商用番茄的新陈代谢概况通过一次性质谱分析:一种定性视角
Antonella Lamonaca1, Elisabetta De Angelis1, Rosa Pilolli1
1Institute of Sciences of Food Production, National Research Council of Italy, Via Amendola 122/O, 70126 Bari, Italy.
Metabolites
|November 26, 2025
概括
这项研究提供了商业番茄的详细代谢概况,确定了500多种化合物,包括生物活性物质. 这些发现强调了转型番茄作为人类饮食中有益健康的化合物的宝贵来源.
科学领域:
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 分析化学 分析化学
背景情况:
- 番茄加工显著改变了代谢特征,影响了营养和感官质量.
- 目前还没有对加工番茄进行全面的代谢分析.
- 这项研究解决了对转型番茄进行详细代谢分析的需求.
研究的目的:
- 为了进行商业番茄杂质的定性代谢分析.
- 开发一种可持续的分析方法,使用单次提取和一次性分析.
- 从不同的意大利市场样本创建一个精心策划的代谢物数据库.
主要方法:
- 使用非选择性乙醇提取用于极性代谢物.
- 使用非定位的高分辨率MS/MS分析用于化合物识别.
- 开发基于软件的化合物识别和一个精心策划的数据库.
主要成果:
- 识别并分配了500多种代谢特征.
- 证实了初级和二级代谢物 (氨基酸,糖,有机酸,维生素,脂肪酸,植物激素) 的存在.
- 检测到新的生物活性化合物,包括具有抗氧化活性的ACE抑制剂寡,GABA,类化合物和多.
结论:
- 成功获得了商业番茄纯制品的详细代谢概况.
- 编制了一个精心策划的代谢物数据库,以便在真实性,质量和营养评估中进行潜在使用.
- 经过加工的西红被证实是促进健康的化合物的重要来源.
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