食品工业科技2024，Vol.45Issue(9)：288-295,8.DOI:10.13386/j.issn1002-0306.2023100168
基于非靶向代谢组学分析不同包装方式预制烤鱼代谢物的差异
Characterization and Discrimination of Prefabricated Grilled Fish with Different Packaging Methods Using Non-targeted Metabolomics
摘要
Abstract
To explore the metabolites differences of grilled fish in different packages,liquid chromatography-tandem mass spectrometry was used to analyze and compare the metabolite profile of prefabricated grilled fish in tray packaging,vacuum packaging and modified atmosphere packaging through non-targeted metabolomics.The results showed that 318 metabo-lites were identified under secondary mass spectrometry information in the prefabricated grilled fish with different packaging.In this study,47 differential metabolites were identified,including 10 fatty acids,10 nucleotides,9 amino acids,7 organic acids and derivatives,3 benzene and derivatives,2 alcohol amines,and 6 unconfirmed metabolites,based on the variable importance projection value(VIP,VIP＞1)and P＜0.05 of the orthogonal partial least squares discriminant analysis model.Clustering heat map analysis of the relative content of 47 different metabolites was performed and the results showed differences in the relative content of metabolites in three types of packages.The relative contents of multiple flavor amino acids and adenosine monophosphate(AMP)were significantly higher in the modified atmosphere packaging than in the conventional vacuum package and tray package.The results revealed that modified atmosphere packaging effectively preserved the umami flavor of grilled fish,offering a basis for the development of novel and effective packaging for grilled fish.关键词
预制烤鱼/非靶向代谢组学/包装/差异代谢物Key words
prefabricated grilled fish/non-targeted metabolomics/package/different metabolites分类
轻工纺织引用本文复制引用
张艳,王圣开,聂青玉,付勋,冯婷婷,熊春梅,李翔..基于非靶向代谢组学分析不同包装方式预制烤鱼代谢物的差异[J].食品工业科技,2024,45(9):288-295,8.基金项目
重庆市教育委员会科学技术研究项目(KJZD-K202203501). （KJZD-K202203501）
