NMR‐Based Metabolomics of Foods
NMR‐Based Metabolomics of Foods
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基于 NMR 的食品代谢组学
DOI：
10.1002/9781118930458.ch29
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
M. Tanokura
中科院分区：
文献类型：
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作者：
T. Miyakawa;Tingfu Liang;M. Tanokura
食物由不同的代谢物组成，这些代谢物反映了遗传背景、生长和/或加工条件以及食物质量，包括感官和生物功能。核磁共振（NMR）是一种用于食品代谢组学的分析技术，具有非破坏性和定量特性以及重现性。近十年来，利用核磁共振技术进行食品质量控制和溯源的代谢组学研究取得了显著进展。特别是，基于多变量分析的NMR谱分析不仅基于其NMR谱来定义食品之间的差异，而且还为我们提供了有助于我们感兴趣的食品特征的候选代谢物作为生物标志物。最近的研究也提出了可能性，核磁共振谱是有用的感官功能和生物调节功能的食品评价。
Foods are composed of diverse metabolites that reflect genetic background, growing, and/or processing conditions, and food quality including sensory and biological functions. Nuclear magnetic resonance (NMR) is an analytical technique for food metabolomics with non‐destructive and quantitative properties and reproducibility. The past decade has been seen significant progress in the metabolomics approaches using NMR to evaluate the traceability and quality control of foods. Especially, NMR profiling based on multivariate analysis not only defines differences among food products based on their NMR spectra but also provide us the candidate metabolites contributing to our interest features of foods as biomarkers. Recent studies are also raising the possibility that the NMR profiling is useful in the evaluation of sensory function and biological regulation function of food products.