Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS

WANG Xiaoyu; WANG Zhenzhen; HU Mengya; DAI Jing; SHA Ruyi; MAO Jianwei

doi:10.13386/j.issn1002-0306.2024010245

Volume 45 Issue 20

Oct. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(20): 14-22. > DOI: 10.13386/j.issn1002-0306.2024010245

WANG Xiaoyu, WANG Zhenzhen, HU Mengya, et al. Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS[J]. Science and Technology of Food Industry, 2024, 45(20): 14−22. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010245.

Citation:

PDF (2676 KB)

Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS

1.
Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China
2.
China Biofermentation Industry Association, Beijing 100005, China

More Information

Received Date: January 22, 2024
Available Online: September 01, 2024

Graphical Abstract

Abstract

Abstract

To analyze the metabolic differences in Wangdu peppers, this study employed high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) to detect chemical components and perform non-targeted metabolomics analysis on five different varieties of Wangdu peppers: Yan Jiao (YJ), La Yan (LY), Guo Ta (GT), Yan Jiao 110 (YJA), and Re La (RL). Machine learning was used to classify and identify the differential metabolites screened. First, HPLC was used to measure the content of capsaicin, dihydrocapsaicin, and Vitamin C (V_C) in the five pepper varieties. Then, GC-MS was used for non-targeted metabolite analysis of the five peppers. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to identify differential metabolites and metabolic pathways. Machine learning methods were used to identify the different pepper varieties based on the differential metabolites. In the five pepper varieties, Re La had the highest content of capsaicin and dihydrocapsaicin, at 533.897±62.187 μg/g and 264.526±28.532 μg/g, respectively. Yan Jiao had the highest V_C content at 146.9±0.029 mg/100 g. OPLS-DA identified 16 differential metabolites, including organic acids such as quinic acid and aconitic acid, which were higher in Yan Jiao, D-sorbitol, which was highest in La Yan, citric acid, D-fructose, D-mannose, and lactic acid, which were most enriched in Guo Ta, D-tagatose and amino acids, which were highest in Yan Jiao 110, and glucose and inositol, which were most abundant in Re La. KEGG pathway enrichment analysis indicated that the differential metabolic pathways mainly included galactose metabolism, fructose and mannose metabolism, the citric acid cycle, starch and sucrose metabolism, glyoxylate and dicarboxylate metabolism, and pyruvate metabolism. Finally, three machine learning methods—random forest (RF), XGBoost, and backpropagation (BP) neural networks were used to classify and validate the differential metabolites of the five pepper varieties. The established classification models achieved accuracies of 100%, 92.9%, and 78.6%, respectively, demonstrating their utility in identifying pepper varieties. These results would provide fundamental data for the quality evaluation, variety improvement, and comprehensive utilization of Wangdu peppers.
- chili pepper,
- varieties,
- GC-MS,
- metabolomics,
- machine learning

FullText(HTML)

References (32)

References

[1]	GUO G J, PAN B G, YI X X, et al. Genetic diversity between local landraces and current breeding lines of pepper in China[J]. Scientific Reports,2023,13(1):4058. doi: 10.1038/s41598-023-29716-4
[2]	邹学校, 杨莎, 朱凡, 等. 中国高口感品质鲜食辣椒产业发展与未来趋势[J]. 园艺学报,2024,51(1):27−38. [ZOU X X, YANG S, ZHU F, et al. The development and future trends of China's high taste and quality fresh chili industry[J]. Journal of Horticulture,2024,51(1):27−38.] ZOU X X, YANG S, ZHU F, et al. The development and future trends of China's high taste and quality fresh chili industry[J]. Journal of Horticulture, 2024, 51（1）: 27−38.
[3]	张子峰. 我国辣椒产业发展现状、主要挑战与应对之策[J]. 北方园艺,2023(14):153−158. [ZHANG Z F. The current development status, main challenges, and countermeasures of China's chili industry[J]. Northern Horticulture,2023(14):153−158.] ZHANG Z F. The current development status, main challenges, and countermeasures of China's chili industry[J]. Northern Horticulture, 2023（14）: 153−158.
[4]	TANJA C, JASMINA R, STELA J. Quality of pepper seed by-products:A review[J]. Foods,2022,11(5):748. doi: 10.3390/foods11050748
[5]	NACCARATO A, FURIA E, SINDONA G, et al. Multivariate class modeling techniques applied to multielement analysis for the verification of the geographical origin of chili pepper[J]. Food Chemistry,2016,206:217−222. doi: 10.1016/j.foodchem.2016.03.072
[6]	IVAN I M, POPOVICI V, CHIȚESCU C L, et al. Phytochemical profile, antioxidant and cytotoxic potential of Capsicum annuum(L.) dry hydro-ethanolic extract[J]. Pharmaceutics,2024,16(2):245. doi: 10.3390/pharmaceutics16020245
[7]	沈央红, 方金玉, 朱军莉, 等. 代谢组学在食品质量安全领域的应用进展[J]. 食品科学,2023,44(5):282−289. [SHEN Y H, FANG J Y, ZHU J L, et al. The application progress of metabolomics in the field of food quality and safety[J]. Food Science,2023,44(5):282−289. ].] doi: 10.7506/spkx1002-6630-20211129-353 SHEN Y H, FANG J Y, ZHU J L, et al. The application progress of metabolomics in the field of food quality and safety[J]. Food Science, 2023, 44（5）: 282−289. ]. doi: 10.7506/spkx1002-6630-20211129-353
[8]	杨创创, 何建文, 张正海, 等. 13份干辣椒挥发性风味品质评价[J]. 中国蔬菜,2023(10):37−49. [YANG C C, HE J W, ZHANG Z H, et al. Evaluation of volatile flavor quality of 13 dried chili peppers[J]. Chinese Vegetables,2023(10):37−49.] YANG C C, HE J W, ZHANG Z H, et al. Evaluation of volatile flavor quality of 13 dried chili peppers[J]. Chinese Vegetables, 2023（10）: 37−49.
[9]	ELVIA B M, ELIDETH F R, NURY P H, et al. 1 H NMR-based metabolomic fingerprinting to determine metabolite levels in serrano peppers (Capsicum annum L.) grown in two different regions[J]. Food Research International,2017,102:163−170. doi: 10.1016/j.foodres.2017.10.005
[10]	杨芳, 邓凤琳, 袁海彬, 等. 基于气相色谱-离子迁移谱结合多元统计方法研究辣椒产地对辣椒油理化性质和风味成分的影响[J]. 核农学报,2023,37(7):1393−1402. [YANG F, DENG F L, YUAN H B, et al. Based on gas chromatography ion migration spectroscopy combined with multivariate statistical methods, the influence of chili pepper production areas on the physicochemical properties and flavor components of chili oil[J]. Journal of Nuclear Agriculture,2023,37(7):1393−1402.] doi: 10.11869/j.issn.1000-8551.2023.07.1393 YANG F, DENG F L, YUAN H B, et al. Based on gas chromatography ion migration spectroscopy combined with multivariate statistical methods, the influence of chili pepper production areas on the physicochemical properties and flavor components of chili oil[J]. Journal of Nuclear Agriculture, 2023, 37（7）: 1393−1402. doi: 10.11869/j.issn.1000-8551.2023.07.1393
[11]	刘录, 陈海云, 刘菲菲, 等. HPLC法测定云南省不同辣椒品种中辣椒碱及二氢辣椒碱的含量[J]. 食品工业科技,2013,34(5):299−303. [LIU L, CHEN H Y, LIU F F, et al. HPLC method for determining the content of capsaicin and dihydrocapsaicin in different pepper varieties in Yunnan Province[J]. Food Industry Technology,2013,34(5):299−303.] LIU L, CHEN H Y, LIU F F, et al. HPLC method for determining the content of capsaicin and dihydrocapsaicin in different pepper varieties in Yunnan Province[J]. Food Industry Technology, 2013, 34（5）: 299−303.
[12]	蒋侬辉, 凡超, 刘伟, 等. 运用RP-HPLC同时测定火龙果中7种有机酸和Vc含量的方法研究[J]. 江西农业大学学报,2015,37(5):798−803. [JIANG N H, FAN C, LIU W, et al. Study on the simultaneous determination of seven organic acids and Vc content in dragon fruit using RP-HPLC[J]. Journal of Jiangxi Agricultural University,2015,37(5):798−803.] JIANG N H, FAN C, LIU W, et al. Study on the simultaneous determination of seven organic acids and Vc content in dragon fruit using RP-HPLC[J]. Journal of Jiangxi Agricultural University, 2015, 37（5）: 798−803.
[13]	李平平, 张祥, 刘雨婷, 等. 辣椒63份种质果皮颜色与呈色物质的关系[J]. 园艺学报,2022,49(7):1589−1601. [LI P P, ZHANG X, LIU Y T, et al. The relationship between peel color and coloring substances of 63 chili germplasms[J]. Journal of Horticulture,2022,49(7):1589−1601.] LI P P, ZHANG X, LIU Y T, et al. The relationship between peel color and coloring substances of 63 chili germplasms[J]. Journal of Horticulture, 2022, 49（7）: 1589−1601.
[14]	程杰, 罗洲, 肖书剑, 等. 辣椒、花椒及其制品辣度和麻度检测研究现状[J]. 中国调味品,2023,48(6):209−215. [CHENG J, LUO Z, XIAO S J, et al. Current research status on the detection of spiciness and numbness in chili peppers, Sichuan peppercorns and their products[J]. Chinese Seasoning,2023,48(6):209−215.] doi: 10.3969/j.issn.1000-9973.2023.06.036 CHENG J, LUO Z, XIAO S J, et al. Current research status on the detection of spiciness and numbness in chili peppers, Sichuan peppercorns and their products[J]. Chinese Seasoning, 2023, 48（6）: 209−215. doi: 10.3969/j.issn.1000-9973.2023.06.036
[15]	KEITHELLAKPAM S. Antioxidant potential and factors influencing the content of antioxidant compounds of pepper:A review with current knowledge[J]. Comprehensive Reviews in Food Science and Food Safety,2023,22(4):3011−3052. doi: 10.1111/1541-4337.13170
[16]	WANG W L, HUANG Y L, HU W X, et al. Synthesis, structures and anti-tumor properties of capsaicin analogues[J]. Chemical Journal of Chinese Universities-Chinese,2010,31(12):2400−2406.
[17]	LEE H, SONG J, CHUNG S, et al. Gochujang elicits anti-obesity effects by increasing capsaicin-independent brown adipogenesis and thermogenesis in high-fat diet induced obese mice[J]. Journal of Functional Foods,2023,111:239.
[18]	朱志妍, 田浩, 潘俊, 等. 云南省主要辣椒品种活性成分及其加工适应性[J]. 食品安全质量检测学报,2022,13(21):7091−7100. [ZHU Z Y, TIAN H, PAN J, et al. The active ingredients and processing adaptability of the main chili pepper varieties in Yunnan Province[J]. Journal of Food Safety and Quality Testing,2022,13(21):7091−7100].] ZHU Z Y, TIAN H, PAN J, et al. The active ingredients and processing adaptability of the main chili pepper varieties in Yunnan Province[J]. Journal of Food Safety and Quality Testing, 2022, 13（21）: 7091−7100].
[19]	XU Z N, ZHONG D J, WANG J Y, et al. Colour, physicochemical, microbiological and bioactive component quality analysis of peppers in Guizhou[J]. International Journal of Food Science & Technology,2022,58(2):665−675.
[20]	HUNGERFORD A J, BAKOS H W, AITKEN R J. Addition of vitamin C mitigates the loss of antioxidant capacity, vitality and DNA integrity in cryopreserved human semen samples[J]. Antioxidants,2024,13(2):247. doi: 10.3390/antiox13020247
[21]	CHEN D, WEI X Y, YANG K, et al. Piperlongumine combined with vitamin C as a new adjuvant therapy against gastric cancer regulates the ROS-STAT3 pathway[J]. The Journal of International Medical Research, 2022, 50(4):3000605221093308.
[22]	王蜜蜜, 胡能兵, 庞丹丹, 等. 辣椒主要营养品质比较[J]. 安徽科技学院学报,2019,33(6):38−42. [WANG M M, HU N B, PANG D D, et al. Comparison of the main nutritional qualities of chili peppers[J]. Journal of Anhui University of Science and Technology,2019,33(6):38−42.] WANG M M, HU N B, PANG D D, et al. Comparison of the main nutritional qualities of chili peppers[J]. Journal of Anhui University of Science and Technology, 2019, 33（6）: 38−42.
[23]	李萌, 卢玺丞, 黄云艳, 等. 基于代谢组学技术分析不同纬度山羊乳的差异性[J]. 分析化学,2021,49(11):1864−1875. [LI M, LU X C, HUANG Y Y, et al. Analysis of differences in goat milk at different latitudes based on metabolomics techniques[J]. Analytical Chemistry,2021,49(11):1864−1875.] LI M, LU X C, HUANG Y Y, et al. Analysis of differences in goat milk at different latitudes based on metabolomics techniques[J]. Analytical Chemistry, 2021, 49（11）: 1864−1875.
[24]	CHEN D, LIU S Q. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations[J]. Food Chemistry, 2016, 196.
[25]	ROSTAMI S, AREFHOSSEINI S, TUTUNCHI H, et al. Does myo-inositol supplementation influence oxidative stress biomarkers in patients with non-alcoholic fatty liver disease?[J]. Food Science & Nutrition,2024,12(2):1279−1289.
[26]	周平, 郭瑞, 颜少宾, 等. 外源山梨醇影响桃叶片和果实糖代谢的分子机制研究[J]. 园艺学报,2023,50(5):959−971. [ZHOU P, GUO R, YAN S B, et al. A molecular mechanism study on the effect of exogenous sorbitol on sugar metabolism in peach leaves and fruits[J]. Journal of Horticulture,2023,50(5):959−971.] ZHOU P, GUO R, YAN S B, et al. A molecular mechanism study on the effect of exogenous sorbitol on sugar metabolism in peach leaves and fruits[J]. Journal of Horticulture, 2023, 50（5）: 959−971.
[27]	彭真汾, 王威, 叶清华, 等. 高效液相色谱-串联质谱法定量分析橄榄果实氨基酸组分[J]. 食品科学,2018,39(24):231−238. [PENG Z F, WANG W, YE Q H, et al. Quantitative analysis of amino acid components in olive fruit using high-performance liquid chromatography tandem mass spectrometry[J]. Food Science,2018,39(24):231−238.] PENG Z F, WANG W, YE Q H, et al. Quantitative analysis of amino acid components in olive fruit using high-performance liquid chromatography tandem mass spectrometry[J]. Food Science, 2018, 39（24）: 231−238.
[28]	刘媛, 袁亮, 张水勤, 等. 不同分子量聚天冬氨酸对小麦根系生长和养分吸收的影响[J]. 中国农业科学,2022,55(13):2526−2537. [LIU Y, YUAN L, ZHANG S Q, et al. The effects of polyaspartic acid with different molecular weights on the growth and nutrient uptake of wheat roots[J]. Chinese Agricultural Science,2022,55(13):2526−2537].] doi: 10.3864/j.issn.0578-1752.2022.13.004 LIU Y, YUAN L, ZHANG S Q, et al. The effects of polyaspartic acid with different molecular weights on the growth and nutrient uptake of wheat roots[J]. Chinese Agricultural Science, 2022, 55（13）: 2526−2537]. doi: 10.3864/j.issn.0578-1752.2022.13.004
[29]	DANIEL P F, DIRLEISE P, EDUARDO K B, et al. L-threonine requirement of silver catfish (Rhamdia quelen):Growth performance, body composition, plasma and liver metabolites[J]. Journal of Applied Animal Research,2023,51(1):358−365. doi: 10.1080/09712119.2023.2203746
[30]	LOZADA D N, PULICHERLA S R, HOLGUIN F O. Widely targeted metabolomics reveals metabolite diversity in Jalapeno and Serrano chile peppers (Capsicum annuum L.)[J]. Metabolites,2023,13(2):288. doi: 10.3390/metabo13020288
[31]	TILEN Z, ALJAŽ M, ROBERT V, et al. Metabolic variation among fruits of different chili cultivars (Capsicum spp.) using HPLC/MS[J]. Plants,2021,11(1):101. doi: 10.3390/plants11010101
[32]	NEMESIO V R, MOISÉS R M, REINALDO M A, et al. 1 H NMR-based metabolomics profiling of ten new races from Capsicum annuum cv. serrano produced in Mexico[J]. Food Research International,2019,119:785−792. doi: 10.1016/j.foodres.2018.10.061

Supplements (1)

Supplements
Other Related Supplements

Get Citation

PDF

XML

Article Metrics

Article views (112) PDF downloads (17)

Science and Technology of Food Industry

Metabolomics Analysis of Five Types of Wangdu Chili Peppers Based on HPLC and GC-MS

Abstract

References

Supplements

Other Related Supplements

Catalog

Article Metrics

Export File

Citation

Format

Content