基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

引用本文: 田尉婧, 张九凯, 程海燕, 李鲜, 陈颖. 基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用[J]. 色谱, 2018, 36(7): 588-598. doi: 10.3724/SP.J.1123.2018.01016 shu

Citation: TIAN Yujing, ZHANG Jiukai, CHENG Haiyan, LI Xian, CHEN Ying. Applications of mass spectrometry-based proteomics in food authentication and quality identification[J]. Chinese Journal of Chromatography, 2018, 36(7): 588-598. doi: 10.3724/SP.J.1123.2018.01016 shu

基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

1.
中国检验检疫科学研究院, 北京 100176;
2.
浙江大学园艺系, 浙江省园艺植物整合生物学研究与应用重点实验室, 浙江杭州 310058;
3.
上海爱博才思分析仪器贸易有限公司, 北京 100102;
4.
中华全国供销合作总社北京商业机械研究所, 北京 100070
基金项目:
国家重点研发计划项目（2016YFD0401104）；国家自然科学基金（31501567）.

摘要: 蛋白质组学作为后基因组时代的一个新研究方向，近几年发展迅速，目前已应用于多个领域，在食品品质检测和安全控制方面成为有力的研究工具。蛋白质组学为食品科学的相关研究打开了新思路，不仅可以鉴定蛋白质种类，还可进行蛋白质定量，为分析不同物种、产地、成熟阶段的食品蛋白质组分和含量提供了可能。蛋白质组学研究手段多样，质谱是常用技术之一。该文介绍了蛋白质组学的概念、分类、研究技术以及常见蛋白质数据库，综述了基于质谱的蛋白质组学技术在真伪鉴别和品质检测方面的应用，涉及海鲜、肉制品、奶制品、保健食品及高附加值食品等多种食品，并对蛋白质组学的发展进行了展望。

关键词:

English

Applications of mass spectrometry-based proteomics in food authentication and quality identification

1.
Chinese Academy of Inspection and Quarantine, Beijing 100176, China;
2.
Department of Horticulture, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou 310058, China;
3.
AB Sciex(China) Co., Ltd., Beijing 100102, China;
4.
Beijing Research Institute of Commercial Machinery, All China Federation of Supply and Marketing Cooperatives, Beijing 100070, China
Received Date: 09 January 2018
Fund Project:
National Key Research and Development Program of China(No. 2016YFD0401104)

Abstract: Proteomics, as a new research direction in the post-genomics era, has been developing rapidly in recent years and has been applied in many fields, becoming a powerful research tool in food quality identification and safety control. Proteomics opens up a new horizon in food science research. It can not only identify the species of characteristic proteins, but also quantify the response of targeted proteins. Proteomics allows for the dynamic analysis of protein composition and content in samples that vary in species, geographical origin or growth stage. The research methods of proteomics are varied, and mass spectrometry (MS) is one of the most common techniques. This paper introduces the concept, classification, and research technology of proteomics, as well as common protein databases. Applications of MS-based proteomics in food authentication and quality identification were reviewed, including seafood, meat products, dairy products, health food, and value-added food. Furthermore, the future development of proteomics was investigated.

Key words:

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沈阳化工大学材料科学与工程学院沈阳 110142

基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

English

Applications of mass spectrometry-based proteomics in food authentication and quality identification

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

English

Applications of mass spectrometry-based proteomics in food authentication and quality identification

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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