Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum)

Ke, Jingxuan; Qi, Yuan; Li, Shanshan; Shen, Guanghui; Chen, Anjun; Luo, Qingying; Liu, Xingyan; Wu, Hejun; Li, Meiliang; Biao, PU; Yue, Meng; Zhang, Zhiqing

doi:10.1016/j.indcrop.2018.04.018

Cited by 52 publications

(36 citation statements)

References 30 publications

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“…Considering the results of previous work and the present study together, we suggest that forty days after fertilization could be a core period for the initiation of the biosynthesis of terpenoid compounds and their accumulation in the fruit development and maturation process of Z. armatum. In further studies, a strategic approach will be to measure the concentrations of various terpenoid compounds in fruit differentiation stages via metabolomics analysis coupled with high-performance liquid chromatography (HPLC) fingerprinting [5,41], and the functions of crucial genes could also be evaluated with transgenic methods to verify the present results in depth.…”

Section: Discussionmentioning

confidence: 99%

“…However, the underlying regulatory mechanism of the genes associated with the numbing taste remains poorly understood. Z. armatum is also an important medicinal plant prioritized by the governments of some countries for economic development [3][4][5]. Its fruit berries can be used for the treatment of abdominal pain, rheumatism, and skin diseases, and as a carminative and antispasmodic [3].…”

Section: Introductionmentioning

confidence: 99%

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De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

et al. 2020

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De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism Abstract Background: Zanthoxylum armatum (Z. armatum) is a highly economically important tree that presents a special numbing taste. However, the underlying regulatory mechanism of the numbing taste remains poorly understood. Thus, the elucidation of the key genes associated with numbing taste biosynthesis pathways is critical for providing genetic information on Z. armatumand the breeding of high-quality germplasms of this species.Results: Here, de novo transcriptome assembly was performed for the five major organs of Z. armatum, including the roots, stems, leaf buds, mature leaves and fruits. A total of 111,318 unigenes were generated with an average length of 1014 bp. Additionally, a large number of SSRs were obtained to improve our understanding of the phylogeny and genetics of Z. armatum. The organ-specific unigenes of the five major samples were screened and annotated via GO and KEGG enrichment analysis. A total of 53 and 34 unigenes that were exclusively upregulated in fruit samples were identified as candidate unigenes for terpenoid biosynthesis or fatty acid biosynthesis, elongation and degradation pathways, respectively. Moreover, 40 days after fertilization (Fr4 stage) could be an important period for the accumulation of terpenoid compounds during the fruit development and maturation of Z. armatum. The Fr4 stage could be a key point at which the first few steps of the fatty acid biosynthesis process are promoted, and the catalysis of subsequent reactions could be significantly induced at 62 days after fertilization (Fr6 stage). Conclusions: The present study realized de novo transcriptome assembly for the five major organs of Z. armatum. To the best of our knowledge, this study provides the first comprehensive analysis revealing the genes underlying the special numbing taste of Z. armatum. The assembled transcriptome profiles expand the available genetic information on this species and will contribute to gene functional studies, which will aid in the engineering of high-quality cultivars of Z. armatum.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

et al. 2020

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“…It is usually combined with chemometric methods, including similarity analysis (SA), hierarchical cluster analysis (HCA), principal component analysis (PCA), and discriminant analysis (DA), to ensure the quality of products. In recent reports, a few scholars have used HPLC fingerprint and chemometric methods to evaluate the acid amide components of the Z. bungeanum peels (Ke et al., 2018). Although the composition and antioxidant activity of the phenolic in the leaves of Z. bungeanum have been investigated by this method in our previous work (Chen et al., 2019; Zhang, Luo, & Wang, 2015), there have been no reports on HPLC fingerprint and phenolic profiles to evaluate the quality of different varieties of the Z. bungeanum peels.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

Pan

et al. 2020

Journal of Food Science

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This work aims to evaluate the quality of seven varieties of Zanthoxylum bungeanum peels based on phenolic compounds, bioactivity, and HPLC fingerprint combined with chemometrics analysis, and pick out the key chemical compounds. As a result, S2 (Fengxian Dahongpao) showed the highest content of total phenolic and rutin, as well as the strongest antioxidant activity, followed by S6 (Hancheng Shizitou). From HPLC fingerprint, eight common characteristic peaks were selected and proved to be effective in controlling the quality of Z. bungeanum peels with the total contribution of 92.775%. The similarity values of each sample ranged between 0.696 and 0.970. In addition, hyperoside was identified as another key chemical indicator for quality evaluation of Z. bungeanum peels by PCA. Accordingly, seven varieties of Z. bungeanum were classified into four groups, among which group 4 (Fengxian Dahongpao, S2) was considered as an outstanding variety, followed by group 1 (S5, S6, and S7) and group 3 (S3 and S4), and group 2 (Fugu late-maturing, S1) was the last one. These results will be helpful to establish an effective and comprehensive evaluation system of Z. bungeanum.Practical Application: This study not only provides another index for quality evaluation of Z. bungeanum peels, but it also expects to be a theoretical basis for high-quality germplasm cultivation and the development of Z. bungeanum peels as food additives, pharmaceutical, or health care products.

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“…[4] Unsurprisingly, with the combination of its distinctive flavor and positive health effects, pericarp consumption continues to increase. [7] Smell and taste are important sensory factors that determine consumer preference and economic value. [6] Furthermore, sensory evaluation has also been used for the classification of Z. bungeanum.…”

Section: Introductionmentioning

confidence: 99%

“…The sensory indexes typically include color, smell, taste, and impurities. [7] Smell and taste are important sensory factors that determine consumer preference and economic value. [3,8,9] These traits also provide important information or sensory cues about the nutritional make-up of products.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

Wang

et al. 2019

Chemistry & Biodiversity

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In this study, Zanthoxylum bungeanum extracts were prepared using seven solvents: de-ionized water, methanol, ethanol, acetic acid, ethyl acetate, chloroform, and benzene. The volatile compositions in the extracts were qualitatively analyzed using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry detection, and the alkylamide composition was determined using high-performance liquid chromatography. The extract compositions differed with respect to the solvents. A total of 49 volatile components belonging to four groups - terpenoids, alcohols, esters, and ketones -were identified in the extracts. The Z. bungeanum extracts were either ester or terpenoid type, dominated by linalyl acetate. Multivariate analysis divided the extracts into three distinct groups based on principal component analysis and hierarchical clustering analysis. Water, methanol, and ethanol with strongly polarity, could be applied in the food and pharmaceutical industries. This article is protected by copyright. All rights reserved.

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Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum)

Cited by 52 publications

References 30 publications

De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

De novo transcriptome assembly for the five major organs of Zanthoxylum armatum and the identification of genes involved in terpenoid compound and fatty acid metabolism

Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

Sensory Characteristics and Antioxidant Activity of Zanthoxylum bungeanumMaxim. Pericarps

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