期刊
FOOD CHEMISTRY
卷 335, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127662
关键词
Chinese water chestnut; Metabolomics; LC-MS/MS; Flavonoids; Phenylpropanoids
资金
- National Key R&D Progrom of China [2018YFD0901003]
- Youth Teachers' Ability Promotion Project of Guangxi, China [202KY0710, 2020KY18021]
- Guangdong Educational Committee, China [2018GkQNCX029, 2020WQYB042, 2018GKTSCX072]
- Foundation for University Key Teacher by the Guangdong Industry Poytechnic, China [KYRC2019-11]
- Natural Science Foundation of Guangxi, China [2019GXNSFBA245058, 2019JJA130118, 2017GXNSFAA198082]
- Professor Scientific Research Foundation of Hezhou University, China [HZUJS201613]
- Food Science and Engineering First-rate discipline in Guangxi, China [GXYLXKP1802]
- High Level Innovation Teams of Guangxi Colleges & Universities/Outstanding Scholars Program, China [Guijiaoren[2018]35]
- National Natural Science Foundation of China [31801607]
The metabolic profiles of Chinese water chestnut processed with different methods were analyzed using liquid chromatography-mass spectrometry, revealing differences in the content of flavonoids and phenylpropanoids.
Different processing methods of Chinese water chestnut (CWC; Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) steaming with skin (WPC), cooking with skin (WPS), steaming with peeling (PS), fresh cutting (FF) and cooking with peeling (PC) were compared. Liquid chromatography-mass spectrometry was used to analyze the metabolic profiles of the processed samples. A total of 454 metabolites, including 123 flavonoids and 57 phenylpropanoids, were characterized. The flavonoid and phenylpropanoid profiles were distinguished using PCA. Eighteen flavonoids and six phenylpropanoids were detected and quantitated in the WPC and WPS samples but not in the FF, PC and PS samples. In addition to the O-hexoside of tricin, kaempferol and luteolin were the predominant flavonoids in the WPC and WPS samples, and all three compounds were higher in the WPC and WPS samples than in the FF sample. This study provides new results regarding differences in the metabolite profile of CWC processed with different methods.
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