不同炖煮温度燕窝次生代谢化学成分组学

doi:10.6040/j.issn.1671-7554.0.2022.0705

Abstract

Abstract: Objective To investigate the differential markers of secondary metabolites in edible birds nest products at different stewing temperatures. Methods Edible birds nest and edible birds nest products prepared at different temperatures were analyzed with UPLC-MS technology and multivariate statistical analysis to assess the chemical composition differences of secondary metabolites and to screen the characteristic compounds of the differences. Results Primary positive and negative ion mode mass spectrometry detected 10,687 ions, and the Compound Discoverer 3.0 software identified 30 chemical components in finished products, including more than 10 active components. The results of principal component analysis(PCA)showed that there was little difference in secondary metabolites in finished edible birds nest products with different processing temperature. Therefore, the orthogonal partial least squares discriminant analysis(OPLS-DA)method was used to screen the differential compounds between the high and low temperature stewing groups. The results showed that the contents of 6 compounds were different, and the contents of some compounds decreased after high temperature stewing, but increased during low temperature stewing(P<0.05). Conclusion The 6 compounds can be used as differential compounds in different stewing methods, and can be used to guide the process control of stewing degree of edible birds nest products.

Key words: Edible birds nest, Stewing methods, Metabonomics, Principal component analysis, Metabolites identification, Differential chemical composition

CLC Number:

R574

WANG Zhifan/sup>1, LIN Xiaoxian, YIN Jialu, WANG Dongliang, WANG Shuqi. Secondary metabolites of edible birds nest prepared by different stewing temperatures[J].Journal of Shandong University (Health Sciences), 2023, 61(4): 10-17.

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Secondary metabolites of edible birds nest prepared by different stewing temperatures

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