Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS

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成果类型：

期刊论文

作者：

Du, Peixu;Wang, Qinfei;He, Yi;Yu, Houmei;Lin, Liming;...

通讯作者：

Zhang, ZW

作者机构：

[Zhang, Zhenwen; Lin, Liming; Wang, Qinfei; Du, Peixu; Yu, Houmei; Zhang, ZW] China Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Natl R&D Ctr Potato Proc, Haikou 571101, Peoples R China.

[Zhang, Zhenwen; Lin, Liming; Wang, Qinfei; Du, Peixu; Yu, Houmei; Zhang, ZW] Key Lab Minist Agr Germplasm Resources Conservat &, Haikou 571101, Peoples R China.

[Du, Peixu] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod,Minist E, Wuhan 430023, Peoples R China.

[He, Yi; Du, Peixu] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Serich Agr Prod, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

通讯机构：

[Zhang, ZW ] C

China Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Natl R&D Ctr Potato Proc, Haikou 571101, Peoples R China.

Key Lab Minist Agr Germplasm Resources Conservat &, Haikou 571101, Peoples R China.

语种：

英文

关键词：

cassava flour;lipidomics profile;storage;LC-MS/MS

期刊：

Foods

ISSN：

2304-8158

年：

2024

卷：

期：

页码：

3039-

DOI：

10.3390/foods13193039

基金类别：

P.D.: writing—original draft. Q.W.: writing—original draft, project administration, writing—review and editing. Y.H.: validation. H.Y.: validation. L.L.: validation. Z.Z.: writing—review and editing, funding acquisition, and resources. All authors have read and agreed to the published version of the manuscript. This work was supported by the Modern Agricultural Industrial Technology System (CARS-11-HNZZW) and the Natural Science Foundation of Hainan Province (320MS101).

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography–mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five ...

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Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS

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