Yu Man-Man, Gang Kai-Qi, Li Chuan, Wang Jing-Han, Liu Yu-Xin, Zhou Da-Yong, Zhu Bei-Wei
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, 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, Hainan University, Haikou 570228, PR China.
Food Res Int. 2020 Oct;136:109330. doi: 10.1016/j.foodres.2020.109330. Epub 2020 May 19.
The objective of this study was to evaluate the change of lipids in two whelk samples during cold storage. Results showed that the peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) increased while the percentage of polyunsaturated fatty acid decreased, indicating that lipid oxidation occurred. The cold storage significantly reduced the levels of triacylglycerol (TAG), polar lipid (PoL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) but increased the levels of acid value (AV), free fatty acid (FFA) and monoacylglycerol, suggesting the hydrolysis of lipids. Moreover, the results showed that the lipoxygenase, acid lipase and phospholipase contributed to the hydrolysis and oxidation of lipids in the two whelks. Additionally, partial least squares discriminant analysis showed PC was positively correlated with PE, PoL and TAG, but negatively correlated with AV, FFA, PV and TBARS, indicating there is a close relationship between hydrolysis and oxidation of lipids.
本研究的目的是评估两种海螺样品在冷藏期间脂质的变化。结果表明，过氧化值（PV）和硫代巴比妥酸反应性物质（TBARS）升高，而多不饱和脂肪酸的百分比降低，表明发生了脂质氧化。冷藏显著降低了三酰甘油（TAG）、极性脂质（PoL）、磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）的水平，但提高了酸值（AV）、游离脂肪酸（FFA）和单酰甘油的水平，表明存在脂质水解。此外，结果表明脂氧合酶、酸性脂肪酶和磷脂酶促成了两种海螺中脂质的水解和氧化。另外，偏最小二乘判别分析表明PC与PE、PoL和TAG呈正相关，但与AV、FFA、PV和TBARS呈负相关，表明脂质的水解和氧化之间存在密切关系。
