Analysis of fatty acids in rice by pseudotargeted metabolomics method based on gas chromatography-mass spectrometry

doi:10.3724/SP.J.1123.2019.05041

Abstract

Abstract:

A pseudotargeted metabolomics method based on gas chromatography-mass spectrometry (GC-MS) was developed for the analysis of fatty acids in rice. A total of 16 fatty acids were detected in rice. The method was used to identify the difference between fatty acid profiles in rice. The total intensity of the saturated and unsaturated fatty acids was used as the evaluation index. The effects of six extraction methods and four extraction solvents on the extraction efficiencies of the fatty acids were compared. The developed method was used to investigate the fatty acid profiles in five types of rice (Daohuaxiang, Jixing, Jinlangzi, Nongda, and Zhuangyuan). The fatty acid profile in Daohuaxiang rice was different from that in the other four species. The fatty acids in Jinlangzi and Nongda rice were markedly different, while those in Jixing and Jinlangzi rice were similar. The method is simple, stable and accurate, and it can provide basic data for the improvement of rice quality and nutritional value.

Key words: gas chromatography-mass spectrometry (GC-MS), pseudotargeted metabolomics, fatty acids, rice

WANG Xiyue, MING Ming, LIAN Lili, ZHANG Hao, LOU Dawei. Analysis of fatty acids in rice by pseudotargeted metabolomics method based on gas chromatography-mass spectrometry[J]. Chinese Journal of Chromatography, 2020, 38(2): 250-254.

Figures/Tables 6

Fig. 1 Effect of different extraction methods on the intensities of saturated fatty acids and unsaturated fatty acids (n=3) 1. derivation and extraction simultaneous by isothermal oscillation; 2. derivation and extraction simultaneous by shaker oscillation; 3. derivation and extraction simultaneous by vortex oscillation; 4. derivation following extraction by isothermal oscillation; 5. derivation following extraction by shaker oscillation; 6. derivation following extraction by vortex oscillation.

Fig. 2 Effect of the different extraction solvents on the intensities of saturated fatty acids and unsaturated fatty acids (n=5)

Fig. 3 TIC chromatogram of the 16 fatty acids in the quanlity control (QC) sample

Fig. 4 Chromatograms of C26:0, C17:1, C17:0 in SIM and full scan modes

Fig. 5 Principal component analysis (PCA) score plot of the five rice samples

Fig. 6 Heat map of the fatty acids in the five rice samples

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