College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
Food Chem. 2024 Dec 1;460(Pt 2):140585. doi: 10.1016/j.foodchem.2024.140585. Epub 2024 Jul 29.
The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using P and H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.
氧化诱导的磷脂（PLs）进行了结构和组成分析，并建立了一个模拟系统，以验证鲟鱼子酱中磷脂氧化与风味物质形成之间的联系。使用 P 和 H 核磁共振（NMR）、电子自旋共振光谱（ESR）和拉曼光谱跟踪 PLs 的结构变化。研究结果表明，磷脂酰胆碱（PC）和磷脂酰乙醇胺（PE）从 82.3%和 10.4%分别减少至 58.2%和 5.8%。自由基信号先增加后减少。在 970 和 1080 cm 处拉曼光谱的强度降低表明，由于 PLs 氧化，脂肪不饱和程度降低。相关分析突出了含有 C22:6、C20:5、C20:4 和 C18:2 的 PC 和 PE 与风味物质之间存在显著关联，表明它们是风味发展的关键前体。本研究为理解鲟鱼子酱在储存过程中风味质量的变化提供了理论基础。
