Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Food Chem. 2019 May 30;281:251-260. doi: 10.1016/j.foodchem.2018.12.108. Epub 2019 Jan 3.
Lipid hydrolysis and oxidation occurred in Argopecten irradians adductor muscle during hot air drying. Using an in vivo imaging system, we found that antioxidants of bamboo leaves (AOB) could diffuse into the adductor muscle upon marinating. Both tea polyphenols (TP) and AOB efficiently retarded lipid oxidation but had a slight effect on lipid hydrolysis during drying process. The in situ antioxidant mechanisms of AOB as well as TP were revealed, including quenching of free radicals detected by electron spin resonance, chelating metal ions determined by confocal laser scanning microscopy and inhibiting lipoxygenase. Less than 8% of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in AOB and TP marinated adductor muscle were decreased compared to more than 28% decrease in control adductor muscle during the drying process. Overall, these natural antioxidants, TP and AOB, efficiently maintained high nutritive value of adductor muscle, especially, their lipid quality.
在暖风干燥过程中，阿根廷红虾闭壳肌中的脂类发生水解和氧化。通过活体成像系统，我们发现竹叶抗氧化物（AOB）在腌制过程中可以扩散到闭壳肌中。茶多酚（TP）和 AOB 都能有效地抑制脂类氧化，但对干燥过程中的脂类水解影响较小。揭示了 AOB 和 TP 的原位抗氧化机制，包括电子自旋共振检测到的自由基淬灭、共聚焦激光扫描显微镜测定的金属离子螯合以及脂肪氧合酶抑制。与对照组闭壳肌相比，AOB 和 TP 腌制闭壳肌中的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）分别减少了不到 8%，而对照组减少了超过 28%。总的来说，这些天然抗氧化剂，TP 和 AOB，有效地保持了闭壳肌的高营养价值，特别是其脂类品质。
