基于气相色谱-质谱和液相色谱-质谱技术的冷鲜滩羊肉贮藏中脂肪差异代谢物检测

以宁夏滩羊脂质为研究对象，基于OmicsBean组学数据整合分析云平台，采用气相色谱-质谱和液相色谱-质谱技术检测冷鲜贮藏期为0、4、8、12?d滩羊脂肪的差异代谢物，找出风味物质的前体、中间体。结果表明：差异代谢物的种类随贮藏时间的延长总体呈下降趋势。游离氨基酸的种类随贮藏期延长呈先升后降趋势。贮藏8?d时，次黄嘌呤、丙氨酸及苏氨酸的含量显著上升，说明与甜味、苦味有关的风味物质前体在贮藏中已产生。而脂肪产生的多种风味物质前体如油酸、棕榈酸、硬脂酸含量显著下降，说明在此期间脂肪酸代谢活跃。因此，研究宰后脂肪代谢随贮藏时间的推移变化，能为冷鲜滩羊肉生产技术改进提供理论指导。

Differential Lipid Metabolite Profiles during Storage of Tan Sheep Meat Determined by Gas Chromatography-Mass Spectrometry and Liquid Chromatography-Mass Spectrometry

The differential lipid metabolites of chilled Ningxia Tan sheep meat stored 0, 4, 8 and 12 d were determined by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) based on the OmicsBean cloud platform, aiming to find out the precursors and intermediates of flavor substances. It was demonstrated that the number of differential metabolites generally showed a downward trend during the 12 d of storage. The number of free amino acids increased at the beginning of storage, and then decreased with prolonged storage duration. The contents of hypoxanthine, alanine and threonine increased significantly on day 8, indicating that the flavor precursors related to umami and bitterness were produced during storage. The contents of the flavor precursors derived from lipids such as oleic acid, palmitic acid and stearic acid decreased significantly, indicating that fatty acid metabolism was active during this period. Therefore, studying the postmortem changes in lipid metabolism could provide a theoretical guidance for improvement of the chilled Tan sheep meat production technology.