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当前位置: 首页 > 文章 > 虾头中磷脂提取与组学分析 食品科学 2018 (20) 218-225
Position: Home > Articles > Extraction and Lipidomic Profiling of Phospholipids from Shrimp Heads FOOD SCIENCE 2018 (20) 218-225

虾头中磷脂提取与组学分析

作  者：
崔益玮;俞喜娜;李诗言;王扬;戴志远;张燕平;陈康;沈清
单  位：
浙江省水产品加工技术研究联合重点实验室浙江工商大学海洋食品研究院;浙江省水产质量检测中心
关键词：
虾头;副产物;磷脂;脂质组学;质谱
摘  要：
研究虾头中磷脂的提取制备方法,并分别利用气相色谱法和多维度串联质谱法对样品磷脂的脂肪酸链结构进行脂质组学分析。利用乙醇浸提法制备得到虾头中的磷脂,并从乙醇体积分数、提取温度和提取时间3个因素对提取方法进行优化,得到较优条件为乙醇体积分数90%、提取温度50℃、提取时间30 min,磷脂的提取效果最佳,实际提取量可达到(11.58±0.03)mg/g,与优化前相比提高了83.8%。磷脂样品经甲酯化反应后用气相色谱法分析其脂肪酸链组成,并用高效液相色谱-质谱联用技术经负离子全扫描对磷脂分子实现分离鉴定和定量分析。结果显示,磷脂的脂肪酸链中主要含有棕榈酸链、亚油酸链、二十碳五烯酸和硬脂酸链等23种脂肪酸链,其中单不饱和脂肪酸链占9.51%,多不饱和脂肪酸链占35.33%;磷脂样品中共检出磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇和磷脂酰丝氨酸4类共28种磷脂分子,该提取方法所得各种类磷脂的脂肪酸链中存在许多不饱和度较高的脂肪酸链,如40∶8、36∶7、38∶7、O-40∶7、40∶7、34∶6、O-36∶6、36∶6、O-38∶6、38∶6、40∶6等。虾头中磷脂含量丰富,其脂肪酸链不饱和度较高,因此具有较高的开发利用价值。
译  名：
Extraction and Lipidomic Profiling of Phospholipids from Shrimp Heads
作  者：
CUI Yiwei;YU Xina;LI Shiyan;WANG Yang;DAI Zhiyuan;ZHANG Yanping;CHEN Kang;SHEN Qing;State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University;Aquatic Products Quality Inspection Center of Zhejiang Province;
单  位：
CUI Yiwei%YU Xina%LI Shiyan%WANG Yang%DAI Zhiyuan%ZHANG Yanping%CHEN Kang%SHEN Qing%State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Institute of Seafood, Zhejiang Gongshang University%Aquatic Products Quality Inspection Center of Zhejiang Province
关键词：
shrimp head;;waste;;phospholipids;;lipidomics;;mass spectrometry
摘  要：
To make full use of nutrients in shrimp heads and reduce the waste of resources, this experiment investigated the extraction of phospholipids from shrimp heads and the lipidomic analysis of phospholipid fatty acyl chains by multidimensional tandem mass spectrometry and gas chromatography. Ethanol was used as extraction solvent, and the optimized parameters were determined as follows: ethanol concentration 90%, extraction temperature 50 ℃ and extraction time 30 min. The extraction yield under these conditions was(11.58 ± 0.03) mg/g, which was 83.8% higher than that before optimization. The obtained phospholipids were esterified before analysis of fatty acyl chains by gas chromatography and were identified and quantified by high performance liquid chromatography-mass spectrometry in the negative-ion full scan mode. The results showed that the phospholipids contained 23 fatty acyl chains, including palmitic, linoleic, eicosapentaenoic and stearic acyl chain. The content of monounsaturated fatty acid chain was 9.51%, while that of polyunsaturated fatty acyl chain was 35.33%. A total of 28 phospholipids belonging to four classes(phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, and phosphatidyl serine) were detected in the phospholipid extract. The phospholipids obtained by this extraction method contained many highly unsaturated fatty acyl chains, such as 40:8, 36:7, 38:7, O-40:7, 40:7, 34:6, O-36:6, 36:6, O-38:6, 38:6, and 40:6. In conclusion, the abundant phospholipids from shrimp heads are highly worth developing and utilizing due to the high degree of unsaturation of their fatty acyl chains.

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