扁舵鲣脂肪氧化分析及其对肌红蛋白氧化的影响
|
摘要
研究了扁舵鲣肌肉中几种挥发性成分对肌红蛋白(Mb)氧化的影响。采用气相色谱分析扁舵鲣脂肪酸的组成特点,再利用顶空固相萃取和气质联用仪(GC-MS)分析贮藏中鱼肉挥发性物质的组成及变化规律,并从中挑选七种脂质氧化代谢产物,在不同p H值下研究其对Mb氧化的影响。由GC分析结果可知,扁舵鲣脂质中不饱和脂肪酸的比例较高,在暗色肌和普通肌中的比例分别为62. 76%和47. 75%。GC-MS分析结果显示鱼肉挥发性物质主要以醛类、醇类、酮类和杂环类物质为主,其相对含量呈现较规律变化趋势(醇类逐渐增加、醛类逐渐减少)。各氧化产物对Oxy Mb具有促进氧化的作用,影响为醛类>呋喃类>酮类>醇类,醛类中不饱和醛的促氧化作用大于饱和醛((E,E)-2,4-庚二烯醛>苯甲醛>壬醛>己醛),且各物质在低p H值条件下更能促进Mb氧化。
The effects of several volatile components in the muscles of the auxis thazard on myoglobin( Mb) oxidation were studied. Gas chromatography was adopted,and the composition characteristics of auxis thazard fatty acids were analyzed,and headspace solid phase extraction and gas chromatography-mass spectrometry( GC-MS) were used,and the composition and change law of volatile components in fish during storage were analyzed,and seven kinds of lipid oxidative metabolites were selected from them,and the effects of them on Mb oxidation were studied at different p H. According to the analysis results of GC,the proportion of unsaturated fatty acids in the lipids of the auxis thazard was higher,and the proportions in the dark and normal muscles were 62. 76% and 47. 75%,respectively. The results of GC-MS analysis showed that the volatile components in fish were mainly aldehydes,alcohols,ketones and heterocyclics,and relative contents showed a relative regular change trend( alcohols gradually increased and aldehydes gradually decreased). Each oxidation products had an effect on promoting oxidation of Mb,and the effect was in sequence of aldehyde,furan,ketone and alcohol. The prooxidant effect of unsaturated aldehydes in aldehydes was greater than that of saturated aldehydes(( E,E)-2,4-heptadienal > benzaldehyde > furfural > hex-anal),and each substance could promote Mb oxidation in low pH conditions.
The effects of several volatile components in the muscles of the auxis thazard on myoglobin( Mb) oxidation were studied. Gas chromatography was adopted,and the composition characteristics of auxis thazard fatty acids were analyzed,and headspace solid phase extraction and gas chromatography-mass spectrometry( GC-MS) were used,and the composition and change law of volatile components in fish during storage were analyzed,and seven kinds of lipid oxidative metabolites were selected from them,and the effects of them on Mb oxidation were studied at different p H. According to the analysis results of GC,the proportion of unsaturated fatty acids in the lipids of the auxis thazard was higher,and the proportions in the dark and normal muscles were 62. 76% and 47. 75%,respectively. The results of GC-MS analysis showed that the volatile components in fish were mainly aldehydes,alcohols,ketones and heterocyclics,and relative contents showed a relative regular change trend( alcohols gradually increased and aldehydes gradually decreased). Each oxidation products had an effect on promoting oxidation of Mb,and the effect was in sequence of aldehyde,furan,ketone and alcohol. The prooxidant effect of unsaturated aldehydes in aldehydes was greater than that of saturated aldehydes(( E,E)-2,4-heptadienal > benzaldehyde > furfural > hex-anal),and each substance could promote Mb oxidation in low pH conditions.
引文
1 JH Sohn,Y Taki,H Ushio,et al.Lipid oxidations in ordinary and dark muscles of fish:influences on rancid off-odor development and color darkening of yellowtail flesh during ice storage[J].Journal of Food Science,2010,70(7):s490-s496
2 F Cameron,S Qun,et al.Myoglobin and lipid oxidation interactions:Mechanistic bases and control[J].Meat Science,2010,86(1):86-94
3 Yin S,Faustman C.The effects of HNE on ovine oxymyoglobin redox stability in a microsome model[J].Meat Science,2013,95(2):224-228
4 O'GradyM N,Monahan F J,et al.Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-Mechanistic Studies[J].Journal of Food Science,2001,66(3):386-392
5 Andersen H J,Skibsted L H.Oxidative stability of frozen pork patties.Effect of light and added salt[J].Journal of Food Science,1991,56(5):1182-1184
6 Chaijan M,Klomklao S,et al.Characterisation of muscles from Frigate mackerel(Auxis thazard)and catfish[J].Food Chemistry,2013,139(1-4):414-419
7 Z Zheng,S Lin,et al.The characterization of myoglobin and myoglobin-induced lipid oxidation in faigate mackerel[J].Journal of Food Processing&Preservation,2016,40(6):1438-1447
8卢洁,黄凯,臧宁等.气相色谱全分析海水和淡水养殖南美白对虾组织中脂肪酸组成与含量[J].色谱,2005,23(2):193-195
9 Yaowapa T,Soottawat B,Mark P,et al.The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna(Euthynnus affinis)dark muscle[J].Europe Food Research Technology,2011,232(2):221-230
10 Naveena B,Maheswarappa,Cameron F,et al.Mass spectrometric characterization and redox instability of turkey and chicken Myoglobins as induced by unsaturated aldehydes[J].Journal of Agriculture&Food Chemistry,2009,57(18):8668-8676
11 Chotika Viriyarattanasak,Naoko Hamada-Sato,et al.E-quations for spectrop Hotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts[J].Food chemistry,2011,127(2):656-661
12 Chaijan M.Review:Lipid and myoglobin oxidations in muscle foods[J].Songklanakarin Journal of Science&Technology,2008,30(1):47-53
13 Jeong-Ho Sohn,Toshiaki Ohshima.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(4):703-710
14 Mckenna,D R,Mies,P D,et al.Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles[J].Meat Science,2005,70(4),665-682
15李春萍.臭鳜鱼发酵中营养和风味变化的研究[D].杭州:浙江工商大学硕士学位论文,2014.
16全晶晶,侯云丹,黄健等.加工温度对鲣鱼挥发性成分的影响[J].中国食品学报,2012,12(8):221-228
17 Ross C F,Smith D M.Use of volatiles as indicators of lipid oxidation in muscle foods[J].Comprehensive Review in Food Science and Food Safety,2006,5(1):18-25
18 Fereidoon Shahidi,Ronald B.Pegg.Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products[J].Acs Symposium Series,2009,(18):256-279
19 Girard B,Durance T.Headspace volatiles of sockeye and pink salmon as affected by retort process[J].Journal of Food Science,2010,65(1):34-39
20 Medina I,Satue-Gracia M T,Frankel E N.Static headspace-gas chromatograp Hy analysis to determinate oxidation of fish muscle during thermal processing[J].Journal of the American Oil Chemists’Society,1999,76(2):231-236
21 Matsuok A,Iwaasa H,Takiguchi K,et al.Stability properties of oxymyoglobin from chicken gizzard smooth muscle[J].Comp Biochem Physiol,1987,88(3):783-789
22陈爱娜,龚燕丹,苗圃.鲣鱼的利用探索[J].科学养鱼,2011,(10):69
23 Antonini E,Brunori M.Hemoglobin and myoglobin in their reactions with ligands[M].New York:American Elsevier Publishin,1971.
24鸿巢章二,桥本周久.水产利用化学[M].北京:中国农业出版社,1994.
25 O'Grady M N,Monahan F J,et al.Oxymyoglobin in bovine muscle systems as affected by oxidizing lipids,vitamin Eand metmyoglobin reductase activity[J].Journal of Muscle Foods,2010,12(1):19-35
26 Grimsrud P A,Xie H Griffin T J,Bernlohr D A.Oxidative stress and covalent modification of protein with bioactive aldehydes[J].Journal of Biological Chemistry,2008,283,21837-21841
27 Lynch M P,Faustman C,et al.Detection of lipid-derived aldehydes and aldehyde:protein adducts in vitro and in beef[J].Journal of Food Science.2001,66(8):1093-1099
28 Lynch M P,Faustman C.Effect of aldehyde lipid oxidation products on myoglobin[J].Journal of Agricultural and Food Chemistry,2000,48(3):600-604
29 Naveena B M,Faustman C,et al.Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry[J].Food Chemistry,2010,122(3):836-840
30 Lee S,Phillipsa A L,et al.Porcine oxymyoglobin and lipid oxidation in vitro[J].Meat Science,2003,63(2):241-247
2 F Cameron,S Qun,et al.Myoglobin and lipid oxidation interactions:Mechanistic bases and control[J].Meat Science,2010,86(1):86-94
3 Yin S,Faustman C.The effects of HNE on ovine oxymyoglobin redox stability in a microsome model[J].Meat Science,2013,95(2):224-228
4 O'GradyM N,Monahan F J,et al.Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle-Mechanistic Studies[J].Journal of Food Science,2001,66(3):386-392
5 Andersen H J,Skibsted L H.Oxidative stability of frozen pork patties.Effect of light and added salt[J].Journal of Food Science,1991,56(5):1182-1184
6 Chaijan M,Klomklao S,et al.Characterisation of muscles from Frigate mackerel(Auxis thazard)and catfish[J].Food Chemistry,2013,139(1-4):414-419
7 Z Zheng,S Lin,et al.The characterization of myoglobin and myoglobin-induced lipid oxidation in faigate mackerel[J].Journal of Food Processing&Preservation,2016,40(6):1438-1447
8卢洁,黄凯,臧宁等.气相色谱全分析海水和淡水养殖南美白对虾组织中脂肪酸组成与含量[J].色谱,2005,23(2):193-195
9 Yaowapa T,Soottawat B,Mark P,et al.The effect of Fenton’s reactants and aldehydes on the changes of myoglobin from Eastern little tuna(Euthynnus affinis)dark muscle[J].Europe Food Research Technology,2011,232(2):221-230
10 Naveena B,Maheswarappa,Cameron F,et al.Mass spectrometric characterization and redox instability of turkey and chicken Myoglobins as induced by unsaturated aldehydes[J].Journal of Agriculture&Food Chemistry,2009,57(18):8668-8676
11 Chotika Viriyarattanasak,Naoko Hamada-Sato,et al.E-quations for spectrop Hotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts[J].Food chemistry,2011,127(2):656-661
12 Chaijan M.Review:Lipid and myoglobin oxidations in muscle foods[J].Songklanakarin Journal of Science&Technology,2008,30(1):47-53
13 Jeong-Ho Sohn,Toshiaki Ohshima.Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage[J].Fisheries Science,2010,76(4):703-710
14 Mckenna,D R,Mies,P D,et al.Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles[J].Meat Science,2005,70(4),665-682
15李春萍.臭鳜鱼发酵中营养和风味变化的研究[D].杭州:浙江工商大学硕士学位论文,2014.
16全晶晶,侯云丹,黄健等.加工温度对鲣鱼挥发性成分的影响[J].中国食品学报,2012,12(8):221-228
17 Ross C F,Smith D M.Use of volatiles as indicators of lipid oxidation in muscle foods[J].Comprehensive Review in Food Science and Food Safety,2006,5(1):18-25
18 Fereidoon Shahidi,Ronald B.Pegg.Hexanal as an Indicator of the Flavor Deterioration of Meat and Meat Products[J].Acs Symposium Series,2009,(18):256-279
19 Girard B,Durance T.Headspace volatiles of sockeye and pink salmon as affected by retort process[J].Journal of Food Science,2010,65(1):34-39
20 Medina I,Satue-Gracia M T,Frankel E N.Static headspace-gas chromatograp Hy analysis to determinate oxidation of fish muscle during thermal processing[J].Journal of the American Oil Chemists’Society,1999,76(2):231-236
21 Matsuok A,Iwaasa H,Takiguchi K,et al.Stability properties of oxymyoglobin from chicken gizzard smooth muscle[J].Comp Biochem Physiol,1987,88(3):783-789
22陈爱娜,龚燕丹,苗圃.鲣鱼的利用探索[J].科学养鱼,2011,(10):69
23 Antonini E,Brunori M.Hemoglobin and myoglobin in their reactions with ligands[M].New York:American Elsevier Publishin,1971.
24鸿巢章二,桥本周久.水产利用化学[M].北京:中国农业出版社,1994.
25 O'Grady M N,Monahan F J,et al.Oxymyoglobin in bovine muscle systems as affected by oxidizing lipids,vitamin Eand metmyoglobin reductase activity[J].Journal of Muscle Foods,2010,12(1):19-35
26 Grimsrud P A,Xie H Griffin T J,Bernlohr D A.Oxidative stress and covalent modification of protein with bioactive aldehydes[J].Journal of Biological Chemistry,2008,283,21837-21841
27 Lynch M P,Faustman C,et al.Detection of lipid-derived aldehydes and aldehyde:protein adducts in vitro and in beef[J].Journal of Food Science.2001,66(8):1093-1099
28 Lynch M P,Faustman C.Effect of aldehyde lipid oxidation products on myoglobin[J].Journal of Agricultural and Food Chemistry,2000,48(3):600-604
29 Naveena B M,Faustman C,et al.Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry[J].Food Chemistry,2010,122(3):836-840
30 Lee S,Phillipsa A L,et al.Porcine oxymyoglobin and lipid oxidation in vitro[J].Meat Science,2003,63(2):241-247