Lipidomics Techniques and their Application for Food Nutrition and Health
- Authors: Shudan Huang1, Jiamin Xu2, Jiahui Chen3, Ting Zhang4, Jing Su5, Xichang Wang6, Jian Zhong7
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View Affiliations Hide Affiliations1 National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China 2 National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China 3 National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China 4 National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China 5 Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University, School of Medicine, Shanghai 200092, China 6 National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China 7 Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University, School of Medicine, Shanghai 200092, China
- Source: Recent Advances in Analytical Techniques: Volume 6 , pp 36-68
- Publication Date: July 2023
- Language: English
Due to the chemical complexity and wide concentration range of lipids in biological samples, it is necessary to apply different analytical strategies to identify and quantify lipid species and amounts. In this book chapter, we mainly introduced the techniques, workflow, and applications of lipidomics in food nutrition and health. First, we mainly introduced the common lipidomics techniques, such as direct infusion mass spectrometry-based techniques, chromatographic separation mass spectrometry-based techniques, mass spectrometry imaging, and nuclear magnetic resonance. Second, we described the common lipidomics workflow, including sample preparation, MS data acquisition, and data processing. Third, we mainly discussed the application of lipidomics in food nutrition and health. Finally, we briefly summarized and discussed the future perspectives of lipidomics. All these discussions suggested that lipidomics could ensure food quality, examine dietary lipid nutrition, and prevent and detect diseases.
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