脂质组学及其在食品科学领域应用研究进展

摘要/Abstract

摘要： 脂质是食品中重要的营养物质之一，作为一类复杂的生物分子，在不同的生物分子加工过程中起着许多关键作用，脂质也影响着食品的品质、营养和卫生，与许多慢性疾病的发生有着直接的联系。脂质组学作为组学技术新兴学科，广泛应用于食品科学等重要领域，随着检测技术手段的不断发展和完善，脂质组学技术也在不断的更新。本文主要介绍了脂质分类和功能及脂质组学和其在食品科学领域中的应用，以期为脂质组学技术在食品科学领域的应用提供参考依据。

关键词: 脂质, 功能特性, 脂质组学, 食品科学

Abstract: Lipids are one of the important nutrients in food, and as a complex class of biomolecules, they play many key roles in the processing of different biomolecules. Lipids also affect the quality, nutrition, and hygiene of food, and are directly related to the occurrence of many chronic diseases. As an emerging discipline in histological technology, lipidomics is widely used in important fields such as food science, and with the continuous development and improvement of detection technology tools, lipidomics technology is also being updated. This paper mainly introduces lipid classification and function and lipidomics and its application in food science, to provide a reference basis for the application of lipidomics technology in food science.

Key words: Lipids, Functional properties, Lipidomics, Food science

中图分类号:

王欣卉宋雪健张东杰李志江. 脂质组学及其在食品科学领域应用研究进展[J]. 食品科学, 0, (): 0-0.

Zhi Jiang Li. Advances in Lipidomics and its Applications in Food Science[J]. FOOD SCIENCE, 0, (): 0-0.

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