Comprehensive comparison of two colour varieties of Perillae folium by UHPLC-Q-TOF/MS analysis combining with feature-based molecular networking

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-09-14 DOI:10.1016/j.foodchem.2024.141293

Jiabao Chen , Xiufang Wang , Xiaodong Xin , Yuguang Zheng , Fangjie Hou , Chunhua Li , Long Guo , Lei Wang

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Abstract

Perillae Folium (PF), the leaf of Perilla frutescens (L.) Britt is extensively used as a culinary vegetable and medicinal herb in many countries. Purple PF (P. frutescens var. arguta) and green PF (P. frutescens var. frutescens) are two of the main varieties. In this study, UHPLC-Q-TOF/MS assisted with feature-based molecular networking (FBMN) was applied for chemical characterization. In total, 82 metabolites, mainly phenolic acid derivatives were identified from PF. With the help of FBMN, five organic acid glucosides together with three N-phenylpropenoyl-L-amino acids (NPAs) were identified in PF for the first time. Multivariate statistical methods were utilized for comprehensive comparison of purple and green PF profiles. 12 compounds with their relative contents varied significantly between purple and green PF were screened out. Overall, the present study offers valuable insights for chemical elucidation of PF which would be helpful for comprehensive utilization of PF resource.

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通过 UHPLC-Q-TOF/MS 分析与基于特征的分子网络相结合，对两种颜色的紫苏品种进行综合比较

紫苏叶（Perillae Folium，PF）是紫苏（Perilla frutescens (L.) Britt）的叶子，在许多国家被广泛用作烹饪蔬菜和药材。紫苏叶（P. frutescens var. arguta）和绿苏叶（P. frutescens var. frutescens）是其中两个主要品种。本研究采用超高效液相色谱-质谱/质谱（UHPLC-Q-TOF/MS）和基于特征的分子网络（FBMN）技术进行化学特征描述。共从 PF 中鉴定出 82 种代谢物，主要是酚酸衍生物。在 FBMN 的帮助下，首次在 PF 中鉴定出了五种有机酸苷和三种 N-苯基丙烯酰-L-氨基酸（NPA）。利用多元统计方法对紫色和绿色 PF 的特征进行了综合比较。筛选出 12 种化合物，其相对含量在紫色和绿色 PF 之间存在显著差异。总之，本研究为阐明 PF 的化学性质提供了有价值的见解，有助于综合利用 PF 资源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

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