采用液相色谱-高分辨质谱（LC-HRMS）分析希腊酸奶中的游离脂肪酸图谱。

Free fatty acid profiling of Greek yogurt by liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis.

机构信息

Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, Athens 15771, Greece; Center of Excellence for Drug Design and Discovery, National and Kapodistrian University of Athens, Athens 15771, Greece; Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece.

出版信息

Food Res Int. 2022 Oct;160:111751. doi: 10.1016/j.foodres.2022.111751. Epub 2022 Jul 28.

DOI:10.1016/j.foodres.2022.111751

PMID:36076472

Abstract

Yogurt is a fermented dairy product of high nutritional value, very popular in many parts of the world. Free fatty acids (FFAs), which are formed during fermentation, may cause changes in organoleptic properties of yogurt, and thus, the determination of FFAs is of importance. We present a liquid chromatography-high resolution mass spectrometry (LC-HRMS) method, which allows the simultaneous determination of a large set of common and uncommon FFAs in yogurt samples, avoiding any derivatization step. Twenty-five common saturated and unsaturated FAs, together with 21 saturated hydroxy fatty acids (SHFAs) and 17 saturated oxo fatty acids (SOFAs), were analyzed in 26 cow and 7 sheep Greek yogurt samples. A detailed analysis of bioactive SHFAs and SOFAs was carried out in yogurt samples for the first time. Differences at the concentrations of six common FAs and five oxidized FAs between the cow and sheep samples were observed. Based on these FAs, Principal Component Analysis (PCA) allows the discrimination of cow from sheep yogurt samples.

摘要

酸奶是一种具有高营养价值的发酵乳制品，在世界许多地方都非常受欢迎。在发酵过程中形成的游离脂肪酸（FFAs）可能会导致酸奶感官特性发生变化，因此，FFAs 的测定非常重要。我们提出了一种液相色谱-高分辨质谱（LC-HRMS）方法，该方法可同时测定酸奶样品中常见和不常见的大量游离脂肪酸，无需进行衍生化步骤。在 26 份牛奶和 7 份羊奶希腊酸奶样品中分析了 25 种常见的饱和和不饱和脂肪酸，以及 21 种饱和羟基脂肪酸（SHFAs）和 17 种饱和氧代脂肪酸（SOFAs）。首次对酸奶样品中的生物活性 SHFAs 和 SOFAs 进行了详细分析。在牛奶和羊奶样品中观察到六种常见脂肪酸和五种氧化脂肪酸的浓度存在差异。基于这些脂肪酸，主成分分析（PCA）可以区分牛奶和羊奶酸奶样品。