文献类型： 外文期刊

作者： Mi, Lu ¹ ; Wang, Kewen ¹ ; Gan, Zhilin ³ ; Lin, Yuhong ⁴ ; Wang, Xue ¹ ; Yang, Shuming ¹ ; Xu, Zhenzhen ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agrofood Safety & Qual, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China

2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

3.Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci & Engn, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China

4.Gansu Acad Agr Sci, Inst Biotechnol, Lanzhou 730070, Peoples R China

5.12 Zhongguan South Rd, Beijing 100081, Peoples R China

关键词： Lilium brownii var. viridulum; Lilium davidii var. unicolor; Lilies; Fresh lily bulbs for vegetable; Comparative metabolomics technique; Phytochemicals

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2024 年 57 卷

页码：

收录情况： SCI

摘要： Lily has been frequently used as food or medicine. Lilium brownii var. viridulum (L. brownii) and L. davidii var. unicolor are mainstream fresh edible species for vegetable. To investigate the differences between two varieties, free sugars, organic acids analysis and untargeted metabolomics were conducted. Thirty-one differential phytochemicals were annotated via ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry, which mainly enriched in amino acids and carbohydrates metabolic pathways. Seven phytochemicals, daidzin, isomaltulose, melibiose, melezitose, isorubijervosine, trigonelline and lycoperoside-D, were identified in lily for the first time. Compared with L. brownii, the contents of sugars and glutamine were higher, the bitter amino acids arginine, tyrosine, and alkaloids were lower in L. davidii var. unicolor. Meanwhile, the higher abundance of ferulic acid and p-coumaric acid presented sour rather than bitter taste in L. davidii var. unicolor. The results will provide new insights into the differences between L. brownii and L. davidii var. unicolor.