脂质组学技术及其在食品科学领域应用研究进展

脂质是食品中重要的营养物质之一，作为一类复杂的生物分子，在不同的生物分子加工过程中发挥着许多关键作用，脂质也影响着食品的品质、营养和安全，与许多慢性疾病的发生有直接的联系。脂质组学作为组学技术中的新兴学科，被广泛应用于食品科学等重要领域，随着检测技术手段的不断发展和完善，脂质组学技术也在不断地更新。本文主要介绍了脂质分类和功能与脂质组学技术及其在食品科学领域中的应用，以期为脂质组学技术在食品科学领域的应用提供参考。

Recent Advances in Lipidomics and Its Application in Food Science

Lipids, one of the important nutrients in foods, are a complex class of biomolecules, which play key roles in the processing of different biomolecules. Lipids affect the quality, nutrition and hygiene of foods, and are directly related to the occurrence of many chronic diseases. As an emerging discipline in omics, lipidomics is widely used in multiple fields including food science. With the continuous development and improvement of detection technologies, lipidomics technology is also being updated. This paper mainly introduces lipid classification and functions as well as lipidomics and its application in food science in order to provide a reference for the application of lipidomics technology in food science.