Lu Weibo, Li Yunyan, Ge Lijun, Wang Honghai, Liu Ting, Zhao Qiaoling, Mao Zhujun, Liang Jingjing, Wang Pingya, Chen Kang, Xue Jing, Shen Qing
Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310012, China.
Zhoushan Institute of Food & Drug Control, Zhoushan, China.
Curr Res Food Sci. 2024 Jul 18;9:100812. doi: 10.1016/j.crfs.2024.100812. eCollection 2024.
The authenticity of fish products has become a widespread issue in markets due to substitution and false labeling. Lipidomics combined with chemometrics enables the fraudulence identification of food through the analysis of a large amount of data. This study utilized ultra-high-performance liquid chromatography (UHPLC)-QE Orbitrap MS technology to comprehensively analyze the lipidomics of commercially available basa catfish and sole fish. In positive and negative ion modes, a total of 779 lipid molecules from 21 lipid subclasses were detected, with phospholipid molecules being the most abundant, followed by glycerides molecules. Significant differences in the lipidome fingerprinting between the two fish species were observed. A total of 165 lipid molecules were screened out as discriminative features to distinguish between basa catfish and sole fish, such as TAG(16:0/16:0/18:1), PC(14:0/22:3), and TAG(16:1/18:1/18:1), etc. This study could provide valuable insights into authenticating aquatic products through comprehensive lipidomics analysis, contributing to quality control and consumer protection in the food industry.
由于产品替代和虚假标签问题，鱼类产品的真实性已成为市场上一个普遍存在的问题。脂质组学与化学计量学相结合，能够通过分析大量数据来识别食品欺诈行为。本研究利用超高效液相色谱（UHPLC）-QE Orbitrap MS技术全面分析了市售巴沙鱼和鲽鱼的脂质组学。在正离子和负离子模式下，共检测到来自21个脂质亚类的779个脂质分子，其中磷脂分子含量最高，其次是甘油酯分子。观察到两种鱼类在脂质组指纹图谱上存在显著差异。共筛选出165个脂质分子作为区分巴沙鱼和鲽鱼的判别特征，如TAG(16:0/16:0/18:1)、PC(14:0/22:3)和TAG(16:1/18:1/18:1)等。本研究可为通过全面脂质组学分析鉴定水产品提供有价值的见解，有助于食品行业的质量控制和消费者保护。
