虾干的脂质组特征、脂肪酸分布和差异分析  

Lipidomics Profile,Fatty Acid Distribution and Differential Analysis of Lipids in Dried Shrimp(Litopenaeus vannamei)

作　　者：王乐 赵燕 王守伟 赵欣 李丹 成晓瑜 赵冰 岳宜静 WANG Le;ZHAO Yan;WANG Shouwei;ZHAO Xin;LI Dan;CHENG Xiaoyu;ZHAO Bing;YUE Yijing(Beijing Academy of Food Sciences,China Meat Research Center,State Meat Processing and Engineering Center,Beijing Key Laboratory of Meat Processing Technology,Beijing 100068,China)

机构地区：[1]北京食品科学研究院,中国肉类食品综合研究中心,国家肉类加工工程技术研究中心,肉类加工技术北京市重点实验室,北京100068

出　　处：《食品科学》2024年第17期135-145,共11页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2023YFD2100704)。

摘　　要：采用脂质组学鉴定虾干中的脂质分子种类、组成和脂肪酸位置分布,并筛选差异性脂质和解析虾干在贮藏过程中的脂质分子变化和转化机制。结果表明:在虾干中共鉴定出790种脂质分子,归属于7个大类,其中甘油磷脂类最丰富,其次是甘油脂类和鞘脂类。在磷脂酰胆碱(phosphatidylcholine,PC)、磷脂酰乙醇胺(phosphatidylethanolamine,PE)、甘油三酯和甘油二酯中,饱和脂肪酸主要位于sn-1位置,而不饱和脂肪酸特别是油酸、亚油酸、二十二碳六烯酸和二十碳五烯酸主要分布在sn-2位置。利用多元统计分析方法筛选出151种差异脂质分子,其中121种上调,30种下调,说明贮藏对虾干的脂质分子种类和含量有显著影响。尤其是贮藏20d后,虾干中溶血磷脂酰胆碱、溶血磷脂酰乙醇胺和溶血磷脂酰丝氨酸的相对含量显著增加,而相应的PC、PE和磷脂酰丝氨酸显著降低,表明在贮藏过程中发生了脂质分子转化。This study aimed to identify the lipid composition and the positional distribution of fatty acids in dried shrimp and to select differential lipids and investigate lipid changes and the lipid transformation mechanism during storage using lipidomics analysis.Results showed that a total of 790 lipids belonging to 7 major classes were identified,among which glycerophospholipids were the most abundant,followed by glycerolipids and sphingolipids.In phosphatidylcholine(PC),phosphatidylethanolamine(PE),triglycerides(TG),and diglycerides(DG),saturated fatty acids were found to be mainly located at the sn-1 position,while unsaturated fatty acids,especially oleic acid,linoleic acid,docosahexaenoic acid(DHA),and eicosapentaenoic acid(EPA),were mainly distributed at the sn-2 position.Using multivariate statistical analysis,151 differential lipids were selected,121 of which were up-regulated and the remaining 30 were down-regulated,indicating that storage had a significant effect on the types and contents of lipids in dried shrimp.After storage for 20 days,the relative contents of lyso-phosphatidylcholine,lyso-phosphatidylethanolamine,and lyso-phosphatidylserine in dried shrimp increased,and the relative contents of PC,PE,and phosphatidylserine decreased significantly,indicating the occurrence of lipid transformation.

关 键 词：虾干 脂质组学 脂肪酸 差异脂质分子 转化 

分 类 号：TS205.1[轻工技术与工程—食品科学]