Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma, Rome, Italy.
Electrophoresis. 2012 Aug;33(15):2290-313. doi: 10.1002/elps.201100668.
In this review, four examples of the NMR metabolomic approach to foodstuff investigation are reported. Different types of foodstuff of different origin (namely truffle, kiwifruit, lettuce, and sea bass), with different metabolite composition, processing, and storage procedures have been chosen to demonstrate the versatility and potentiality of NMR in the foodstuff analysis. Fundamental aspects of NMR methodology such as sample preparation, metabolites extraction, quantitative elaboration of spectral data, and statistical analysis have been described. Metabolic profilings of aqueous and/or organic extracts as obtained by one- and two-dimensional NMR experiments have been reported together with the results obtained from their statistical elaboration. Discrimination between wild and farmed sea bass and between genetically modified and wild lettuces as well as changes in the kiwifruit metabolic profiles monitored over the season have been investigated. For each foodstuff, some complementary findings provided by other analytical methods are also described to underline the importance of different analytical approaches to explore specific aspects related to foodstuff.
在这篇综述中，报告了 NMR 代谢组学方法在食品研究中的四个实例。选择了不同来源（即松露、猕猴桃、生菜和鲈鱼）的不同类型的食品，具有不同的代谢成分、加工和储存程序，以展示 NMR 在食品分析中的多功能性和潜力。描述了 NMR 方法的基本方面，如样品制备、代谢物提取、光谱数据的定量阐述和统计分析。报道了通过一维和二维 NMR 实验获得的水相和/或有机提取物的代谢图谱，并报告了从其统计阐述中获得的结果。研究了野生和养殖鲈鱼以及基因改良和野生生菜之间的区分，以及监测整个季节猕猴桃代谢谱的变化。对于每种食品，还描述了其他分析方法提供的一些补充发现，以强调不同分析方法对探索与食品相关的特定方面的重要性。
