组学技术及其在食品科学中应用的研究进展  

Advances in Omics Technology and Application in Food Science Research

作　　者：王龑[1] 许文涛[1,2] 赵维薇[1] 郝俊冉[1] 黄昆仑[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]农业部转基因生物食用安全监督检验测试中心(北京),北京100083

出　　处：《生物技术通报》2011年第11期26-32,共7页Biotechnology Bulletin

基　　金：国家自然科学基金(30800770);国家转基因生物重大专项(2008ZX08012001)

摘　　要：后基因组时代的主要研究任务即是组学(转录组学、蛋白质组学及代谢组学)研究,其发展迅速,有望成为解决生命科学领域诸如食品品质与安全等科学问题的有力工具。组学研究为食品科学相关研究提供了新的思路和技术,在食品加工、贮藏、营养素检测、食品安全以及食品鉴伪等领域中已有广泛的应用。综述转录组学、蛋白质组学及代谢组学研究的核心技术,以及组学技术在食品科学研究中的研究进展,并对其应用前景进行展望。In post-genomics era,transcriptomics,proteomics and metabolomics are the main research methods to resolve numerous problems in the field of life science,including food quality and safety.Due to some new thoughts and techniques for research they provided,transcriptomics,proteomics and metabolomics have been widely used in the field of food science,including processing,fresh-keeping and storage,nutrients,food safety assessing,food adulteration and so on.In this paper,the core technologies of transcriptomics,proteomics and metabolomics are presented and present application of omics technology in food science research were reviewed,and the development prospects were pointed out.

关 键 词：转录组学 蛋白组学 代谢组学 食品科学应用 

分 类 号：TS201.2[轻工技术与工程—食品科学] Q819[轻工技术与工程—食品科学与工程]