栽培
不饱和度
化学
脂质氧化
油酸
食品科学
血脂谱
色谱法
生物化学
植物
抗氧化剂
生物
胆固醇
作者
Yu-Ting Huang,Rui Ma,Yongju Xu,Kai Zhong,Qian Bu,Hong Gao
出处
期刊:Foods
[MDPI AG]
日期:2021-12-21
卷期号:11 (1): 4-4
被引量:9
标识
DOI:10.3390/foods11010004
摘要
Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC-MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.
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