草药茶是叶子的混合物,种子,水果,和各种植物的花朵,提供放松,抗炎的好处,和免疫系统对糖尿病和哮喘等疾病的支持。尽管有健康益处,关于草药茶的全面脂质组学数据在文献中是有限的。我们使用非靶向液相色谱-线性离子阱轨道阱质谱来鉴定和关联以下六个凉茶样品中的脂质种类:茴香,Ginger,Juniper,柠檬皮,橘皮,和玫瑰果。总共确定了204种脂质分子,多变量分析显示,草药中的脂质种类之间存在显着差异。饱和脂肪酸(SFAs)和多不饱和脂肪酸(PUFAs)在杜松中显著丰富,包括ω-3和ω-6脂肪酸,其次是茴香。聚类相关性表明,生姜主要含有鞘脂和溶血磷脂,而茴香富含磷脂。在所分析的任何草药茶中均未观察到三酰甘油含量的显着变化。草药茶中PUFA与SFAs的比例表明,橘皮的比例最高,接着是柠檬皮和茴香,表明其潜在的健康益处。此外,使用高分辨率质谱,在这些草药茶中鉴定并表征了各种脂质,例如羟基脂肪酸的脂肪酸酯和N-酰基-溶血磷脂酰乙醇胺。这项研究提供了全面的脂质分析和六种草药茶中脂质的详细表征,强调它们在营养和各种食品工业领域的合理应用,以开发功能食品。
Herbal teas are blends of leaves, seeds, fruits, and flowers from various plants that provide relaxation, anti-inflammatory benefits, and immune system support for conditions such as diabetes and asthma. Despite their health benefits, comprehensive lipidomic data on herbal teas are limited in the literature. We used non-targeted liquid chromatography-linear ion trap orbitrap mass spectrometry to identify and correlate the lipid species in the following six herbal tea samples: fennel, ginger, juniper, lemon peel, orange peel, and rosehip. A total of 204 lipid molecular species were identified, and multivariate analysis revealed a significant difference between lipid species in herbal teas. Saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs) are significantly abundant in juniper, including ω-3 and ω-6 fatty acids, followed by fennel. Cluster correlations showed that ginger contained mainly sphingolipids and lysophospholipids, whereas fennel was rich in phospholipids. No significant variations in the content of triacylglycerols were observed in any of the herbal teas analyzed. The ratio of PUFAs to SFAs in herbal teas showed that orange peel had the highest ratio, followed by lemon peel and fennel, indicating their potential health benefits. In addition, using high-resolution mass spectrometry, various lipids such as fatty acid esters of hydroxy fatty acids and N-acyl-lysophosphatidylethanolamines were identified and characterized in these herbal teas. This study provides a comprehensive lipid analysis and detailed characterization of lipids in six herbal teas, highlighting their plausible applications in the field of nutrition and various food industries for the development of functional foods.