Abstract：
The effects of changes in lipids on the formation of Zn-protoporphyrin (ZnPP) during the processing of Nuodeng ham were analyzed using a lipidomics approach based on UHPLC-MS/MS. The Nuodeng ham samples had a strong fluorescence emission peak at 590 nm, and the fluorescence intensity increased with the processing time. Lipid profiles were mainly affected by processing time. A total of 5 lipid classes were detected, of which glycerophospholipids (GP) and glycerolipids (GL) were the most abundant lipids. Fifty differential lipid compounds were screened, which were mainly GP and GL. Correlation analysis showed that 13 differential lipid compounds were significantly positively correlated with ZnPP content, and they contained more linoleic acid and oleic acid branch chains. Meanwhile, all triglycerides (TG) were negatively correlated with heme content, and they were enriched in stearic acid and palmitic acid branch chains. These findings can deepen the understanding of the relationship between ZnPP and lipids.
摘要：
使用基于UHPLC-MS/MS的脂质组学方法分析了脂质变化对诺登火腿加工过程中锌-原卟啉（ZnPP）形成的影响。诺登火腿样品在590nm处有很强的荧光发射峰,荧光强度随处理时间的增加而增加。脂质分布主要受处理时间的影响。共检测到5个脂质类别，其中甘油磷脂（GP）和甘油脂（GL）是最丰富的脂质。筛选了50种不同的脂质化合物，主要是GP和GL。相关分析表明,13种鉴别脂质化合物与ZnPP含量呈显著正相关,它们含有更多的亚油酸和油酸支链。同时,所有甘油三酯（TG）与血红素含量呈负相关，它们富含硬脂酸和棕榈酸支链。这些发现可以加深对ZnPP与脂质之间关系的理解。
