College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, PR China.
Food Res Int. 2022 Dec;162(Pt B):112100. doi: 10.1016/j.foodres.2022.112100. Epub 2022 Nov 2.
A comprehensive study of lipidomic coupled with triglyceride profiles onto four fish oils was performed through ultra-performance liquid chromatography-electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS). Overall, 1010 lipids belonging to 6 categories and 38 lipid classes were identified. Triglycerides (TGs) were the dominant component in four fish oils (40 %-99 % of total lipids), and glycerophospholipids (GPs) and sphingolipids (SLs) were another two major lipid categories in the fish oil (TG50) which prepared through silica gel column. These results revealed that enzymatic treatment has slight effect on lipid distribution but silica gel column could change the lipids composition. TGs composition of four fish oils were separated completely, and the most TG molecule in TG50 is TG(18:3_14:0_18:0), possessed 13.03 ± 5.07 % relative content, these results implied that silica gel column could protect the nature structure of TGs from destroying which may also limited to further improve eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) purity, but enzymic method was not restricted by this.
通过超高效液相色谱-电喷雾串联质谱法（UPLC-ESI-MS/MS）对四种鱼油的脂质组学与甘油三酯谱进行了全面研究。总共鉴定出 1010 种属于 6 类和 38 种脂质类别的脂质。甘油三酯（TGs）是四种鱼油中的主要成分（占总脂质的 40%-99%），而甘油磷脂（GPs）和鞘脂（SLs）是另两种主要脂质类别在通过硅胶柱制备的鱼油（TG50）中。这些结果表明，酶处理对脂质分布只有轻微影响，但硅胶柱可以改变脂质组成。四种鱼油的 TG 组成完全分离，在 TG50 中最多的 TG 分子是 TG(18:3_14:0_18:0)，具有 13.03±5.07%的相对含量，这些结果表明硅胶柱可以保护 TG 的天然结构不受破坏，这可能也限制了进一步提高二十碳五烯酸/二十二碳六烯酸（EPA/DHA）的纯度，但酶法不受此限制。
