Can fragment ion intensity be used for fatty acid sn-position determination of food phospholipids?

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-01 DOI:10.1016/j.jfca.2024.106923

Wenjiao Wang , Zhiqian Liu , Simone Rochfort

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引用次数: 0

Abstract

Fatty acid (FA) regio-position is critical information for the structures of both triglycerides and phospholipids in food products. Although lipase/phospholipase hydrolysis combined with TLC separation and GC analysis can be used to determine the overall sn-2 FA composition of triglycerides/phospholipids in food samples, it is much more challenging to pinpoint FA regio-position at the molecular species level. Currently, the most widely used method to obtain such information is based on the relative intensity of fragment ions generated in tandem mass spectrometry. The reliability of this approach was verified in this study using regio-pure phospholipid standards and by cross-validation with the Paternò–Büchi photochemical reaction. We have demonstrated that for food materials with widespread regioisomers, a standard calibration curve from regio-pure standards is needed to determine the proportion of each isomer, whereas fragment ion intensity can only be used to reveal the sn-position of FA in phospholipid molecules devoid of regioisomers.

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碎片离子强度是否可用于食品磷脂的脂肪酸 Sn 位置测定？

对于食品中甘油三酯和磷脂的结构来说，脂肪酸（FA）的位置是至关重要的信息。虽然脂肪酶/磷脂酶水解结合 TLC 分离和气相色谱分析可用于确定食品样品中甘油三酯/磷脂的整体 sn-2 FA 组成，但要在分子物种水平上确定 FA 的区域位置则更具挑战性。目前，最广泛使用的获取此类信息的方法是基于串联质谱法产生的碎片离子的相对强度。在本研究中，我们使用了纯磷脂标准品，并通过与 Paternò-Büchi 光化学反应进行交叉验证，验证了这种方法的可靠性。我们的研究表明，对于具有广泛区域异构体的食品原料，需要使用区域纯度标准的标准校准曲线来确定每种异构体的比例，而片段离子强度只能用于揭示没有区域异构体的磷脂分子中 FA 的 sn 位置。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.