Abstract：
Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
摘要：
使用基于超高效液相色谱和质谱（UHPLC-MS）的脂质组学分析，分析了三黄鸡胸肉在冷藏（4°C）过程中的脂质组学变化。储存后总脂质含量下降16.8%。三酰基甘油（TAG），磷脂酰胆碱(PC)和磷脂酰乙醇胺(PE)显著降低,而溶血磷脂酰胆碱（LPC）和溶血磷脂酰乙醇胺（LPE）增加。特别是,脂肪酸为16:0和18:1的TAG和含有18:1,18:2和20:4的磷脂更有可能下调。溶血磷脂/磷脂比率的增加和脂质氧化程度证明了氧化和酶水解是脂质转化的潜在原因。此外，12种脂类（P<0.05，VIP>1，FC<0.8或>1.25）被鉴定为与肉的腐败有关。糖脂代谢和亚油酸代谢是冰鲜鸡肉脂质转化的关键代谢途径。
