当前位置: X-MOL 学术Food Chem. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry
Food Chemistry ( IF 8.5 ) Pub Date : 2018-03-08 , DOI: 10.1016/j.foodchem.2018.03.026
Roberto Megías-Pérez , Sergio Grimbs , Roy N. D'Souza , Herwig Bernaert , Nikolai Kuhnert

Fifty-six cocoa bean samples from different origins and status of fermentation were analyzed by a validated hydrophilic interaction liquid chromatography-electrospray ionization-time of flight-mass spectrometry (HILIC-ESI-TOF-MS) method. The profile of the low molecular weight carbohydrate (LMWC) was analyzed by high resolution and tandem mass spectrometry, which allowed the identification of mono-, di-, tri- and tetrasaccharides, sugar alcohols and iminosugars.

This study provides, for the first time in a large set of samples, a comprehensive absolute quantitative data set for the carbohydrates identified in cocoa beans (fructose, glucose, mannitol, myo-inositol, sucrose, melibiose, raffinose and stachyose). Differences in the content of carbohydrates were observed between unfermented (range of 0.9–4.9 g/g DM) and fermented (range 0.1–0.5 g/g DM) cocoa beans.

The use of multivariate statistical tools allowed the identification of biomarkers suitable for cocoa bean classification according to the status of fermentation, procedure of fermentation employed and number of days of fermentation.



中文翻译:

使用亲水相互作用液相色谱-质谱联用技术对碳水化合物进行化学计量分析,对可可豆进行性能分析,定量和分类

通过验证的亲水相互作用液相色谱-电喷雾电离-飞行时间质谱(HILIC-ESI-TOF-MS)方法分析了来自不同来源和发酵状态的五十六种可可豆样品。通过高分辨率和串联质谱分析了低分子量碳水化合物(LMWC)的概况,从而鉴定了单糖,二糖,三糖和四糖,糖醇和亚氨基糖。

这项研究提供了,在一个大组样品的第一次,在可可豆(果糖,葡萄糖,甘露醇,确定了碳水化合物的综合绝对量化的数据集肌醇,蔗糖,蜜二糖,棉子糖和水苏糖)。在未发酵(0.9-4.9 g / g DM范围)和发酵(0.1-0.5 g / g DM范围)之间可观察到碳水化合物含量的差异。

多元统计工具的使用允许根据发酵状态,采用的发酵程序和发酵天数来确定适合可可豆分类的生物标记。

更新日期:2018-03-08
down
wechat
bug