基于代谢组学的不同桑品种桑叶菜品质比较研究

Comparative Study on the Quality of Mulberry Leaf Vegetable from Different Mulberry Varieties Based on Metabolomics

以粤椹大10和粤桑11号2个桑品种桑枝顶端较嫩的一芽两叶为原材料制作加工桑叶菜,测定2种桑叶菜的维生素、总多糖和总黄酮含量,并采用超高效液相色谱-串联质谱(UPLC-MS/MS)技术对2种桑叶菜进行代谢组学比较研究。结果表明:2种桑叶菜中的维生素、总多糖和总黄酮含量差异明显,粤桑11号桑叶菜与粤椹大10桑叶菜相比,共筛选出147种差异代谢物,主要包括黄酮类、酚酸类、萜类、生物碱类、醌类及其他类等,其中黄酮类化合物是2种桑叶菜间数量相差最大的一类物质。综合营养成分的差异与代谢组学的结果,认为2种桑叶菜可能存在不同的代谢调控模式,粤桑11号的桑叶菜品质更佳,可能更适合作为菜用桑树品种。

Based on ultra high performance liquid chromatography tandem mass spectrometry(UPLC-MS/MS), comparative metabolomic studies were conducted on two mulberry leaf vegetables processed with one bud and two leaves grown on the branch top of mulberry variety Yueshenda 10 and Yuesang 11. The contents of vitamins, total polysaccharides and total flavonoids in the two mulberry leaf vegetables were determined. The results showed that the contents of vitamins, total polysaccharides and total flavonoids in the two mulberry leaf vegetables were significantly different. A total of 147 differential metabolites were screened in mulberry leaf vegetable of Yuesang 11 when compared with that of Yueshenda 10, including flavonoids, phenolic acids, terpenoids, alkaloids, quinones and others, among which flavonoids were the most different one between the two mulberry leaf vegetables. The difference in nutritional components and the results of metabolomics indicated that the two mulberry leaf vegetables might have different metabolic regulation modes. The mulberry leaf vegetable of Yuesang 11 has high quality, suggesting that Yuesang 11 might be more suitable to be used as a vegetable mulberry variety.