文献类型：期刊文献

英文题名：Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis

作者：Li, Yan[1] Wang, Jianhua[1] Wang, Ketao[1] Lyu, Shiheng[1] Ren, Liying[1] Huang, Chunying[1] Pei, Dong[2] Xing, Yulin[1] Wang, Yige[1] Xu, Yifan[1] Li, Peipei[1] Xi, Jianwei[1] Si, Xiaolin[1] Ye, Hongyu[1] Huang, Jianqin[1]

第一作者：Li, Yan

通信作者：Wang, KT[1];Huang, JQ[1]

机构：[1]Zhejiang A&F Univ, State Key Lab Subtrop Silviculture, Linan 311300, Zhejiang, Peoples R China;[2]Chinese Acad Forestry, State Forestry & Grassland Adm, State Key Lab Tree Genet & Breeding, Key Lab Tree Breeding & Cultivat,Res Inst Forestr, Beijing 100091, Peoples R China

年份：2022

卷号：374

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20215111332645);Scopus(收录号：2-s2.0-85121150875);WOS:【SCI-EXPANDED(收录号:WOS:000734136300003)】；

基金：This study was financially supported by a grant from the National Natural Science Foundation of China (No. 32101557), the National Key R&D Program of China (2018YFD1000604), Zhejiang Province Key R&D Project (2021C02001), Zhejiang Agriculture New Variety Breeding Major Science and Technology Special (2021C02066-12), Research Development Foundation of Zhejiang A & F University (2034020151) and State Key Laboratory of Subtropical Silviculture (No. KF202001).

语种：英文

外文关键词：Hickory; Pecan; Widely-targeted metabonomics; UPLC-MS; MS; Astringent components; Flavonoids; Tannins

摘要：Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabo-nomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.