Meng Fanhua, Wang Licai, Huang Zejun, Cui Xia, Wang Haijing
State Key Laboratory of Vegetable Biobreeding, Sino-Dutch Joint Laboratory of Horticultural Genomics, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
College of Plant Science and Technology, Beijing University of Agriculture, No. 7 Beinong Road, Changping District, Beijing, 102206, China.
Food Chem X. 2025 Aug 8;30:102907. doi: 10.1016/j.fochx.2025.102907. eCollection 2025 Aug.
Phenolics are key components for plant survival and have important medicinal uses for human beings. Nevertheless, the approach for identifying all four types of phenolics is still in need by now. In this study, we developed an approach to elucidate all these phenolics, including anthocyanins, flavanols, chlorogenic acid-related compounds and hydroxycinnamate derivatives in plants, taking purple tomato as material. We identified 58 phenolics and addressed their structures. Among them, there were 15 anthocyanins, 30 flavanols, 8 chlorogenic acid-related compounds and 5 hydroxycinnamate derivatives. In tomato, 29 out of 58 phenolics were not reported previously. By quantification, it was found that the total phenolics were more concentrated in the fruit peel, compared to plant leaves and the fruit flesh. Based on these phenolics, we proposed five possible pathways in flavonols, anthocyanins and hydroxycinnamate derivatives. These findings provide new insight into identification and metabolic variation of phenolics in plants.
酚类物质是植物生存的关键成分，对人类具有重要的药用价值。然而，目前识别所有四种类型酚类物质的方法仍有待完善。在本研究中，我们以紫番茄为材料，开发了一种方法来阐明植物中的所有这些酚类物质，包括花青素、黄烷醇、绿原酸相关化合物和羟基肉桂酸衍生物。我们鉴定出了58种酚类物质并确定了它们的结构。其中，有15种花青素、30种黄烷醇、8种绿原酸相关化合物和5种羟基肉桂酸衍生物。在番茄中，58种酚类物质中有29种此前未被报道。通过定量分析发现，与植物叶片和果肉相比，总酚类物质在果皮中更为集中。基于这些酚类物质，我们提出了黄酮醇、花青素和羟基肉桂酸衍生物的五条可能途径。这些发现为植物中酚类物质的鉴定和代谢变化提供了新的见解。
