Triacylglycerols and Fatty Acid Compositions Analyses of Broccoli Seed Oil

被引：0
|
作者：
Yuan F. [1 ]
Li Y. [1 ]
Gao B. [1 ]
Fang Y. [2 ]
Zhang Y. [1 ]
Yu L. [3 ]
机构：
[1] Department of Food Science & Engineering, Shanghai Jiao Tong University, Shanghai
[2] HuangShan Guanghe Ecoagriculture Development Co. Ltd., Huangshan
[3] Department of Nutrition and Food Science, University of Maryland, City of College Park
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 02期
关键词：
Broccoli seed oil; Fatty acid composition; Quadrupole time-of-flight mass spectrometry (Q-TOF MS); Triacylglycerol composition; Ultra-performance convergence chromatography (UPC2);
D O I：
10.16429/j.1009-7848.2022.02.034
中图分类号：
学科分类号：
摘要：
Triacylglycerols (TAGs) and free fatty acids compositions of broccoli seed oil were analyzed using ultra-performance convergence chromatography (UPC2) combined with quadrupole time-of-flight mass spectrometry(Q-TOF MS) and gas chromatography (GC) combined with mass spectrometry(MS). A total of 43 different TAGs were characterized based on their Q-TOF MS accurate molecular weight and MS2 fragment ion profiles in the broccoli seed oil. There were 13 pairs of isomers in 43 TAGs. ELE, ELnE and GLnE were the three major TAGs. Among all TAGs, 15 TAGs contained erucin, contributing about 77.99% of the total TAGs. For the fatty acid compositions, erucic acid was the greatest fatty acid in broccoli seed oil, followed by oleic acid and linoleic acid. The chemical compositions of TAGs and fatty acids could promote the understanding about the chemical profiles of broccoli seed oil, thus improve the potential availabilities of developing function foods with broccoli seed oil in the future. © 2022, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：319 / 327
页数：8
相关论文
共 19 条
  • [1] RAGAERT P, VERBEKE W, DEVLIEGHERE F, Et al., Consumer perception and choice of minimally processed vegetables and packaged fruits, Food Quality and Preference, 15, 3, pp. 259-270, (2004)
  • [2] SARKAR A, KAUL P., Evaluation of tomato processing by-products: A comparative study in a pilot scale setup, Journal of Food Process Engineering, 37, 3, pp. 299-307, (2014)
  • [3] WU G H, BI T T., Advances in nutritional value and deep processing of broccoli, Farm Products Processing, 21, pp. 61-63, (2015)
  • [4] JIANG M, SHI L J, YANG Y., Extraction, purification and identification of gulcoraphanin from broccoli seeds, Food Science, 34, 5, pp. 124-126, (2013)
  • [5] WANG D J, YUAN Q P, QIAN Z M., The new advances in sulforaphen, Food and Fermentation Industries, 29, 2, pp. 76-80, (2003)
  • [6] ZHANG C J, GUO X L, MENG Q., HPLC analysis of sulforaphane in different kinds of broccoli seeds, Journal of Guangdong College of Pharmacy, 23, 5, pp. 506-508, (2007)
  • [7] SHEN L Q, SU G Y, WANG K W., Studies on purification and antitumor in vitro experiment of sulforaphane enzymolyzed from glucosinolate in broccoli seed, Journal of Chinese Institute of Food Science and Technology, 8, 5, pp. 15-21, (2008)
  • [8] BEERMANN C, GREEN A, MOBIUS M, Et al., Lipid class separation by HPLC combined with GC FA analysis: Comparison of seed lipid compositions from different Brassica napus L. varieties, Journal of the American Oil Chemists Society, 80, 8, pp. 747-753, (2003)
  • [9] BUCHGRABER M, ULLBERTH F, EMONS H, Et al., Triacylglycerol profiling by using chromatographic techniques, European Journal of Lipid Science and Technology, 106, 9, pp. 621-648, (2004)
  • [10] LIN Y, ZHANG J J, LI X L, Et al., Study on extraction process of sulforaphane from broccoli seeds, Chemistry & Bioengineering, 31, 12, pp. 48-50, (2014)
12