摘要
目的:探讨冻藏(—18℃)条件下南极磷虾脂质品质的变化规律。方法:以脂质提取率、甘油三酯(TG)含量、胆固醇(TC)含量、磷脂(PL)含量、游离脂肪酸(FFA)含量、虾青素含量、过氧化值(POV)、茴香胺值(AV)、硫代巴比妥酸值(TBA)等为衡量指标评价冻藏过程中南极磷虾脂质品质的变化。结果:贮藏90 d,南极磷虾中脂质提取率、TG含量、TC含量和PL含量分别由4.79%、34.2%、2.08%、31.1%降低至4.29%、27.8%、1.68%、19.6%,FFA含量由14.5%升高至38.0%;POV值、AV值显著升高,TBA含量先升高后下降,虾青素含量由389.2μg/g降低至326.5μg/g,变化显著(P<0.05)。结论:在—18℃冻藏条件下,南极磷虾脂质仍存在较大程度的水解及氧化变化。因此,加快高效贮运技术的开发将是实现南极磷虾资源高值化利用的关键。
Objective: To investigate the lipid quality changes of antarctic krill(Euphausia superba) under frozen storage at —18 ℃. Methods: Lipid extraction rate, triglyceride(TG) content, cholesterol(TC) content, phospholipid content(PL), free fatty acid(FFA) content, astaxanthin content, peroxide value(POV), AV and thiobarbituric acid value(TBA) were used as the indexes. Results: The contents of lipid, TG, TC and PL of antarctic krill significantly decreased from 4.79%, 4.2%, 2.08%, 31.1% to 4.29%, 27.8%, 1.68%, 19.6%, respectively. The FFA content significantly increased from 14.5% to 38.0%, the POV value and AV value were significantly increased, while the TBA value increased first and then decreased. The astaxanthin content decreased from 389.2 μg/g to 326.5 μg/g with observed significance(P<0.05). Conclusion: Under the conditions of —18 ℃ frozen storage, there is still a large degree of hydrolysis and oxidation changes in the antarctic krill lipid, Therefore, accelerating the development of efficient storage and transportation technology will be the key to realize the high value utilization of antarctic krill resources.
引文
[1]刘丽,刘成初,赵勇,等.南极磷虾的营养保健功效以及食用安全性评价[J].食品科学,2010,31(17):443-447
[2]冯迪娜.袁明,朱晓丽.南极磷虾油生理功能的研究进展[J].食品研究与开发,2015,36(7):115-117
[3]Wang Y,Wang S,Wang J,et al.Preparation and antiosteoporotic activities in vivo of phosphorylated peptides from Antarctic krill(Euphausia superba)[J].Peptides,2014,68:239-245
[4]FOLCH J,LEES M,SLOANE S G H.A simple method for the isolation and purification of total lipids from animal tissues[J].J Biol Chem,1956,218(1):497-509
[5]楼乔明,王玉明,杨文鸽,等.南极磷虾粉脂质及脂肪酸组成分析[J].水产学报,2012,36(08):1256-1262
[6]闫瑾.草鱼腌制、风干工艺及其加工过程中脂质氧化研究[D].杨凌:西北农林科技大学,2014
[7]Takeungwongtrakul S,Benjakul S,H-kittikun A.Lipids from cephalothorax and hepatopancreas of Pacific white shrimp(Litopenaeusvannamei):compositions and deterioration as affected by iced storage[J].Food Chemistry,2012,134(4):2066-2074
[8]Pacheco-Aguilar R,Lugo-Sánchez M,Robles-Burgue M.Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0℃[J].Journal of Food Science,2000,65(1):40-47
[9]赫佳明.不同贮藏条件下南极在大磷虾的品质变化研究[D]青岛:中国海洋大学,2012
[10]Aubourg S P,álvarez V,Pena J.Lipid hydrolysis and oxidation in farmed gilthead seabream(Sparusaurata)slaughtered and chilled under different icing conditions[J].Grasas Y Aceites,2010,61(2):183-190
[11]Gallier S,Shaw E,Cuthbert J,et al.Hydrolysis of milk phospholipid and phospholipid-protein monolayers by pancreatic phospholipase A2[J].Food ResearchInternational,2013,54(1):718-725
[12]王晓旭,王昕岑,梁栋,等.模拟探究凡纳滨对虾磷脂在贮藏过程中的水解机制[J].水产学报,2016,(7):45-50
[13]And T B,EwaBroc?awik E.Catalytic Reaction Mechanism of Lipoxygenase.A Density Functional Theory Study[J].Journal of Physical Chemistry B,2003,107(19):39-46
[14]Daias J,Nunes M L,Mendes R.Effect of frozen storage on the chemical and physical properties of black and silver scabbard fish[J].Journal of the Science of Food and Agriculture,1994,66(3):327-335
[15]Aubourg SP.Lipid damage detection during the frozenstorage of an underutilized fish species[J].Food Res Int,1999,32(7):497-502
[16]武华,洪惠,等.冻藏温度对蜻鱼片脂质特性变化的影响[J]中国农业大学学报,2014,19(6):173-178
[17]de Abreu D,Losada P P,MarotoJ,et al.Lipid damage during frozen storage of Atlantic halibut(Hippoglossushippoglossus)inactive packaging film containing antioxidants[J].Food Chem,2011,126(1):315-320
[18]Ribeiro H S,Rico L G,Badolato G G,et al.Production of O/W Emulsions Containing Astaxanthin by Repeated Premix Membrane Emulsification[J].Journal of Food Science,2005,70(2):E117-E123
