接种不同发酵剂的中国传统低盐发酵鱼的磷脂分子种类组成。
Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, China.
出版信息
Food Res Int. 2018 Sep;111:87-96. doi: 10.1016/j.foodres.2018.05.016. Epub 2018 May 9.
Phospholipid molecular species composition of Chinese traditional low-salt fermented fish (Suan yu) inoculated with different starter cultures was investigated. Fifty-six molecular species of phospholipid including 20 species of phosphatidylcholine (PC), 15 species of phosphatidylethanolamine (PE), 6 species of phosphatidylserine (PS), 9 species of lysophosphatidylcholine (LPC), and 6 species of lysophosphatidylethanolamine (LPE) were identified using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). PC (C16:0-C18:1), PE (C16:0-C22:6), PS (C15:0-C22:6), LPC (C22:6) and LPE (C22:5) were the predominant species. Bioactive polyene phospholipids mainly existed in PE. Furthermore, starter cultures exhibited different influence on phospholipid molecular species. Compared to naturally fermented Suan yu, more molecular species of PE and PS as well as polyene phospholipids were detected in the samples inoculated with Saccharomyces cerevisiae 31 and mixed starter cultures.
研究了接种不同发酵剂的中国传统低盐发酵鱼（酸鱼）的磷脂分子种类组成。采用超高效液相色谱-四极杆飞行时间质谱联用技术（UPLC-Q-TOF-MS）鉴定了 56 种磷脂分子，包括 20 种磷脂酰胆碱（PC）、15 种磷脂酰乙醇胺（PE）、6 种磷脂酰丝氨酸（PS）、9 种溶血磷脂酰胆碱（LPC）和 6 种溶血磷脂酰乙醇胺（LPE）。PC（C16:0-C18:1）、PE（C16:0-C22:6）、PS（C15:0-C22:6）、LPC（C22:6）和 LPE（C22:5）是主要的种类。生物活性多烯磷脂主要存在于 PE 中。此外，发酵剂对磷脂分子种类有不同的影响。与自然发酵的酸鱼相比，在接种酿酒酵母 31 和混合发酵剂的样品中检测到更多的 PE 和 PS 以及多烯磷脂。
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