气质联用法测定反复冻融畜禽肉中胆固醇及其氧化物含量
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摘要
本文以畜禽肉中胆固醇及胆固醇氧化物、水分、丙二醛指标变化,考察了反复冻融对畜禽肉品质的影响。采用气相色谱-串联质谱/质谱(GC-MS/MS)测定方法,对反复冻融7次(新鲜肉记为冻融0次)后鸡肉、猪肉和牛肉中胆固醇及5种胆固醇氧化物(25-羟基胆固醇、7β-羟基胆固醇、20α-羟基胆固醇、5α,6α-环氧化胆固醇、7-酮基胆固醇)的含量进行了测定。结果表明,随着冻融次数的增加,胆固醇含量逐渐降低,其中牛肉中的胆固醇含量减少尤为明显(减少量为32.47μg/g)。在反复冻融的过程中,胆固醇氧化物的含量先逐渐增加,后趋于平稳,其中鸡腿肉中7β-羟基胆固醇含量增加最多(增加量为0.601μg/g)。同时,通过对畜禽肉中脂质过氧化过程中的水分含量和丙二醛含量进行考察,鸡胸肉中的水分减少最多(减少量为14.472 g/100 g),牛肉中的丙二醛增加量最多(增量为1.004μg/g)。反复冻融会导致畜禽肉胆固醇氧化增加,品质下降。
Effects of repeated freezing and thawing on the quality of livestock and poultry meat from the changes of cholesterol and cholesterol oxides,water and malondialdehyde in livestock and poultry meat were studied. The cholesterol and 5 cholesterol oxides (25-hydroxycholesterol,7β-hydroxycholesterol,20α-hydroxy-cholesterol,5α,6α-epoxy-based cholesterol,7-keto cholesterolcontent) in meat after repeated freezing and thawing 7 times (fresh meat recorded as freezing and thawing 0 times) were determined by gas chromatography-tandem mass spectrometry/mass spectrometry (GC-MS/MS). The results showed that,as the number of freeze-thaw cycles increased,the cholesterol content gradually decreased. Among them,the cholesterol content in beef especially reduced (the reduction was 32.47 μg/g).In the process of repeated freezing and thawing,the content of cholesterol oxide increased gradually and then stabilized. Among them,the increase of 7β-hydroxycholesterol content in chicken thighs was the most significant (increase amount was 0.601 μg/g).In addition,the moisture content and malondialdehyde content in the process of lipid peroxidation in livestock and poultry meat were investigated. The moisture in the chicken breast reduced most (the reduction was 14.472 g/100 g) and the largest increase in malondialdehyde was in beef (in increments of 1.004 μg/g). Repeated freezing and thawing would lead to increased cholesterol oxidation and lower quality of livestock and poultry.
Effects of repeated freezing and thawing on the quality of livestock and poultry meat from the changes of cholesterol and cholesterol oxides,water and malondialdehyde in livestock and poultry meat were studied. The cholesterol and 5 cholesterol oxides (25-hydroxycholesterol,7β-hydroxycholesterol,20α-hydroxy-cholesterol,5α,6α-epoxy-based cholesterol,7-keto cholesterolcontent) in meat after repeated freezing and thawing 7 times (fresh meat recorded as freezing and thawing 0 times) were determined by gas chromatography-tandem mass spectrometry/mass spectrometry (GC-MS/MS). The results showed that,as the number of freeze-thaw cycles increased,the cholesterol content gradually decreased. Among them,the cholesterol content in beef especially reduced (the reduction was 32.47 μg/g).In the process of repeated freezing and thawing,the content of cholesterol oxide increased gradually and then stabilized. Among them,the increase of 7β-hydroxycholesterol content in chicken thighs was the most significant (increase amount was 0.601 μg/g).In addition,the moisture content and malondialdehyde content in the process of lipid peroxidation in livestock and poultry meat were investigated. The moisture in the chicken breast reduced most (the reduction was 14.472 g/100 g) and the largest increase in malondialdehyde was in beef (in increments of 1.004 μg/g). Repeated freezing and thawing would lead to increased cholesterol oxidation and lower quality of livestock and poultry.
引文
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[20]Bauer L C,Santana D D,Macedo M D,et al.Methodvalidation for simultaneous determination of cholesterol and cholesterol oxides in milk by RP-HPLC-DAD[J].Journal of the Brazilian Chemical Society,2014,25(1):161-168.
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[22]喻文娟.气相色谱-质谱法快速测定猪肉中的胆固醇[J].现代科学仪器,2011,12(6):130-132.
[23]刘波.气相色谱-质谱法测定植物油中胆固醇[J].现代预防医学,2013,40(6):1094-1096.
[24]Xu B C,Li P W,Ma F,et al.Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC×GC-TOF/MS analysis[J].Food Chemistry,2015,178:128-135.
[25]Dinh T T N,Blanton J R,Brooks J C,et al.A simplified method for cholesterol determination in meat and meat products[J].Food Composition and Analysis,2008,21:306-314.
[26]Fontana A,Nmr H.Study of cholesterol autooxidation in egg powder and cookie exposed to adverse storage[J].Journal of Food Science,1993,58(6):1286-1289.
[27]Lebovics V,Antal M,Ga A,et al.Enzymatic determination of cholesterol oxides[J].Sci Food Agric,1996,71:22-26.
[28]Clariana M,Diaz I,Sarraga C,et al.Comparison of the determination of eight cholesterol oxides in dry-cured shoulder by GC-FID,GC-MS,and GC tandem mass spectrometry[J].Food Anal Methods,2011,4:465-474.
[29]国家食品药品监督管理总局.GB5009.128-2016,食品安全国家标准食品中胆固醇的测定[S].中国标准出版社,2016.
[30]中华人民共和国国家卫生和计划生育委员会.GB5009.181-2016,食品安全国家标准食品中丙二醛的测定[S].中国标准出版社,2016:8.
[31]中华人民共和国国家卫生和计划生育委员会.GB5009.3-201,食品安全国家标准食品中水分的测定[S].中国标准出版社,2016:8.
[32]刘莉敏,李敏,郭军,等.内蒙古部分地区8种畜肉胆固醇含量分析[J].肉类研究,2016,30(2):5-9.
[33]陈艳美,李清,毛华明,等.不同月龄槟榔江公水牛肉中胆固醇及脂肪酸含量的比较研究[J].肉类研究,2017,31(7):1-6.
[34]李金平,李春保,徐幸莲,等.反复冻融对牛外脊肉品质的影响[J].江苏农业学报,2010,26(2):406-410.
[35]祝超智.生鲜鸡肉保水机制及控制技术研究[D].郑州:河南农业大学,2011.
[36]周琪,梁运祥.动物肝组织中丙二醛含量测定方法的改进[J].时珍国医国药,2010,21(1):224-225.
[2]张松山,刘海,马长伟.三种TBA方法用于测定腌腊肉制品脂肪氧化程度适用性的研究[J].肉类研究,2007(8):38-41.
[3]张诚.冻藏及反复冻融对文昌鸡肉品质的影响[D].海南:海南大学,2014.
[4]韩敏义,刘志勤,刘岳,等.反复冻融对鸡肉品质的影响[J].江苏农业学报,2013,29(1):167-171.
[5]Leygonie C,Britz T J,Hoffman L C.Impact of freezing and thawing on the quality of meat:Review[J].Meat Science,2012,91(2):93-98.
[6]Souza H A L,Mariutti L R B,Bragagnolo N.Microwave assisted direct saponification for the simultaneous determination of cholesterol and cholesterol oxides in shrimp[J].The Journal of Steroid Biochemistry and Molecular Biology,2016,169:88-95.
[7]竺尚武.肉食品中的胆固醇氧化物[J].食品与机械,2004(4):19-21.
[8]阮光锋,范志红.动物性食品中胆固醇氧化产物的研究进展[J].食品工业科技,2012(7):431-434.
[9]Hur S,Park G B,Joo S T.Formation of cholesterol oxidation products(COPs)in animal products[J].Food Control,2007,18(8):939-947.
[10]Kulig W,Cwiklik L,Jurkiewicz P,et al.Cholesterol oxidation products and their biological importance[J].Chemistry and Physics of Lipids,2016,199:144-160.
[11]方益,赵巧灵,严忠雍.气相色谱-质谱联用法测定水产加工品中胆固醇氧化物的研究[J].食品科技2015,4(3):309-314.
[12]梁俊红.胆固醇氧化物色谱分析方法研究[D].保定:河北大学,2003.
[13]方益.水产加工品中胆固醇氧化物含量检测及形成机理研究[D].舟山:浙江海洋大学,2014.
[14]Ahmida M,Bertucci P,Letizia F,et al.Simultaneous determination of plasmatic phytosterols and cholesterol precursors using gas chromatography-mass spectrometry(GC-MS)with selective ion monitoring(SIM)[J].Journal of Chromatography B,2006,842(9):43-47.
[15]Nam K C,Du M,Jo C,et al.Cholesterol oxidation produets in irradiated raw meat with different packaging and storage time[J].Meat Seienee,2001,58:431-435.
[16]李楠.水产加工制品中胆固醇氧化物的分布与由来[J].食品与发酵工业,2002,28(6):27-31.
[17]王凤霞.气相色谱在食品分析中的应用[D].烟台:烟台大学,2013.
[18]Lian K Q,Zhang P P,Wang W,et al.Determination of total cholesterol in serum by gas chromatography-mass spectrometry[J].Asian Journal of Chemistry,2014,26(9):2646-2648.
[19]Georgiou C A,Constantinou M S,Andreou R,et al.Novel approach to fast determination of cholesterol oxidation products in cypriot foodstuffs using ultra-performance liquid chromatography-tandem mass spectrometry[J].Electrophoresis,2016,37(7-8):1101-1108.
[20]Bauer L C,Santana D D,Macedo M D,et al.Methodvalidation for simultaneous determination of cholesterol and cholesterol oxides in milk by RP-HPLC-DAD[J].Journal of the Brazilian Chemical Society,2014,25(1):161-168.
[21]Gorassini A,Verardo G,Fregolent S C,et al.Rapid determination of cholesterol oxidation products in milk powder based products by reversed phase SPE and HPLC-APCI-MS/MS[J].Food Chemistry,2017,230:604-610.
[22]喻文娟.气相色谱-质谱法快速测定猪肉中的胆固醇[J].现代科学仪器,2011,12(6):130-132.
[23]刘波.气相色谱-质谱法测定植物油中胆固醇[J].现代预防医学,2013,40(6):1094-1096.
[24]Xu B C,Li P W,Ma F,et al.Detection of virgin coconut oil adulteration with animal fats using quantitative cholesterol by GC×GC-TOF/MS analysis[J].Food Chemistry,2015,178:128-135.
[25]Dinh T T N,Blanton J R,Brooks J C,et al.A simplified method for cholesterol determination in meat and meat products[J].Food Composition and Analysis,2008,21:306-314.
[26]Fontana A,Nmr H.Study of cholesterol autooxidation in egg powder and cookie exposed to adverse storage[J].Journal of Food Science,1993,58(6):1286-1289.
[27]Lebovics V,Antal M,Ga A,et al.Enzymatic determination of cholesterol oxides[J].Sci Food Agric,1996,71:22-26.
[28]Clariana M,Diaz I,Sarraga C,et al.Comparison of the determination of eight cholesterol oxides in dry-cured shoulder by GC-FID,GC-MS,and GC tandem mass spectrometry[J].Food Anal Methods,2011,4:465-474.
[29]国家食品药品监督管理总局.GB5009.128-2016,食品安全国家标准食品中胆固醇的测定[S].中国标准出版社,2016.
[30]中华人民共和国国家卫生和计划生育委员会.GB5009.181-2016,食品安全国家标准食品中丙二醛的测定[S].中国标准出版社,2016:8.
[31]中华人民共和国国家卫生和计划生育委员会.GB5009.3-201,食品安全国家标准食品中水分的测定[S].中国标准出版社,2016:8.
[32]刘莉敏,李敏,郭军,等.内蒙古部分地区8种畜肉胆固醇含量分析[J].肉类研究,2016,30(2):5-9.
[33]陈艳美,李清,毛华明,等.不同月龄槟榔江公水牛肉中胆固醇及脂肪酸含量的比较研究[J].肉类研究,2017,31(7):1-6.
[34]李金平,李春保,徐幸莲,等.反复冻融对牛外脊肉品质的影响[J].江苏农业学报,2010,26(2):406-410.
[35]祝超智.生鲜鸡肉保水机制及控制技术研究[D].郑州:河南农业大学,2011.
[36]周琪,梁运祥.动物肝组织中丙二醛含量测定方法的改进[J].时珍国医国药,2010,21(1):224-225.