Effects of Three Extraction Methods on Avocado Oil Lipid Compounds Analyzed via UPLC-TOF-MS/MS with OPLS-DA
文献类型： 外文期刊
作者： Liu, Yijun 1 ; Xia, Qiuyu 2 ; Qian, Yangyang 3 ; Kuang, Yu 4 ; Liu, Jiameng 1 ; Lin, Lijing 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
2.Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China
3.West Yunnan Univ Appl Sci, Coll Tea Puer, Puer 665000, Peoples R China
4.Yunnan Dehong Insititut Trop Agr Sci, Ruili 678600, Peoples R China
5.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc Minist Agr & Rural Aff, Zhanjiang 524001, Peoples R China
关键词： avocado oil; lipids; UPLC-TOF-MS; MS; extraction methods
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 6 期
页码：
收录情况： SCI
摘要： Avocado oil is excellent functional oil. Effects of three extraction methods (squeezing extraction, supercritical carbon dioxide extraction, and aqueous extraction) on the species, composition, and contents of lipids in avocado oil were analyzed via ultra-performance liquid chromatography-time-of-flight tandem mass spectrometry (UPLC-TOF-MS/MS), and the differential components of lipids were revealed by OrthogonalPartialLeast Squares-DiscriminantAnalysis (OPLS-DA), S-plot combined with variable importance in the projection (VIP). The results showed that the fatty acid composition of avocado oil mainly consisted of oleic acid (36-42%), palmitic acid (25-26%), linoleic acid (14-18%), and palmitoleic acid (10-12%). A total of 134 lipids were identified first from avocado oil, including 122 glycerides and 12 phospholipids, and the total number of carbon atoms contained in the fatty acid side chains of the lipids was 32-68, and the number of double bonds was 0-9. Forty-eight differential lipid compounds with significant effects of the three extraction methods on the lipid composition of avocado oil were excavated, among which the differences in triglycerides (TG), phosphatidylethanol (PEtOH), and phosphatidylmethanol (PMeOH) contents were highly significant, which provided basic data to support the subsequent guidance of avocado oil processing, quality evaluation, and functional studies.
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