代谢组学
化学
微波食品加热
超声波传感器
食品科学
色谱法
医学
放射科
量子力学
物理
作者
Feng Wang,Kewei Lin,Quang Shen,Dongjie� Liu,Gengsheng Xiao,Lukai Ma
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-03-24
卷期号:448: 139125-139125
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139125
摘要
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (−)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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