在干腌过程中鲐鱼（Scomberomorus niphonius）中风味的动态变化和基于 UPLC-Q-Exactive-Orbitrap-MS 的脂质组学分析。
The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processing.
机构信息
College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
出版信息
Food Res Int. 2023 Jan;163:112273. doi: 10.1016/j.foodres.2022.112273. Epub 2022 Nov 30.
Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic changes of volatile compounds and lipids in the mackerel, and the lipidomics based on UPLC-Orbitrap/MS technique during dry-cured processing were investigated. The results showed that endogenous lipases activities in dry-cured mackerel decreased. The dry-cured processing of mackerel had significant effects on its lipid classes and content. The contents of Arachidonic acid (C20:4n6), docosapentaenoic acid (C22:5n3), linoleic acid (LA, C18:2n6), alpha-linolenic acid (C18:3n3), eicosatrienoic acid (C20:3n3) and docosahexaenoic acid (DHA, C22:6n3) increased during dry-cured processing. A total of 38 kinds of volatile compounds were detected in the dry-cured mackerel, 12 of which were derived from fatty acid oxidation. Among 30 lipid metabolites (FC ≥ 2 and VIP > 2), phosphatidylethanolamine (PE, 19:0/22:6) accounted for the highest content, and its difference between three stages was the most obvious. Glycerophospholipid and sphingolipid metabolisms were the most important metabolic pathways involved in dry-cured processing.
咸鱼因其适宜的咸鲜味而受到消费者的喜爱。本研究中，采用 UPLC-Orbitrap/MS 技术，分析了咸鱼在腌制过程中挥发性化合物和脂质的动态变化，并基于脂质组学进行了研究。结果表明，腌制咸鱼中内源性脂肪酶的活性降低。咸鱼的腌制加工对其脂质种类和含量有显著影响。在腌制过程中，花生四烯酸（C20:4n6）、二十二碳五烯酸（C22:5n3）、亚油酸（LA，C18:2n6）、α-亚麻酸（C18:3n3）、二十碳三烯酸（C20:3n3）和二十二碳六烯酸（DHA，C22:6n3）的含量增加。在腌制咸鱼中检测到 38 种挥发性化合物，其中 12 种来源于脂肪酸氧化。在 30 种脂质代谢物（FC≥2 和 VIP>2）中，含量最高的是磷脂酰乙醇胺（PE，19:0/22:6），其在三个阶段的差异最明显。甘油磷脂和鞘脂代谢物是参与腌制加工的最重要的代谢途径。
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