基于气相色谱-质谱联用（GC-MS）和液相色谱-质谱联用（LC-MS）代谢组学的成熟蜂蜜形成分子机制
Molecular Mechanism of Mature Honey Formation by GC-MS- and LC-MS-Based Metabolomics.
作者信息
Sun Jing, Zhao Haoan, Wu Fanhua, Zhu Min, Zhang Ying, Cheng Ni, Xue Xiaofeng, Wu Liming, Cao Wei
机构信息
College of Food Science and Technology, Northwest University, Xi'an 710069, China.
College of Chemical Engineering, Northwest University, Xi'an 710069, China.
出版信息
J Agric Food Chem. 2021 Mar 24;69(11):3362-3370. doi: 10.1021/acs.jafc.1c00318. Epub 2021 Mar 10.
Honey maturity is an important factor in evaluating the quality of honey; however, there are few studies on the molecular mechanism of the formation of mature honey (MH). In this study, the different metabolites of stomach honey (SH), immature honey (IMH), and MH samples during the same rapeseed flower season were analyzed by an UPLC-QTOF-MS-based metabolomics approach. MH was found to have a distinct metabolic profile to IMH, and a total of 9 different metabolites were obtained, 3 of which, including decenedioic acid, were accumulated in MH. Decenedioic acid as a bee-originated fatty acid (FA) was further verified in rape, acacia, and jujube honey by GC-MS, making it a potential marker to discriminate IMH and MH ( < 0.01). Besides, MH showed higher FAs concentrations; in particular, 3 FAs were significantly richer in MH than IMH ( < 0.05). This study reveals the molecular mechanism from IMH to MH from a FA perspective.
蜂蜜成熟度是评估蜂蜜质量的一个重要因素；然而，关于成熟蜂蜜（MH）形成的分子机制的研究很少。在本研究中，采用基于超高效液相色谱-四极杆飞行时间质谱联用（UPLC-QTOF-MS）的代谢组学方法，分析了同一油菜花季胃蜜（SH）、未成熟蜂蜜（IMH）和MH样本的不同代谢物。发现MH与IMH具有不同的代谢谱，共获得9种不同的代谢物，其中包括癸二酸在内的3种代谢物在MH中积累。癸二酸作为一种蜜蜂来源的脂肪酸（FA），通过气相色谱-质谱联用（GC-MS）在油菜蜜、刺槐蜜和枣花蜜中进一步得到验证，使其成为区分IMH和MH的潜在标志物（<0.01）。此外，MH显示出更高的脂肪酸浓度；特别是，有3种脂肪酸在MH中的含量显著高于IMH（<0.05）。本研究从脂肪酸角度揭示了从IMH到MH的分子机制。
Zotero 插件