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10.3390/foods12183335
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Article

An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS

by
Shufang Wu
1,2,†,
Jiaxin Yin
1,2,†,
Xuejuan Li
1,2,
Jingyi Xie
1,2,
Hui Ding
1,2,
Lifeng Han
2,3,
Songtao Bie
1,2,3,
Fangyi Li
1,2,3,
Beibei Zhu
1,2,3,
Liping Kang
4,
Xinbo Song
1,2,3,
Heshui Yu
1,2,3,* and
Zheng Li
1,2,3
1
College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
2
Haihe Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
3
State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
4
State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(18), 3335; https://doi.org/10.3390/foods12183335
Submission received: 13 July 2023 / Revised: 28 July 2023 / Accepted: 31 July 2023 / Published: 6 September 2023
(This article belongs to the Section Food Analytical Methods)
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Abstract

This work was designed to investigate the dynamic changes process of non-volatile organic compounds (n-VOCs) and volatile organic compounds (VOCs) in mulberries during different growth periods using UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. A total of 166 compounds were identified, including 68 n-VOCs and 98 VOCs. Furthermore, principal component analysis (PCA), random forest analysis (RFA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to analyze differences in mulberries at different ripening stages. A total of 74 compounds appeared or disappeared at different ripening periods and 24 compounds were presented throughout the growth process. Quantitative analysis and antioxidant experiments revealed that as the mulberries continued to mature, flavonoids and phenolic acids continued to increase, and the best antioxidant activity occurred from stage IV. Conclusively, an effective strategy was established for analyzing the composition change process during different growth periods, which could assist in achieving dynamic change process analysis and quality control.
Keywords: mulberry; volatile organic compounds; non-volatile organic compounds; dynamic process analysis; UPLC-Q-Orbitrap-MS; HS-SPME-GC-MS; HS-GC-IMS mulberry; volatile organic compounds; non-volatile organic compounds; dynamic process analysis; UPLC-Q-Orbitrap-MS; HS-SPME-GC-MS; HS-GC-IMS

Share and Cite

MDPI and ACS Style

Wu, S.; Yin, J.; Li, X.; Xie, J.; Ding, H.; Han, L.; Bie, S.; Li, F.; Zhu, B.; Kang, L.; et al. An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. Foods 2023, 12, 3335. https://doi.org/10.3390/foods12183335

AMA Style

Wu S, Yin J, Li X, Xie J, Ding H, Han L, Bie S, Li F, Zhu B, Kang L, et al. An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. Foods. 2023; 12(18):3335. https://doi.org/10.3390/foods12183335

Chicago/Turabian Style

Wu, Shufang, Jiaxin Yin, Xuejuan Li, Jingyi Xie, Hui Ding, Lifeng Han, Songtao Bie, Fangyi Li, Beibei Zhu, Liping Kang, and et al. 2023. "An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS" Foods 12, no. 18: 3335. https://doi.org/10.3390/foods12183335

APA Style

Wu, S., Yin, J., Li, X., Xie, J., Ding, H., Han, L., Bie, S., Li, F., Zhu, B., Kang, L., Song, X., Yu, H., & Li, Z. (2023). An Exploration of Dynamic Changes in the Mulberry Growth Process Based on UPLC-Q-Orbitrap-MS, HS-SPME-GC-MS, and HS-GC-IMS. Foods, 12(18), 3335. https://doi.org/10.3390/foods12183335

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