色谱 ›› 2018, Vol. 36 ›› Issue (7): 588-598.DOI: 10.3724/SP.J.1123.2018.01016

• 专论与综述 • 上一篇    下一篇

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

田尉婧1,2,4, 张九凯1, 程海燕3, 李鲜2, 陈颖1   

  1. 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
  • 收稿日期:2018-01-09 出版日期:2018-07-08 发布日期:2014-06-03
  • 通讯作者: 陈颖,E-mail:chenyingcaiq@163.com
  • 基金资助:

    国家重点研发计划项目(2016YFD0401104);国家自然科学基金(31501567).

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

TIAN Yujing1,2,4, ZHANG Jiukai1, CHENG Haiyan3, LI Xian2, CHEN Ying1   

  1. 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:2018-01-09 Online:2018-07-08 Published:2014-06-03
  • Supported by:

    National Key Research and Development Program of China(No. 2016YFD0401104);National Natural Science Foundation of China(No. 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: 蛋白质组学, 品质识别, 真伪鉴别, 质谱, 综述

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: authentication, mass spectrometry(MS), proteomics, quality identification, review

中图分类号: