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  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
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  • 中国生物医学SinoMed
中国精品科技期刊2020
韩浩蕾,廖光琴,吴雨轩,等. 脂质组学在食品品质研究中的应用[J]. 华体会体育,2024,45(24):1−12. doi: 10.13386/j.issn1002-0306.2024020274.
引用本文: 韩浩蕾,廖光琴,吴雨轩,等. 脂质组学在食品品质研究中的应用[J]. 华体会体育,2024,45(24):1−12. doi: 10.13386/j.issn1002-0306.2024020274.
HAN Haolei, LIAO Guangqin, WU Yuxuan, et al. Application of Lipidomics in the Researches of Food Quality[J]. Science and Technology of Food Industry, 2024, 45(24): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020274.
Citation: HAN Haolei, LIAO Guangqin, WU Yuxuan, et al. Application of Lipidomics in the Researches of Food Quality[J]. Science and Technology of Food Industry, 2024, 45(24): 1−12. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020274.

脂质组学在食品品质研究中的应用

Application of Lipidomics in the Researches of Food Quality

  • 摘要: 脂质组学是一种以脂质为研究目标的代谢组学方法,旨在全面分析生物系统中的脂质。近年来,基于质谱的脂质组学分析技术因其高灵敏度、高分辨率及高覆盖面等优点,被广泛应用于解决复杂基质中不同丰度脂质的定性和定量问题,本文首先综述了脂质组学分析流程,包括样品前处理、多类别质谱数据采集处理及挖掘分析;然后对脂质组学在食品品质研究中的应用进行总结讨论,指出脂质组学有助于解析食品风味形成机制以及评价食品营养功能;最后对脂质组学在食品品质研究中的发展趋势进行展望,以期为深入利用食品脂质提供重要参考。

     

    Abstract: Lipidomics, as a metabolomics approach centered on lipids, aims to comprehensively analyze lipids within biological systems. In recent years, Mass spectrometry (MS)-based lipidomics analysis techniques have been widely utilized to address qualitative and quantitative challenges of lipids within complex food matrices, leveraging their high sensitivity, high resolution and broad coverage. Firstly, this paper reviewed the workflow of lipidomic analysis, including sample pretreatment, multi-category mass spectrometry data acquisition and analysis. Subsequently, the applications of lipidomics in the researches of food quality were discussed, emphasizing lipidomics contributes to the analysis of food flavor formation mechanisms and the evaluation of food nutritional functions. Finally, the development trend of lipidomics in food quality research were prospected, aiming to provide important references for further exploration and utilization of lipid resources in food.

     

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