Phenolic compound identification in tomato fruit by UPLC-QTOF-MS
Phenolic compound identification in tomato fruit by UPLC-QTOF-MS
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DOI：
10.1016/j.lwt.2023.114791
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发表时间：
2023-04
期刊：
影响因子：
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通讯作者：
Haijing Wang;Zhenzhen Zhang;Jia Song;Maosen Tian;Ren Li;Xia Cui
中科院分区：
文献类型：
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作者：
Haijing Wang;Zhenzhen Zhang;Jia Song;Maosen Tian;Ren Li;Xia Cui
酚类化合物是一类结构相似的功能性食品营养素，通过苯丙素和黄酮类化合物的生物合成途径合成。它们的结构相似性使得分离和结构解析具有挑战性。本研究采用超高效液相色谱-四极杆飞行时间质谱联用技术分离鉴定了番茄果实中的酚类化合物。共检测到32种酚类化合物，其中13种为番茄果实中未知酚类化合物。我们从13个以前未知的组分中阐明了9个。野生番茄和栽培番茄果实中的3种主要酚类化合物相同，分别为绿原酸、芦丁和柚皮素。然而，3种主要酚类化合物和10种未知酚类化合物的含量差异导致野生番茄果实中酚类物质含量显著高于栽培番茄。在此基础上，研究了番茄果实中苯丙烷类和黄酮类物质代谢途径中酚类物质的含量变化。研究结果为番茄果实酚类营养物质的改良提供了参考。
Phenolic compounds are functional food nutrients and show structural similarity, synthesized through phenylpropanoid and flavonoid biosynthetic pathway. Their structural similarity makes the separation and structure elucidation challenging. In this study, we isolated and identified phenolic compounds in tomato fruit by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry. Total 32 phenolic compounds were found and 13 out of them were previously unknown in tomato fruits. We elucidated nine from the 13 previously unknown components. The 3 main phenolic compounds were the same in both selected wild and cultivated tomato fruits, including chlorogenic acid, rutin and naringenin. Nevertheless, the content difference of the 3 main and 10 previously unknown phenolic compounds caused significant higher phenolic level in wild tomato fruits, compared to cultivated tomato. Based on the identified phenolic compounds, we also study their content variation in phenylpropanoid and flavonoid pathway of tomato fruit. Our results are beneficial for the improvement of phenolic nutrients in tomato fruits.