Fatty acids and lipids in sea cucumber from the Rongcheng Sanggou Bay, China: Variation characteristics and diversity profile of farming patterns and harvest seasons

文献类型： 外文期刊

第一作者： Zhao, Xinnan

作者： Zhao, Xinnan;Lin, Yichen;Huo, Shanqin;Wu, Haiyan;Guo, Mengmeng;Tan, Zhijun;Peng, Jixing;Tan, Zhijun

作者机构：

关键词： Apostichopus japonicus; Fatty acids; Lipidomic; Phospholipids; UPLC; HRMS

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 144 卷

页码：

收录情况： SCI

摘要： As one of the famous high-value seafood, Apostichopus japonicus is rich in polyunsaturated fatty acids, which mainly exist in the form of lipid molecules. However, its lipid composition varies significantly depending on the farming patterns and harvest seasons, potentially influencing its nutritional value and functionality. The objective of this study was to investigate the lipid profiles of A. japonicus by identifying and characterizing distinct lipid molecules, so as to support the further nutritional evaluation and identification of A. japonicus from different farming patterns and harvest seasons. The lipid profiles based on fatty acid, phospholipid subclass and lipid molecular levels were analyzed by gas chromatography (GC), high performance liquid chromatographyevaporative light scattering detector (HPLC-ELSD), and ultra high performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS), respectively. As a result, the bottom sowing cultured A. japonicus was superior to pond cultured in terms of fatty acid composition, while autumn was superior to spring. A total of 242 lipid molecules were identified, including 5 lipid classes and 12 subclasses. Furthermore, EPA-structured phospholipids distinguished the two aquaculture models, while ether phospholipids differentiated between spring and autumn harvests. This study could contribute to the comprehensive analysis of the lipid composition and nutritional aspects of A. japonicus, offering valuable insights into the application of lipidomics for seafood authenticity assessment.

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