摘要
为实时监测南美白对虾在空气油炸过程中脂质组学轮廓变化,本研究采用iKnife-REIMS联用技术、主成分分析(PCA)和正交偏最小二乘判别分析(OPLS-DA)探究了不同空气油炸温度(140、170、200℃,10 min)对南美白对虾肌肉组织脂质组成的影响。结果表明,经结构鉴定和相对含量测定,南美白对虾样品中共检出10种脂肪酸与31种磷脂分子,其中,亚油酸(m/z 279,21.88%)、EPA(m/z 301,16.59%)与DHA(m/z 327,15.14%)为主要脂肪酸离子;[PE 36:1-H]^-(m/z 744,20.16%)与[PE 38:5-H]-/[PC O-36:5-H]-(m/z 764,15.92%)为主要磷脂离子。随着油炸温度的升高,油炸南美白对虾中饱和脂肪酸与甘油磷脂酸(PA)分子的相对含量呈上升趋势,而不饱和脂肪酸、磷脂酰乙醇胺(PE)、磷脂酰胆碱(PC)与磷脂酰肌醇(PI)分子的相对含量不断减少。通过共享与特有化合物结构分析图(SUS-plot)确定了6个潜在标记物(m/z 277、m/z 770、m/z 810、m/z 818、m/z 844及m/z 836),可用于空气油炸样品的实时鉴别。经方法学验证,该iKnife-REIMS联用实时检测方法的灵敏度和精密度均可满足空气油炸过程中南美白对虾脂肪酸和磷脂的脂质组学轮廓分析测试要求。本研究结果为食品加工过程中脂质组学变化研究提供了新的检测技术手段。
In order to monitor the changes of the lipomic profile in the white shrimp during air frying process and the effects of different air frying temperatures(140, 170, 200℃, 10 min) on the lipid composition of the muscle tissue of the white shrimp were investigated by iKnife-REIMS technique, principal component analysis(PCA) and orthogonal partial least-square discriminant analysis(OPLS-DA). After statistical analysis and lipid identification, 10 fatty acid molecular species and 31 phospholipid molecular species were found. Linoleic acid(m/z 279,21.88%)、EPA(m/z 301,16.59%) and DHA(m/z 327,15.14%) were the most abundant fatty acid ions, while[PE 36:1-H]^-(m/z 744,20.16%) and [PE 38:5-H]-/[PC O-36:5-H]-(m/z 764,15.92%) were the major phospholipid ions. With the increase of the air frying temperature, the relative contents of saturated fatty acids and PA increased, while the contents of unsaturated fatty acids, PE, PC and PI decreased. Six potential markers(m/z 277,m/z 770,m/z 810,m/z 818,m/z 844 and m/z 836) were identified by shared and unique structure-plot(SUS-plot), which could be used for real-time identification of different fried samples. After method validation, the sensitivity and precision of iKnife-REIMS method could meet the requirements of high-throughput lipidomics profiling of white shrimp during air-frying process. This study provides new detection technique for the study of lipidomic changes in food processing.
作者
宋恭帅
张蒙娜
俞喜娜
王杰
王宏海
薛静
沈清
SONG Gongshuai;ZHANG Mengna;YU Xina;WANG Jie;WANG Honghai;XUE Jing;SHEN Qing(Institute of Seafood,Zhejiang Gongshang University,Hangzhou,Zhejiang 310012;The Joint Key Laboratory of Aquatic Products Processing Technology of Zhejiang Province,Hangzhou,Zhejiang 310012;Collaborative Innovation Center of Seafood Deep Processing/Dalian Polytechnic University,Dalian,Liaoning 116034)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第6期1237-1247,共11页
Journal of Nuclear Agricultural Sciences
基金
国家重点研发计划项目(2018YFD0901103)
浙江省自然科学基金(LY19C190001)。
