传统咸肉加工过程中羟基十八碳二烯酸的变化及其与脂肪氧化的关系

刘裕; 徐佳美; 李金玲; 李鹏鹏; 马晶晶; 耿志明; 王道营; 徐为民

doi:10.13386/j.issn1002-0306.2022090002

传统咸肉加工过程中羟基十八碳二烯酸的变化及其与脂肪氧化的关系

doi: 10.13386/j.issn1002-0306.2022090002

刘裕^{1, 2,},
徐佳美²,
李金玲²,
李鹏鹏²,
马晶晶²,
耿志明^{1, 2, ,},
王道营^{1, 2, ,},
徐为民^{1, 2}

1.
江苏大学食品与生物工程学院，江苏镇江 212013
2.
江苏省农业科学院农产品加工研究所，江苏南京 210014

基金项目: 国家自然科学基金面上项目（31671877）；江苏省自然科学基金项目（BK20171324）。

详细信息

作者简介:
刘裕（1997−）（ORCID：0000−0001−7505−5581），男，硕士研究生，研究方向：畜禽产品加工与质量控制，E-mail：786180331@qq.com

通讯作者:
耿志明（1965−）（ORCID: 0000−0001−7185−2778），男，硕士，研究员，研究方向：畜禽产品加工与质量控制，E-mail：zmgeng@163.com

王道营（1979−）（ORCID: 0000−0003−1776−5854），男，博士，研究员，研究方向：肉品加工与质量控制，E-mail：wdy0373@aliyun.com

中图分类号: TS251.5⁺1
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- 文章访问数: 63
- HTML全文浏览量: 34
- PDF下载量: 24
- 被引次数: 0
出版历程
- 收稿日期: 2022-09-02
- 网络出版日期: 2023-05-09
- 刊出日期: 2023-07-01

Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing

Yu LIU^{1, 2
,},
Jiamei XU²,
Jinling LI²,
Pengpeng LI²,
Jingjing MA²,
Zhiming GENG^{1, 2
, ,},
Daoying WANG^{1, 2
, ,},
Weimin XU^{1, 2}

1.
College of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China
2.
Agricultural Products Processing Institute of Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

摘要

摘要: 本文通过跟踪传统咸肉加工过程中理化指标、脂肪氧合酶（Lipoxygenase，LOX）以及羟基十八碳二烯酸（HODEs）等的变化，研究LOX活性和HODEs含量、异构体构成的关系，并初步探讨咸肉加工中酶促和非酶促氧化模式演替规律。结果表明，咸肉加工过程中LOX活性呈现先升高后缓慢下降的趋势，HODEs的总量缓慢上升，13-HODEs/9-HODEs之比从1.31下降到1.13；LOX活性和13-HODEs/9-HODEs比值之间具有极显著正相关性（r=0.942，P<0.01）；LOX作用下的酶促氧化在传统咸肉加工初期的脂质氧化中占有主导地位，随后其作用不断下降，在加工中、后期逐渐被自由基等诱导的自动氧化所取代。
- 咸肉 /
- 脂肪氧合酶 /
- 脂质氧化 /
- 羟基十八碳二烯酸
Abstract: In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evolution of lipids oxidation was tentatively discussed. The results indicated that LOX activity increased at salting stage, followed by decreasing continuously during the salted meat manufacturing. The total amount of HODEs increased slowly, while the ratio of 13-HODEs/9-HODEs decreased from 1.31 to 1.13. There was a significantly positive correlation between LOX activity and the ratio of 13-HODEs/9-HODEs (r=0.942, P<0.01). In the early stage of the salted meat manufacturing, enzymatic oxidation by LOX played a major role in lipids oxidation, and such a dominant position was gradually replaced by non-enzymatic lipids oxidation.
- salted meat /
- lipoxygenase /
- lipid oxidation /
- hydroxyl octadecanodienoic acid

HTML全文

图 1 咸肉加工过程中HODEs占比的变化

Figure 1. Changes in the proportion of HODEs during bacon processing

注：同一指标不同字母表示差异显著（P<0.05）。

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表 1 咸肉加工中水分活度、盐含量以及pH的变化（n=3）

Table 1. Changes in water activity, salt content and pH during bacon processing (n=3)

取样点	水分活度	盐含量（%）	pH
鲜样	0.91±0.010^a	0.05±0.001^g	6.35±0.020^a
盐后	0.87±0.015^b	1.74±0.010^f	6.12±0.020^b
风干1 d	0.78±0.016^c	1.80±0.050^e	6.03±0.010^c
风干3 d	0.76±0.012^c	1.91±0.020^d	6.04±0.020^c
风干5 d	0.66±0.009^d	2.23±0.010^c	6.07±0.020^c
风干7 d	0.62±0.008^e	2.41±0.030^b	6.08±0.010^c
风干9 d	0.61±0.015^f	2.90±0.023^a	6.08±0.020^c
注：同列不同字母表示差异显著（P<0.05）；表2、表4同。

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表 2 咸肉加工过程中LOX活性、TBARs的变化（n=3）

Table 2. Changes of LOX activity and TBARs during bacon processing (n=3)

取样点	LOX酶活（U/mg）	TBARs（mg/kg）
鲜样	74.72±1.20^d	0.01±0.01^e
盐后	91.26±1.30^a	0.44±0.03^d
风干1 d	84.50±1.10^b	0.49±0.02^c
风干3 d	76.12±1.10^c	0.62±0.03^b
风干5 d	74.51±0.80^d	0.51±0.02^c
风干7 d	72.42±1.40^e	0.61±0.01^b
风干9 d	68.51±1.10^f	0.79±0.03^a

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表 3 HODEs的线性范围、线性回归方程、检出限以及定量限

Table 3. Linear range, linear regression equation, detection limit and quantification limit of HODEs

分析物	13-Z,E-HODE	13-E,E-HODE	9-Z,E-HODE	9-E,E-HODE
线性范围（μg/mL）	0.39~12.5	0.39~12.5	0.78~12.5	1.56~25.0
回归方程	y=52076x+ 1210.1	y=84441x− 1267.4	y=73906x− 30368	y=50900x− 22679
决定系数（R²）	0.9999	0.9995	0.9986	0.9998
检出限（μg/g）	0.060	0.060	0.117	0.234
定量限（μg/g）	0.20	0.20	0.39	0.78
注：a：y为峰面积，x为质量浓度（μg/mL）；b：根据样本处理换算。样本处理换算公式：HODEs含量（μg/g）=5×0.2×c/2，其中，c为测得的HODEs的质量浓度（μg/mL），5为总样品溶液与C₁₈小柱上样液的体积之比，0.2为最终溶剂正己烷的体积（mL），2为样品质量（g）。

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表 4 咸肉加工过程中HODEs同分异构体占比和总量的变化（μg/g）

Table 4. Changes in the proportion and total amount of HODEs isomers in salted meat processing (μg/g)

取样时间	13-Z,E-HODE	13-E,E-HODE	9-Z,E-HODE	9-E,E-HODE	HODEs
鲜样	0.35±0.010^a	0.22±0.006^a	0.22±0.010^c	0.21±0.006^c	0.62±0.004^g
盐后	0.35±0.007^a	0.21±0.006^b	0.23±0.010^b	0.21±0.010^c	0.99±0.009^f
风干1 d	0.36±0.005^a	0.20±0.006^c	0.23±0.005^b	0.21±0.005^c	1.29±0.014^e
风干3 d	0.35±0.012^a	0.19±0.010^d	0.24±0.001^a	0.22±0.006^b	1.53±0.015^d
风干5 d	0.36±0.002^a	0.18±0.001^e	0.24±0.002^a	0.22±0.004^b	1.71±0.010^c
风干7 d	0.35±0.010^a	0.19±0.010^d	0.24±0.004^a	0.22±0.005^b	1.86±0.009^b
风干9 d	0.36±0.006^a	0.17±0.006^f	0.24±0.006^a	0.23±0.006^a	1.98±0.015^a
注：HODEs的含量以干基计； HODEs为反应体系中产生的4种HODE之和（µg/g）。

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