Analysis of Lipids in Pitaya Seed Oil by Ultra-Performance Liquid Chromatography-Time-of-Flight Tandem Mass Spectrometry

文献类型： 外文期刊

第一作者： Liu, Yijun

作者： Liu, Yijun;Lin, Lijing;Tu, Xinghao;Du, Liqing;Lin, Lijing;Feng, Xingqin

作者机构：

关键词： pitaya seed; oils; lipids; ultra-performance liquid chromatography-time-of-flight tandem mass spectrometry

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 19 期

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收录情况： SCI

摘要： Red pitaya (Hylocereus undatus) is an essential tropical fruit in China. To make more rational use of its processing, byproducts and fruit seeds, and the type, composition, and relative content of lipids in pitaya seed oil were analyzed by UPLC-TOF-MS/MS. The results showed that the main fatty acids in pitaya seed oil were linoleic acid 42.78%, oleic acid 27.29%, and palmitic acid 16.66%. The ratio of saturated fatty acids to unsaturated fatty acids to polyunsaturated fatty acids was close to 1:1.32:1.75. The mass spectrum behavior and fracture mechanism of four lipid components, TG 54:5 vertical bar TG 18:1_18:2_18:2, were analyzed. In addition, lipids are an essential indicator for evaluating the quality of oils and fats, and 152 lipids were isolated and identified from pitaya seed oil for the first time, including 136 glycerides and 16 phospholipids. The main components of glyceride and phospholipids were triglycerides and phosphatidyl ethanol, providing essential data support for pitaya seed processing and functional product development.

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