摘要
脂质是食品中重要的营养物质之一,作为一类复杂的生物分子,在不同的生物分子加工过程中发挥着许多关键作用,脂质也影响着食品的品质、营养和安全,与许多慢性疾病的发生有直接的联系。脂质组学作为组学技术中的新兴学科,被广泛应用于食品科学等重要领域,随着检测技术手段的不断发展和完善,脂质组学技术也在不断地更新。本文主要介绍了脂质分类和功能与脂质组学技术及其在食品科学领域中的应用,以期为脂质组学技术在食品科学领域的应用提供参考。
Lipids,one of the important nutrients in foods,are a complex class of biomolecules,which play key roles in the processing of different biomolecules.Lipids affect the quality,nutrition and hygiene of foods,and are directly related to the occurrence of many chronic diseases.As an emerging discipline in omics,lipidomics is widely used in multiple fields including food science.With the continuous development and improvement of detection technologies,lipidomics technology is also being updated.This paper mainly introduces lipid classification and functions as well as lipidomics and its application in food science in order to provide a reference for the application of lipidomics technology in food science.
作者
王欣卉
宋雪健
张东杰
李志江
WANG Xinhui;SONG Xuejian;ZHANG Dongjie;LI Zhijiang(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第5期290-297,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFE0206300)
黑龙江省自然科学基金研究团队项目(TD2020C003)
黑龙江省头雁团队项目(黑政规[2019]2号)。
关键词
脂质
功能特性
脂质组学
食品科学
lipids
functional properties
lipidomics
food science
