Abstract Air-frying is a novel way of preparing fried food but easily induces lipid oxidation because of the direct contact between the raw product and circulated hot air in the fryer chamber. In this study, a lipidomics approach for real-time monitoring and assessing the dynamic oxidation characteristics of lipids in prawn was explored by an iKnife coupled to rapid evaporative ionization mass spectrometry (REIMS) method. The effect of air-frying on the lipid oxidation in prawn at different temperatures was investigated. The obtained profiling data were statistically analyzed by multivariate statistical analysis, including principle component analysis (PCA) and orthogonal partial least-square analysis (OPLS-DA), which showed that the difference in fatty acid (FA) and phospholipid molecular species (PMS) was statistically significant (p 0.8. Based on the shared and unique structures plot, the ions of m/z 255.23, 764.52, 766.53, and 816.55 were regarded as the major contributors for the discrimination of various processed prawn samples, and their effectiveness was further verified by receiver operating characteristic (ROC) curve. The results indicated that the proposed iKnife-REIMS could serve as an in-situ and real-time method for monitoring and assessing the lipids, and be employed as a front-line fast detection mean to ensure the fried product quality.

中文翻译：

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用 iKnife 耦合快速蒸发电离质谱法实时评估空气煎炸过程中对虾（南美白对虾）的脂质氧化

摘要 空气炸制是一种新型的油炸食品制备方法，但由于原料与油炸室中循环的热空气直接接触，容易引起脂质氧化。在这项研究中，通过 iKnife 结合快速蒸发电离质谱 (REIMS) 方法探索了一种实时监测和评估对虾脂质动态氧化特性的脂质组学方法。研究了空气炸制对不同温度下对虾脂肪氧化的影响。通过多变量统计分析，包括主成分分析（PCA）和正交偏最小二乘分析（OPLS-DA），对获得的分析数据进行统计分析，表明脂肪酸（FA）和磷脂分子种类（PMS）的差异具有统计学意义（p = 0.8。基于共享和独特的结构图，m/z 255.23、764.52、766.53 和 816.55 的离子被认为是区分各种加工虾样品的主要贡献者，其有效性通过接收器操作特性（ROC ） 曲线。结果表明，所提出的 iKnife-REIMS 可作为一种原位实时监测和评估脂质的方法，并可作为一线快速检测手段，确保油炸产品质量。