Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20 - 71121 Foggia, Italy.
Università degli Studi di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Viale Luigi Pinto, 71122 Foggia, Italy.
Food Chem. 2022 Nov 15;394:133542. doi: 10.1016/j.foodchem.2022.133542. Epub 2022 Jun 21.
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. Response Surface Methodology and Pareto front, using a Central Composite Design (CCD), were employed to define the optimised combination of extraction temperature, number of extraction cycles and mix of solvents. LipidSearch™ software was used for a reliable and accurate lipid identification. A total of 13 subclasses, including ceramides, diacylglycerols, triacylglycerols, lysophosphatidylcholines, lysophosphatidylethanolamines, phosphatidylcholines, phosphatidylethanolamines, phosphatidylinositols, sphingomyelins, bismethyl phosphatidic acids, cholesterol ester, zymosterol ester, hexosyl ceramides were measured. The elaboration of the CCD showed that the solvents ratio was the main factor affecting the extraction efficiency. The optimised ASE method, together with the Folch extraction, synergistically contributed to a complete characterization of lipid profile of mozzarella cheese, confirming ASE technique, associated with high resolution mass spectrometry detection, as an efficient tool for Lipidomics in food science.
本研究建立了一种新型加速溶剂萃取（ASE）方法，并结合 UHPLC-Q-Orbitrap-MS 对马苏里拉奶酪进行了详细的非靶向脂质组学分析。采用响应面法和 Pareto 前端，利用中心复合设计（CCD）确定了萃取温度、萃取循环次数和溶剂混合的最佳组合。LipidSearch™软件用于可靠和准确的脂质鉴定。共鉴定出 13 个亚类，包括神经酰胺、二酰基甘油、三酰基甘油、溶血磷脂酰胆碱、溶血磷脂酰乙醇胺、磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇、鞘磷脂、双甲基磷脂酸、胆固醇酯、麦角甾醇酯、己糖神经酰胺。CCD 的详细分析表明，溶剂比例是影响萃取效率的主要因素。优化的 ASE 方法与 Folch 萃取法协同作用，对马苏里拉奶酪的脂质组学特征进行了全面的分析，证实了 ASE 技术与高分辨率质谱检测相结合，是食品脂质组学的有效工具。
