溶血磷脂酰乙醇胺
脂类学
磷脂酰乙醇胺
化学
磷脂酰胆碱
甘油磷脂
脂质代谢
磷脂
食品科学
生物化学
脂质氧化
溶血磷脂酰胆碱
色谱法
抗氧化剂
膜
作者
Jingxiu Lv,Jingjing Ma,Yu Liu,Pengpeng Li,Daoying Wang,Geng Zhong,Weimin Xu
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:417: 135914-135914
被引量:2
标识
DOI:10.1016/j.foodchem.2023.135914
摘要
Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
科研通智能强力驱动
Strongly Powered by AbleSci AI