School of BioSciences, The University of Melbourne, 3010, Victoria, Australia.
Metabolomics Australia, School of BioSciences, The University of Melbourne, 3010, Victoria, Australia.
Food Res Int. 2019 Dec;126:108665. doi: 10.1016/j.foodres.2019.108665. Epub 2019 Sep 10.
Despite recent studies on health benefits of chia seed owing to its high content of ω-3 fatty acids, little work has been conducted on extractability of its nutrients. We examined the effect of soaking chia seed in water on the extractability of its omega fatty acids and lipids. State-of-the-art mass spectrometry techniques including GC-MS, LC-MS, and MALDI-MSI were utilized to identify and determine the spatial distribution of omega fatty acids and lipids in chia seed. Results showed that 24 h soaking in water improves the extractability of omega fatty acids and the ω-6:ω-3 ratio. Increase in the release levels of triacylglycerols and diacylglycerols and reduction in the release levels of phosphatidylcholines are envisaged to be the result of cell wall weakening and consequently availability of lipids for extraction. Results of MALDI-MSI show that highly abundant lipid species are mainly localised in the chia seed endosperm rather than its mucilage.
尽管最近有研究表明奇亚籽富含ω-3 脂肪酸，对健康有益，但关于其营养成分的提取方法研究甚少。本研究考察了奇亚籽在水中浸泡对其 ω 脂肪酸和脂质提取率的影响。利用包括 GC-MS、LC-MS 和 MALDI-MSI 在内的最先进的质谱技术，鉴定并确定了奇亚籽中 ω 脂肪酸和脂质的空间分布。结果表明，在水中浸泡 24 小时可提高 ω 脂肪酸的提取率和 ω-6:ω-3 比值。推测三酰基甘油和二酰基甘油的释放水平增加，而磷脂的释放水平降低，是由于细胞壁弱化，从而使脂质更易于提取。MALDI-MSI 的结果表明，大量丰度的脂质主要定位于奇亚籽胚乳，而不是其黏液层。
