Revealing the structural changes of lignin in Chinese quince ( Chaenomeles sinensis ) fruit as it matures

文献类型： 外文期刊

第一作者： Wang, Wen-Yue

作者： Wang, Wen-Yue;Guo, Bing-Xin;Wang, Rui;Liu, Hua-Min;Qin, Zhao;Wang, Wen-Yue

作者机构：

关键词： Chinese quince; Milled wood lignin; Structural evolution

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）

ISSN： 0141-8130

年卷期： 2024 年 264 卷

页码：

收录情况： SCI

摘要： Chinese quince fruits ( Chaenomeles sinensis ) contain substantial amounts of lignin; however, the exact structure of lignin remains to be investigated. In this study, milled wood lignins (Milled wood lignin (MWL)-1, MWL-2, MWL3, MWL-4, MWL-5, and MWL-6) were extracted from fruits harvested once a month from May to October 2019 to investigate their structural evolution during fruit growth. The samples were characterized via High-performance anion exchange chromatography (HPAEC), Fourier transform-infrared spectroscopy (FT-IR), gel permeation chromatography (GPC), thermogravimetric (TGA), pyrolysis-gas chromatography/mass spectrometry (Py-GC/ MS) and NMR (2D-heteronuclear single quantum coherence (HSQC) and 31 P). The MWL samples in all fruit growth stages were GS -type lignin and lignin core undergoing minimal alterations during fruit development. The predominant linkage in the lignin structure was beta-O-4 ' , followed by beta-beta' and beta-5 ' . Galactose and glucose were the main monosaccharides associated with MWL. In MWL-6, the lignin exhibited the highest homogeneity and thermal stability. As the fruit matured, a gradual increase in the beta-O-4 ' proportion and the ratio of S/G was observed. The results provide comprehensive characterization of the cell wall lignin of quince fruit as it matures. This study could inspire innovative applications of quince fruit lignin and provide the optimal harvest time for lignin utilization.

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