数字农科院2.0

Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach

文献类型： 外文期刊

作者： Zhang M.; Xie D.; Wang D.; Xu W.; Zhang C.; Li P.; Sun C.

作者机构：

关键词： Animals; Electrospray ionization; Glycerol; Liquid chromatography; Mass spectrometry; Phospholipids; Breast meat; Chicken; Chicken breast; Chicken meat; Diacylglycerol; Lipidomics; Liquid chromatography-electrospray ionization-mass spectrometries; Thermal; Triacylglycerols; Ultra performance liquid chromatography; Heating; diacylglycerol; ether phospholipid; lipid; phosphatidylcholine; phosphatidylethanolamine; phosphatidylglycerol; phosphatidylinositol; phospholipid; sphingolipid; triacylglycerol; phospholipid; animal experiment; Article; chicken meat; data analysis software; electrospray mass spectrometry; heating; lipid analysis; lipid fingerprinting; lipid oxidation; lipidomics; liquid chromatography-mass spectrometry; muscle; nonhuman; phospholipid hydrolysis; ultra performance liquid chromatography; animal; chicken; electrospray mass spectrometry; lipidomics; meat; Animals; Chickens; Lipidomics; Meat; Phospholipids; Spectrometry; Mass; Electrospray Ionization

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2023 年 399 卷

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： In this work, ultra-performance liquid chromatography-electrospray ionization mass spectrometry (UPLC-ESI-MS) was applied to compare the lipidomics profile of chicken breast meat heated to various temperatures. A total of 445 lipids including phospholipids, diacylglycerols, triacylglycerols, glycoglycerolipids, and sphingolipids were detected in chicken muscle. Significant decreases in a list of characteristic unsaturated phospholipid species including phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol and phosphatidylinositol were identified after heating, suggesting the occurrence of lipid oxidation, while significant increases in characteristic lysophospholipid species were found with increasing heating temperature, which were mainly derived from hydrolysis of phospholipids. Moreover, ether phospholipid and neutral lipid species exhibited remarkable changes during the heating process, and monoalk(en)yl diacylglycerol was first identified in chicken meat. The findings could contribute to the improved understanding of key lipids and biochemical reactions engaged in the heating of meat products. © 2022 Elsevier Ltd

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