<i>In Situ</i> Quality Assessment of Dried Sea Cucumber (<i>Stichopus japonicus</i>) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry.

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作者： Gongshuai,Song ^[1] ; Qiaoling,Zhao ^[2] ; Kanghui,Dai ^[3] ; Ruofan,Shui ^[1] ; Miao,Liu ^[1] ; Xi,Chen ^[1] ; Shunyuan,Guo ^[4] ; Pingya,Wang ^[4] ; Danli,Wang ^[3] ; Jinyan,Gong ^[1] ; Junli,Feng ^[1] ; Qing,Shen ^[2]

作者单位： Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023 Zhejiang, China. ^[1] Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310018, China. ^[2] Zhoushan Institute of Food & Drug Control, Zhoushan 316000, China. ^[3] Zhejiang Provincial People's Hospital, Hangzhou 310014, China. ^[4]

关键词 iKnife?REIMS lipid oxidation characteristics lipidomics multivariate statistical analysis sea cucumber

主题词动物(Animals);质谱分析法(Mass Spectrometry);海参纲(Sea Cucumbers);海味(Seafood);刺参属(动物)(Stichopus)

DOI 10.1021/acs.jafc.1c05143

PMID 34843234

发布时间 2021-12-14

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