苏尼特羊肌肉共轭亚油酸含量分析及稳定性研究
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摘要
共轭亚油酸(Conjugated Linoleic Acid, CLA)是亚油酸的一组几何和位置异构体，作为瘤胃微生物的产物，天然存在于反刍动物肌肉和脂肪中。反刍动物肉制品中CLA的含量主要与原料类型有关，但是加工条件对CLA含量也有影响，因此本研究目的是分离和测定羊肉肌间脂肪(intercellular fat in muscle tissue)和腹部脂肪中共轭亚油酸总含量及其在常规工艺参数下的稳定性。
本研究以5月龄苏尼特羊为研究对象，测试样品选自背最长肌(Longissmus dorsi muscle)和腹部脂肪(abdominal fat)，分析测试手段为气相色谱—质谱联用技术。分析确定了其共轭亚油酸含量并研究了辐射灭菌、冷冻贮藏、加热、腌制等因素对共轭亚油酸稳定性的影响。本研究结果表明，背最长肌间脂肪中CLA相对百分含量平均为0.83％，腹部脂肪中CLA相对百分含量平均为0.99％。2kGy的γ射线灭菌虽然能够造成共轭亚油酸含量的损失，但结合真空包装，在-2℃条件下贮藏30d共轭亚油酸含量仍然很稳定，经2kGy的γ射线灭菌后，在-18℃条件下贮藏，无论真空包装还是空气包装，贮藏45d后共轭亚油酸含量都很稳定。共轭亚油酸对紫外线表现出吸收性，但254nm常规紫外线灭菌没有引起共轭亚油酸的损失。低温巴氏杀菌(70～72℃、82～86℃)可使共轭亚油酸含量略有降低。在腌制试验中，氯化钠和亚硝酸钠浓度均对共轭亚油酸稳定性产生影响，氯化钠浓度较高时，共轭亚油酸稳定，而亚硝酸钠浓度较高时，共轭亚油酸含量呈现下降趋势。
Conjugated linoleic acid (CLA) is a group of geometric and positional isomers. As the product of rumen microorganism, conjugated linoleic acid naturally resides in the ruminant muscles and fat. The content of CLA contained in the ruminant meat products are related to the source type of the meat, but the processing condition in meat industry can also affect the content of CLA. So the purpose of this study was to find out the content of CLA in intercellular fat in muscle tissue and in abdomen of lamb meat and to find out the stability of CLA estimated with regular industrial technological parameters.
In this research study, the sampled longissmus dorsi muscle and abdominal fat were selected from the 5-month-old Sunite sheep. GC-MS combination technique was used in the analysis of the data obtained from the sample. The study identified the content of CLA contained in the sample and examined how radiation sterilization, frozen preservation, heating, and curing had an effect on the stability of CLA. The research results showed that the mean of the relative percentage of CLA contained in the longissmus dorsi muscle was 0.83% and CLA contained in abdominal fat was 0.99%. Although 2 kGy y radiation sterilization could cause loss in the content of CLA, the content of CLA was still stable if it was in vacuum package and preserved at the temperature of-2℃ for 30 days. When sterilized with 2kGy y radiation and preserved at the temperature of -18℃, the content of CLA stayed stable for 45 days whether it was packaged in the air or in the vacuum. Conjugated linoleic acid demonstrated characteristic of UV absorbance.
The regular 254 nm UV did not cause loss in the content of conjugated linoleic acid. Low temperature pasteurization (70-72℃, 82-86℃) could slightly reduce the content of conjugated linoleic acid. In the process of curing, the concentration of both sodium chloride and sodium nitrite affected the stability of conjugated linoleic acid. When the concentration of sodium chloride was high, the content of conjugated linoleic acid was stable; when the concentration of sodium nitrite was high, the content of conjugated linoleic acid tended to decrease.
本研究以5月龄苏尼特羊为研究对象，测试样品选自背最长肌(Longissmus dorsi muscle)和腹部脂肪(abdominal fat)，分析测试手段为气相色谱—质谱联用技术。分析确定了其共轭亚油酸含量并研究了辐射灭菌、冷冻贮藏、加热、腌制等因素对共轭亚油酸稳定性的影响。本研究结果表明，背最长肌间脂肪中CLA相对百分含量平均为0.83％，腹部脂肪中CLA相对百分含量平均为0.99％。2kGy的γ射线灭菌虽然能够造成共轭亚油酸含量的损失，但结合真空包装，在-2℃条件下贮藏30d共轭亚油酸含量仍然很稳定，经2kGy的γ射线灭菌后，在-18℃条件下贮藏，无论真空包装还是空气包装，贮藏45d后共轭亚油酸含量都很稳定。共轭亚油酸对紫外线表现出吸收性，但254nm常规紫外线灭菌没有引起共轭亚油酸的损失。低温巴氏杀菌(70～72℃、82～86℃)可使共轭亚油酸含量略有降低。在腌制试验中，氯化钠和亚硝酸钠浓度均对共轭亚油酸稳定性产生影响，氯化钠浓度较高时，共轭亚油酸稳定，而亚硝酸钠浓度较高时，共轭亚油酸含量呈现下降趋势。
Conjugated linoleic acid (CLA) is a group of geometric and positional isomers. As the product of rumen microorganism, conjugated linoleic acid naturally resides in the ruminant muscles and fat. The content of CLA contained in the ruminant meat products are related to the source type of the meat, but the processing condition in meat industry can also affect the content of CLA. So the purpose of this study was to find out the content of CLA in intercellular fat in muscle tissue and in abdomen of lamb meat and to find out the stability of CLA estimated with regular industrial technological parameters.
In this research study, the sampled longissmus dorsi muscle and abdominal fat were selected from the 5-month-old Sunite sheep. GC-MS combination technique was used in the analysis of the data obtained from the sample. The study identified the content of CLA contained in the sample and examined how radiation sterilization, frozen preservation, heating, and curing had an effect on the stability of CLA. The research results showed that the mean of the relative percentage of CLA contained in the longissmus dorsi muscle was 0.83% and CLA contained in abdominal fat was 0.99%. Although 2 kGy y radiation sterilization could cause loss in the content of CLA, the content of CLA was still stable if it was in vacuum package and preserved at the temperature of-2℃ for 30 days. When sterilized with 2kGy y radiation and preserved at the temperature of -18℃, the content of CLA stayed stable for 45 days whether it was packaged in the air or in the vacuum. Conjugated linoleic acid demonstrated characteristic of UV absorbance.
The regular 254 nm UV did not cause loss in the content of conjugated linoleic acid. Low temperature pasteurization (70-72℃, 82-86℃) could slightly reduce the content of conjugated linoleic acid. In the process of curing, the concentration of both sodium chloride and sodium nitrite affected the stability of conjugated linoleic acid. When the concentration of sodium chloride was high, the content of conjugated linoleic acid was stable; when the concentration of sodium nitrite was high, the content of conjugated linoleic acid tended to decrease.
引文
1 Roach, J. A. G.., M. M. Mossoba, M. E Yurawecz, J. K. G.. Kramer. Chromatographic separation and identification of conjugated linoleic acid isomers. Analytica Chimica Acta, 2002, 465(1-2):207-226
2 Bessa, R. J. B., J. Santos-Silva, J. M. R. Ribeiro and A.V. Portugal. Reticulo-rumen biohydrogenation and the enrichment of ruminant edible products with linoleic acid conjugated isomers. Livestock Production Science, 2000, 63:201-211
3 Chilliard, Y., A. Ferlay and M. Doeau. Effect of different types of forages, animal fat or marine oils in cow's diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids. Livestock Production Science, 2001, 70:31-48
4 Shantha, N. C., A. D. Crum and E. A. Decker. Evalution of conjugated linoleic acid concentrations in cooked beef. J Agric Food Chem, 1994, 42:1757-1760
5 Park, Y., K. Albright, W. Liu, J. Storkson, M. Cook and M. Pariza. Effect of conjugated linoleic acid on body composition in mice. Lipids, 1997, 32:853-858
6 Delany, J., F. Blohm, A. Truett, J. Scimeca and D. West. Conjugated linoleic acid rapidly reduces body fat content in mice without affecting energy intake. Am J Physiol, 1999, 276:R1172-R1179
7 Kim, M. R., Y. Park, K. J. Albright and M. W. Pariza. Differential responses of hamsters and rats fed high-fat or low-fat diets supplemented with conjugated linoleic acid. Nutrition Research, 2002, 22: 715-722
8 Azain, M., D. Hausman, M. Sisk, W. Flatt and D. Jewell. Dietary conjugated linoleic acid reduces rat adipose tissue cell size rather than cell number. J Nutr, 2000, 130:1548-1554
9 Evans, M. E., J. M. Brown and M. K. McIntosh. Isomer-specific effects of conjugated linoleie acid(CLA) on adiposity and lipid metabolism. Jourmal of Nutritional Biochemistry, 2002, 3:508-516
10 Park, Y., K. Albright, J. Storkson, W. Liu, M. Cook and M. Pariza. Changes in body composition in mice during feeding and withdrawal of conjugated linoleic acid. Lipids, 1999, 34:243-248
11 Satory, D., and S. Smith. Conjugated linoleic acid inhibits proliferation but stimulates lipid filling of murine 3t3-11 preadipocytes. J Nutr, 1999, 129:92-97
12 Brodie, A., V. Manning, K. Ferguson, D. Jewell and C. Hu. Conjugated linoleic acid inhibits differentiation of pre-and post-confluent 3t3-11 preadipocytes but inhibits cell proliferation only in pre-confluent cells. J Nutr, 1999, 129:602-606
13 O'Shea, M., F. Lawless, C. Stanton and R. Devery. Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention. Trends in Food Science & Technology, 1998, 9:
192-196
14 Schonberg, S., and H. E. Krokan. The inhibitory effect of conjugated dienoic derivatives(CLA) of linoleic acid on the growth of human tumour cell Dines is in part due to increased lipid peroxidation. Anticancer Research, 1995, 15:1241-1246
15 DesBordes, C., and M. A. Lea. Effects of C18 fatty acid isomers on DNA synthesis in hepatoma and breast cancer cells. Anticancer Research, 1995, 15:2017-2022
16 Durgam, V. R., and G. Fernanders. The growth inhibitory effect of conjugated linoleic acid on MCF-7 cells is related to estrogen response system. Cancer lett, 1997, 116:121-130
17 Cunningham, D. C., L. Y. Harrisonand and T. D. Shultz. Proliferative responses normal human mammary and MCF-7 breast cancer cells to linoleic acid, conjugated linoleic acid and eicosanoid synthesis inhibitors in culture. Anticancer Research, 1997, 17:197-203
18 Chew, B. P., T. S. Wong, T. D. Shultz and N. S. Magnuson. Effects of conjugated dienoic derivatives of linoleic acid and β-carotene in modulating lymphocyte and macrophage function. Anticancer Research, 1997, 17:1099-1106
19 Belury, M. A., and A. Kempa-Steczko. Conjugated linoleic acid modulates hepatic lipid composition in mice. Lipids, 1997, 32:199-204
20 叶凯贞，周家华，黎碧娜，王保金．功能性油脂共轭亚油酸的研究进展．粮油加工与食品机械，2003，(11)：37-39
21 谷利伟，赵金兰．共轭亚油酸研究进展．粮油食品科技，2001，9(2)：28-29
22 白爱英，曹健，魏明．共轭亚油酸的生理功能及其合成、纯化研究检测方法．中国油脂，2003，28(7)：43-47
23 周光宏．肉品学．北京：中国农业科技出版社，1999．277-314
24 梅从笑，方远超．新兴的冷杀菌技术在食品工业中的应用研究．江苏食品与发酵，2001，(2)：31-33
25 张芳，徐学万，蒋作明．辐射肉品的特性及其质量控制．肉类工业，2001，(5)：22-25
26 梁俊文，裴振兴，谢录保．辐照肉品保鲜技术研究进展．山东食品科技，2001，(8)：27-28，30
27 傅玉颖，张卫斌．辐射技术及其在食品中的应用．食品科学，1999，(11)：9—11
28 孙玉民，罗明等．畜禽肉品学．济南：山东科学技术出版社，1993．110-114
29 郭新竹，宁正祥．紫外技术在食品工业中的应用．粮油加工与食品机械，2001，(9)：9-11
30 汪正范，杨树民，吴侔天，岳卫华．色谱联用技术．北京：化学工业出版社．22
31 陈洁等．油脂化学．北京：化学工业出版社，2004．82．202
32 钟立人等．食品科学与工艺原理．北京：中国轻工业出版社，1992．109-117
33 宁正祥等．食品成分分析手册．北京：中国轻工业出版社，1997．147
34 黄伟坤等．食品检验与分析．北京：中国轻工业出版社，1995．24
35 刘兴友，刁有祥等．食品理化检验学．北京：北京农业大学出版社．1995．149
36 Du, M., D. U. Ahn and J. L. Sell. Effect of dietary conjugated linoleic acid on the composition of egg yolk. Lipids. Poultry Science, 1999, 78: 1639-1645.
37 Folch, J., M. Lees and G. H. Sloane Stanley. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 1957, 226(1): 497-509.
38 卢艳杰．油脂检测技术．北京：化学工业出版社，2003．216-224
39 丛浦珠，苏克曼等．分析化学手册．第九分册：质谱分析．北京：化学工业出版社，2000．340-346
40 朱明华．仪器分析．2版．北京：高等教育出版社，1993．5-77
41 吴时敏．功能性油脂．北京：中国轻工业出版社，2001．12-110
42 蒋爱民等．肉制品工艺学．西安：陕西科学技术出版社，1996．177
43 杨龙江，南庆贤．共轭亚油酸的功能来源及其影响因素．肉类工业，2001，(11)：43-46
44 刘晓华，曹郁生，陈燕．微生物生产共轭亚油酸的研究．食品与发酵工业，2003，29(9)：69-72
2 Bessa, R. J. B., J. Santos-Silva, J. M. R. Ribeiro and A.V. Portugal. Reticulo-rumen biohydrogenation and the enrichment of ruminant edible products with linoleic acid conjugated isomers. Livestock Production Science, 2000, 63:201-211
3 Chilliard, Y., A. Ferlay and M. Doeau. Effect of different types of forages, animal fat or marine oils in cow's diet on milk fat secretion and composition, especially conjugated linoleic acid (CLA) and polyunsaturated fatty acids. Livestock Production Science, 2001, 70:31-48
4 Shantha, N. C., A. D. Crum and E. A. Decker. Evalution of conjugated linoleic acid concentrations in cooked beef. J Agric Food Chem, 1994, 42:1757-1760
5 Park, Y., K. Albright, W. Liu, J. Storkson, M. Cook and M. Pariza. Effect of conjugated linoleic acid on body composition in mice. Lipids, 1997, 32:853-858
6 Delany, J., F. Blohm, A. Truett, J. Scimeca and D. West. Conjugated linoleic acid rapidly reduces body fat content in mice without affecting energy intake. Am J Physiol, 1999, 276:R1172-R1179
7 Kim, M. R., Y. Park, K. J. Albright and M. W. Pariza. Differential responses of hamsters and rats fed high-fat or low-fat diets supplemented with conjugated linoleic acid. Nutrition Research, 2002, 22: 715-722
8 Azain, M., D. Hausman, M. Sisk, W. Flatt and D. Jewell. Dietary conjugated linoleic acid reduces rat adipose tissue cell size rather than cell number. J Nutr, 2000, 130:1548-1554
9 Evans, M. E., J. M. Brown and M. K. McIntosh. Isomer-specific effects of conjugated linoleie acid(CLA) on adiposity and lipid metabolism. Jourmal of Nutritional Biochemistry, 2002, 3:508-516
10 Park, Y., K. Albright, J. Storkson, W. Liu, M. Cook and M. Pariza. Changes in body composition in mice during feeding and withdrawal of conjugated linoleic acid. Lipids, 1999, 34:243-248
11 Satory, D., and S. Smith. Conjugated linoleic acid inhibits proliferation but stimulates lipid filling of murine 3t3-11 preadipocytes. J Nutr, 1999, 129:92-97
12 Brodie, A., V. Manning, K. Ferguson, D. Jewell and C. Hu. Conjugated linoleic acid inhibits differentiation of pre-and post-confluent 3t3-11 preadipocytes but inhibits cell proliferation only in pre-confluent cells. J Nutr, 1999, 129:602-606
13 O'Shea, M., F. Lawless, C. Stanton and R. Devery. Conjugated linoleic acid in bovine milk fat: a food-based approach to cancer chemoprevention. Trends in Food Science & Technology, 1998, 9:
192-196
14 Schonberg, S., and H. E. Krokan. The inhibitory effect of conjugated dienoic derivatives(CLA) of linoleic acid on the growth of human tumour cell Dines is in part due to increased lipid peroxidation. Anticancer Research, 1995, 15:1241-1246
15 DesBordes, C., and M. A. Lea. Effects of C18 fatty acid isomers on DNA synthesis in hepatoma and breast cancer cells. Anticancer Research, 1995, 15:2017-2022
16 Durgam, V. R., and G. Fernanders. The growth inhibitory effect of conjugated linoleic acid on MCF-7 cells is related to estrogen response system. Cancer lett, 1997, 116:121-130
17 Cunningham, D. C., L. Y. Harrisonand and T. D. Shultz. Proliferative responses normal human mammary and MCF-7 breast cancer cells to linoleic acid, conjugated linoleic acid and eicosanoid synthesis inhibitors in culture. Anticancer Research, 1997, 17:197-203
18 Chew, B. P., T. S. Wong, T. D. Shultz and N. S. Magnuson. Effects of conjugated dienoic derivatives of linoleic acid and β-carotene in modulating lymphocyte and macrophage function. Anticancer Research, 1997, 17:1099-1106
19 Belury, M. A., and A. Kempa-Steczko. Conjugated linoleic acid modulates hepatic lipid composition in mice. Lipids, 1997, 32:199-204
20 叶凯贞，周家华，黎碧娜，王保金．功能性油脂共轭亚油酸的研究进展．粮油加工与食品机械，2003，(11)：37-39
21 谷利伟，赵金兰．共轭亚油酸研究进展．粮油食品科技，2001，9(2)：28-29
22 白爱英，曹健，魏明．共轭亚油酸的生理功能及其合成、纯化研究检测方法．中国油脂，2003，28(7)：43-47
23 周光宏．肉品学．北京：中国农业科技出版社，1999．277-314
24 梅从笑，方远超．新兴的冷杀菌技术在食品工业中的应用研究．江苏食品与发酵，2001，(2)：31-33
25 张芳，徐学万，蒋作明．辐射肉品的特性及其质量控制．肉类工业，2001，(5)：22-25
26 梁俊文，裴振兴，谢录保．辐照肉品保鲜技术研究进展．山东食品科技，2001，(8)：27-28，30
27 傅玉颖，张卫斌．辐射技术及其在食品中的应用．食品科学，1999，(11)：9—11
28 孙玉民，罗明等．畜禽肉品学．济南：山东科学技术出版社，1993．110-114
29 郭新竹，宁正祥．紫外技术在食品工业中的应用．粮油加工与食品机械，2001，(9)：9-11
30 汪正范，杨树民，吴侔天，岳卫华．色谱联用技术．北京：化学工业出版社．22
31 陈洁等．油脂化学．北京：化学工业出版社，2004．82．202
32 钟立人等．食品科学与工艺原理．北京：中国轻工业出版社，1992．109-117
33 宁正祥等．食品成分分析手册．北京：中国轻工业出版社，1997．147
34 黄伟坤等．食品检验与分析．北京：中国轻工业出版社，1995．24
35 刘兴友，刁有祥等．食品理化检验学．北京：北京农业大学出版社．1995．149
36 Du, M., D. U. Ahn and J. L. Sell. Effect of dietary conjugated linoleic acid on the composition of egg yolk. Lipids. Poultry Science, 1999, 78: 1639-1645.
37 Folch, J., M. Lees and G. H. Sloane Stanley. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 1957, 226(1): 497-509.
38 卢艳杰．油脂检测技术．北京：化学工业出版社，2003．216-224
39 丛浦珠，苏克曼等．分析化学手册．第九分册：质谱分析．北京：化学工业出版社，2000．340-346
40 朱明华．仪器分析．2版．北京：高等教育出版社，1993．5-77
41 吴时敏．功能性油脂．北京：中国轻工业出版社，2001．12-110
42 蒋爱民等．肉制品工艺学．西安：陕西科学技术出版社，1996．177
43 杨龙江，南庆贤．共轭亚油酸的功能来源及其影响因素．肉类工业，2001，(11)：43-46
44 刘晓华，曹郁生，陈燕．微生物生产共轭亚油酸的研究．食品与发酵工业，2003，29(9)：69-72