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UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing

文献类型： 外文期刊

作者： Guo, Xin 1 ; Shi, Di 1 ; Liu, Chengjiang 2 ; Huang, Yali 1 ; Wang, Qingling 1 ; Wang, Jingyun 1 ; Pei, Longying 3 ; Lu, Shiling 1 ;

作者机构： 1.Shihezi Univ, Sch Food Sci, Shihezi, Xinjiang Autono, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Peoples R China

3.Xinjiang Inst Technol, Dept Food Sci & Engn, Aksu, Xinjiang Autono, Peoples R China

关键词： Mutton ham; Processing; Multiple reaction monitoring (MRM); Lipid dynamic changes; Quality control

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLCMS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids (p 0.05, VIP 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham.

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