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首页> 外文期刊>International journal of food science & technology >Metabolites composition and variation in processing waste of water chestnut
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Metabolites composition and variation in processing waste of water chestnut

机译：菱角加工废料中代谢物的组成及其变化

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摘要

There are fourteen compounds tentatively identified from fresh processing waste of different ripened water chestnut (WC) by using high performance liquid chromatography combined with diode array detector and high resolution mass spectrometer (HPLC-DAD-HRMS). The chromatographic profiles show that most of the chemical components of the peels are similar in various ripening stages but the contents increase significantly during ripening. The most abundant metabolite is chlorogenic acid which increased more than four times and reached 3.046 mg g(-1) in the peel of fully ripened WC. The second biggest peak is at retention time 1.82 min. The peak in half ripened WC is a combined compound of sucrose and quinic acid which is probably an intermediate product of the cell walls of WC. It is mainly a trisaccharide in near ripened WC, and mainly a tetrasaccharide in fully ripened WC. Peel of fully ripened WC contains all the above compounds, stachyose, coumaroylquinic acid, feruloylquinic acid, feruloylmalic acid, 6,7,3 ',4 '-tetrahydroxyaurone, 3,3 ',4 ',5,7,8-hexahydroxyflavan, tectorigenin, luteolin, apigenin, rhamnocitrin and dihydrokaempferide. All the above metabolites except the last six flavonoids and chlorogenic acid are the first time reported from WC. Bud of WC contains the same metabolites as the peel. Puchiin contains much less metabolites and the content of chlorogenic acid is only 0.013 mg g(-1). Most of the metabolites are bioactive compounds associated with the health function of WC. Because that peel and bud of the fully ripened WC not only possess 94.44% of the total processing waste but also contain all the bioactive compounds, they have great potential for metabolites utilisation.
机译：使用高效液相色谱法结合二极管阵列检测器和高分辨率质谱仪（HPLC-DAD-HRMS），从不同成熟的nut（WC）的新鲜加工废料中初步鉴定出十四种化合物。色谱图表明，果皮的大多数化学成分在不同的熟化阶段相似，但含量在熟化过程中显着增加。最丰富的代谢产物是绿原酸，其增加了四倍以上，在完全成熟的WC皮中达到3.046 mg g（-1）。第二大峰值是保留时间1.82分钟。半熟的WC中的峰是蔗糖和奎宁酸的混合化合物，可能是WC细胞壁的中间产物。在接近成熟的WC中主要是三糖，而在完全成熟的WC中主要是四糖。完全成熟的WC的果皮包含上述所有化合物，水苏糖，香豆酰奎尼酸，阿魏酰奎尼酸，阿魏酰苹果酸，6,7,3'，4'-四羟基金龙烯，3,3'，4'，5,7,8-六羟基黄烷Tectorigenin，木犀草素，芹菜素，鼠李糖苷和二氢kaempferide。 WC首次报道了除最后六个类黄酮和绿原酸外的所有上述代谢物。 WC的芽含有与果皮相同的代谢物。葛根素的代谢产物少得多，绿原酸的含量仅为0.013 mg g（-1）。大多数代谢物是与WC的健康功能相关的生物活性化合物。由于完全成熟的WC的果皮和芽不仅占加工废料总量的94.44％，而且还包含所有生物活性化合物，因此它们具有很大的代谢物利用潜力。

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