海胆性腺冷藏贮藏过程中磷脂的变化
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摘要
海胆性腺作为海胆中唯一可食用部分,营养物质含量丰富尤其磷脂含量较高,其脂肪酸侧链多由不饱和脂肪酸组成,在海胆贮运过程中极易发生氧化及水解,影响海胆的品质和风味。本研究以海胆性腺为原料,研究低温(4℃)贮藏过程中海胆性腺磷脂的降解变化。采用柱层析分析海胆性腺脂质组成变化,发现随贮藏时间延长,其磷脂含量从46%降低到29%。通过高效液相色谱法分析海胆性腺中磷脂组成,发现海胆性腺中脑磷脂(PE)、卵磷脂(PC)、磷脂酰肌醇(PI)三种磷脂含量丰富,而在4℃贮藏72 h的过程中,PE、PI含量逐渐降低,PC含量呈现先下降后上升的趋势; 48 h后海胆性腺磷脂中首次出现了溶血卵磷脂(LPC)。通过气相色谱测定磷脂脂肪酸组成,发现海胆性腺磷脂中含有20余种脂肪酸,在贮藏过程中不饱和脂肪酸/饱和脂肪酸从5. 33%逐渐降低至4. 33%。说明磷脂在贮存过程中发生了降解反应。本研究为海胆性腺贮藏运输过程中磷脂品质的变化提供理论依据。
Sea urchin gonad,as the only edible part of sea urchin,is rich in nutrients and phospholipids.Due to the high content of polyunsaturated fatty acids in phospholipids,lipid hydrolysis and oxidation reactions may happen during the storage and transportation,which will affect the quality and flavor of sea urchin gonad. In this study,phospholipids changes of sea urchin gonad was studied during 4℃ storage. The lipid composition of sea urchin gonad was analyzed by column chromatography. It was found that the phospholipids content decreased from 46% to 29% with the prolongation of storage time. The composition of phospholipids were measured by evaporative light scattering detector. The results showed that sea urchin gonad mainly contained phosphatidylethanolamine,phosphatidylcholine and phosphatidylinosidol during storage at 4℃. The content of phosphatidylethanolamine and phosphatidylinosidol decreased gradually,while the content of phosphatidylcholine firstly increased and then declined,and lysolecithin appeared after 48 h. The phospholipid fatty acid composition were determined by gas chromatography,and it was found that there were more than 20 kinds of fatty acids in sea urchin adenosine,and the unsaturated fatty acid/saturated fatty acid gradually decreased from 5. 33% to 4. 33% during storage. Hydrolysis and oxidation of phospholipids were found in sea gonads urchins during storage. Phospholipids changes of sea urchin gonad during cold storage were preliminarily summarized,and the theoretical basis for the quality change of sea urchin at storage was provided.
Sea urchin gonad,as the only edible part of sea urchin,is rich in nutrients and phospholipids.Due to the high content of polyunsaturated fatty acids in phospholipids,lipid hydrolysis and oxidation reactions may happen during the storage and transportation,which will affect the quality and flavor of sea urchin gonad. In this study,phospholipids changes of sea urchin gonad was studied during 4℃ storage. The lipid composition of sea urchin gonad was analyzed by column chromatography. It was found that the phospholipids content decreased from 46% to 29% with the prolongation of storage time. The composition of phospholipids were measured by evaporative light scattering detector. The results showed that sea urchin gonad mainly contained phosphatidylethanolamine,phosphatidylcholine and phosphatidylinosidol during storage at 4℃. The content of phosphatidylethanolamine and phosphatidylinosidol decreased gradually,while the content of phosphatidylcholine firstly increased and then declined,and lysolecithin appeared after 48 h. The phospholipid fatty acid composition were determined by gas chromatography,and it was found that there were more than 20 kinds of fatty acids in sea urchin adenosine,and the unsaturated fatty acid/saturated fatty acid gradually decreased from 5. 33% to 4. 33% during storage. Hydrolysis and oxidation of phospholipids were found in sea gonads urchins during storage. Phospholipids changes of sea urchin gonad during cold storage were preliminarily summarized,and the theoretical basis for the quality change of sea urchin at storage was provided.
引文
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[2]王丽丽,孙树杰,徐同成,等.花生磷脂的概述及其生物学功能的研究进展[J].农产品加工(学刊),2013,(1):64-66.
[3]罗东生.大豆磷脂的研究现状与应用[J].黑龙江农业科学,2014,(3):144-146.
[4] Lu F S,Nielsen N S,Baron C P,et al. Marinephospholipids:the current understanding of their oxi-dation mechanisms and potential uses for food fortifica-tion[J]. Critical Reviews in Food Science&Nutri-tion,2015,57(10):2057-2070.
[5] Adams A,KitrytéK,Venskutonis R,et al. Forma-tion and characterization of melanoidin like polycon-densation products from amino acids and lipid oxida-tion products[J]. Food Chemistry, 2009, 115(3):904-911.
[6]谢帝芝,徐树德,陈芳,等.黄斑蓝子鱼LC-PUFA合成代谢与渗透压调节的关系研究[J].中国水产科学,2015,22(5):950-959.
[7] Cansell M,Moussaoui N,Lefrancois C. Stability ofmarine lipid based liposomes under acid conditions.Influence of xanthan gum[J]. Journal of LiposomeResearch,2001,11(2-3):229-242.
[8] Moriya H,Kuniminato T,Hosokawa M,et al. Oxi-dative stability of salmon and herring roe lipids andtheir dietary effect on plasma cholesterol levels of rats[J]. Fisheries Science,2007,73(3):668-674.
[9] Xie D,Jin J,Sun J,et al. Comparison of solventsfor extraction of krill oil from krill meal:Lipid yield,phospholipids content, fatty acids composition andminor components[J]. Food Chemistry,2017,233(4):434-441.
[10] Alvarenga T I R C,Chen Y,Furusho-Garcia I F,et al. Manipulation of omega-3 PUFAs in lamb:phenotypic and genotypic views[J]. Food Science&Food Safety,2015,14(3):189-204.
[11]廖文秋,刘小叶,张琍.多烯磷脂酰胆碱联合水飞蓟宾治疗非酒精性脂肪肝疗效观察[J].实用肝脏病杂志,2014,17(2):196-197.
[12]李磊,杨丹,亓守冰,等.中间球海胆繁殖前后性腺中脂类和脂肪酸含量变化[J].大连海洋大学学报,2018,33(4):423-429.
[13]徐清云,潘南,吴靖娜,等.紫海胆黄基本营养成分的分析与评价[J].渔业现代化,2017,44(2):50-55.
[14]王昕岑.水产品贮藏过程中磷脂的鸟枪法分析及水解机理研究[D].青岛:中国海洋大学,2015.
[15]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理[J].水产学报,2016,40(7):1123-1132.
[16]杨文鸽,洪鹏志,钱云霞.马面鲀卵巢在不同贮藏温度下磷脂成分的变化[J].广东海洋大学学报,2001,21(1):35-38.
[17] Kadri N,Khettal B,Yahiaoui-zaidi R,et a1. A-nalysis of polar lipid fraction of Pinus halepensis Mill.Seeds from North Algeria[J]. Industrial Crops andProducts,2013,51(6):116–122.
[18]刘艳青.皱纹盘鲍地域及季节性差异分析及内脏磷脂减肥活性研究[D].青岛:中国海洋大学,2013.
[19]蒋德付.硅胶柱层析分离天然及合成磷脂酰乙醇胺的研究[D].西安:西北大学,2009.
[20]黄业传,李洪军,吴照民.猪肉制品冷藏中风味特征的变化[J].食品与发酵工业,2011,37(12):166-171.