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Direct analysis in real time coupled to high resolution mass spectrometry as a rapid tool to assess salmon ( Salmo salar Salmo salarSalmo salar ) freshness

机译：实时直接分析耦合到高分辨率质谱作为评估鲑鱼（ salmo salar Salmo salar Salmo Salar）新鲜

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Abstract >Direct analysis in real time‐high resolution mass spectrometry (DART‐HRMS) was applied to the detection of lipid species in the lipid extracts of farmed salmon samples collected from a local retailer and analyzed right after the purchase and after storage for 4 and 6?days under refrigerated conditions. > The recognition of type and composition of lipids detected in DART‐HRMS spectra was performed by using the relevant accurate m/z data (accuracy better than 5?ppm) as input for a search on the LipidMaps database. As a result, several fatty acids (FA), either saturated or mono‐/poly‐unsaturated, and triacylglycerols (TAG) were recognized in the three types of samples from the corresponding negative and positive ion DART‐HRMS spectra, respectively. Following, spectral intensities were exploited to monitor the evolution of selected FA and TAG during the refrigeration of salmon meat. In particular, after 4?days of refrigeration, a statistically significant increase was recorded for FA with side chain compositions 18:2, 18:1, 20:5, and 22:6 despite a significant decrease found for TAG with overall side chain compositions 50:4, 52:5, 52:4, and 52:3 after the same time. These evolutions were consistent with a general model already proposed for the effect of low temperature treatments on seafood, implying the action of endogenous lipases, with consequent increase of the free FA amount and decrease in glycerophospholipids and triglycerides contents. The described results indicate DART‐HRMS as a promising MS‐based rapid tool for the assessment of fish, or other seafood, freshness. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract XMLNS =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“en”> <title type =“main”>抽象</ title> >直接分析实时高分辨率质谱（Dart-HRMS）被应用于从当地零售商收集的养殖鲑鱼样品的脂质提取物中的脂质种类的检测，并在购买后和储存后进行分析4和6日冷藏条件。</ p> >通过使用相关的准确性 m / z </ i>数据进行DART-HRMS光谱中检测到的脂质类型和组合物的识别（精度优于5？PPM）作为 lipidmaps </ i>数据库的搜索输入。结果，在来自相应的阴离子镖HRMS光谱的三种样品中，几种脂肪酸（FA），饱和或单/聚酸酯（标签）分别在三种类型的样品中识别。遵循以下，利用光谱强度来监测鲑鱼肉制冷期间所选FA和标签的演变。特别是在4次制冷后，由于侧链组合物18：2,18：1,20：5和22：6记录了对FA的统计学上显着的增加，尽管针对整体侧链组合物标签的显着降低50：4,52：5,52：4和52：3同时。这些演变与已经提出的一般模型一致，已经提出了对海鲜的低温处理影响，这意味着内源性脂肪酶的作用，随后随着甘油磷脂和甘油三酯含量的可加工增加和降低。所描述的结果表明DART-HRMS作为评估鱼类或其他海产品新鲜度的有前途的MS的快速工具。 </ p> </ abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-34906/'>《Journal of mass spectrometry: JMS》</a> <b style="margin: 0 2px;">|</b><span>2018年第9期</span><b style="margin: 0 2px;">|</b><span>共11页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Fiorino Giuseppina M.&option=202" target="_blank" rel="nofollow">Fiorino Giuseppina M.;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Losito Ilario&option=202" target="_blank" rel="nofollow">Losito Ilario;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=De Angelis Elisabetta&option=202" target="_blank" rel="nofollow">De Angelis Elisabetta;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Logrieco Antonio F.&option=202" target="_blank" rel="nofollow">Logrieco Antonio F.;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Monaci Linda&option=202" target="_blank" rel="nofollow">Monaci Linda;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Institute of Sciences of Food ProductionNational Research Council of Italy (ISPA‐CNR) Via Amendola 122/O 70126 Bari Italy;</p> <p>Institute of Sciences of Food ProductionNational Research Council of Italy (ISPA‐CNR) Via Amendola 122/O 70126 Bari Italy;</p> <p>Institute of Sciences of Food ProductionNational Research Council of Italy (ISPA‐CNR) Via Amendola 122/O 70126 Bari Italy;</p> <p>Institute of Sciences of Food ProductionNational Research Council of Italy (ISPA‐CNR) Via Amendola 122/O 70126 Bari Italy;</p> <p>Institute of Sciences of Food ProductionNational Research Council of Italy (ISPA‐CNR) Via Amendola 122/O 70126 Bari Italy;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1187.html" title="分析化学">分析化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=direct analysis in real time (DART)&option=203" rel="nofollow">direct analysis in real time (DART);</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=fish quality&option=203" rel="nofollow">fish quality;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=high resolution mass spectrometry (HRMS)&option=203" rel="nofollow">high resolution mass spectrometry (HRMS);</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=lipids&option=203" rel="nofollow">lipids;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Salmo salar&option=203" rel="nofollow">Salmo salar;</a> </p> <div class="translation"> 机译：直接分析实时（DART）;鱼质量;高分辨率质谱（HRMS）;脂质;沙马撒拉; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> </ul> </div> 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