Identification of characteristic metabolites, anti-corrosion and reprocessing characteristics of six different types of Chinese bayberry resources
文献类型： 外文期刊
作者： Liu, Juan 1 ; Gong, Biya 1 ; Zhang, Ping 1 ; Wu, Juanjuan 1 ; Yi, Chun 1 ; Wang, Chunmei 1 ; Kong, Youhan 1 ;
作者机构： 1.Hunan Acad Agr Sci, Hort Res Inst, Changsha 410125, Hunan, Peoples R China
2.Yuelushan Lab Hunan Prov, Chang Sha 410125, Hunan, Peoples R China
关键词： Chinese bayberry; Decay resistance; Internal components; LC-MS; GC-MS
期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：5.1； 五年影响因子：4.7 ）
ISSN： 0026-265X
年卷期： 2025 年 209 卷
页码：
收录情况： SCI
摘要： Chinese bayberry (Morella rubra Lour) is a fruit from the Myricaceae family, rich in various dietary nutrients, and has a long history of cultivation and use in both food and medicine. The diversity of Chinese bayberry resources and its perishable nature limit its reprocessing and long-distance sales, posing challenges for the industry. This study compared the decay resistance characteristics, soluble solids, organic acids, and apparent traits of six different Chinese bayberry resources in Hunan Province, evaluating their edibility and processing characteristics. Using LC-MS and GC-MS, the non-volatile and volatile components of the six types of Chinese bayberry were extensively identified. The results showed that different types of Chinese bayberry contain distinct metabolites, which are significantly correlated with their decay resistance and apparent traits. Compounds such as Mesuagin, Arctigenin, and Eugenin were directly related to the decay area ratio and fruit weight. Licoricidin and Naringenin may have potential relationships with decay resistance. In this study, we took bayberry from six different resources as an example and preliminarily demonstrated that there were significant differences in the decay resistance and apparent traits of different bayberry varieties, which were related to their internal metabolites. Several specific substances in bayberry that are directly related to the preservation and reprocessing characteristics of bayberry were identified. These substances may have the potential to become key potential markers for evaluating the processing and storage characteristics of bayberry.
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