皮蛋加工过程中油脂氧化及抗氧化特性研究
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摘要
以无铅方式锌铜铁法腌制皮蛋,监测了皮蛋蛋黄油脂氧化及抗氧化性变化,旨在反映皮蛋腌制过程中皮蛋蛋黄品质变化和皮蛋蛋黄油脂功能特性,揭示皮蛋蛋黄风味的形成与其油脂氧化的关系。结果显示皮蛋蛋黄腌制过程中,脂肪酶活度呈先下降后上升趋势,游离脂肪酸、硫代巴比妥酸值(TBA)、羰基价、酸价、过氧化脂质、共轭二烯和共轭三烯的含量均呈增加趋势(p<0.05),表明在腌制和后熟过程中皮蛋蛋黄油脂发生了氧化与分解,生成了部分皮蛋蛋黄风味前体物质。蛋黄油脂的清除DPPH·能力、还原力、清除·OH能力均呈先增大后降低的趋势,在第28天取得最大值,与皮蛋蛋黄油脂中总多酚含量变化相同。其中DPPH清除力最大为27.71%,还原力最大为0.162,清除羟基自由基能力最大为32.6%。
The lead-free preserved egg was pickled with zinc, copper and iron, the change of oxidation and anti-oxidation properties of preserved egg yolk was determined to reflect the change of preserved egg yolk quality and the functional properties of the yolk. The relationship between oil oxidation and flavor formation of egg yolk during pickling and ageing. The results showed that the activities of lipase decreased firstly and then increased during the latter curing period. Free fatty acid,thiobarbituric acid(TBA), carbonyl value, acid value, lipid peroxide, Conjugated dienes and conjugated trienes all showed an increasing trend(p<0.05), indicating that oxidation and decomposition occurred, resulting in the formation of flavor precursors of egg yolk. The DPPH radical scavenging ability, reducing power and the ·OH radical scavenging capacity of oil increased first and then decreased, reaching the maximum value at 28~(th) day, which was the same as that of total polyphenol content. Among them, the maximum DPPH scavenging capacity was 27.71%, the maximum reducing power was 0.162, and the ability of scavenging ·OH radicals was up to 32.6%.
The lead-free preserved egg was pickled with zinc, copper and iron, the change of oxidation and anti-oxidation properties of preserved egg yolk was determined to reflect the change of preserved egg yolk quality and the functional properties of the yolk. The relationship between oil oxidation and flavor formation of egg yolk during pickling and ageing. The results showed that the activities of lipase decreased firstly and then increased during the latter curing period. Free fatty acid,thiobarbituric acid(TBA), carbonyl value, acid value, lipid peroxide, Conjugated dienes and conjugated trienes all showed an increasing trend(p<0.05), indicating that oxidation and decomposition occurred, resulting in the formation of flavor precursors of egg yolk. The DPPH radical scavenging ability, reducing power and the ·OH radical scavenging capacity of oil increased first and then decreased, reaching the maximum value at 28~(th) day, which was the same as that of total polyphenol content. Among them, the maximum DPPH scavenging capacity was 27.71%, the maximum reducing power was 0.162, and the ability of scavenging ·OH radicals was up to 32.6%.
引文
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[21]潘娜,屈文娇,君睿红,等.不同品种葵花籽油氧化稳定性研究[J].中国油脂,2014,39(12):42-45.
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[23]BALASUNDRAM N,AI T Y,SAMBANTHAMURTHI R,et al.Antioxidant properties of palm fruit extracts[J].Asia Pacific Journal of Clinical Nutrition,2005,14(4):319-324.
[24]HINTON C F,FRY J L,HARMS R H.Influence of a xanthophyll-free pullet grower diet on subsequent egg yolk pigmentation[J].Poultry Science,1974,53(1):223-226.
[2]谢绿绿,马美湖.鸡蛋黄中油脂的提取技术与利用研究进展[C].武汉:中国蛋品科技大会,2009.
[3]张林.蛋黄油提取工艺及临床应用研究[J].吉林中医药,2009,29(2):166-168.
[4]邓文辉,赵燕,李建科,等.游离脂肪酸在几种常见食品风味形成中的作用[J].食品工业科技,2012,33(11):422-425.
[5]FOLCH J,LEES M,SLOANE STANLEY G H.A simple method for the isolation and purification of total lipides from animal tissues[J].Journal of Biological Chemistry,1957,226(1):497-509.
[6]张秀明,严丽娟,柴建开,等.改良硫代巴比妥酸荧光法测定血清过氧化脂质[J].生物化学与生物物理进展,1996(2):175-179.
[7]SEVEN A,GüZEL S,ASLAN M,et al.Lipid,protein,DNA oxidation and antioxidant status in rheumatoid arthritis[J].Clinical Biochemistry,2008,41(7):538-543.
[8]WEBERE J,BOCHI V C,RIDEIRO C P,et al.Effect of different cooking methods on the oxidation,proximate and fatty acid composition of silver catfish(Rhamdia quelen)fillets[J].Food Chemistry,2008,106(1):140-146.
[9]YUAN Y V,BONE D E,Carrington M F.Antioxidant activity of dulse(Palmaria palmata)extract evaluated in vitro[J].Food Chemistry,2005,91(3):485-494.
[10]NEVIN K G,RAJAMOHAN T.Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation[J].Clinical Biochemistry,2004,37(9):830.
[11]YANG T,FRUEKILDE M B,XU X.Applications of immobilized Thermomyces lanuginosa,lipase in interesterification[J].Journal of the American Oil Chemists Society,2003,80(9):881-887.
[12]SIDDHURAJU P.The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean(Vigna aconitifolia Jacq)Marechal seed extracts[J].Food Chemistry,2006,99(1):149-157.
[13]雷炳福,孙登文.脂肪酶催化油脂水解反应的应用研究[J].中国油脂,1996(4):10-12.
[14]刘勤生,王群.油脂加热后理化指标变化的研究[J].粮油加工与食品机械,2003(2):41-43.
[15]黄生树,孙雁.抗氧化剂对人造奶油氧化稳定性的影响[J].中国食品添加剂,2016(3):143-145.
[16]张龙翔.生化实验方法和技术[M].上海:高等教育出版社,1997:1-3.
[17]TOLDRA F,FLORES M,SANZ Y.Dry-cured ham flavour:enzymatic generation and process influence[J].Food Chemistry,1997,59(4):523-530.
[18]王道营,徐为民,徐幸莲,等.南京板鸭加工过程中肌内磷脂与游离脂肪酸含量的变化[J].福建农林大学学报(自然版),2008,37(3):320-323.
[19]VIEIRA T M F S,REGITANO-D’AREE M A B.Canola oil thermal oxidation during oven test and microwave heating[J].LWT-Food Science and Technology,2001,34(4):215-221.
[20]YANG S C,CHEN K H.The oxidation of cholesterol in the yolk of selective traditional Chinese egg products[J].Poultry Science,2001,80(3):370-375.
[21]潘娜,屈文娇,君睿红,等.不同品种葵花籽油氧化稳定性研究[J].中国油脂,2014,39(12):42-45.
[22]周月婵,胡怡秀.卵黄油延缓衰老作用的动物实验研究[J].实用预防医学,2002,9(6):657-658.
[23]BALASUNDRAM N,AI T Y,SAMBANTHAMURTHI R,et al.Antioxidant properties of palm fruit extracts[J].Asia Pacific Journal of Clinical Nutrition,2005,14(4):319-324.
[24]HINTON C F,FRY J L,HARMS R H.Influence of a xanthophyll-free pullet grower diet on subsequent egg yolk pigmentation[J].Poultry Science,1974,53(1):223-226.