鸡蛋黄脂质组的高通量鉴定与解析  

High Throughput Identification and Analysis of Chicken Egg Yolk Liposome

作　　者：何虹霄 周春燕 王艺 翟世英 耿放[1] 王金秋[1] HE Hongxiao;ZHOU Chunyan;WANG Yi;ZHAI Shiying;GENG Fang;WANG Jinqiu(School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106

出　　处：《成都大学学报（自然科学版）》2022年第3期257-262,共6页Journal of Chengdu University（Natural Science Edition）

基　　金：国家自然科学基金项目(32072236)。

摘　　要：利用液质联用的高通量脂质组分析技术,对鸡蛋黄脂质分子进行定性和相对定量分析.在鸡蛋黄中鉴定到787种脂质分子,主要包括212种甘油三酯(TG)、139种磷脂酰胆碱(PC)和122种磷脂酰乙醇胺(PE).基于质谱信号强度对鉴定到的脂质分子进行相对含量分析.结果显示,PC(18∶0/22∶5)、PE(P-18∶0/18∶0)和TG(14∶0/18∶1/20∶1)分别是蛋黄中相对含量最高的PC、PE和TG分子.丰度前10的蛋黄PC和PE分子对比显示,PE分子的整体不饱和度相对更高.此外,99.26%的二十二碳六烯酸(DHA)和99.85%的二十碳五烯酸(EPA)存在于蛋黄磷脂中.这些结果显示了蛋黄脂质(特别是蛋黄磷脂)的优异营养特性,为了解蛋黄脂质的分子种类、相对含量和营养价值提供了更加全面的信息.In this study,the qualitative and relative quantitative analysis of chicken egg yolk lipid species were carried out by using a high-throughput lipidomic analysis technology based on liquid chromatography-mass spectrometry/mass spectrometry( LC-MS/MS). A total of 787 lipid species were identified in egg yolk,including 212 triglycerides( TG),139 phosphatidylcholine( PC) and 122 phosphatidylethanolamine( PE). The relative content of identified lipid species was calculated based on the signal intensity of mass spectrometry. PC( 18∶ 0/22∶ 5),PE( P-18∶ 0/18∶ 0) and TG( 14∶ 0/18∶ 1/20∶ 1) were the most abundant lipid molecules in egg yolk. The comparison with the top-10 PC molecules and top-10 PE molecules showed that the unsaturation of PE was higher. In addition,99. 26% of docosahexaenoic acid( DHA) and 99. 85% of eicosapentaenoic acid( EPA) existed in egg yolk phospholipid. These results suggested there existed excellent nutrition in egg yolk,especially in egg yolk phospholipid. This study provides comprehensive insights for understanding the lipid species,relative contents and nutritional value of chicken egg yolk.

关 键 词：蛋黄 脂质组 磷脂 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]