基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

蛋白质组学作为后基因组时代的一个新研究方向，近几年发展迅速，目前已应用于多个领域，在食品品质检测和安全控制方面成为有力的研究工具。蛋白质组学为食品科学的相关研究打开了新思路，不仅可以鉴定蛋白质种类，还可进行蛋白质定量，为分析不同物种、产地、成熟阶段的食品蛋白质组分和含量提供了可能。蛋白质组学研究手段多样，质谱是常用技术之一。该文介绍了蛋白质组学的概念、分类、研究技术以及常见蛋白质数据库，综述了基于质谱的蛋白质组学技术在真伪鉴别和品质检测方面的应用，涉及海鲜、肉制品、奶制品、保健食品及高附加值食品等多种食品，并对蛋白质组学的发展进行了展望。

Applications of mass spectrometry-based proteomics in food authentication and quality identification

Proteomics, as a new research direction in the post-genomics era, has been developing rapidly in recent years and has been applied in many fields, becoming a powerful research tool in food quality identification and safety control. Proteomics opens up a new horizon in food science research. It can not only identify the species of characteristic proteins, but also quantify the response of targeted proteins. Proteomics allows for the dynamic analysis of protein composition and content in samples that vary in species, geographical origin or growth stage. The research methods of proteomics are varied, and mass spectrometry (MS) is one of the most common techniques. This paper introduces the concept, classification, and research technology of proteomics, as well as common protein databases. Applications of MS-based proteomics in food authentication and quality identification were reviewed, including seafood, meat products, dairy products, health food, and value-added food. Furthermore, the future development of proteomics was investigated.