UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China

doi:10.1016/j.foodres.2018.11.008

CORC > 成都生物研究所 > 中国科学院成都生物研究所 > 国家天然药物工程技术研究中心 > 天然产物研究

	UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China
	Xue, Ying 1,2,3; Xie, Jing 3; Xu, Xian-Shun 1; Yong, Li 1; Hu, Bin 1; Liang, Jian 2; Li, Xing-De 2; Qing, Lin-Sen 2,3
刊名	FOOD RESEARCH INTERNATIONAL
	2019
卷号	120 页码:577-585
关键词	Edible fungus UPLC-OqQ/MS Nucleoside Deoxynucleoside Mononuclear nucleotide Similarity assessment Vectorial angle cosine Hierarchical cluster analysis
ISSN号	0963-9969
DOI	10.1016/j.foodres.2018.11.008
产权排序	2
文献子类	Article
英文摘要	Nucleic acid constituents are the main functional ingredients in edible fungi, therefore understanding the nucleic acid constituents of edible fungi often eaten on the table by the Chinese people is of significant value. In this study, Sichuan Provincial Center for Disease Control and Prevention collected 147 samples of edible fungi (including certain species that the Chinese often eat) from different parts of the Sichuan Basin. A new UPLC-QqQ/MS method has been developed to determine the 17 nucleic acid constituents in these 147 samples, including guanosine, adenosine, uridine, cytidine, inosine, thymidine, xanthosine dehydrate, 2'-deoxyguanosine, 2'-deoxyadenosine, 2'-deoxyuridine, 2'-deoxycytidine, 2'-deoxyinosine, guanosine 5'-monophosphate, adenosine 5'-monophosphate, uridine 5'-monophosphate, cytidine 5'-monophosphate, and inosine 5'-monophosphate. Finally, similarity assessment of the main edible fungus was performed using vectorial angle cosine method, and hierarchical cluster analysis was used to classify all the 147 samples. The results showed that some edible fungi have high similarities, especially in Lentinula edodes (Berk.) Pegler, the monogenic nucleotides content of which (55.84 +/- 8.4 mg/100 g) is far greater than any other edible fungus, which is directly related to its taste. For quality control, this paper proposed to use the reference values of total nucleic acid compounds in edible fungi computed by percentile threshold method. This is the first time a comprehensive evaluation of nucleic acid constituents of different edible fungi of daily consumption was conducted for a large region, and the results is conducive to the quality evaluation and quality control of edible fungus.
学科主题	Food Science/nutrition
URL标识	查看原文
WOS关键词	PERFORMANCE LIQUID-CHROMATOGRAPHY ; AMINO-ACIDS ; MASS-SPECTROMETRY ; NUCLEOSIDES ; NUCLEOBASES ; NUCLEOTIDES ; MUSHROOMS ; MS/MS
WOS研究方向	Food Science & Technology
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000467195400061
内容类型	期刊论文
源URL	[http://210.75.237.14/handle/351003/30559]
专题	国家天然药物工程技术研究中心_天然产物研究
通讯作者	Qing, Lin-Sen
作者单位	1.Sichuan Prov Ctr Dis Control & Prevent, Chengdu 610041, Sichuan, Peoples R China 2.Chinese Acad Sci, Chengdu Inst Biol, Chengdu 610041, Sichuan, Peoples R China; 3.Chengdu Med Coll, Chengdu 610500, Sichuan, Peoples R China;
推荐引用方式 GB/T 7714	Xue, Ying,Xie, Jing,Xu, Xian-Shun,et al. UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China[J]. FOOD RESEARCH INTERNATIONAL,2019,120:577-585.
APA	Xue, Ying.,Xie, Jing.,Xu, Xian-Shun.,Yong, Li.,Hu, Bin.,...&Qing, Lin-Sen.(2019).UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China.FOOD RESEARCH INTERNATIONAL,120,577-585.
MLA	Xue, Ying,et al."UPLC-QqQ/MS combined with similarity assessment of 17 nucleic acid constituents in 147 edible fungi from Sichuan Basin, China".FOOD RESEARCH INTERNATIONAL 120(2019):577-585.