脂质组学在食品质量安全领域的应用进展

Recent Progress in the Application of Lipidomics in Food Safety and Quality

脂质在不同食品中组成各有差别,影响着食品的品质、营养和卫生,是人体重要的能量和营养来源,与许多慢性疾病(如心脑血管病、癌症、阿尔茨海默病、糖尿病等)的发生发展有直接的联系。脂质营养的深入研究不仅对食品质量安全,还对临床医学和农牧业生产等多个领域产生影响。随着脂质分离检测技术的快速发展,产生了一门系统分析脂质的新兴学科--脂质组学。作为代谢组学最重要的分支之一,脂质组学广泛应用于食品脂质的研究中。本文介绍了脂质组学的研究流程,并重点对脂质组学在食品成分分析、品质判别、真伪鉴别、产地溯源和食品安全的应用进行综述,最后总结了脂质组学在食品质量安全领域的局限性并予以展望,以期为脂质组学在食品质量安全领域的应用提供借鉴与参考。

Lipid composition varied among different foods. Lipids affect food quality, nutrition and hygiene. As important sources of energy and nutrients, lipids are directly related to the development and progression of many chronic diseases such as cardiovascular and cerebrovascular diseases, cancer, Alzheimer’s disease and diabetes. In-depth studies on lipid nutrition can affect not only food quality and safety, but also many fields such as clinical medicine and agro-pastoral production. Technologies for lipid separation and detection have recently developed rapidly, leading to the birth of lipidomics as an emerging subject for the analysis of lipids. As one of the most important branches of metabolomics, lipidomics has been widely used in the study of food lipids. This paper presents a brief description of the process of lipidomics research with focus on the application of lipidomics in food composition analysis, quality identification, authentication, geographical tracing and safety evaluation. Finally, the limitations for the application of lipidomics in the field of food safety and quality are analyzed. It is hoped that this review can provide useful information for the application of lipidomics in food safety and quality management.