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Research progress in applied research on Glycine max lipidomics
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Yue-Yang LIU1, 2, Hao-Lei HAN1, 2, Yi-Lin CAO1, 2, Si-Yao WU1, 2, Ming-Lu WU1, 2, Qi JIA1, 2, Jing QIU1, 2, *
Journal of Food Safety & Quality | 2026, 17(4) : 1 - 11
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Journal of Food Safety & Quality | 2026, 17(4): 1-11
• Special Topic: Food Quality Analysis and Evaluation •
Research progress in applied research on Glycine max lipidomics
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Yue-Yang LIU1, 2, Hao-Lei HAN1, 2, Yi-Lin CAO1, 2, Si-Yao WU1, 2, Ming-Lu WU1, 2, Qi JIA1, 2, Jing QIU1, 2, *
Affiliations
  • 1.Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • 2.Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251114004
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Glycine max is identified as a globally significant oilseed crop, with its lipid composition and nutritional functional properties attracting considerable attention. As a high-throughput analytical method, lipidomics technology plays a vital role in Glycine max research, particularly in the qualitative and quantitative analysis of Glycine max lipid components. This paper systematically discussed the major lipid categories in Glycine max, including the compositional characteristics of glycerolipids, glycerophospholipids, sterols, fatty acyls and sphingolipids, alongside their pivotal roles in nutritional health and functional properties. It focused on reviewing the analytical workflow and applicable scenarios of lipidomics, while detailing its specific applications in Glycine max quality-function analysis, quality change monitoring and origin authenticity verification. Finally, analysed the challenges in applying lipidomics to Glycine max industry research. Future directions were proposed, including investigating lipid biosynthesis regulatory mechanisms, integrating multi-omics data and establishing standardised evaluation systems. These approaches aimed to enhance the high-value utilisation of Glycine max lipid resources, advance the development of functional Glycine max lipid foods and promote high-quality industrial development.

Glycine max  /  lipids  /  lipidomics  /  nutritional function  /  applied research
刘悦阳, 韩浩蕾, 曹艺琳, 吴思瑶, 伍明璐, 贾琪, 邱静. 大豆脂质组学应用研究进展. 食品安全质量检测学报, 2026 , 17 (4) : 1 -11 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251114004
Yue-Yang LIU, Hao-Lei HAN, Yi-Lin CAO, Si-Yao WU, Ming-Lu WU, Qi JIA, Jing QIU. Research progress in applied research on Glycine max lipidomics[J]. Journal of Food Safety & Quality, 2026 , 17 (4) : 1 -11 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251114004
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Year 2026 volume 17 Issue 4
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20251114004
  • Receive Date：2025-11-14
  • Online Date：2026-11-05
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  • Received：2025-11-14
Funding
Affiliations
    1.Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
    2.Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20251114004
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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