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| Analysis and Comparison on Composition Differences of Glycerolipids in Camellia Oil and Olive Oil by Ultra Performance Liquid Chromatography－High Resolution Mass Spectrometry |
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| DOI： |
| KeyWord:camellia oil olive oil glycerolipids ultra performance liquid chromatography－high resolution mass spectrometry |
| Author | Institution |
| HU Qian，ZHANG Jiu-kai，XING Ran-ran，CHEN Ying，KANG Wen-han，MIAO Jin-liang |
1. School of Food and Health，Beijing Technology and Business University，Beijing ，China;2. Chinese Academy of Inspection and Quarantine，Beijing ，China;3. School of Food Science and Technology， Jiangnan University，Wuxi ，China |
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| Abstract: |
| The compositions of glycerolipids in camellia oil and olive oil were analyzed and compared using a lipidomics method based on ultra performance liquid chromatography－high resolution mass spectrometry（UPLC－HRMS）. The retention behavior of different lipids by liquid chromatography was summarized. The main eluted components were diacylglycerols within 6.5－7.5 min， while within 10.6－12 min， the main eluted components were triacylglycerols. The base peak chromatogram showed that there were no significant differences in the retention time and abundance of glycerolipids between camellia oil and olive oil. The elution of glycerolipids by reversed-phase liquid chromatography was carried out according to the equivalent carbon number. The higher the equivalent carbon number， the longer the retention time. The structures of lipids were calculated according to the neutral lost mass by using the extracted ion chromatogram， primary mass spectrum and secondary mass spectrum. Results showed that 55 glycerolipids were detected in camellia oil and olive oil. All 55 glycerolipids， including 43 triacylglycerols and 12 diacylglycerols were detected in camellia oil. 44 glycerolipids， including 34 triacylglycerols and 10 diacylglycerols were detected in olive oil， while 9 triacylglycerols and 2 diacylglycerols were not detected. TAG 54∶3 was the most important triacylglycerols in camellia oil and olive oil， but its relative content was higher in camellia oil. The relative contents of 9 triacylglycerols and 2 diacylglycerols detected in camellia oil but not in olive oil were all less than 1%. Camellia oil and olive oil have similar major glycerolipids， but they are quite different from other edible oils， such as soybean oil， rapeseed oil and sunflower oil. The peak areas of 55 glycerolipids species were used as the variable for multidimensional statistical analysis. The results of cluster heat map analysis， principal component analysis（PCA） and orthogonal partial least squares－discriminant analysis（OPLS－DA） showed that camellia oil and olive oil had a significant classification trend. Camellia oil and olive oil were aggregated into two different categories in the PCA score plot without any overlap. The contribution rate of the first principal component was 62.7%， while the contribution rate of the second principal component was 18.3%， indicating that there was significant difference in the glyceride abundance between camellia oil and olive oil. With VIP >1.0 and p < 0.01， 3 key glycerolipids were selected from camellia oil and 6 key glycerolipids were selected from olive oil. This study revealed the difference in the molecular composition of glycerolipids between camellia oil and olive oil， providing a basis for analyzing the function and nutrition of camellia oil. |
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