基于超高效液相色谱-四极杆-静电场轨道离子阱串联质谱的冷链贮藏过程中滩羊肉的脂质组学研究

该文建立了超高效液相色谱-四极杆-静电场轨道离子阱串联质谱(UHPLC-Q-Orbitrap MS/MS)结合脂质组学分析滩羊肉在冷链贮藏过程中脂质变化规律和脂质分子碎裂机理的方法。样品经异丙醇提取后,采用质谱全扫描模式和二级扫描模式对目标物质进行定性。共鉴定出48个变化显著性脂质,包括8个脂肪酰基肉碱、23个磷脂酰胆碱(PC)、3个溶血性磷脂酰胆碱(LPC)、13个磷脂酰乙醇胺(PE)、1个溶血性磷脂酰乙醇胺(LPE)。含量差异表现为部分PC、PE和脂肪酰基肉碱在前12 d短暂性升高,12 d后开始降低,而LPE和LPC在整个冷链贮藏期间表现为上升趋势。PC、PE和脂肪酰基肉碱短暂性的积累易导致大量的脂质氧化反应,进一步阐明最佳冷链时间为12 d。该方法适用于复杂基质中脂质分子的分离与定量,为肉及肉类产品在冷链贮藏过程中的脂质变化规律研究及质量控制提供了依据。

Lipidomics Study of Tan sheep Meat in Cold Chain Storage Based on Ultra High Performance Liquid Chromatography-Quadrupole-Orbitrap Mass Spectrometry

The cold chain is the main mode for storage and transportation of Tan sheep meat,while quality issues caused by cold chain storage have received extensive attention.Lipid molecules are diverse and easily affected by the external environment,which are one of the main nutrients determining the meat quality of Tan sheep.In this study,a method was developed for the determination of lipid variations and molecular fragmentation mechanism by ultra high performance liquid chromatography-quadrupole-orbitrap mass spectrometry(UHPLC-Q-Orbitrap MS/MS) combined with lipidomics.The samples were extracted with isopropanol,and analyzed by mass spectrometry in full scan mode and secondary scan mode.A total of 48 significantly changed lipids were identified,including 8 fatty acyl carnitines,23 phosphatidylcholines(PC),3 lysophosphatidylcholines(LPC),13 phosphatidylethanolamines(PE) and 1 lysophosphatidylethanolamine(LPE).The changes showed the transient up regulation trend of partial PC,PE and fatty acyl carnitine in first 12 days,followed by down regulation of PC,PE and fatty acyl carnitine,as well as the up regulation of LPE and LPC in whole cold chain storage.The transient accumulation of PC,PE and fatty acyl carnitine could cause a large number of oxidation reactions after 12 days,which further indicated that the optimum cold chain time was 12 days.This method was suitable for the separation and quantitation of lipid molecules in complex matrix,which provided a basis for lipid variations and quality control of meat and meat products during cold chain storage.