ボッタルガ（ Mugil cephalus ）の空間的脂質プロファイリング：LC-HRMSおよびQTOFプラットフォームを用いた複合脂質の包括的特性評価

Bottarga from Mugil cephalus, a traditional salted and cured roe, holds significant cultural and culinary value, yet detailed studies on lipid composition remain limited. This work provides an untargeted lipidomic analysis, comparing lipid distribution between inner and outer layers of bottarga. Using an LC-HRMS platform and advanced annotation tools, 592 complex lipids were identified. The inner layer showed higher levels of cardiolipins, phosphatidylcholines, phosphatidylethanolamines, and triacylglycerols, reflecting greater nutritional value and oxidative stability. In contrast, the outer layer contained more lysophospholipids, free fatty acids, and lipid degradation products, indicating oxidative processes likely caused by environmental exposure during salting and drying. These findings reveal how biological structure and traditional processing influence lipid profiles. Recognizing such spatial variations can support improved processing strategies, helping preserve nutritional and sensory properties while enhancing the valorization and standardization of this artisanal product.