Lipidomics in food science

被引：48
作者：
Chen, Hong [1 ,2 ]
Wei, Fang [1 ,2 ]
Dong, Xu-yan [1 ,2 ]
Xiang, Ji-qian [3 ]
Quek, Siew-young [4 ]
Wang, Xuemin [5 ,6 ]
机构：
[1] Chinese Acad Agr Sci, Oil Crops Res Inst, Key Lab Biol & Genet Improvement Oil Crops, Minist Agr, Beijing, Peoples R China
[2] Hubei Key Lab Lipid Chem & Nutr, Wuhan, Hubei, Peoples R China
[3] Enshi Autonomous Prefecture Acad Agr Sci, Enshi 445002, Hubei, Peoples R China
[4] Univ Auckland, Sch Chem Sci, Auckland 1142, New Zealand
[5] Donald Danforth Plant Sci Ctr, St Louis, MO 63132 USA
[6] Univ Missouri, Dept Biol, St Louis, MO 63121 USA
来源：
CURRENT OPINION IN FOOD SCIENCE | 2017年 / 16卷
基金：
中国国家自然科学基金; 美国国家科学基金会;
关键词：
IONIZATION MASS-SPECTROMETRY; PERFORMANCE LIQUID-CHROMATOGRAPHY; EVAPORATIVE LIGHT-SCATTERING; SHOTGUN LIPIDOMICS; MOBILITY SPECTROMETRY; BIOLOGICAL SAMPLES; HIGH-THROUGHPUT; VEGETABLE-OILS; SINGLE-COLUMN; EDIBLE OILS;
D O I：
10.1016/j.cofs.2017.08.003
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Driven by advances of lipidomics based on high-performance and high-resolution mass spectrometry, the breadth of knowledge of lipidomes and their functions has been expanded substantially. Lipidomic approaches have been applied to enhancing food science research for various purposes. These include screening components of lipids from different bio-resources, food safety and quality assurance, evaluation of bio-function and nutrition levels of lipid species, and exploring new kinds of functional lipids.
引用
收藏
页码：80 / 87
页数：8
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