Dynamic Changes of Endogenous Benzoic Acid and Related Phenolic Acids in Jun Jujube

doi:10.6048/j.issn.1001-4330.2022.02.017

Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (2): 403-409.DOI: 10.6048/j.issn.1001-4330.2022.02.017

• Horticultural Special Local Products·Forestry·Soil Fertilizer· Water Saving Irrigation·Agroecological Environment • Previous Articles Next Articles

Dynamic Changes of Endogenous Benzoic Acid and Related Phenolic Acids in Jun Jujube

FANG Xiaotong¹^,²^,³(), FAN Yingying¹^,², LIU Fengjuan¹^,², XUE Peng¹^,², KANG Lu¹^,², TIAN Weina⁴, WANG Cheng²^,⁵()

1. Institute of Quality Standards and Testing Technology for Agro-products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
2. Agricultural products Quality and Safety Risk Assessment Laboratory of Ministry of Agriculture and Rural Affairs (Urumqi)/Key Laboratory of Agro-products Quality and Safety of Xinjiang, Urumqi 830091, China
3. Institute of Pomology Science, Guizhou Provincial Academy of Agricultural Sciences,Guiyang 550025,China
4. Department of Food Technology, College of Bioengineering, Beijing Polytechnic, Beijing 100176, China
5. Scientific Research Management Office, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China

Received:2021-02-21 Online:2022-02-20 Published:2022-03-22
Correspondence author: WANG Cheng
Supported by:
Regional Science Fund Project of National Natural Science Foundation of China "Study on the Metabolic Synthesis Path and Regulation Mechanism of Endogenous Benzoic Acid in Red Jujube Fruit"(31660497);Special Fund for Supervision on the Quality and Safety of Agricultural Products "Study on the Production Pathway and Metabolic Mechanism of Red Jujube Benzoic Acid"

骏枣生育期内源苯甲酸及3种酚酸变化规律

方晓彤¹^,²^,³(), 范盈盈¹^,², 刘峰娟¹^,², 薛鹏¹^,², 康露¹^,², 田维娜⁴, 王成²^,⁵()

1.新疆农业科学院农业质量标准与检测技术研究所,乌鲁木齐 830091
2.农业农村部农产品质量安全风险评估实验室(乌鲁木齐)/新疆农产品质量安全重点实验室,乌鲁木齐 830091
3.贵州省农业科学院果树科学研究所,贵阳 550025
4.北京电子科技职业学院生物工程学院食品技术系,北京 100176
5.新疆农业科学院科研管理处,乌鲁木齐 830091

通讯作者: 王成
作者简介:方晓彤(1996-),女,新疆乌鲁木齐人,硕士,研究方向为农产品质量安全,(E-mail) fangxiaotongfxt@163.com
基金资助:
国家自然科学基金地区科学基金:红枣果实内源苯甲酸的代谢合成路径及调控机理研究(31660497);农产品质量安全监管专项,“红枣苯甲酸产生途径及代谢机理研究”

Abstract

Abstract:

【Objective】 In this reaearch, the content change law of phenolic acids and the synthesis pathway for benzoic acid in Jun jujube in different periods were preliminarily determined. 【Methods】 In this study, HPLC-MS/MS method was used to determine the content of phenolic acids related to benzoic acid synthesis in Jun jujube from three producing areas in Xinjiang, and Duncan's difference significance analysis method. 【Result】 The results showed that benzoic acid content accumulated with the growth timeThe content of trans cinnamic acid and benzoic acid in Junzao was the highest in Kashi area, reaching 69.25 mg/kgThe content of phenolic acidsin Jun jujube were as follows:benzoic acid>salicylic acid> p-coumaric acid>trans-cinnamic acid. 【Conclusion】 The results showed that benzoic acid produced by endogenous metabolism of Jun jujubehe content of four phenolic acids in Jun jujube from different producing areas was significantly different(P<0.05).

Key words: Jujube acid; Endogenous Benzoic Acid; high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS)

摘要：

【目的】 研究不同时期新疆骏枣中苯甲酸含量与其合成途径相关的酚酸变化规律,为研究红枣中内源苯甲酸合成途径提供理论基础。【方法】 采用高效液相色谱-质谱联用法,测定新疆3个产地8个生长阶段骏枣中与苯甲酸及3种酚酸的含量,采用邓肯氏差异显著性分析方法对其进行分析。【结果】 骏枣中苯甲酸含量随着生长时间的延长而积累,喀什地区骏枣生长过程中反式肉桂酸含量最高,其苯甲酸含量也最高,生长末期达到69.25 mg/kg。生长末期骏枣内酚酸含量由高到低依次为苯甲酸>水杨酸>对香豆酸>反式肉桂酸。【结论】 苯甲酸为骏枣内源代谢所产生,反式肉桂酸含量与苯甲酸含量呈现正相关,不同产地骏枣中4种酚酸含量有显著差异(P<0.05)。

关键词: 红枣, 内源苯甲酸, 高效液相色谱-质谱联用法(HPLC-MS/MS)

CLC Number:

FANG Xiaotong, FAN Yingying, LIU Fengjuan, XUE Peng, KANG Lu, TIAN Weina, WANG Cheng. Dynamic Changes of Endogenous Benzoic Acid and Related Phenolic Acids in Jun Jujube[J]. Xinjiang Agricultural Sciences, 2022, 59(2): 403-409.

方晓彤, 范盈盈, 刘峰娟, 薛鹏, 康露, 田维娜, 王成. 骏枣生育期内源苯甲酸及3种酚酸变化规律[J]. 新疆农业科学, 2022, 59(2): 403-409.

Figures/Tables 7

Table 1 Elution by HPLC-MS/MS

时间(min)	A%(CH₃OH)	B% (H₂O)
0	30	70
5	30	70
10	90	10
15	90	10
16	30	70
20	30	70

Table 2 Optimized MS/MS instrumental parameters for the four phenolic acids

化合物 Compound	分子离子 Precursor ion(m/z)	碎片离子 Product ions(m/z)	碰撞能量 Collision energy(eV)
苯甲酸 Benzoic acid	120.968	76.833 92.300	13 27
水杨酸 Salicylic acid	136.956	44.894 92.794	13 17
反式肉桂酸 Trans-cinnamic acid	146.992	62.259 103.05	12 13
对香豆酸 P-coumarin acid	162.967	93.086 119.032	33 16

Fig.1 The UPLC-MS/MS chromatograms of the four phenolic acids Notes: a: p-coumarin acid b:salicylic acid c:benzoic acid d:trans-cinnamic acid

Fig.2 Benzoic acid content of jujube from three producing areas

Fig.3 Trans-Cinnamic acid content of jujube from three producing areas

Fig.4 Salicylic acid content of jujube from three producing areas

Fig.5 P-coumaric acid content of jujube from three producing areas

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Dynamic Changes of Endogenous Benzoic Acid and Related Phenolic Acids in Jun Jujube

骏枣生育期内源苯甲酸及3种酚酸变化规律

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