This study comprehensively analyzes the primary metabolites of sweet potato peels and pulps from four cultivars and assesses the impact of four different processing methods on pulp metabolome using a multiplex metabolomics approach of GC–MS and NIR. A total of 69 metabolites were identified. Beauregard cv. showed the highest sugar content (387.85 mg/g), whereas Sahrawy cv. was higher in alcohols (24.63 mg/g) and organic acids (2.98 mg/g). The chemometric analysis identified key markers that distinguished each cv. represented by its pulp, peel, and processed pulp. KEGG enrichment analysis pinpointed key metabolic pathways leading to the metabolic discrepancy of the specimens. Sugars were the most altered class by processing as manifested by a 5 to 11-fold increase, notably in the air-fried pulp. Air-frying also increased alcohol and organic acid contents. NIR analysis revealed that air-frying was the preferred method of processing, preserving the majority of pulp's metabolites, including β-carotene and phenolics.

中文翻译：

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品种类型和热加工方法对甘薯代谢组的影响，通过基于 NIR 和 GC-MS 的代谢组学耦合化学计量学的多重方法进行比较分析


本研究全面分析了四个品种甘薯皮和果肉的初级代谢产物，并使用 GC-MS 和 NIR 的多重代谢组学方法评估了四种不同加工方法对果肉代谢组的影响。共鉴定出 69 种代谢物。Beauregard cv. 的糖含量最高 （387.85 mg/g），而 Sahrawy cv. 的醇类 （24.63 mg/g） 和有机酸 （2.98 mg/g） 含量较高。化学计量学分析确定了区分每个 cv. 的关键标志物。由其果肉、果皮和加工过的果肉所代表。KEGG 富集分析确定了导致标本代谢差异的关键代谢途径。糖是加工改变最大的一类，表现为增加了 5 到 11 倍，尤其是在空气炸果肉中。空气煎炸还增加了酒精和有机酸的含量。NIR 分析表明，空气油炸是首选的加工方法，保留了纸浆的大部分代谢物，包括 β-胡萝卜素和酚类物质。