Effect of homogenization on lipid profiling in Saanen goat milk based on UHPLC-QTOF-MS lipidomics

被引：5
|
作者：
Tan, Yixuan [1 ]
Liu, Jiafei [1 ]
Yang, Yang [1 ]
Wang, Xufeng [1 ]
Sun, Xiaomeng [1 ,2 ]
Cheng, Jianjun [1 ,3 ]
机构：
[1] Northeast Agr Univ, Dept Food Sci, Harbin 150030, Heilongjiang, Peoples R China
[2] Northeast Agr Univ, Coll Food Sci, Room 301,600 Changjiang Rd, Harbin 150030, Peoples R China
[3] Northeast Agr Univ, Coll Food Sci, Room 312,600 Changjiang Rd, Harbin 150030, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 420卷
关键词：
Goat milk; Homogenization; Lipidomics; Different lipids; BOVINE-MILK; POLAR LIPIDS; FAT GLOBULES; COW;
D O I：
10.1016/j.foodchem.2023.136140
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Homogenization might change the lipid composition of goat milk. This study aimed to investigate the lipid profiles, and identify different lipids (DLs) of raw goat milk (RGM) and homogenized goat milk (HGM) using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS) and multivariate statistics. Fifty-six DLs (VIP > 1 and |Log(2)FC| > 1.0) were identified from 1057 lipids assigned to 29 subclasses in RGM and HGM. Notably, there were many phosphatidylcholines (PCs) decreased after homogenization, while lysophosphatidylcholines (LPCs) were opposite. Our results provide more details on the impact of homogenization on goat milk lipids.
引用
收藏
页数：8
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