Goicoechea-Oses Encarnacion
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain.
Foods. 2025 Apr 30;14(9):1589. doi: 10.3390/foods14091589.
The covering oils of twenty-two commercially canned sardines were studied by Proton Nuclear Magnetic Resonance spectroscopy (H NMR) freshly purchased and also after storage at room temperature for fifteen years. The filling oils studied were olive oils (one extra-virgin olive oil), sunflower oils, soybean oils, and vegetable oils (unspecified origin). The aim was to obtain qualitative and quantitative information on lipid composition, oxidative and hydrolytic status, and on the changes occurring during storage. Just after purchase, in all the samples, the migration of fish omega-3 polyunsaturated eicosapentaenoic (EPA, C20:5ω3) and docosahexaenoic (DHA, C22:6ω3) acyl groups was reported; the occurrence of oxidative or hydrolytic reactions was not observed. After storage, the main change in the spectra was the presence of signals due to hydrolytic compounds (mainly 1,3-diglycerides, together with 1,2-diglycerides, 1-monoglycerides, and lower proportions of 2-monoglycerides). In eleven samples very low concentrations of saturated aldehydes (alkanals) were detected, which is considered a low oxidative status. It is suggested that the above-mentioned partial glycerides and alkanals migrated from sardine muscle to the oils. The content in omega-3 lipids in the oils after storage indicated the occurrence of lipid interchange between the sardine muscle and the packing oil in both directions.
通过质子核磁共振光谱法（¹H NMR）对22种市售罐装沙丁鱼的覆盖油进行了研究，这些沙丁鱼为刚购买时以及在室温下储存15年后的样本。所研究的填充油包括橄榄油（一种特级初榨橄榄油）、葵花籽油、大豆油和植物油（来源未指明）。目的是获取有关脂质组成、氧化和水解状态以及储存期间发生变化的定性和定量信息。刚购买后，在所有样本中均报告了鱼类ω-3多不饱和二十碳五烯酸（EPA，C20:5ω3）和二十二碳六烯酸（DHA，C22:6ω3）酰基的迁移；未观察到氧化或水解反应的发生。储存后，光谱中的主要变化是出现了水解化合物产生的信号（主要是1,3-甘油二酯，以及1,2-甘油二酯、1-单甘油酯和比例较低的2-单甘油酯）。在11个样本中检测到了极低浓度的饱和醛（链烷醛），这被认为是低氧化状态。有人认为上述部分甘油酯和链烷醛是从沙丁鱼肌肉迁移到油中的。储存后油中ω-3脂质的含量表明沙丁鱼肌肉和包装油之间在两个方向上都发生了脂质交换。
