Objective  To analyze the changes in chemical composition of Jianchangbang honey bran stir fried yam during the processing by ultra-high performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS).

Methods  The chromatographic separation was performed using an ACQUITY UPLC BEH C₁₈ column (100  mm× 2.2  mm, 1.7 μm), with a mobile phase of 0.05% formic acid aqueous solution-acetonitrile and gradient elution. Mass spectrometry detection was carried out in the positive and negative ion modes, using an electrospray ionization source, with a scanning range of m/z 50-1 300. By comparison of self built databases and relevant literature, combined with Peak View 1.2 software, chemical composition analysis was conducted on raw yam and honey bran stir fried products with different processing times of 1-15 minutes. SIMCA 14.1 software was used for principal component analysis and orthogonal partial least squares discriminant analysis, and differential components were screened based on variable importance projection values greater than 1.

Results  A total of 62 chemical constituents were identified from raw yam and honey bran processed products, including 11 phenolic acids, 5 flavonoids, 16 amino acids, 5 nucleosides, 4 carbohydrates, and 21 other compounds. Through the comparison of peak area, it was found that glucosyl syringic acid, syringic acid, ferulic acid, proline, guanosine, styrene, linolenic acid and mollugin were new components after processing. The content of other components was the highest at 3 min. With the prolongation of processing time, the content of chemical components identified in yam showed a decreasing trend.

Conclusion   UPLC-Q-TOF-MS technology can accurately and systematically identify the chemical components contained in yam, which lays a foundation for further study of honey bran fried yam.

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