外源γ-氨基丁酸处理对樱桃番茄营养品质和抗氧化活性的影响

doi:10.7668/hbnxb.20196623

摘要/Abstract

摘要：

为探究不同浓度γ-氨基丁酸(GABA)对樱桃番茄营养品质和抗氧化活性的影响,以樱桃番茄为试材,于第3穗花后15 d开始叶面喷施不同浓度GABA(0,5,10,20,40 mmol/L,分别记为:CK、G5、G10、G20和G40)溶液,探究施用γ-氨基丁酸对樱桃番茄营养品质、内源GABA及抗氧化活性等指标的影响。结果表明:外源GABA处理可以显著提高樱桃番茄营养品质和抗氧化能力。随着处理浓度升高,可溶性糖、总酚、总黄酮含量和糖酸比不断增大,维生素C、可溶性糖、糖酸比等营养品质指标均在G40处理下达到最大值;G40处理下的总酚含量和总黄酮含量显著高于除G20外的其他处理,较CK分别提高了24.26%,91.75%;G40处理下樱桃番茄的番茄红素含量最高,较CK显著提高了85.96%。内源GABA含量随处理浓度升高呈先升高后降低趋势,在G20处理达到最大值,较对照显著提高了101.85%,但G20处理与G40处理无显著差异;DPPH自由基清除活性与FRAP抗氧化能力同步增强,均在G40处理达到最大值,显著高于CK。经相关性分析,可以得出樱桃番茄抗氧化能力与总酚含量、总黄酮含量、番茄红素均呈极显著正相关关系。综上可得,外源GABA(G40处理)可作为一种绿色高效手段提升樱桃番茄果实营养品质及抗氧化活性。

关键词: 樱桃番茄, 营养品质, γ-氨基丁酸, 抗氧化活性

Abstract:

In order to investigate the effects of different concentrations of γ-aminobutyric acid(GABA)on the nutritional quality and antioxidant activity of cherry tomatoes,cherry tomatoes were used as experimental materials.Foliar spraying of GABA solutions with different concentrations(0,5,10,20,and 40 mmol/L,denoted as CK,G5,G10,G20,and G40,respectively)was initiated at 15 days after the anthesis of the 3rd inflorescence.It aimed to explore the impacts of exogenous GABA application on the nutritional quality,endogenous GABA content,and antioxidant activity-related indicators of cherry tomatoes.The results showed that exogenous GABA treatment could significantly improve the nutritional quality and antioxidant capacity of cherry tomatoes.With the increase in treatment concentration,the contents of soluble sugar,total phenols,and total flavonoids,as well as the sugar-acid ratio,increased continuously.Nutritional quality indicators such as vitamin C content,soluble sugar content,and sugar-acid ratio all reached their maximum values under the G40 treatment.The contents of total phenols and total flavonoids in the G40 treatment were significantly higher than those in other treatments except G20,increasing by 24.26% and 91.75% compared with CK,respectively.The lycopene content of cherry tomatoes under the G40 treatment was the highest,which was significantly 85.96% higher than that of CK.The endogenous GABA content first increased and then decreased with the elevation of treatment concentration,reaching the maximum value under the G20 treatment,which was significantly 101.85% higher than that of the control.However,there was no significant difference in endogenous GABA content between the G20 and G40 treatments.Both DPPH free radical scavenging activity and FRAP antioxidant capacity were synchronously enhanced,and both reached their maximum values under the G40 treatment,which were significantly higher than those of CK.Correlation analysis indicated that the antioxidant capacity of cherry tomatoes was extremely significantly positively correlated with total phenols,total flavonoids,and lycopene.In conclusion,exogenous GABA(G40 treatment)can serve as a green and efficient strategy to enhance the nutritional quality and antioxidant activity of cherry tomato fruits.

Key words: Cherry tomato, Nutritional quality, GABA, Antioxidant capacity

中图分类号:

邵焕玉, 刘光敏, 王亚钦, 魏蕾, 王祎淼, 孔令敏, 付雨霞, 黄伟. 外源γ-氨基丁酸处理对樱桃番茄营养品质和抗氧化活性的影响[J]. 华北农学报, 2026, 41(2): 92-100. doi: 10.7668/hbnxb.20196623.

SHAO Huanyu, LIU Guangmin, WANG Yaqin, WEI Lei, WANG Yimiao, KONG Lingmin, FU Yuxia, HUANG Wei. Effects of Exogenous γ-aminobutyric Acid Treatment on Nutritional Quality and Antioxidant Activity in Cherry Tomato[J]. Acta Agriculturae Boreali-Sinica, 2026, 41(2): 92-100. doi: 10.7668/hbnxb.20196623.

http://www.hbnxb.net/CN/Y2026/V41/I2/92

图/表 6

表1 不同浓度外源GABA喷施对樱桃番茄营养品质的影响

Tab.1 Effects of application of exogenous GABA at different concentrations on the nutritional quality of cherry tomatoes

处理 Treatments	可溶性固形物含量/% Soluble solids content	维生素C含量/ (mg/kg) Vitamin C content	可溶性糖含量/ (g/kg) Total soluble sugar content	可滴定酸/ (g/kg) Titratable acid	糖酸比 Sugar-acid ratio
CK	7.53±0.35a	3.36±0.02b	22.68±4.11c	6.78±0.32a	3.35±0.62c
G5	7.87±0.12a	3.68±0.13a	27.22±1.54bc	6.01±0.2bc	4.53±0.35bc
G10	8.00±0.36a	3.04±0.11c	29.95±5.83b	5.67±0.27c	5.33±1.29ab
G20	8.00±0.00a	3.28±0.04b	30.92±2.74b	5.79±0.23bc	5.36±0.62ab
G40	7.77±0.12a	3.72±0.05a	37.67±2.35a	6.21±0.32b	6.07±0.22a

图1 GABA处理对樱桃番茄总酚和总黄酮含量的影响不同小写字母表示处理间差异显著(P<0.05),图2—4同。

Fig.1 Effects of GABA treatment on total phenolic content and total flavonoid content in cherry tomato Different lowercase letters indicate significant differences among different treatments at P<0.05,The same as Fig.2—4.

表2 GABA处理对樱桃番茄单体酚类物质含量影响

Tab.2 Effects of GABA treatment on monomeric phenolic content in cherry tomato

类型 Categories	酚类物质含量 Phenolic compounds contents	处理Treatments
类型 Categories	酚类物质含量 Phenolic compounds contents	CK	G5	G10	G20	G40
酚酸类	咖啡酸	5.30±0.30b	5.38±0.46b	5.62±0.70b	6.75±0.41a	6.22±0.87ab
Phenolic	绿原酸	148.23±17.24c	199.54±14.29b	202.69±9.86b	203.33±9.96b	259.91±11.24a
acids	新绿原酸	4.49±0.70b	9.02±0.96a	9.09±0.27a	8.42±0.79a	8.37±0.37a
	阿魏酸	0.44±0.03a	0.22±0.01d	0.23±0.03cd	0.27±0.02c	0.32±0.02b
	异绿原酸	15.31±1.06b	19.88±1.92a	20.09±1.57a	18.06±0.65a	20.14±0.73a
	对香豆酸	0.42±0.03e	0.53±0.10d	0.68±0.03c	0.92±0.03b	1.07±0.07a
	水杨酸	1.33±0.11b	1.42±0.11a	1.24±0.11b	1.75±0.17a	1.69±0.15a
	香草酸	0.14±0.03b	0.16±0.01b	0.16±0.00b	0.21±0.03a	0.24±0.03a
类黄酮	橙皮素	0.07±0.01c	0.13±0.00b	0.14±0.03b	0.16±0.03b	0.21±0.03a
Flavonoids	山柰酚-3-O-芸香糖苷	7.08±0.93d	19.88±1.64ab	17.87±1.79bc	16.71±0.54c	21.81±1.40a
	柚皮素	1.48±0.22d	3.12±0.42c	5.11±0.22a	3.81±0.40b	4.20±0.53b
	柚皮素-7-O-葡萄糖苷	1.32±0.20c	3.84±0.45b	5.14±0.73a	4.75±0.42a	4.80±0.20a
	槲皮素-3-O-葡萄糖苷	0.06±0.01c	0.29±0.02b	0.34±0.02b	0.34±0.03b	0.42±0.05a
	芦丁	200.12±8.14d	302.29±2.47c	329.68±13.14b	308.11±13.09c	351.06±16.40a
	山柰酚-3-O-葡萄糖苷	0.03±0.00d	0.07±0.01b	0.05±0.01c	0.05±0.00c	0.09±0.01a
	根皮素	0.03±0.00b	0.04±0.01ab	0.05±0.01a	0.04±0.01ab	0.06±0.01a

图2 GABA处理对樱桃番茄果实颜色变化及类胡萝卜素含量的影响 A.GABA处理樱桃番茄对比图;B.番茄红素、β-胡萝卜素、叶黄素含量;C.番茄红素与色泽参数相关性分析:蓝色代表负相关,红色代表正相关,(^*.P<0.05,^**.P<0.01,^***.P<0.001),图4-B同;D.色泽参数L^*值、a^*值、b^*值。

Fig.2 Effects of GABA treatment on color changes and lycopene content in cherry tomato fruit A.Comparison chart of cherry tomatoes treated with GABA;B.Content of lycopene,β-carotenoid,and lutein;C.Correlation analysis of lycopene and color parameters:blue represents negative correlation,red represents positive correlation,(^*.P<0.05,^**.P<0.01,^***.P<0.001), the same as Fig.4-B;D.Color parameters L^* value,a^* value,b^* value.

图3 施用外源GABA条件下樱桃番茄内源性GABA含量

Fig.3 Endogenous GABA content in cherry tomatoes under exogenous GABA application conditions

图4 不同浓度GABA对樱桃番茄果实抗氧化能力的影响及抗氧化化合物与抗氧化能力的相关性分析

Fig.4 Effects of different concentrations of GABA on the antioxidant capacity of cherry tomato fruit and correlation analysis between antioxidant compounds and antioxidant capacity

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