Comprehensive lipidome profiling of Sauvignon blanc grape juice
Comprehensive lipidome profiling of Sauvignon blanc grape juice
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DOI：
10.1016/j.foodchem.2015.01.134
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发表时间：
2015-08-01
期刊：
影响因子：
8.8
通讯作者：
Villas-Boas, Silas G.
中科院分区：
文献类型：
--
作者：
Tumanov, Sergey;Zubenko, Yuri;Villas-Boas, Silas G.
本研究提出了一个全面的脂质组学分析长相思葡萄汁相结合的GC-MS为基础的脂肪酸分析和鸟枪脂质组学策略。我们观察到，尽管葡萄汁是一种水基基质，但它含有多种脂质物质，包括常见的饱和和不饱和游离和完整脂肪酸以及奇数和羟基脂肪酸。通过GC-MS定量分析，发现葡萄汁中总脂含量高达2.80 g/L。大部分脂质以复合脂质的形式存在，含有相对少量的游离脂肪酸（
This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC-MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC-MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (