脂质组学在食品品质研究中的应用  

Application of Lipidomics in the Researches of Food Quality

作　　者：韩浩蕾 廖光琴 吴雨轩 李厚儒 钱永忠[1,2] 邱静 HAN Haolei;LIAO Guangqin;WU Yuxuan;LI Houru;QIAN Yongzhong;QIU Jing(Institute of Agricultural Quality Standards and Testing Technology,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Key Laboratory of Agri-Food Quality and Safety,Ministry of Agriculture and Rural Affairs,Beijing 100081,China;Chengdu University,College of Food and Biological Engineering,Chengdu 610000,China)

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所,北京100081 [2]农业农村部农产品质量安全重点实验室,北京100081 [3]成都大学食品与生物工程学院,四川成都610000

出　　处：《食品工业科技》2024年第24期21-31,共11页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2022YFF0606800);中国农业科学院科技创新工程项目(CAAS-ASTIP-IQSTAP)。

摘　　要：脂质组学是一种以脂质为研究目标的代谢组学方法,旨在全面分析生物系统中的脂质。近年来,基于质谱的脂质组学分析技术因其高灵敏度、高分辨率及高覆盖面等优点,被广泛应用于解决复杂基质中不同丰度脂质的定性和定量问题,本文首先综述了脂质组学分析流程,包括样品前处理、多类别质谱数据采集处理及挖掘分析;然后对脂质组学在食品品质研究中的应用进行总结讨论,指出脂质组学有助于解析食品风味形成机制以及评价食品营养功能;最后对脂质组学在食品品质研究中的发展趋势进行展望,以期为深入利用食品脂质提供重要参考。Lipidomics,as a metabolomics approach centered on lipids,aims to comprehensively analyze lipids within biological systems.In recent years,mass spectrometry(MS)-based lipidomics analysis techniques have been widely utilized to address qualitative and quantitative challenges of lipids within complex food matrices,leveraging their high sensitivity,high resolution and broad coverage.Firstly,this paper reviewed the workflow of lipidomic analysis,including sample pretreatment,multi-category mass spectrometry data acquisition and analysis.Subsequently,the applications of lipidomics in the researches of food quality were discussed,emphasizing lipidomics contributes to the analysis of food flavor formation mechanisms and the evaluation of food nutritional functions.Finally,the development trend of lipidomics in food quality research were prospected,aiming to provide important references for further exploration and utilization of lipid resources in food.

关 键 词：脂质组学 分析技术 质谱 食品风味 营养功能 

分 类 号：TS201.2[轻工技术与工程—食品科学]