Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics
Author:
Wu Yuling1, Li Zhanming12ORCID, Zhu Hui1, Zi Run2, Xue Fang1, Yu Yue1
Affiliation:
1. School of Grain Science and Technology, Jiangsu University of Food Science and Technology, Zhenjiang 212100, China 2. National University of Singapore Suzhou Research Institute, Suzhou 215127, China
Abstract
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products.
Funder
Science and Technology Tackling Plan Project (Agriculture) of Rugao City Hainan Province’s Key Research and Development Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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