快速蒸发电离质谱法分析冷链中断后猪肉的脂质劣变标志物
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湖北省食品质量安全监督检验研究院

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湖北省自然科学基金项目(2022CFB789);国家重点研发计划(2022YFF1100901)


Evaluation of Lipid deterioration markers in Pork after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry
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Natural Science Foundation of Hubei Province (2022CFB789); National Key R&D Program (2022YFF1100901)

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    摘要:

    为研发快速、灵敏、准确的实时检测技术以评估冷链断链猪肉的劣变度,该研究采用快速蒸发电离质谱法(Rapid Evaporative Ionization Mass Spectrometry, REIMS)结合智能手术刀(iKnife),对不同冷链中断时间的猪肉样本进行脂质组学分析。不同样品中特征离子的相对丰度存在显著差异(P < 0.05)。冷鲜肉在冷链物流过程中因温度波动而导致脂质氧化。共确定了6个潜在的标志物,包括m/z 353.2703、m/z 507.44259([FAHFA(16:1(9Z)/5-O-16:0)]?)、m/z 352.2861([N-palmitoyl proline]?)、m/z 271.2284([2-hydroxy palmitic acid]?)、m/z 331.2494([9,10,13-trihydroxy-Octadecanoic acid]?)和m/z 309.2438([9R-HODE, methyl ester]?),可作为冷链劣变标志物和有效指标。通过目标增强扫描,将典型标志物m/z 353.2703纳入REIMS扫描范畴,总识别正确率为由55.77%(常规非靶向采集模式)提升至97.60%(靶向目标增强扫描),提高了判别的准确度。结果表明,靶向增强iKnife-REIMS方法能根据不同的脂质劣变水平准确区分冷链中断猪肉,提供了近乎实时的结果,为劣变猪肉的分析提供新方法。

    Abstract:

    In order to develop a rapid, sensitive and accurate real-time detection technique to assess the degree of deterioration of pork during cold chain breaks, in this study, lipidomic data of pork samples with different cold chain interruption times were analyzed by rapid evaporative ionization mass spectrometry (REIMS) combined with an intelligent knife (iKnife). The results showed that the relative abundance of the characterized ions differed significantly among the samples (P < 0.05). Temperature fluctuations occurring during cold chain logistics of chilled meat led to lipid oxidation. A total of six ions were identified as potential markers, including m/z 353.2703, m/z 507.44259 ([FAHFA(16:1(9Z)/5-O-16:0)]?), m/z 352.2861 ([N-palmitoyl proline]?), m/z 271.2284 ([2-hydroxy palmitic acid]?), m/z 331.2494 ([9,10,13-trihydroxy-Octadecanoic acid]?), and m/z 309.2438 ([9R-HODE, methyl ester]?), which could serve as markers for cold chain deterioration. By incorporating the typical marker m/z 353.2703 into the REIMS scanning scope through target enhancement, the overall recognition accuracy improved significantly, increasing from 55.77% (non-targeted acquisition mode) to 97.60% (target enhancement scanning). In conclusion, the target-enhanced iKnife-REIMS method can accurately discriminate cold chain interrupted pork according to different levels of lipid deterioration, providing near real-time results.

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  • 收稿日期:2024-08-01
  • 最后修改日期:2024-10-16
  • 录用日期:2024-10-22
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