Journal
JOURNAL OF FOOD SCIENCE
Volume 87, Issue 12, Pages 5240-5251Publisher
WILEY
DOI: 10.1111/1750-3841.16376
Keywords
chemometric; geographical origin; metabolomics; Perilla; ultra-high performance liquid chromatography quadrupole-time-of-flight mass spectrometry
Categories
Funding
- National Key R&D Program of China [2020YFC1712700]
- National Natural Science Foundation of China [81891014]
- Key Project at Central Government Level: the ability establishment of sustainable use for valuable Chinese medicine resources [2060302]
- Innovation Team and Talents Cultivation Program of National Administration of Traditional Chinese Medicine [ZYYCXTD-D-202005]
- Shandong Provincial Key Research and Development Program (Major Technological Innovation Project) [2021CXGC010508]
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This study analyzed the components of Perilla samples from different origins and found differences in compound contents between red and green Perilla, particularly in anthocyanins and some metabolites. Additionally, the content of these compounds also varied between the north and south of China for each variety. This research provides a basis for distinguishing different varieties and sources of Perilla.
Perilla (Perilla frutescens, PF) is an annual labiaceae herb that can be used as vegetable, seasoner, and herb, which mainly includes red PF (P. frutescens var. crispa) and green PF (P. frutescens var. frutescens). Red and green Perilla is mainly used for medicine and food, respectively. In order to explore the differences between these two Perilla cultivars and the effects of origin on them, we studied the components of 130 Perilla samples from different origins by ultra-high performance liquid chromatography quadrupole-time-of-flight mass spectrometry combined with partial least squares discriminant analysis and orthogonal partial least squares discriminant analysis. In this study, 57 potential compounds were analyzed, mainly including organic acids, flavonoids, terpenoids, and anthocyanins. In different varieties of Perilla, anthocyanins were found only in red PF. In addition, the content of four flavonoids, two organic acids, and one coumarin in red PF is much higher than that in green PF. Among the same variety of Perilla, the contents of three metabolites were higher in the north of China for red Perilla, while five metabolites were higher in the south of China for green Perilla. Overall, this research provided a basis for distinguishing different varieties and sources of Perilla through the differential metabolites of Perilla.
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