Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety

被引：33

作者：

Bi, Hongyan ^{[1
]}

Cai, Dandan ^{[1
]}

Zhang, Rutan ^{[3
]}

Zhu, Yiwen ^{[1
]}

Zhang, Danni ^{[2
]}

Qiao, Liang ^{[3
]}

Liu, Yuan ^{[2
]}

机构：

[1] Shanghai Ocean Univ, Coll Food Sci & Engn, Hucheng Ring Rd 999, Shanghai 201306, Peoples R China

[2] Shanghai Jiao Tong Univ, Dept Food Sci & Engn, Sch Agr & Biol, Dongchuan Rd 800, Shanghai 200240, Peoples R China

[3] Fudan Univ, Dept Chem, Songhu Rd 2005, Shanghai 200438, Peoples R China

来源：

FOOD CHEMISTRY | 2019年 / 301卷

基金：

中国国家自然科学基金;

关键词：

Mass spectrometry (MS); Metabolomics; Pufferfish soup; Principle component analysis (PCA); TAKIFUGU-OBSCURUS MUSCLE; IN-VIVO DETERMINATION; FATTY-ACID AMIDES; IDENTIFICATION; TETRODOTOXIN; METABOLISM; BIOMARKERS; MEAT;

D O I：

10.1016/j.foodchem.2019.125261

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Some Eastern Asian countries deem pufferfish - especially its muscle - a culinary delight. Herein, molecular mass fingerprinting of soups prepared by Takifugu fiavidus, Takifugu obscurus and Takifugu rubripes was established via matrix-assisted laser desorption/ionization - mass spectrometry (MALDI MS). Soup samples were directly analyzed by MALDI MS to collect mass spectra within 0-700 Da in a quick way, followed by principal component analysis to distinguish the different soups and to find out the distinctive compounds among the soups. High performance liquid chromatography - tandem MS (HPLC-MS/MS) was applied to identify the compounds. Nineteen compounds were identified from the HPLC-MS/MS data by using METLIN database. Through literature mining, we found that these compounds are closely related to the flavor, nutrition, and safety of pufferfish soups. This method can also be used as a facile way to distinguish between different pufferfish fillets when morphological characters have been damaged or destroyed.

引用

页数：8

共 39 条

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