1 施氮量对不同品质类型花生籽仁蛋白含量及产量的影响 ns.无显著差异;^*.差异显著(P<0.05);不同小写字母表示不同处理间差异显著(P<0.05)。图2,4—6同。

Fig.1 Effects of nitrogen application rate on protein content and yield in different quality types of peanuts kernels ns.No significant difference;^*.Significant difference(P<0.05);different lowercase letters indicate significant difference among different treatments(P<0.05).The same as Fig.2,4—6.

图2 施氮量对不同品质类型花生籽仁含油量和油分产量的影响

Fig.2 Effects of nitrogen application rate on oil content and yield in different quality types of peanut kernels

表2 不同品质类型花生籽仁脂肪酸组分占比的方差分析

Tab.2 Analysis of variance(ANOVA)of the proportion of fatty acid components in peanut kernels of different quality types

变异来源 Source of variation	油酸 Oleic acid	亚油酸 Linoleic acid	棕榈酸 Palmitic acid	硬脂酸 Stearic acid	花生酸 Arachidic acid	山嵛酸 Behenic acid	花生四烯酸 Arachidonic acid	二十四烷酸 Lignoceric acid
V	29.46^*	42.33^*	12.49^*	33.94^*	6.97^*	52.39^*	17.22^*	62.60^*
N	14.11^*	14.31^*	0.86	1.10	1.45	0.18	0.10	1.62
V×N	5.50^*	4.89^*	2.33^*	2.79^*	0.34	0.51	1.12	2.04^*

图3 施氮量对不同品质类型花生籽仁脂肪酸组分占比的影响

Fig.3 Effects of nitrogen application rate on proportion of fatty acid composition in different quality types of peanut kernels

图4 施氮量对不同品质类型花生籽仁蔗糖含量的影响(2020年) ns.无显著差异;*.差异显著;不同小写字母表示同一品种不同处理间差异显著(P<0.05)。图5~6同。

Fig.4 Effects of nitrogen application rate on sucrose content in different quality types of peanut kernels(2020) ns.No significant difference;*.Significant difference;different lowercase letters indicate significant difference among different treatments for same variety(P<0.05).The same as Fig.5—6.

图5 施氮量对不同品质类型花生籽仁白藜芦醇含量和产量的影响(2020年)

Fig.5 Effects of nitrogen application rate on resveratrol content and yield in different quality types of peanut kernels(2020)

图6 施氮量对不同品质类型花生籽仁毛蕊异黄酮含量的影响(2020年)

Fig.6 Effects of nitrogen application rate on calycosin content in different quality types of peanut kernels(2020)

图7 不同施氮量下不同品质类型花生籽仁挥发性风味成分指纹图谱(2020年) 图片下方数字表示鉴定出的化合物编号(见表3,化合物编号48、49、50在数据库中未比对到信息),图片右侧编号表示样本编号。HN0、HN1、HN2、HN3分别表示施氮量0,75,150,225 kg/hm²;P1.YZ9102;P3.ZH2;P4.YH23。以高油型品种YZ9102不施氮肥的二维图谱为基准,其余二维图谱的红色越深表示该物质含量较基准值越高,蓝色点表示该物质含量较基准值低。

Fig.7 Fingerprint of volatile flavor compounds in different quality types of peanut kernels under different nitrogen application rates(2020) The numbers below picture represent the identified compound numbers(as shown Tab.3,compounds 48,49 and 50 have not been matched with any information in the database),and the numbers on the right side of the picture represent sample numbers.HN0,HN1,HN2 and HN3 denote nitrogen application rates of 0,75,150,225 kg/ha;P1.YZ9102;P3.ZH2;P4.YH23.Using the two-dimensional profile of the high-oil variety YZ9102 without nitrogen fertilizer application as the baseline,deeper red colors in the remaining two-dimensional profiles indicate higher concentrations of the substance compared with the baseline value,while blue dots indicate lower concentrations than the baseline value.

表3 花生籽仁挥发性风味成分分析

Tab.3 Analysis of volatile flavor compounds in peanut kernels

编号 Number	香气成分 Aroma compound	分子式 Molecular formula	保留指数 Retention index	保留时间/s Retention time	迁移时间/ms Migration time
1	2-己醇	C₆H₁₄O	792.6	196.079	1.264 4
2	四甲基吡嗪	C₈H₁₂N₂	1 108.3	449.413	1.213 7
3	反-3-己烯醇	C₆H₁₂O	855.4	222.571	1.238 3
4	2-甲基丁醛	C₅H₁₀O	639.6	155.543	1.165 3
5	1-戊醇	C₅H₁₂O	759.5	184.826	1.513 6
6	2,3-丁二酮	C₄H₆O₂	590.4	147.368	1.173 9
7	2,3-戊二酮	C₅H₈O₂	712.6	171.489	1.209 6
8	吡啶	C₅H₅N	722.3	174.032	1.246 6
9	3-丁烯腈	C₄H₅N	639.6	155.555	1.263 9
10	二甲基甲酰胺	C₃H₇NO	787.0	194.052	1.265 4
11	二甲基二硫醚	C₂H₆S₂	746.0	180.676	1.130 4
12	乙酰氧基乙醇	C₄H₁₀O₂	726.5	175.143	1.323 7
13	2-丁酮	C₄H₈O	592.4	147.672	1.252 1
14	乙酸乙酯	C₄H₈O₂	573.0	144.905	1.331 9
15	1,2-二甲氧基乙烷	C₄H₁₀O₂	661.2	159.727	1.100 7
16	3-甲基-2-丁烯醛	C₅H₈O	781.4	192.112	1.088 1
17	乙酸异戊酯	C₇H₁₄O₂	856.6	223.169	1.762 8
18	2-甲基丁酸异丙酯	C₈H₁₆O₂	856.6	223.169	1.311 6
19	乙苯	C₈H₁₀	850.9	219.090	1.828 1
20	邻二甲苯	C₈H₁₀	904.0	247.469	1.081 5
21	正丁基环己烷	C₁₀H₂₀	1 044.4	363.690	1.253 5
22	丙酸乙酯	C₅H₁₀O₂	693.3	164.986	1.454 2
23	1-戊烯	C₅H₁₀	479.6	131.887	1.250 6
24	2-丁醇	C₄H₁₀O	619.8	150.009	1.149 8
25	1-戊烯-3-醇	C₅H₁₀O	681.2	162.173	1.342 8
26	2-己烯醛	C₆H₁₀O	848.7	218.043	1.181 2
27	甲酸异丁酯	C₅H₁₀O₂	673.4	160.445	1.190 5
28	乙酰氧基丙酮	C₅H₈O₃	477.9	131.736	1.040 6
29	2-甲基丙酸甲酯	C₅H₁₀O₂	694.7	165.322	1.137 2
30	1-辛烯-3-醇	C₈H₁₆O	983.0	304.061	1.603 6
31	正己醇	C₆H₁₄O	870.9	229.001	1.327 0
32	2,3-二氢肉桂酸乙酯	C₁₁H₁₄O₂	1 342.2	948.245	1.322 0
33	2-甲基丙醛	C₄H₈O	565.9	141.693	1.098 9
34	2-乙基呋喃	C₆H₈O	712.2	169.685	1.295 3
35	乙酸甲酯	C₃H₆O₂	549.5	139.547	1.050 8
36	1-丙醇	C₃H₈O	547.6	139.311	1.249 7
37	4-甲基-3-戊烯-2-酮	C₆H₁₀O	791.9	194.392	1.131 3
38	2-甲基丙醇	C₄H₁₀O	627.3	151.313	1.181 4
39	丙二醇缩醛	C₁₁H₁₄O₄	760.3	183.534	1.253 3
40	2-甲基丁醇	C₅H₁₂O	729.1	174.201	1.228 0
41	1-戊烯-3-酮	C₅H₈O	680.1	161.916	1.294 6
42	1,1-二乙氧基乙烷(乙醛缩二乙醇)	C₆H₁₄O₂	723.9	172.803	1.132 2
43	6-甲基-5-庚烯-2-酮	C₈H₁₄O	988.2	308.539	1.163 3
44	戊醛	C₅H₁₀O	701.1	166.884	1.192 0
45	己醛	C₆H₁₂O	796.1	195.926	1.236 3
46	2,3-丁二醇	C₄H₁₀O₂	796.5	196.083	1.361 5
47	丁酸	C₃H₇COOH	776.3	188.863	1.159 3

表3 花生籽仁挥发性风味成分分析

Tab.3 Analysis of volatile flavor compounds in peanut kernels

编号 Number	香气成分 Aroma compound	分子式 Molecular formula	保留指数 Retention index	保留时间/s Retention time	迁移时间/ms Migration time
1	2-己醇	C₆H₁₄O	792.6	196.079	1.264 4
2	四甲基吡嗪	C₈H₁₂N₂	1 108.3	449.413	1.213 7
3	反-3-己烯醇	C₆H₁₂O	855.4	222.571	1.238 3
4	2-甲基丁醛	C₅H₁₀O	639.6	155.543	1.165 3
5	1-戊醇	C₅H₁₂O	759.5	184.826	1.513 6
6	2,3-丁二酮	C₄H₆O₂	590.4	147.368	1.173 9
7	2,3-戊二酮	C₅H₈O₂	712.6	171.489	1.209 6
8	吡啶	C₅H₅N	722.3	174.032	1.246 6
9	3-丁烯腈	C₄H₅N	639.6	155.555	1.263 9
10	二甲基甲酰胺	C₃H₇NO	787.0	194.052	1.265 4
11	二甲基二硫醚	C₂H₆S₂	746.0	180.676	1.130 4
12	乙酰氧基乙醇	C₄H₁₀O₂	726.5	175.143	1.323 7
13	2-丁酮	C₄H₈O	592.4	147.672	1.252 1
14	乙酸乙酯	C₄H₈O₂	573.0	144.905	1.331 9
15	1,2-二甲氧基乙烷	C₄H₁₀O₂	661.2	159.727	1.100 7
16	3-甲基-2-丁烯醛	C₅H₈O	781.4	192.112	1.088 1
17	乙酸异戊酯	C₇H₁₄O₂	856.6	223.169	1.762 8
18	2-甲基丁酸异丙酯	C₈H₁₆O₂	856.6	223.169	1.311 6
19	乙苯	C₈H₁₀	850.9	219.090	1.828 1
20	邻二甲苯	C₈H₁₀	904.0	247.469	1.081 5
21	正丁基环己烷	C₁₀H₂₀	1 044.4	363.690	1.253 5
22	丙酸乙酯	C₅H₁₀O₂	693.3	164.986	1.454 2
23	1-戊烯	C₅H₁₀	479.6	131.887	1.250 6
24	2-丁醇	C₄H₁₀O	619.8	150.009	1.149 8
25	1-戊烯-3-醇	C₅H₁₀O	681.2	162.173	1.342 8
26	2-己烯醛	C₆H₁₀O	848.7	218.043	1.181 2
27	甲酸异丁酯	C₅H₁₀O₂	673.4	160.445	1.190 5
28	乙酰氧基丙酮	C₅H₈O₃	477.9	131.736	1.040 6
29	2-甲基丙酸甲酯	C₅H₁₀O₂	694.7	165.322	1.137 2
30	1-辛烯-3-醇	C₈H₁₆O	983.0	304.061	1.603 6
31	正己醇	C₆H₁₄O	870.9	229.001	1.327 0
32	2,3-二氢肉桂酸乙酯	C₁₁H₁₄O₂	1 342.2	948.245	1.322 0
33	2-甲基丙醛	C₄H₈O	565.9	141.693	1.098 9
34	2-乙基呋喃	C₆H₈O	712.2	169.685	1.295 3
35	乙酸甲酯	C₃H₆O₂	549.5	139.547	1.050 8
36	1-丙醇	C₃H₈O	547.6	139.311	1.249 7
37	4-甲基-3-戊烯-2-酮	C₆H₁₀O	791.9	194.392	1.131 3
38	2-甲基丙醇	C₄H₁₀O	627.3	151.313	1.181 4
39	丙二醇缩醛	C₁₁H₁₄O₄	760.3	183.534	1.253 3
40	2-甲基丁醇	C₅H₁₂O	729.1	174.201	1.228 0
41	1-戊烯-3-酮	C₅H₈O	680.1	161.916	1.294 6
42	1,1-二乙氧基乙烷(乙醛缩二乙醇)	C₆H₁₄O₂	723.9	172.803	1.132 2
43	6-甲基-5-庚烯-2-酮	C₈H₁₄O	988.2	308.539	1.163 3
44	戊醛	C₅H₁₀O	701.1	166.884	1.192 0
45	己醛	C₆H₁₂O	796.1	195.926	1.236 3
46	2,3-丁二醇	C₄H₁₀O₂	796.5	196.083	1.361 5
47	丁酸	C₃H₇COOH	776.3	188.863	1.159 3

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