Abstract
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4–36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
Highlights
Lipids are basic constituents in foods and play pivotal roles in the nutrition and flavor of foods for energetic, metabolic, and structural activities of human beings[1,2]
In a typical lipidomics software such as LipidSearchTM 4.1.3 software, several parallel LC-mass spectrometry (MS) results were imported into the software and only one value was exported for each lipid
UHPLC-QE Orbitrap MS data and lipidomics data was developed (Fig. 1d): (1) UHPLC-QE Orbitrap MS data were obtained by TraceFinder 4.1 software; (2) UHPLC-QE Orbitrap MS data were imported into LipidSearchTM 4.1.3 software and compound lipid profiles were identified to obtain the identified lipidomics data; (3)
Summary
Lipids are basic constituents in foods and play pivotal roles in the nutrition and flavor of foods for energetic, metabolic, and structural activities of human beings[1,2]. Lipids are generally categorized into eight classes: fatty acids, glycerolipids, glycerophospholipids, sphingolipids, sterol lipids, prenol lipids, saccharolipids, and polyketides[3]. It will be beneficial for human diet and health to comprehensively analyze the lipid profile of foods and to understand the lipid profile migration of foods during the production process such as thermal processing. Lipidomics techniques based on liquid chromatography-mass spectrometry (LC-MS) have been developed to analyze lipid profiles of body fluids and tissues in the last decade[4,5,6,7]. LC-MS data were inputted and analyzed by professional software (e.g., LipidSearchTM) with a lipid database for automated identification and relative quantitation of lipid profiles.
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