脂类学
食品科学
化学
海参
植物
生物
生物化学
生态学
作者
Yue Ma,Jun Yao,Li Zhou,Minjie Zhao,Wei Wang,Ji‐Kai Liu,Eric Marchioni
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-01
卷期号:430: 136964-136964
被引量:3
标识
DOI:10.1016/j.foodchem.2023.136964
摘要
Sea buckthorn is an important ecological and economic plant which has multiple bioactivities. The fruits and seeds of sea buckthorn are rich in oil. However, there are few studies on the differences of lipid profiles of sea buckthorn varieties. Herein, the lipidomic fingerprints of sea buckthorn was established. First, a mixture solvent of methanol and chloroform (2:1, v/v) was selected to extract the lipid of the flesh and seed of sea buckthorn. Then, global lipidomic analysis of different varieties of sea buckthorn was conducted. A total of 16 lipid classes and 112 lipid molecular species were determined. Several molecular species, such as PE (phosphatidylethanolamine) 18:1/18:3, PE18:0/18:1, PE18:0/18:2, etc. were selected as the potential biomarkers to classify the samples. Our study provides a scientific basis for quality control of sea buckthorn and promotes the development of sea buckthorn oil.
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