Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry

doi:10.7506/spkx1002-6630-20190731-428

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (14): 314-320.doi: 10.7506/spkx1002-6630-20190731-428

• Safety Detection • Previous Articles Next Articles

Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry

ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing

(1. Zhejiang Province Joint Key Lab of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;3. Zhejiang Province Key Lab of Anesthesiology, The Second Affiliated Hospital and Yuying Children’s Hospital of Wenzhou Medical University, Wenzhou 325000, China; 4. Waters Corporation, Shanghai 201206, China; 5. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Published:2020-07-29

Abstract

Abstract: This study aimed to introduce iKnife rapid evaporative ionization mass spectrometry (REIMS) for high-throughput, fast and real-time detection of lipids in marine foods. The output power of iKnife was optimized and the effects of different air frying temperatures on the composition of fatty acids and phospholipids in hairtail were investigated. The results showed that the optimal electrosurgical output power that provided maximum signal-to-noise ratio for the representative lipid ions was 20 W. The lipid composition of hairtail air-fried at different temperatures was directly detected by REIMS in real time without any pretreatment. The most abundant fatty acid was docosahexaenoic acid (DHA) and the most abundant molecular forms of phospholipid were phosphatidyl ethanolamines (PE) and phosphatidyl cholines (PC). In general, the degree of saturation of lipids increased as the air frying temperature increased, and the content of DHA decreased from 38.91% to 30.74%. The cumulative contribution rate of the first and second principal components to total variance obtained by principal component analysis was 78.6%, which could clearly distinguish among different haitail samples. The representative ions were selected to verify the iKnife-REIMS method. The results showed that the method was precise and repeatable, and allowed valid and reliable determination of lipid composition.

Key words: iKnife-rapid evaporative ionization mass spectrometry; air frying temperature; fatty acids; phospholipids; hairtail

CLC Number:

TS254.7

ZHANG Mengna, SONG Gongshuai, WANG Haixing, RAO Wei, WANG Honghai, SHEN Qing. Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry[J]. FOOD SCIENCE, 2020, 41(14): 314-320.

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Real-Time Detection of Lipidomic Characteristics of Air-Fried Hairtail by iKnife Rapid Evaporative Ionization Mass Spectrometry

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