Sun Rui, Wu Tingting, Guo Hao, Xu Jiamin, Chen Jiahui, Tao Ningping, Wang Xichang, Zhong Jian
National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
Chongqing Institute of Forensic Science, Chongqing, 400021, China.
NPJ Sci Food. 2021 Nov 15;5(1):30. doi: 10.1038/s41538-021-00115-1.
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4-36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
在这项工作中，通过对超高效液相色谱联用Q Exactive（UHPLC-QE）轨道阱质谱（MS）数据和脂质组学进行交互分析，揭示了罗非鱼肌肉蒸煮过程中脂质从肌肉向汁液的迁移情况。首先，采用UHPLC-QE轨道阱质谱对不同蒸煮时间点的罗非鱼肌肉和汁液中的脂质进行提取和检测。其次，开发了一种交互分析程序来分析UHPLC-QE轨道阱MS和脂质组学的数据。最后，将校正后的脂质组学数据和归一化的MS数据用于脂质迁移分析。结果表明，该交互分析程序能有效显著减少UHPLC-QE轨道阱MS的工作量，并删除脂质组学数据中的假阳性数据（22.4%-36.7%），弥补了当前脂质组学方法的不足。脂质变化可能包括消失、完全迁移到汁液中、在汁液中出现、在肌肉中出现、在肌肉和汁液中均出现以及保留在肌肉中。此外，结果显示，在所有肌肉、汁液和肌肉-汁液系统中，分别有9种（与52种相比）、5种（与116种相比）和10种（与178种相比）脂质类别（与单个脂质相比）变量在不同蒸煮时间（0、10、30和60分钟）之间存在显著差异。这些结果表明，在罗非鱼蒸煮过程中脂质谱有从肌肉向汁液的显著迁移。
Zotero 插件