不同炖煮温度燕窝次生代谢化学成分组学  

Secondary metabolites of edible bird's nest prepared by different stewing temperatures

作　　者：王智璠 林小仙 阴佳璐 王东亮 王姝麒[1] WANG Zhifan;LIN Xiaoxian;YIN Jialu;WANG Dongliang;WANG Shuqi(School of Pharmaceutical Sciences,Shandong University,Jinan 250012,Shandong,China;Beijing Xiaoxiandun Stew Biotechnology Co.,Ltd.,Beijing 100020,China;Hebei Edible Bird's Nest Fresh Stew Technology Innovation Center,Langfang 065700,Hebei,China)

机构地区：[1]山东大学药学院,山东济南250012 [2]北京小仙炖生物科技有限公司,北京100020 [3]河北省燕窝鲜炖技术创新中心,河北廊坊065700

出　　处：《山东大学学报（医学版）》2023年第4期10-17,共8页Journal of Shandong University:Health Sciences

基　　金：山东省重点研发计划重大科技创新工程项目(2021CXGC010511);山东省重点研发计划(2017GSF218049);山东大学青年学者未来计划(2018WLJH93)。

摘　　要：目的基于LC-MS的代谢组学方法研究不同炖煮温度燕窝制品的次生代谢化合物差异性标志物。方法采用UPLC-MS技术,结合多元统计分析方法,以燕窝及其不同炖煮温度的燕窝制品为实验材料,对其次生代谢产物进行化学成分差异性分析,筛查其差异性的特征化合物。结果一级正离子和负离子模式质谱共检测到10687个离子,Compound Discoverer 3.0软件理论数据库鉴定了燕窝成品中30个化学成分,其中有10余个具有活性的燕窝成分。主成分分析(PCA)结果表明,燕窝成品中次生代谢化合物在炖煮温度不同时未见明显差异,因此采用正交偏最小二乘法判别分析(OPLS-DA)方法筛查高温炖煮组和低温炖煮组之间的差异化合物,结果显示6种化合物含量存在差异,部分化合物经高温炖煮后含量减少,在低温炖煮时含量升高(P<0.05)。结论6种化合物可以作为不同炖煮方法的差异化合物,可用于指导燕窝制品炖煮程度的过程控制。Objective To investigate the differential markers of secondary metabolites in edible bird's nest products at different stewing temperatures.Methods Edible bird's nest and edible bird's nest products prepared at different temperatures were analyzed with UPLC-MS technology and multivariate statistical analysis to assess the chemical composition differences of secondary metabolites and to screen the characteristic compounds of the differences.Results Primary positive and negative ion mode mass spectrometry detected 10,687 ions,and the Compound Discoverer 3.0 software identified 30 chemical components in finished products,including more than 10 active components.The results of principal component analysis(PCA)showed that there was little difference in secondary metabolites in finished edible bird's nest products with different processing temperature.Therefore,the orthogonal partial least squares discriminant analysis(OPLS-DA)method was used to screen the differential compounds between the high and low temperature stewing groups.The results showed that the contents of 6 compounds were different,and the contents of some compounds decreased after high temperature stewing,but increased during low temperature stewing(P<0.05).Conclusion The 6 compounds can be used as differential compounds in different stewing methods,and can be used to guide the process control of stewing degree of edible bird's nest products.

关 键 词：燕窝 炖煮方法 代谢组学 主成分分析 代谢物鉴定 差异化学成分 

分 类 号：R574[医药卫生—消化系统]