Laboratoire de Chimie Analytique et Sciences de l'Aliment, IPHC-DSA, Universite de Strasbourg, CNRS, 74, route du Rhin, 67400 Illkirch, France.
J Agric Food Chem. 2010 Mar 10;58(5):2973-9. doi: 10.1021/jf903253f.
An investigation was carried out into the stability of fatty acyl groups to heat-induced oxidative changes as affected by their chemical environment. The behavior of oleic and linoleic acyl groups when esterified in triacylglycerols (TAGs) and phosphatidylcholines (PCs) was evaluated. The monitoring of the oxidative degradation using liquid chromatography-mass spectrometry (LC-MS) showed that fatty acyl groups are less likely to be oxidized when in the form of PCs than when in the form of TAGs. In addition, oxidation products from PCs were more stable than those from TAGs. This finding strengthens the idea that the choline group in PCs increases the stability of fatty acyl groups to oxidation in comparison to TAGs.
本研究考察了脂肪酸酯基在热诱导氧化过程中的稳定性及其化学环境的影响。评估了油酸酯基和亚油酸酯基在三酰基甘油（TAG）和磷脂酰胆碱（PC）中的酯化行为。采用液相色谱-质谱联用（LC-MS）监测氧化降解过程，结果表明，脂肪酸酯基以 PC 的形式存在时比以 TAG 的形式存在时更不易被氧化。此外，PC 氧化产物比 TAG 氧化产物更稳定。这一发现进一步证实了 PC 中的胆碱基团可提高脂肪酸酯基对氧化的稳定性，使其优于 TAG。
