Comprehensive lipidomics study of basa catfish and sole fish using ultra-performance liquid chromatography Q-extractive orbitrap mass spectrometry for fish authenticity

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Current Research in Food Science Pub Date : 2024-01-01 DOI:10.1016/j.crfs.2024.100812

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Abstract

The authenticity of fish products has become a widespread issue in markets due to substitution and false labeling. Lipidomics combined with chemometrics enables the fraudulence identification of food through the analysis of a large amount of data. This study utilized ultra-high-performance liquid chromatography (UHPLC)-QE Orbitrap MS technology to comprehensively analyze the lipidomics of commercially available basa catfish and sole fish. In positive and negative ion modes, a total of 779 lipid molecules from 21 lipid subclasses were detected, with phospholipid molecules being the most abundant, followed by glycerides molecules. Significant differences in the lipidome fingerprinting between the two fish species were observed. A total of 165 lipid molecules were screened out as discriminative features to distinguish between basa catfish and sole fish, such as TAG(16:0/16:0/18:1), PC(14:0/22:3), and TAG(16:1/18:1/18:1), etc. This study could provide valuable insights into authenticating aquatic products through comprehensive lipidomics analysis, contributing to quality control and consumer protection in the food industry.

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利用超高效液相色谱-Q-萃取轨道rap质谱对巴沙鱼和鳎目鱼进行脂质组学综合研究，以鉴别鱼类真伪

由于替代品和虚假标签，水产品的真伪已成为市场上的一个普遍问题。脂质组学与化学计量学相结合，可通过对大量数据的分析来鉴别食品的真伪。本研究利用超高效液相色谱（UHPLC）-QE Orbitrap MS技术全面分析了市售巴沙鱼和鳎目鱼的脂质组学。在正离子和负离子模式下，共检测到 21 个脂质亚类的 779 个脂质分子，其中磷脂分子含量最高，其次是甘油酯分子。两种鱼类的脂质体指纹图谱存在显著差异。共筛选出165个脂质分子作为区分巴沙鱼和鳎鱼的特征，如TAG（16:0/16:0/18:1）、PC（14:0/22:3）和TAG（16:1/18:1/18:1）等。这项研究可为通过全面的脂质组学分析鉴定水产品提供有价值的见解，有助于食品行业的质量控制和消费者保护。

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来源期刊

Current Research in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

7.40

自引率

3.20%

发文量

232

审稿时长

84 days

期刊介绍： Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.