采用超高效液相色谱-四极杆-静电场轨道阱质谱联用仪对干、鲜核桃仁脂质谱进行综合比较分析。
Comprehensive comparative analysis of lipid profile in dried and fresh walnut kernels by UHPLC-Q-Exactive Orbitrap/MS.
作者信息
Wang Ping, Zhong Linlin, Yang Hongbin, Zhang Jin, Hou Xujie, Wu Cuiyun, Zhang Rui, Cheng Yunjiang
机构信息
Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar, Xinjiang 843300, PR China.
Key Laboratory of Horticultural Plant Biology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National R&D Center for Citrus Preservation, Wuhan 430070, PR China.
出版信息
Food Chem. 2022 Aug 30;386:132706. doi: 10.1016/j.foodchem.2022.132706. Epub 2022 Mar 16.
Lipids are important nutrient components in walnuts. However, there has been a lack of comprehensive analysis of lipid composition in walnuts. Here, UHPLC-Q-Exactive Orbitrap/MS was employed to qualify and quantify the lipid compounds in seven walnut varieties from Xinjiang. A total of 390 lipids were tentatively identified, which were classified into six categories and 30 subcategories. GL and GP were the two most abundant lipids in all walnuts. Compared with fresh walnuts (FW), dried walnuts (DW) showed significantly higher lipids; in the 30 subcategories, DW showed decreases in some MGDG and PC while increases in LPC and MePC, all of which were related to the moisture content of walnuts. Totally, 128 lipids can be used as potential markers to distinguish FW from DW. Besides, the lipid profile varied among different varieties of walnut kernels. These findings may facilitate walnut variety selection and processing based on the characteristic lipids.
脂质是核桃中的重要营养成分。然而，目前对核桃脂质成分缺乏全面分析。在此，采用超高效液相色谱-四极杆-静电场轨道阱质谱联用仪（UHPLC-Q-Exactive Orbitrap/MS）对来自新疆的七个核桃品种中的脂质化合物进行定性和定量分析。初步鉴定出390种脂质，分为六大类30个亚类。甘油脂（GL）和糖脂（GP）是所有核桃中含量最丰富的两类脂质。与鲜核桃（FW）相比，干核桃（DW）的脂质含量显著更高；在30个亚类中，DW的一些单半乳糖基二酰基甘油（MGDG）和磷脂酰胆碱（PC）含量降低，而溶血磷脂酰胆碱（LPC）和甲基化磷脂酰胆碱（MePC）含量增加，所有这些都与核桃的水分含量有关。总共128种脂质可作为区分FW和DW的潜在标志物。此外，不同品种的核桃仁脂质谱存在差异。这些发现可能有助于基于特征脂质进行核桃品种选择和加工。
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