Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain.
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain.
Food Res Int. 2017 Jul;97:51-61. doi: 10.1016/j.foodres.2017.03.032. Epub 2017 Mar 22.
The effect of smoking using liquid smoke flavourings on the hydrolysis and oxidation of European sea bass lipids during in vitro digestion was investigated. The techniques used were H NMR and SPME-GC/MS. The former proved that liquid smoking does not influence the extent of lipolysis, but prevents those lipid oxidation reactions that occur during in vitro digestion of unsmoked samples, giving rise to cis,trans-conjugated dienes associated with hydroperoxy/hydroxy groups. SPME-GC/MS corroborated the results obtained by H NMR in relation to the antioxidant effect of smoking under gastrointestinal conditions. Smoked sea bass digests showed lower abundances of volatile oxidation markers derived from omega-3 and omega-6 lipids than unsmoked ones. Moreover, the lowest values were found in the digests of sea bass samples smoked with the flavouring showing the highest phenolic content. For the first time, the bioaccessibility of smoke flavouring components was evidenced, some of them well-known for displaying antioxidant activity.
研究了使用液态烟熏风味剂对欧洲鲈鱼脂质在体外消化过程中水解和氧化的影响。使用的技术是 H NMR 和 SPME-GC/MS。前者证明液态烟熏不会影响脂肪分解的程度，但可以防止在未烟熏样品的体外消化过程中发生的那些脂质氧化反应，从而产生与氢过氧基/羟基相关的顺式，反式共轭二烯。SPME-GC/MS 证实了 H NMR 在胃肠道条件下烟熏的抗氧化作用方面的结果。烟熏鲈鱼消化物中来自 ω-3 和 ω-6 脂质的挥发性氧化标志物的丰度低于未烟熏的消化物。此外，在烟熏用风味剂中酚类含量最高的鲈鱼样品消化物中发现了最低的值。这是首次证明了烟熏风味剂成分的生物利用度，其中一些成分因其具有抗氧化活性而闻名。
