蒽醌类
苦荞
多酚
化学
大黄素
代谢组学
荞麦属
植物
液相色谱-质谱法
色谱法
质谱法
食品科学
生物
生物化学
芦丁
抗氧化剂
作者
Wei Yang,Yong Su,Gangqiang Dong,Guangtao Qian,Yuhua Shi,Yaolei Mi,Yiming Zhang,Jianping Xue,Wei Du,Taoxiong Shi,Shilin Chen,Yi Zhang,Qingfu Chen,Wei Sun
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-06-16
卷期号:331: 127354-127354
被引量:40
标识
DOI:10.1016/j.foodchem.2020.127354
摘要
Polyphenols (flavonoids and anthraquinones) are one of the most important phytochemicals in Fagopyrum tataricum L. Gaertn. (tartary buckwheat). However, the relationship between the polyphenols of tartary buckwheat seeds and their morphological variations is unclear. We developed a liquid chromatography–mass spectrometry-based targeted metabolomics method to study the chemical profiles of 60 flavonoids and 11 anthraquinones in 40 seed cultivars (groats and hulls). Both flavonoids and anthraquinones were related to variations in seed color; the fold change from yellowish-brown to black seeds was 1.24–1.55 in groats and 0.26–0.76 in hulls. Only flavonoids contributed to significant differences in seed shape; the fold change from long to short seeds was 1.29–1.78 in groats and 1.39–1.44 in hulls. Some differential metabolites were identified at higher concentrations in hulls than in groats. This study provides new insights into differences in polyphenols among tartary buckwheat seeds with different color and shape.
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