A few days ago, the oil quality chemistry and nutrition innovation team of the Oil Plant systematically summarized the development of mass spectrometry-based lipidomics technology and the application research progress in the field of food science in recent years, and summarized and prospected the current challenges in food lipidomics research. And future development trends provide guidance and ideas for in-depth research on food lipids in the future. The review was published online in the internationally renowned journal Trends in Food Science & Technology.

　　Lipids are one of the three major nutrients required by the human body, which are widely found in agricultural biological resources or added as raw materials to various processed foods. Lipids and their reaction products have an important impact on the consumption of food systems, nutritional quality characteristics and the normal physiological functions of the body. Mass spectrometry-based lipidomics technology and methods have been widely used to study the molecular basis of food characteristics (such as taste, texture, flavor and color), identify food fraud, monitor food safety risks, and specific dietary patterns or dietary interventions for humans The impact of health and disease provides a basis for food safety and quality management, personalized health and nutrition, and precise diet intervention measures.

　　In recent years, the oil quality chemistry and nutrition innovation team of the Oil Plant has focused on the lipid nutrition and health of a variety of foods such as oils and fats. It has developed and established advanced high-efficiency analysis technology and analysis platform for oil lipids, which has been widely used in oil resource exploration and lipid analysis. Various fields such as quality metabolism regulation, oil and fat processing and utilization, and nutritional evaluation have provided key technical support for promoting the quality and efficiency, transformation and upgrading of my country's oil and fat industry, improving the quality of fats, and ensuring consumer safety.

　　The research was funded by the National Natural Science Foundation of China, the Hubei Province Technological Innovation Project, the Wuhan Science and Technology Plan Project, the Innovation Project of the Chinese Academy of Agricultural Sciences, and the Chinese Academy of Agricultural Sciences "Young Talents Program" Cultivation Project.

　　Full text link: https://doi.org/10.1016/j.tifs.2020.10.045