Back to Search
Start Over
Integrative analyses of widely targeted metabolomic profiling and derivatization-based LC-MS/MS reveals metabolic changes of Zingiberis Rhizoma and its processed products.
- Source :
-
Food Chemistry . Sep2022, Vol. 389, pN.PAG-N.PAG. 1p. - Publication Year :
- 2022
-
Abstract
- • Widely targeted metabolomic technology was applied for differences in ZR, ZRP and CG. • Chemical derivatization was used to extract the different submetabolomes. • Most metabolites contributed to a downward trend after processing of ZR. • The maximum content of flavanones, phenylpropanes and polyphenols appeared in ZRP. • Alcohols represented the maximum content in CG comparing with ZR and ZRP. Zingiberis Rhizoma (ZR) has nutritional value and application potentiality, while Zingiberis Rhizoma Praeparatum (ZRP) and Carbonised Ginger (CG) are two main processed products of ZR based on different methods. Here, we performed a widely targeted metabolomics method with Sequential Windowed Acquisition of all Theoretical fragment ions (SWATH) mode to analyze differential metabolites in ZR, ZRP and CG. Additionally, the chemical derivatization was applied to characterize different submetabolomes and improve the separation effect and MS response of metabolites. In total, 369 metabolites were identified and divided into 14 categories, 104 of which were differential metabolites. Our results suggest that carbohydrates, nucleotides, organic acids, vitamins, lipids, indoles, alkaloids, and terpenes contributed to a downward trend after processing, but the maximum content of flavanones, phenylpropanes and polyphenols appeared in ZRP, and that of alcohols appeared in CG. These findings serve as promising perspectives for developing functional food in ZR, ZRP and CG. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 389
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 156984175
- Full Text :
- https://doi.org/10.1016/j.foodchem.2022.133068