基于脂质组学探究辐照对冷鲜乳鸽风味的影响  

Lipidomic Analysis of the Effect of Irradiation on the Flavor of Chilled Pigeon Meat

作　　者：刘巧瑜[1,2] 陈俊文 黄晓霞 游云 陈伟波 曾晓房 陈海光[1,2] LIU Qiaoyu;CHEN Junwen;HUANG Xiaoxia;YOU Yun;CHEN Weibo;ZENG Xiaofang;CHEN Haiguang(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs,Academy of Contemporary Agricultural Engineering Innovations,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Meat Pigeon Engineering Technology Research Center,Meizhou 514000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东省岭南特色食品科学与技术重点实验室,农业农村部岭南特色食品绿色加工与智能制造重点实验室,现代农业工程创新研究院,广东广州510225 [2]广东省乳鸽工程技术研究中心,广东梅州514000

出　　处：《食品科学》2023年第12期270-277,共8页Food Science

基　　金：广东省重点领域研发计划项目(2020B0202080002);广东省教育厅2021年广东省联合培养研究生示范基地项目(粤教研函[2021]2号);2022年广东省现代农业产业技术体系创新团队项目(2022KJ117)。

摘　　要：采用顶空固相萃取-气相色谱-质谱法和超高效液相色谱-串联四极杆飞行时间高分辨质谱分析辐照乳鸽中挥发性物质及脂类代谢物的变化,探究辐照乳鸽特征性风味物质并推测其可能的主要风味前体物质。结果表明:烃类和醛类物质是乳鸽中主要挥发性成分,乳鸽中共10种关键风味成分,其中壬醛、(E)-2-己烯醛、癸醛、己醛、(E)-2-辛烯醛、(E,E)-2,4-壬二烯醛、辛醛、2,4-癸二烯醛、1-辛烯-3-醇物质来源于脂质氧化,壬醛、癸醛、己醛等醛类可能是由油酸和亚油酸分解生成。脂肪酸、酰基肉碱(AcylCarnitine)、缩醛磷脂酰乙醇胺(plasmenylPE)、葡糖鞘氨醇神经酰胺(GlcCer_NDS)、酰基葡糖基二神经酰胺(AcyGlcADG)、溶血磷脂酰胆碱(lysoPC)、硬脂酰基鞘脂(Cer_BS)、溶血磷脂丝氨酸(lysoPS)是差异显著的脂质亚类。30种变量投影重要性值较高的脂质分子中,6种脂质分子的脂肪酸组成中含有油酸(C_(18:1)),10种脂质分子含有亚油酸(C_(18:2)),油酸和亚油酸作为形成乳鸽特征性风味物质的前体物质,可能由这16种脂质分子降解生成。In order to explore the characteristic flavor compounds and to infer the possible main flavor precursors in irradiated pigeon meat,the changes of volatile compounds and lipid metabolites in irradiated pigeon meat were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)and ultra-high performance liquid chromatography-tandem quadrupole time-of-flight high-resolution tandem mass spectrometry(UPLC-Triple-TOF MS/MS).The results showed that hydrocarbon and aldehydes were the major volatile components in pigeon meat.There were 10 key flavor components identified,among which,nonanal,(E)-2-hexenal,decanal,hexanal,(E)-2-octenal,(E,E)-2,4-nonadienal,octanal,2,4-decadienal,and 1-octen-3-ol substances were derived from lipid oxidation,and nonanal aldehydes such as aldehydes,decanal,and hexanal may be generated by the decomposition of oleic and linoleic acids.Fatty acids(FA),AcylCarnitine,plasmenylPE,GlcCer_NDS,AcyGlcADG,lysoPC,Cer_BS,and lysoPS were identified as significantly differential lipid subclasses.Among the 30 lipid molecules with variable importance in the projection(VIP)scores higher than two,6 contained oleic acid(C_(18:1))and 10 contained linoleic acid(C_(18:2)).Oleic acid and linoleic acid,precursors for the formation of the characteristic flavor substances of pigeon meat,may be generated by the degradation of these 16 lipid molecules.

关 键 词：冷鲜乳鸽 脂质组学 挥发性风味物质 顶空固相萃取-气相色谱-质谱法 超高效液相色谱-串联四极杆飞行时间高分辨质谱 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]