Data_Sheet_1_Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics.docx

IntroductionAs a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respectively, which were to adapt and endure harsh environments. Considering their similar physiological functions, their fat composition might be similar. Lipidomics is a system-level analysis of lipids method, which play an important role in the determination and quantification of individual lipid molecular specie, food adulteration and labeling.
MethodsA GC/MS was used to analyze fatty acids composition of Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. UPLC-Q-TOF/MS based on lipidomics approach was used to analyze lipid composition, characterize and examine the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails.
Results and discussionThe major fatty acids of the four samples were C16:0, C18:0, and C18:1cis, and camel meat had a significant low SFA content and high MUFA content. A total of 342 lipid species were detected, 192, 64, and 79 distinguishing lipids were found in the groups camel hump compared to camel meat, camel meat compared to beef, and camel hump compared to fatty-tails, respectively. Lipid metabolisms of ether lipid, glycerophospholipid, glycerolipid, and sphingolipid were the most influential pathways revealed by KEGG analysis. The results contributed to enrich the lipid information of Bactrian camel meat, and indicated that UPLC-Q-TOF/MS based on lipidomics was an alternative method to distinguish meat samples.

引言 作为人类低成本高品质的肉类来源，骆驼肉的消费量正逐年增长；且牛肉与骆驼肉在质地与营养特征上较为相似。驼峰与脂尾分别是骆驼与肥尾羊重要的脂肪储存部位，以此适应并耐受极端环境。鉴于二者生理功能相近，其脂肪组成或具有相似性。脂质组学（Lipidomics）是一种系统级的脂质分析方法，在脂质分子的定性与定量分析、食品掺假鉴别及食品标签合规等方面发挥着重要作用。
方法 本研究采用气相色谱-质谱联用仪（GC/MS）分析新疆双峰驼肉、驼峰、牛肉及脂尾的脂肪酸组成；并基于脂质组学方法，采用超高效液相色谱-串联四极杆飞行时间质谱（UPLC-Q-TOF/MS）分析上述四类样品的脂质组成，表征并探究其脂质差异。
结果与讨论 四类样品的主要脂肪酸为C16:0、C18:0及C18:1顺式异构体；骆驼肉的饱和脂肪酸（SFA）含量显著较低，单不饱和脂肪酸（MUFA）含量较高。本研究共检测到342种脂质分子，其中驼峰与驼肉组、驼肉与牛肉组、驼峰与脂尾组分别筛选出192、64和79种差异脂质。通过京都基因与基因组百科全书（KEGG）通路富集分析显示，醚脂代谢、甘油磷脂代谢、甘油脂代谢及鞘脂代谢为最具影响力的脂质代谢通路。本研究结果丰富了双峰驼肉的脂质组学数据，同时表明基于脂质组学的UPLC-Q-TOF/MS分析可作为区分肉类样品的有效方法。