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基于超高效液相色谱-四极杆飞行时间质谱脂质组学研究对不同类型花生品种脂质含量的比较

A Comparison of Lipid Contents in Different Types of Peanut Cultivars Using UPLC-Q-TOF-MS-Based Lipidomic Study.

作者信息

Huang Yuting, Ma Rui, Xu Yongju, Zhong Kai, Bu Qian, Gao Hong

机构信息

College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Industrial Crops Research Institute Sichuan Academy of Agricultural Sciences, Chengdu 610300, China.

出版信息

Foods. 2021 Dec 21;11(1):4. doi: 10.3390/foods11010004.

DOI:10.3390/foods11010004
PMID:35010129
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8750182/
Abstract

Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC-MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.

摘要

花生是脂质的丰富饮食来源，而脂质对人体健康至关重要。在本研究中，使用超高效液相色谱-四极杆飞行时间质谱联用仪（UPLC-Q-TOF-MS）和气相色谱-质谱联用仪（GC-MS）分析了13个花生品种的脂质含量。使用OXITEST反应器测试它们的脂质氧化稳定性。共检测到27个亚类、229种单个脂质。脂质与氧化稳定性的综合分析表明，脂质不饱和度与氧化稳定性呈负相关。此外，不同花生品种之间的脂质谱存在显著差异。基于变量重要性投影（VIP）值大于2的脂质分子的偏最小二乘判别分析（PLS-DA）结果，共有11种脂质分子（三酰甘油18:2/18:2/18:2、三酰甘油24:0/18:2/18:3、三酰甘油20:5/14:1/18:2、三酰甘油18:2/14:1/18:2、磷脂酰乙醇胺17:0/18:2、双甲基磷脂酸18:2/18:2、磷脂酰甘油38:5、磷酸单酯18:1/18:1、磷脂酰胆碱18:1/18:1、单半乳糖基二酰甘油18:1/18:1、三酰甘油10:0/10:1/18:1）可能被用作鉴定高油酸（OA）和非高油酸花生品种的潜在指标。这种综合分析将有助于花生品种的合理选择和应用。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/82b6d7bb3b6c/foods-11-00004-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/f57308c9b268/foods-11-00004-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/9f067a54f46f/foods-11-00004-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/24b8356d8c1e/foods-11-00004-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/5eea38bb5264/foods-11-00004-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/82b6d7bb3b6c/foods-11-00004-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/f57308c9b268/foods-11-00004-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/9f067a54f46f/foods-11-00004-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/24b8356d8c1e/foods-11-00004-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/5eea38bb5264/foods-11-00004-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4c64/8750182/82b6d7bb3b6c/foods-11-00004-g005.jpg

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