School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Chem. 2021 Jun 15;347:129007. doi: 10.1016/j.foodchem.2021.129007. Epub 2021 Jan 7.
Cold chain (-20 °C) is one of the main transportation methods for storage of Tan sheep products. Lipids (66) in seven subclasses involved in sphingolipid, glycerophospholipid and fatty acid degradation metabolism were quantified in Tan sheep under cold chain storage, including fatty acyl carnitines, phosphatidylcholine (PC), lysophosphatidylcholine (LPC), phosphatidylethanolamine (PE), ceramides, sphingomyelin (SM) and lysophosphatidylethanolamine (LPE). Lipid transformation and molecular mechanism analyzed using fragmentation mechanisms and UHPLC-Q-Orbitrap MS/MS combined with lipidomics approaches determined transient increases of certain PC, PE and fatty acyl carnitine during the first 12 days of cold storage, subsequent declines of SM, PC, PE and fatty acyl carnitine, as well as increases of ceramide, LPC and LPE (24 days). These results offered insights into lipid transformation and quality of Tan sheep during cold chain storage.
冷链（-20°C）是储存滩羊产品的主要运输方式之一。在冷链储存条件下，对滩羊中涉及鞘脂、甘油磷脂和脂肪酸降解代谢的 7 个亚类的 66 种脂质进行了定量分析，包括脂肪酰肉碱、磷脂酰胆碱（PC）、溶血磷脂酰胆碱（LPC）、磷脂酰乙醇胺（PE）、神经酰胺、鞘磷脂（SM）和溶血磷脂酰乙醇胺（LPE）。利用碎裂机制和 UHPLC-Q-Orbitrap MS/MS 结合脂质组学方法分析脂质转化和分子机制，确定在冷链储存的最初 12 天内某些 PC、PE 和脂肪酰肉碱短暂增加，随后 SM、PC、PE 和脂肪酰肉碱减少，以及神经酰胺、LPC 和 LPE 增加（24 天）。这些结果为滩羊在冷链储存过程中的脂质转化和品质提供了深入了解。
