Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.
Zhoushan Institute of Food & Drug Control, Zhoushan 316000, China.
Food Chem. 2022 Jul 30;383:132432. doi: 10.1016/j.foodchem.2022.132432. Epub 2022 Feb 12.
Minced shrimp is popular seafood due to its delicious flavor and nutritional value. However, the biological species of raw material of minced shrimp are not distinguished by naked eyes after processing. Thus, an in situ and real-time minced shrimp authentication method was established using iKnife rapid evaporative ionization mass spectrometry (REIMS) based lipidomics. The samples were analyzed under ambient ionization without any tedious preparation step. Seven economic shrimp samples were tested, whose phenotypes were used to develop a real-time recognition model. A total of 19 fatty acids and 45 phospholipid molecular species were efficiently identified and statistically analyzed by multivariate statistical analysis. The results showed that the seven shrimp species were well distinguished, and the most contributing ions at m/z 255.2, 279.2, 301.2, 327.2, 699.5, 742.5, etc., were revealed by variable importance in projection. The proposed iKnife REIMS showed excellent performance in minced shrimp authentication.
虾仁因其美味的口感和营养价值而广受欢迎。然而，虾仁经过加工后，用肉眼无法区分其生物物种。因此，本研究建立了一种基于 iKnife 快速蒸发离子化质谱（REIMS）的脂质组学的原位实时虾仁鉴定方法。该方法在无需繁琐准备步骤的情况下，于环境电离条件下对样品进行分析。对七种经济虾样品进行了测试，利用其表型特征开发了实时识别模型。通过多变量统计分析，共有效鉴定并统计分析了 19 种脂肪酸和 45 种磷脂分子种类。结果表明，七种虾类得到了很好的区分，通过投影变量重要性分析，揭示了质荷比 m/z 255.2、279.2、301.2、327.2、699.5、742.5 等的最具贡献离子。所提出的 iKnife REIMS 在虾仁鉴定中表现出优异的性能。
