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

• 安全检测 • 上一篇    下一篇

iKnife智能刀-快速蒸发离子化质谱实时检测空气油炸带鱼的脂质组学品质特征

张蒙娜,宋恭帅,王海星,饶 伟,王宏海,沈 清   

  1. (1.浙江省水产品加工技术研究联合重点实验室,浙江工商大学海洋食品研究院,浙江 杭州 310012;2.南京农业大学食品科技学院,江苏 南京 210095;3.浙江省麻醉重点实验室,温州医科大学附属第二医院育英儿童医院,浙江 温州 325000;4.沃特世科技(上海)有限公司,上海 201206;5.海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连 116034)
  • 发布日期:2020-07-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFD0901103);浙江省自然科学基金项目(LY19C190001); 浙江省基础公益研究项目(LGN18C200001);水产品质量安全支撑团队项目(QS2019001)

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. (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

摘要: 引入一种高通量、快速、实时的质谱检测技术——iKnife智能刀-快速蒸发离子化质谱(rapid evaporative ionization mass spectrometry,REIMS),将其实际应用于海洋食品中脂质的检测。在优化iKnife智能刀切割输出功率的基础上,探究不同空气油炸温度对带鱼中脂肪酸和磷脂组成的影响。结果表明,最佳电刀输出功率20 W,该条件下特征脂质离子峰的信噪比达到最大值。带鱼经空气油炸后无需任何处理直接通过REIMS系统实时检测得到脂质组成,其中含量最高的脂肪酸为二十二碳六烯酸(docosahexaenoic acid,DHA),含量最多的磷脂分子形式是磷脂酰乙醇胺(phosphatidyl ethanolamines,PE)和磷脂酰胆碱(phosphatidyl cholines,PC)。总体来说,脂质分子的饱和度随着油炸温度的升高而提高,DHA相对含量由38.91%降低至30.74%。经主成分分析得到第1主成分和第2主成分的累计贡献率为78.6%,不同样品间能明显地区分开。选取特征离子对iKnife-REIMS检测方法进行验证,结果显示此方法精密度和重复性较好,检测得到的脂质组成数据有效可靠。

关键词: iKnife智能刀-快速蒸发离子化质谱;空气油炸温度;脂肪酸;磷脂;带鱼

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

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