对体外消化后乳脂中三酰基、二酰基和单酰基甘油释放的深入脂质组学分析。
In-depth lipidomic analysis of tri-, di-, and mono-acylglycerols released from milk fat after in vitro digestion.
机构信息
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, No.92 Xidazhi St, Nangang District, Harbin 150001, China; Grasslands Research Centre, AgResearch Ltd., Tennent Drive, No.11 Dairy Farm Road, Palmerston North 4442, New Zealand.
Grasslands Research Centre, AgResearch Ltd., Tennent Drive, No.11 Dairy Farm Road, Palmerston North 4442, New Zealand.
出版信息
Food Chem. 2019 Nov 1;297:124976. doi: 10.1016/j.foodchem.2019.124976. Epub 2019 Jun 11.
Milk fat is arguably one of the most complex fats found in nature and varies widely between animal species. Analysis of its digestion products is tremendously challenging, due to the complexity, diversity, and large range of concentrations of triacylglycerols (TAGs) and their digestion products (i.e. diacylglycerols (DAGs), monoacylglycerols (MAGs), and free fatty acids (FFAs)). Therefore, a method combined the solid phase extraction (SPE), high-performance liquid chromatography (HPLC) and multi-dimension mass spectrometry (MDMS) was developed to identify and semi-quantify the TAGs, DAGs and MAGs in milk fat after in vitro digestion. Up to 105, 64, 14 and 30 species of TAGs, DAGs, MAGs, and FFAs were determined with their concentrations of 0.01-22.3, 0.01-39.2, 0.01-47.8, and 0.04-191.0 mg/g fat, respectively, during the in vitro digestion of cow and sheep milk. The validation of the method shows that this method was precise and reliable.
牛奶脂肪可以说是自然界中最复杂的脂肪之一，在不同动物物种之间差异很大。由于三酰基甘油（TAG）及其消化产物（即二酰基甘油（DAG）、单酰基甘油（MAG）和游离脂肪酸（FFA））的复杂性、多样性和浓度范围很大，因此对其消化产物的分析极具挑战性。因此，开发了一种结合固相萃取（SPE）、高效液相色谱（HPLC）和多维质谱（MDMS）的方法，用于鉴定和半定量分析体外消化后牛奶脂肪中的 TAG、DAG 和 MAG。在体外消化牛奶时，共鉴定出 105、64、14 和 30 种 TAG、DAG、MAG 和 FFA，其浓度分别为 0.01-22.3、0.01-39.2、0.01-47.8 和 0.04-191.0mg/g 脂肪。该方法的验证表明，该方法精确可靠。
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