Kato Shunji, Iseki Tatsuya, Hanzawa Yasuhiko, Otoki Yurika, Ito Junya, Kimura Fumiko, Miyazawa Teruo, Nakagawa Kiyotaka
Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University.
J Oleo Sci. 2017 Apr 3;66(4):369-374. doi: 10.5650/jos.ess16187. Epub 2017 Feb 24.
Mayonnaise, which is widely used in foods, is rich in lipids and therefore susceptible to oxidation during the manufacturing process, which can result in loss of quality. Herein, we detected and analyzed phosphatidylcholine hydroperoxide (PCOOH) isomers present in fresh mayonnaise using LC-MS/MS. The PCOOH isomer composition suggests that mayonnaise phospholipid peroxidation is predominantly initiated by radical-oxidation (i.e. upon autoxidation), rather than singlet oxygen-oxidation (e.g. upon light exposure), during manufacturing, packaging and/or storage. This LC-MS/MS method will be useful for elucidating the cause of lipid peroxidation in mayonnaise and related foods. Such information will be valuable to ensure maintenance of product quality.
蛋黄酱广泛应用于食品中，富含脂质，因此在制造过程中易被氧化，这可能导致品质下降。在此，我们使用液相色谱-串联质谱法（LC-MS/MS）检测并分析了新鲜蛋黄酱中存在的磷脂酰胆碱氢过氧化物（PCOOH）异构体。PCOOH异构体组成表明，在制造、包装和/或储存过程中，蛋黄酱磷脂过氧化主要是由自由基氧化（即自氧化时）引发，而非单线态氧氧化（如光照时）。这种LC-MS/MS方法将有助于阐明蛋黄酱及相关食品中脂质过氧化的原因。此类信息对于确保产品质量的维持具有重要价值。
