| 脂质组学在肉品中的研究进展 |
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| 引用本文： | 吕经秀,韩婷婷,刘 裕,姜 涛,李鹏鹏,王道营. 脂质组学在肉品中的研究进展[J]. 肉类研究, 2022, 36(10): 57. DOI: 10.7506/rlyj1001-8123-20220615-071 |
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| 作者姓名： | 吕经秀 韩婷婷 刘 裕 姜 涛 李鹏鹏 王道营 |
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| 作者单位： | 1.江苏省农业科学院农产品加工研究所，江苏 南京 210014；2.江苏大学食品与生物工程学院，江苏 镇江 212013；3.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013 |
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| 基金项目： | 江苏省农业科技自主创新资金项目（CX（21）2016） |
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| 摘 要： | 脂质是生物组成中十分重要的一部分，通过质谱等技术能够对脂质的种类、结构和数量进行全面研究和分析，进而确定不同脂质在肉制品中的作用。在现代化技术的支持下，脂质组学在肉品研究中的影响力也逐渐增加，通过脂质组学能够更加直观了解脂质对肉品品质和风味的影响，并通过确定标志性脂质的方式对不同加工处理的肉品质量进行研究和分析，这一方式在当前研究中的占比增加，具有很好的现实意义和研究意义。本文通过分析不同食品中脂质的成分和含量，说明不同状态下食品中脂质的基本情况，进而通过这一指标分析食品的状态；阐述脂质组学在肉品中的应用情况，说明脂质组学当前的应用和研究意义。
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| 关 键 词： | 脂质组学 肉品 脂质 质谱 脂质代谢组学 |
Research Progress of Lipidomics in Meat |
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| Lü Jingxiu,HAN Tingting,LIU Yu,JIANG Tao,LI Pengpeng,WANG Daoying. Research Progress of Lipidomics in Meat[J]. Meat Research, 2022, 36(10): 57. DOI: 10.7506/rlyj1001-8123-20220615-071 |
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| Authors: | Lü Jingxiu HAN Tingting LIU Yu JIANG Tao LI Pengpeng WANG Daoying |
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| Affiliation: | 1.Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China; 3.National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China |
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| Abstract: | Lipids are important constituents of organisms. The type, structure and amount of lipids in meat can be investigated by various techniques such as mass spectrometry (MS), providing the basis for understanding the role that different lipids play in meat products. With the support of modern technology, the influence of lipidomics in meat research has gradually increased. Lipidomics allows visual understanding of the influence of lipids on meat quality and flavor, which has been increasingly applied in meat quality research by determining marker lipids. This paper summarizes recent research on the effect of different classes of lipids on meat quality, and reviews the application of lipidomics in meat research. |
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| Keywords: | lipidomics meat lipid mass spectrometry lipid metabolomics |
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