Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics
Changes in the phospholipid molecular species in water-boiled salted duck during processing based on shotgun lipidomics
复制标题
DOI：
10.1016/j.foodres.2020.109064
复制
发表时间：
2020-06-01
影响因子：
8.1
通讯作者：
Wang, Zhouping
中科院分区：
文献类型：
--
作者：
Li, Cong;Li, Xinfu;Wang, Zhouping
了解加工过程中磷脂分子种类的变化有助于理解脂质降解和转化的复杂机制。采用鸟枪法脂质组学技术，分析了北京鸭原料中磷脂分子的种类及其在盐水鸭加工过程中的动态变化。在鸭肉加工过程中共检测到119种磷脂分子，其中磷脂酰胆碱33种，磷脂酰乙醇胺22种，磷脂酰甘油13种，磷脂酰肌醇18种，磷脂酰丝氨酸33种。在加工过程中，大部分磷脂分子种类的含量逐渐降低，而大部分溶血磷脂（LPLs）的含量增加。LPL在达到最大值后，在干熟3d内明显降低。结果表明，干腌、干熟和蒸煮等加工工艺对水溶性淀粉中磷脂的变化有显著影响。进一步筛选出10个PL分子标记，可用于区分不同的操作单元。
Knowledge of the changes in the phospholipid molecular species during processing is helpful to understanding the complicated mechanisms of lipid degradation and transformation. The shotgun lipidomics strategy was utilized to analyze the phospholipid (PL) molecular species in raw Pekin duck and the subsequent dynamic changes that occur during the processing of water-boiled salted duck (WSD). Only 110 PL molecular species have been identified in raw duck meat, while a total of 119 PL molecular species were identified during processing, including 33 phosphatidylcholines, 22 phosphatidylethanolamines, 13 phosphatidylglycerols, 18 phosphatidylinositols and 33 phosphatidylserines. Most of the content of PL molecular species gradually decreased during processing, while the content of most of the lysophospholipids (LPLs) increased. After reaching a maximum, the LPLs were obviously reduced during the 3 d of dry-ripening. The results showed that processing techniques, such as dry-curing, dry-ripening and boiling, had a significant effect on the changes in the PLs in WSD. We further screened 10 PL molecular markers, which can be used to distinguish different operating units.