As important components of plant cells, lipids are involved in various biological functions. However, the composition and content of lipids in cell membranes changes at low temperature resulting in chilling injury and affecting the commercial value of green peppers. Detecting the changes in lipids helps to understand the mechanism of low-temperature stress in green peppers; however, a comprehensive study of lipid profiles in green pepper has not been well documented.

中文翻译：

---

超高效液相色谱/四极杆飞行时间质谱法综合分析青椒中的磷脂和甘油糖脂

脂质作为植物细胞的重要组成部分，参与多种生物学功能。然而，低温下细胞膜中脂质的组成和含量会发生变化，导致冷害，影响青椒的商业价值。检测脂质的变化有助于了解青椒低温胁迫的机制；然而，对青椒中脂质特征的综合研究还没有得到很好的记录。