质谱技术在现代营养学和食品分析检测中的应用

Application of mass spectrometry technology in modern nutritional sciences and food analysis

随着质谱仪器和技术的高速发展,现代营养学研究和食品分析检测领域不断拓展,不仅深入到营养相关疾病分子机制的研究,而且建立了以分析复杂基质中复杂食物成分为主的食物组学(Foodomics)。本文概述了近年来现代质谱分析技术在蛋白质、糖类、维生素和微量元素等食物营养素检测方面的进展,着重介绍了基于质谱的脂质组学运用于营养相关疾病机制研究中所获得的新发现。针对目前公众关注的食品安全问题,本文也阐述了质谱强大的分析能力在监测食品中有害物质残留,检测食品中天然过敏原的存在和判断食品污染中的微生物致病原来源的作用。总之,质谱技术以其高灵敏度、高精度和准确度以及高通量越来越成为营养科学和食品科学不可或缺的分析手段。

Rapid development in theory and technology of mass spectrometry （MS） enables the modem nutritional and food sciences to expand from exploring the molecular mechanisms of nutrition related diseases to systematic analysis of comprehensive nutrients in complex matrix （also coined Foodomics）. We reviewed herein the recent progress on application of MS and its related technology in food component analysis including protein, sugar, vitamins and minerals. We also summarized our efforts in developing MS-based lipidomics technology in studying nutrition related diseases. Furthermore, MS becomes the key technology to address the increasing public concerns in food safety by analyzing the toxic chemicals in food, detecting the presence of certain allergens in food sources, as well as monitoring the microorganisms in contaminated food. In summary, MS is an indispensible technology in nutritional and food sciences due to its superior sensitivity and selectivity, excellent precision and accuracy, and its potential in high throughput.