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肉类中脂质过氧化衍生醛、4-羟基-2-壬烯醛和ω-6脂肪酸的含量。

A lipid peroxidation-derived aldehyde, 4-hydroxy-2-nonenal and omega 6 fatty acids contents in meats.

作者信息

Sakai T, Kuwazuru S, Yamauchi K, Uchida K

机构信息

Department of biological Resources, Faculty of Agriculture, Miyazaki University, Japan.

出版信息

Biosci Biotechnol Biochem. 1995 Jul;59(7):1379-80. doi: 10.1271/bbb.59.1379.

DOI:10.1271/bbb.59.1379
PMID:7670203
Abstract

4-Hydroxy-trans-2-nonenal (HNE) and omega 6 fatty acids contents were analyzed in pork and beef. The HNE contents in beef (n = 4) and pork (n = 7) were 14.0-150 nmol/g and 1.0-152 nmol/g, respectively. Furthermore, a linear correlation between the content of HNE and the content of total omega 6 fatty acids, linoleic acid, or arachidonic acid was observed in pork.

摘要

对猪肉和牛肉中的4-羟基反式-2-壬烯醛（HNE）和ω-6脂肪酸含量进行了分析。牛肉（n = 4）和猪肉（n = 7）中的HNE含量分别为14.0 - 150 nmol/g和1.0 - 152 nmol/g。此外，在猪肉中观察到HNE含量与总ω-6脂肪酸、亚油酸或花生四烯酸含量之间存在线性相关性。

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