非靶向代谢组学LC-HRMS结合化学计量学揭示了食品加工对高粱片代谢产物的影响

Q1 Environmental Science

Case Studies in Chemical and Environmental Engineering Pub Date : 2024-11-28 DOI:10.1016/j.cscee.2024.101034

Ayu Septi Anggraeni , Lucky Prabowo Miftachul Alam , Indrawati Dian Utami , Yuniar Khasanah , Laely Nurfahmi , Ika Mulawati Purwanti Noviana , Anjar Windarsih , Suratno

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引用次数: 0

摘要

采用非靶向UHPLC-HRMS代谢组学方法结合化学计量学分析，研究了基于食品加工技术的高粱薄片代谢物谱变化。结果表明，脂肪酸是最丰富的代谢产物，其次是脂类、氨基酸、生物碱、胺类和多酚类，是食品加工对高粱片代谢影响的关键指标。特定代谢物，包括15s -羟基二碳三烯酸（15S-HETrE）、终胺、维生素E醋酸酯、呋喃脂肪酸F6、全反式视网膜和芬戈莫德，在烘箱加工过程中比原料高粱的浓度增加，可能是由于它们的热稳定性。本研究为食品加工对代谢物谱的影响提供了有价值的见解。

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Untargeted metabolomic LC-HRMS combined with chemometric reveal metabolites change from sorghum flakes affected by food processing

A non-targeted UHPLC-HRMS metabolomics approach combined with chemometric analysis was employed to assess the change in metabolite profiles of sorghum flakes based on food processing techniques. The result showed that fatty acids were the most abundant metabolites, followed by lipids, amino acids, alkaloids, amines, and polyphenols, representing key metabolic markers influenced by food processing in sorghum flakes. Specific metabolites, including 15S-Hydroxyeicosatrienoic acid (15S-HETrE), terminaline, vitamin E acetate, furan fatty acid F6, all-trans-retinal, and fingolimod, exhibited increased concentrations during oven processing compared to raw sorghum, likely due to their thermal stability. This study provides valuable insights into effect of food processing effect on metabolites profiles.

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