Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method

Junfeng Hao; Risu Na; Lin Sun; Yushan Jia; Feng Han; Zhihui Fu; Zhijun Wang; Muqier Zhao; Cuiping Gao; Gentu Ge

Food Chemistry: X (Dec 2023)

Chemical profile and quantitative comparison of constituents in different medicinal parts of Lactuca indica during varied harvest periods using UPLC-MS/MS method

Junfeng Hao,
Risu Na,
Lin Sun,
Yushan Jia,
Feng Han,
Zhihui Fu,
Zhijun Wang,
Muqier Zhao,
Cuiping Gao,
Gentu Ge

Affiliations

Junfeng Hao: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Risu Na: Center of Ecology and Agrometeorology of Inner Mongolia, Hohhot 010000, China
Lin Sun: Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences, Hohhot 010000, China
Yushan Jia: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Feng Han: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Zhihui Fu: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Zhijun Wang: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Muqier Zhao: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China
Cuiping Gao: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China
Gentu Ge: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010019, China; Key Laboratory of Grassland Resources, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010019, China; Corresponding author at: College of Grassland Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China.

Journal volume & issue: Vol. 20
p. 101031

Abstract

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Lactuca indica L. cv. Mengzao (LIM), acknowledged as a pivotal “One Root of Medicine and Food”, boasts dual applications in both culinary and medicinal domains. This research delves into the influence of various harvest periods (vegetative, budding, blossom, and fruiting) on distinct medicinal parts (roots, stems, leaves, flowers, and seeds) of LIM, employing plant metabolomics to assess its chemical constituents. A total of 66 chemical constituents were identified in LIM, with 11 chemical components emerging as potential markers for distinguish medicinal parts. Notably, nutritional organs exhibited elevated levels of cichoric acid, rutin and chlorogenic acid. Specifically, leaves during the budding stage displayed the highest chicoric acid content at 11.70 mg·g−1. Conversely, reproductive organs showed heightened concentrations of cichoric acid, rutin and chlorogenic acid, with seeds exhibiting the peak cichoric acid content at 4.53 mg g−1. This study enriches our understanding of LIM by offering novel insights into quality assessment and the comprehensive utilization of its diverse parts.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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