Ahonen Eija, Damerau Annelie, Suomela Jukka-Pekka, Kortesniemi Maaria, Linderborg Kaisa M
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland.
Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Turku, Finland.
Food Chem. 2022 Sep 1;387:132882. doi: 10.1016/j.foodchem.2022.132882. Epub 2022 Apr 3.
DHA is most often used in supplements either in its triacylglycerol or ethyl ester form. Currently, there is only little published data on the differences in the oxidative stability and α-tocopherol response between the two lipid structures, as well as on the oxidation patterns of pure DHA. This study investigated the oxidative stability, α-tocopherol response and oxidation pattern of DHA incorporated in triacylglycerols and as ethyl esters with an untargeted approach after oxidation at 50 °C in the dark. Liquid and gas chromatographic methods with mass spectrometric detection and nuclear magnetic resonance spectroscopy were applied. DHA was more stable in triacylglycerols than as ethyl esters without α-tocopherol addition. With α-tocopherol added the opposite was observed. The oxidation products formed during triacylglycerol and ethyl ester oil oxidation were mostly similar, but also some structure-related differences were detected in both volatile and non-volatile oxidation products.
DHA最常以甘油三酯或乙酯形式用于补充剂中。目前，关于这两种脂质结构在氧化稳定性和α-生育酚反应方面的差异，以及纯DHA的氧化模式，仅有少量已发表的数据。本研究采用非靶向方法，研究了在50°C黑暗条件下氧化后，甘油三酯和乙酯形式的DHA的氧化稳定性、α-生育酚反应及氧化模式。应用了配有质谱检测的液相和气相色谱方法以及核磁共振光谱法。在不添加α-生育酚的情况下，DHA在甘油三酯中比在乙酯中更稳定。添加α-生育酚后则观察到相反的情况。甘油三酯和乙酯油氧化过程中形成的氧化产物大多相似，但在挥发性和非挥发性氧化产物中也检测到了一些与结构相关的差异。
