基于 UHPLC-MS/MS 的脂质组学用于评估诺邓火腿加工过程中脂质变化与锌原卟啉形成之间的关系。
UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing.
机构信息
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
出版信息
Food Res Int. 2023 Dec;174(Pt 1):113509. doi: 10.1016/j.foodres.2023.113509. Epub 2023 Sep 23.
The effects of changes in lipids on the formation of Zn-protoporphyrin (ZnPP) during the processing of Nuodeng ham were analyzed using a lipidomics approach based on UHPLC-MS/MS. The Nuodeng ham samples had a strong fluorescence emission peak at 590 nm, and the fluorescence intensity increased with the processing time. Lipid profiles were mainly affected by processing time. A total of 5 lipid classes were detected, of which glycerophospholipids (GP) and glycerolipids (GL) were the most abundant lipids. Fifty differential lipid compounds were screened, which were mainly GP and GL. Correlation analysis showed that 13 differential lipid compounds were significantly positively correlated with ZnPP content, and they contained more linoleic acid and oleic acid branch chains. Meanwhile, all triglycerides (TG) were negatively correlated with heme content, and they were enriched in stearic acid and palmitic acid branch chains. These findings can deepen the understanding of the relationship between ZnPP and lipids.
采用基于 UHPLC-MS/MS 的脂质组学方法分析了脂质变化对诺邓火腿加工过程中 Zn-原卟啉（ZnPP）形成的影响。诺邓火腿样品在 590nm 处有很强的荧光发射峰，荧光强度随加工时间的增加而增加。脂质谱主要受加工时间的影响。共检测到 5 种脂质类，其中甘油磷脂（GP）和甘油酯（GL）是最丰富的脂质。筛选出 50 种差异脂质化合物，主要为 GP 和 GL。相关性分析表明，13 种差异脂质化合物与 ZnPP 含量呈显著正相关，它们含有更多的亚油酸和油酸支链。同时，所有三酰基甘油（TG）与血红素含量呈负相关，它们富含硬脂酸和棕榈酸支链。这些发现可以加深对 ZnPP 和脂质之间关系的理解。
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