用UHPLC-MS /MS和GC-MS分析冷藏对风味烤牛肉非靶向和靶向代谢物的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-17 DOI:10.1016/j.foodchem.2024.142511

Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Baocai Xu

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引用次数: 0

摘要

在这项研究中，我们使用超高效液相色谱-质谱/质谱（UHPLC-MS/MS）分析了非目标代谢物的变化，并使用气相色谱-质谱（GC-MS）分析了无味（BS1）和有味（BS2）烤牛肉在整个 6 个月冷冻期间的风味。符合差异筛选条件的代谢物分别为 509、659 和 496 个，在 0、3 和 6 个月的冷冻期，BS1 和 BS2 的差异代谢物分别为 56、103 和 47 个。有机氮化合物、苯丙酮类化合物、多酮类化合物、有机酸及其衍生物和苯丙酮类化合物的总相对丰度在冷冻贮藏 3 个月时有所增加，在冷冻贮藏 6 个月时有所下降。共鉴定出 16 种差异代谢物，它们属于有机酸及其衍生物（Asp-Val-Lys、Val-Lys、Met-Phe、Tyr-Leu、N(6)-(辛酰)赖氨酸和顺式乙酰丙烯酸酯）、脂类和类脂分子（2,3-二甲基-3-羟基戊二酸、PC(P-16：0/2:0), (S)-17-hydroxy-9,11,13,15-octadecatetraynoic acid, PC(18:1(9Z)/18:1(11Z)), LysoPC (20:4(8Z,11Z,14Z,17Z)/0:0), PC(20：5/0:0)、PE(20:3(8Z,11Z,14Z)/18:4(6Z,9Z,12Z,15Z))和 PS(14:1(9Z)/22:0))，以及其他（腐胺和苯乙醛）。检测到 63 种挥发性风味化合物，除醛类化合物外，它们的浓度随着冷冻储藏而降低。挥发性物质和游离氨基酸之间呈正相关。因此，冷冻贮藏对烤牛肉的代谢物特征有显著影响。

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Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC–MS/MS and GC–MS

In this study, we investigated the changes in untargeted metabolites using UHPLC–MS/MS and the flavors of nonflavored (BS1) and flavored (BS2) roasted beef using GC–MS throughout a 6-month frozen period. A total of 509, 659, and 496 metabolites met the conditions for differential screening, and 56, 103, and 47 differential metabolites were recognized between BS1 and BS2 at 0, 3, and 6 months of frozen periods, respectively. The total relative abundance of organic nitrogen compounds, phenylpropanoids, polyketides, organic acids and their derivatives, and benzenoids increased during frozen storage at 3 months and then decreased at 6 months. A total of 16 differential metabolites were identified as markers for prolonged freezing, which belong to organic acids and their derivatives (Asp-Val-Lys, Val-Lys, Met-Phe, Tyr-Leu, N(6)-(octanoyl)lysine, and cis-acetylacrylate), lipids and lipid-like molecules (2,3-dimethyl-3-hydroxyglutaric acid, PC(P-16:0/2:0), (S)-17-hydroxy-9,11,13,15-octadecatetraynoic acid, PC(18:1(9Z)/18:1(11Z)), LysoPC (20:4(8Z,11Z,14Z,17Z)/0:0), PC(20:5/0:0), PE(20:3(8Z,11Z,14Z)/18:4(6Z,9Z,12Z,15Z)), and PS(14:1(9Z)/22:0)), and others (putrescine and phenylacetaldehyde). Sixty-three volatile flavor compounds were detected, and their concentrations were decreased along with frozen storage, except for aldehydes. Positive correlations were observed between volatiles and free amino acids. Therefore, frozen storage has a notable effect on the metabolite profiles of roasted beef.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.