摘要
脂质是食品中基本营养成分之一,具有许多生物功能和营养学功能。脂质组学是研究脂质代谢的重要手段。随着色谱与质谱联用技术的发展,脂质分析手段不断完善,脂质组学也取得许多进展。本文主要从食品生物化学、食品营养学、食品质量安全控制学、食品加工学、食品贮藏等5个方面介绍脂质组学在食品科学领域中的研究现状,并探索脂质组学在食品领域中巨大的发展空间。
Lipid, which has many biological functions and nutritional functions, is one of the major food nutrients.Lipidomics is an important approach aiming at analysis of lipid metabolisms. With the development of chromatography combined with mass spectrometry, the method of lipid research is continuously improved, and lipidomics has got a lot progress. This paper mainly reviews the research status of lipidomics in food science from food biochemistry, food nutriology, food quality and safety, food processing and food storage. It also explores the huge development space of lipidomics in food field.
作者
崔益玮
王利敏
戴志远
沈清
Cui Yiwei;Wang Limin;Dai Zhiyuan;Shen Qing(Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;60 Units of The Chinese People`s Liberation Army 73021 Armed Forces,Hangzhou 311215)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期262-270,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家国际科技合作项目(2014DFA32880)
国家自然科学基金项目(31601542)
浙江省自然科学基金项目(LQ16C200001)
关键词
脂质组学
脂质
食品科学
分析技术
研究进展
lipidomics
lipids
food science
analytical techniques
research progress
