Abstract:

There is a lack of systematic and comprehensive analysis of the metabolites that affect the flavor and nutritional quality of Brassica parachinensis. In this study, a triple quadrupole mass spectrometry with multiple reaction detection mode was used to systematically resolve the metabolites in four different types of B. parachinensis from the Guangdong region. A total of 519 metabolites, 210 (40.46%) primary metabolites, 288 (55.49%) secondary metabolites, and 21 ( 4.05%) belonged to other categories were detected in B. parachinensis. This study concluded that D-glucose, sucrose, proline, serine, threonine and histidine were the main contributors to the sweetness, aspartic acid, glutamic acid and lysine were the main contributors to the umami, and malic acid and citric acid mainly affected the sourness, bitterness and umami of B. parachinensis. In addition, we also found that the B. parachinensis contained a variety of secondary metabolites with high medicinal value, such as trigonelline, quercetin, isorhamnetin, and luteolin. In this study, a comprehensive targeted metabolomic analysis method was utilized to systematically investigate the metabolic products of B. parachinensis, providing important theoretical references for improving its nutritional quality and taste flavor.

Key words: Brassica parachinensis, primary metabolites, secondary metabolites, nutritional quality, texture and flavor