Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics
文献类型： 外文期刊
作者： Li, Yazhuan 1 ; Wan, Yilai 1 ; Chen, Zhanglian 1 ; Wang, Ting 4 ; Fu, Xizhe 1 ; Zhao, Yue 1 ; Liu, Wenyu 1 ; Wei, Changqing 1 ;
作者机构： 1.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Minist & Prov, Shihezi 832000, Xinjiang Uygur, Peoples R China
2.Shihezi Univ, Sch Food Sci & Technol, Nutr & Safety Control Xinjiang Prod & Construction, Shihezi, Xinjiang Uygur, Peoples R China
3.Shihezi Univ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Sch Food Sci & Technol, Minist Educ, Shihezi, Xinjiang Uygur, Peoples R China
4.Xinjiang Acad Agr & Reclamat Sci, Shihezi, Xinjiang Uygur, Peoples R China
关键词： centrifugal separation; lipidomics; seabuckthorn fruit oil; supercritical CO2 extraction
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）
ISSN： 0022-1147
年卷期： 2024 年 89 卷 11 期
页码：
收录情况： SCI
摘要： Employing lipidomics, this study investigated the lipid composition of seabuckthorn fruit oil processed via supercritical CO2 extraction and centrifugal separation. Qualitative analysis showed that a total of 2861 lipid molecules were identified in seabuckthorn fruit oil. Quantitative analysis showed that the content of lipids in seabuckthorn fruit oil extracted by supercritical CO2 extraction (927,539.84 mu g/mL) was significantly higher than that in centrifugal-separated seabuckthorn fruit oil (735,717.63 mu g/mL), with 17 distinct lipid classes and 215 lipid molecules differentiated through multivariate statistical analysis. Lipid molecules, such as diacylglycerol (DG), ceramides (Cer), monohexosyl ceramide, phosphatidylglycerol, phosphatidylinositol, phosphatidylethanolamine, and monogalactosyl DG, were predominantly found in the oil extracted using supercritical CO2. In contrast, monogalactosyl monoacylglycerol, diglycosyl ceramide, and Cer phosphate were significantly present in the oil extracted by centrifugal separation. These findings contribute new insights into how processing methods affect the quality and composition of seabuckthorn fruit oil and provide a basis for detecting oil adulteration.
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