基于质谱的脂质组学方法评价食品中脂质氧化的关键概述

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-04 DOI:10.1007/s10068-024-01726-6

JaeYoon Kang, JuDong Yeo

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引用次数: 0

摘要

基于质谱的脂质组学是通过仪器和技术的快速发展而发展起来的，它提供了对不同生物系统中单个脂质组的全面分析。这篇文章总结了测量食品中脂质氧化的经典方法的局限性，并介绍了目前评估脂质氧化的新技术。值得注意的是，本研究介绍了基于质谱的脂质组学方法及其在通过各种分析模式评估脂质氧化方面的应用，并得到了许多例子的支持。本综述为使用基于质谱的脂质组学来测量食品中的脂质氧化提供了重要的见解，提出了脂质组学分析作为一种有前途的方法来解决经典方法的局限性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods

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Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods

Mass spectrometry-based lipidomics, developed through rapid advancements in instruments and techniques, provides comprehensive analyses of individual lipidomes in diverse biological systems. This contribution summarizes the limitations of classical methods for measuring lipid oxidation in foods and presents current novel technologies for evaluating lipid oxidation. Notably, this study introduces the mass spectrometry-based lipidomics approach and its utility in assessing lipid oxidation through various analytical modes, supported by numerous examples. This overview offers significant insights into the use of mass spectrometry-based lipidomics for measuring lipid oxidation in foods, proposing lipidomics analysis as a promising method to address the limitations of classical approaches.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.