【作者】 曾茂茂； 陈洁；

【Author】 Maomao Zeng Jie Chen (State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122)

【机构】 江南大学食品科学与技术国家重点实验室；

【摘要】 随着人们对健康关注程度的不断提高,食品安全问题越来越受到了人们的重视。食品安全贯穿于食品的原料生产、加工、流通和消费的全过程,而其中环节食品加工过程则是食品安全最重要的环节之一。食品是一个非常复杂的分析体系,食品加工过程也必然会导致食品体系发生复杂的变化,并产生一些有害物质。因此,为了研究其中的安全问题,首先需要阐明在加工过程中食品体系发生变化的物质基础,我们需要一种能同时分析一个体系尽可能多组分的方法。采用食品科学研究中的常规方法难以满足这个要求,而代谢组学则正是这么一种对体系受到外源或内源刺激后发生的变化进行定性定量分析的一种系统性方法。在食品加工过程安全研究中,我们可以将食品的加工过程看作是对食品体系的一个外源刺激,从而通过代谢组学方法系统研究加工过程导致的体系变化,并进一步筛选出与加工过程相关的关键物质。更多还原

【Abstract】 Along with the increasing attention paid to health,food safety are attached more and more importance to.Food safety goes through all of the procedures of material producing,processing,currency and distribution,among which the processing is one of the most important potential safety hazard.Food is a very complex system,and the processing should lead to complex changes of the food system,including some harmful substances.Thus,in order to examine the safety problem,we must first elucidate the chemical basis of the food system during processing procedure,and we need a method for analyzing components as many as possible.It is difficult to meet this demand by routine methods in food science, however,metabolomics is just the right method,which is a systematic method for qualitative and quantitative analysis of the system changes by exogenous and endogenous stimuli.In food processing procedure,we could consider the processing procedure as an exogenous stimuli to the food system,so as to explore the changes during processing by metabolomics,furthermore,to screen the key components related to the processing procedure.更多还原