College of Food Science and Engineering, Ocean University of China, Qingdao, China.
J Sci Food Agric. 2018 Nov;98(14):5257-5268. doi: 10.1002/jsfa.9064. Epub 2018 Jul 23.
Antarctic krill is a huge source of biomass and prospective high-quality lipid source. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), nutritionally important lipid components with poor oxidative stability, were used as markers of oxidation during thermal processing of Antarctic krill (Euphausia superba) meal by evaluating the lipolysis, lipid oxidation, and non-enzymatic browning reactions.
Liquid chromatography-mass spectrometry of the phospholipids and the main oxidation products of free fatty acids and phosphatidylcholine (PC) was effective for evaluating the oxidation of EPA and DHA. During boiling, oxidation of EPA and DHA in the free fatty acid and PC fractions and hydrolysis of the fatty acids at the sn-2 position of the phospholipids were predominant. The changes in PC during drying were mainly attributed to the oxidation of EPA and DHA. Heat treatment increased the oxidation products and concentration of hydrophobic pyrrole owing to pyrrolization between phosphatidylethanolamine and the lipid oxidation products.
The lipid oxidation level of Antarctic krill increased after drying, owing to prolonged heating under the severe conditions. © 2018 Society of Chemical Industry.
南极磷虾是一种巨大的生物量来源，也是有前途的高质量脂质来源。二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）是营养上重要的脂质成分，但氧化稳定性差，在南极磷虾（Euphausia superba）粉的热加工过程中，用作氧化的标志物，通过评估脂解、脂质氧化和非酶褐变反应来评价。
通过对游离脂肪酸和磷脂酰胆碱（PC）的主要氧化产物的磷脂的液相色谱-质谱分析，有效地评估了 EPA 和 DHA 的氧化情况。在煮沸过程中，游离脂肪酸和 PC 部分中 EPA 和 DHA 的氧化以及磷脂sn-2 位脂肪酸的水解占主导地位。干燥过程中 PC 的变化主要归因于 EPA 和 DHA 的氧化。由于磷脂酰乙醇胺与脂质氧化产物之间的吡咯化作用，热处理增加了氧化产物和疏水性吡咯的浓度。
由于在恶劣条件下长时间加热，干燥后南极磷虾的脂质氧化水平增加。 © 2018 化学工业协会。
