基于液相色谱-串联质谱法分析苹果粉加工代谢物差异

Analysis of metabolite differences in apple powder processing based on liquid chromatography-tandem mass spectrometry

中文关键词:  液相色谱-串联质谱法  超微粉碎  喷雾干燥  苹果粉  代谢物表达

英文关键词:Liquid Chromatography-Tandem Mass Spectrometry  Ultrafine grinding  Spray drying  Apple powder  Metabolite expression

中文摘要:

      目的 探究超微粉碎和喷雾干燥两种加工技术对苹果粉代谢产物的影响。方法 通过液相色谱-串联质谱法, 研究超微粉碎和喷雾干燥两种加工技术对苹果粉的代谢物种类、表达丰度、相关性分析和京都基因与基因组百科全书(kyoto encyclopedia of genes and genomes, KEGG)通路等代谢产物的影响。结果 与超微粉碎相比, 喷雾干燥的苹果粉粒径减小(D[50] 3.91 μm, D[3,2] 2.62 μm, D[4,3] 5.52 μm)、比表面积增大(850.10 m2/kg)、跨度值减小(2.51)。主成分分析显示, 两种技术的苹果粉累计方差贡献率达82.70%, 表明加工方式对代谢物组成有显著影响。代谢物鉴定发现了244种代谢物, 包括脂类、苯丙素类和苯型化合物等。表达丰度显示, 超微粉碎在保持天然营养成分方面优于喷雾干燥。样本相关性分析和热图显示, 喷雾干燥的代谢物表达具有较高的均一性和稳定性。单变量统计分析发现, 与超微粉碎相比, 喷雾干燥的苹果粉共有1172种物质上调、2550种物质下调。差异代谢物相关性分析显示, 不同加工技术与苹果粉的特定代谢物人参皂苷F1与N-果糖基焦谷氨酸等呈正相关, 水杨酸与天冬氨酸等呈负相关。KEGG通路富集分析显示, 不饱和脂肪酸生物合成途径最为活跃。结论 超微粉碎苹果粉适合生产健康和特殊营养食品, 喷雾干燥苹果粉适合快餐食品和烘焙行业, 为保障食品安全和质量控制奠定理论基础。

英文摘要:

      ABSTRACT: Objective To study the effects of two processing techniques, ultrafine grinding and spray drying, on the metabolites of apple powder. Methods Liquid chromatography-tandem mass spectrometry was used to compare the effects of ultrafine grinding and spray drying technologies on the types of metabolites, expression abundance, correlation analysis, and kyoto encyclopedia of genes and genomes (KEGG) pathways of apple powder. Results The results indicate that compared with ultrafine grinding, spray-dried apple powder has reduced particle size D[50] 3.91 μm, D[3,2] 2.62 μm, D[4,3] 5.52 μm, increased specific surface area (850.10 m2/kg), and decreased span value(2.51). Principal component analysis showed that the cumulative variance contribution rate of apple powder under these two processing technologies was 82.70%, suggesting that the processing methods had a significant influence on the metabolite composition. A total of 244 metabolites were identified, including lipids, phenylpropanoids, and benzenoids. Abundance expression showed that ultrafine grinding outperformed spray drying in retaining natural nutritional components. The sample correlation analysis and heatmaps indicated that metabolite expression in spray-dried apple powder had higher uniformity and stability. Univariate statistical analysis revealed that, compared with ultrafine grinding, spray-dried apple powder had 1,172 substances upregulated and 2,550 substances downregulated. Differential metabolite correlation analysis showed that different processing techniques were positively correlated with specific metabolites in apple powder, such as Ginsenoside F1 and N-fructosyl pyroglutamate, and negatively correlated with salicylic acid and aspartic acid, among others. KEGG pathway enrichment analysis highlighted the most active pathway as the biosynthesis of unsaturated fatty acids. Conclusion It has been demonstrated that ultrafine grinding is suitable for the production of healthy and special nutritional food products, while spray drying is more appropriate for quick-service foods and the baking industry, laying a theoretical foundation for ensuring food safety and quality control.