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GC-MS 代谢组学方法全面比较两种紫苏叶品种。

Comprehensive Comparison of Two Color Varieties of Perillae Folium by GC-MS-Based Metabolomic Approach.

机构信息

Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province, College of Pharmacy, Hebei University of Chinese Medicine, Shijiazhuang 050200, China.

International Joint Research Center on Resource Utilization and Quality Evaluation of Traditional Chinese Medicine of Hebei Province, Hebei University of Chinese Medicine, Shijiazhuang 050200, China.

出版信息

Molecules. 2022 Oct 11;27(20):6792. doi: 10.3390/molecules27206792.

DOI:10.3390/molecules27206792
PMID:36296382
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9611650/
Abstract

Perillae Folium (PF), the leaf of (L.) Britt, is extensively used as culinary vegetable in many countries. It can be divided into two major varietal forms based on leaf color variation, including purple PF ( var. ) and green PF ( var. ). The aroma of purple and green PF is discrepant. To figure out the divergence of chemical composition in purple and green PF, gas chromatography-tandem mass spectrometry (GC-MS) was applied to analyze compounds in purple and green PF. A total of 54 compounds were identified and relatively quantified. Multivariate statistical methods, including principal component analysis (PCA), orthogonal partial least-squares discrimination analysis (OPLS-DA) and clustering analysis (CA), were used to screen the chemical markers for discrimination of purple and green PF. Seven compounds that accumulated discrepantly in green and purple PF were characterized as chemical markers for the discrimination of the purple and green PF. Among these 7 marker compounds, limonene, shisool and perillaldehyde that from the same branch of the terpenoid biosynthetic pathway were with relatively higher contents in purple PF, while perilla ketone, isoegomaketone, tocopheryl and squalene on other branch pathways were higher in green PF. The results of the present study are expected to provide theoretical support for the development and utilization of PF resources.

摘要

紫苏叶(PF),唇形科植物(L.)Britt 的叶子,在许多国家被广泛用作烹饪蔬菜。根据叶片颜色的变化,它可以分为两个主要的品种类型,包括紫色 PF(var.)和绿色 PF(var.)。紫色和绿色 PF 的香气不同。为了研究紫色和绿色 PF 化学成分的差异,采用气相色谱-串联质谱(GC-MS)分析紫色和绿色 PF 中的化合物。共鉴定出 54 种化合物,并进行了相对定量。采用主成分分析(PCA)、正交偏最小二乘判别分析(OPLS-DA)和聚类分析(CA)等多元统计方法,筛选出用于区分紫色和绿色 PF 的化学标志物。鉴定出 7 种在绿色和紫色 PF 中积累差异较大的化合物作为区分紫色和绿色 PF 的化学标志物。在这 7 种标记化合物中,来自萜类生物合成途径同一分支的柠檬烯、shisool 和紫苏醛在紫色 PF 中的含量相对较高,而在其他分支途径上的紫苏酮、异庚基甲酮、生育酚和角鲨烯在绿色 PF 中的含量较高。本研究的结果有望为 PF 资源的开发利用提供理论支持。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/f8db570ae8a8/molecules-27-06792-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/8850a16bccf6/molecules-27-06792-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/2f59185b98ac/molecules-27-06792-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/0e03ff215370/molecules-27-06792-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/f8db570ae8a8/molecules-27-06792-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/8850a16bccf6/molecules-27-06792-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/2f59185b98ac/molecules-27-06792-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/0e03ff215370/molecules-27-06792-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/92ee/9611650/f8db570ae8a8/molecules-27-06792-g004.jpg

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