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中國精品科技期刊2020

熱處理及抗氧化劑叔丁基對苯二酚預處理對南極磷蝦肉油脂消化特性的影響

豈玉麗 高翠竹 王際輝 劉玉佳

豈玉麗,高翠竹,王際輝,等. 熱處理及抗氧化劑叔丁基對苯二酚預處理對南極磷蝦肉油脂消化特性的影響[J]. 食品工業科技,2022,43(16):90?97. doi:  10.13386/j.issn1002-0306.2021120069
引用本文: 豈玉麗,高翠竹,王際輝,等. 熱處理及抗氧化劑叔丁基對苯二酚預處理對南極磷蝦肉油脂消化特性的影響[J]. 食品工業科技,2022,43(16):90?97. doi:  10.13386/j.issn1002-0306.2021120069
QI Yuli, GAO Cuizhu, WANG Jihui, et al. Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill[J]. Science and Technology of Food Industry, 2022, 43(16): 90?97. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120069
Citation: QI Yuli, GAO Cuizhu, WANG Jihui, et al. Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill[J]. Science and Technology of Food Industry, 2022, 43(16): 90?97. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120069

熱處理及抗氧化劑叔丁基對苯二酚預處理對南極磷蝦肉油脂消化特性的影響

doi: 10.13386/j.issn1002-0306.2021120069
基金項目: 國家重點研發項目(2018YFC1406805);遼寧省教育廳項目(LJKZ0522);大連工業大學博士啟動項目(6102072023)。
詳細信息
    作者簡介:

    豈玉麗(1997?),女,碩士研究生,研究方向:食品生物技術,E-mail:qyl1123004@163.com

    通訊作者:

    劉玉佳(1987?),女,博士,講師,研究方向:食品生物技術,E-mail:lyj32731@126.com

  • 中圖分類號: TS254.4

Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill

  • 摘要: 為研究熱處理及抗氧化劑添加對南極磷蝦肉油脂消化特性的影響,本研究建立體外胃腸消化模型,分別檢測未經處理的空白組、85 ℃熱處理組和85 ℃熱處理過程中添加叔丁基對苯二酚(TBHQ)組的南極磷蝦油脂經消化后的過氧化值、酸值、丙二醛含量、蝦青素含量和脂肪酸組成的變化。結果表明:空白組油脂的過氧化值、酸值、丙二醛含量經胃腸消化后顯著提高(P<0.05),蝦青素含量顯著下降(P<0.05),脂肪酸組成無顯著變化,說明胃腸消化過程可以加速油脂初級氧化、次級氧化進程;85 ℃熱處理組油脂經胃腸消化后的過氧化值、丙二醛含量、酸值、蝦青素含量和脂肪酸組成變化趨勢與空白組基本保持一致。但與空白組相比,85 ℃熱處理組經胃腸消化后丙二醛含量顯著高于空白組(P<0.05),說明85 ℃熱處理加速了油脂消化的次級氧化進程;85 ℃熱處理過程添加TBHQ組經胃腸消化后的過氧化值、丙二醛含量、酸值、蝦青素含量和脂肪酸組成變化趨勢與85 ℃熱處理組基本保持一致。但經胃腸消化后過氧化值、丙二醛含量有一定程度降低,說明TBHQ在此過程中發揮了抗氧化作用。結果表明,胃腸消化過程促進了南極磷蝦油脂的氧化,熱處理加劇了南極磷蝦油脂在胃腸消化的次級氧化反應進程,添加TBHQ可以有效減緩熱處理導致的油脂在胃腸消化的氧化作用。
  • 圖  1  體外消化前后油脂過氧化值的變化

    Figure  1.  Changes in lipid peroxidation value before and after in vitro digestion

    注:數據均為平均值,n=3,字母不同表示有顯著性差異(P<0.05),字母相同表示無顯著性差異(P>0.05);圖2~圖4同。

    圖  2  體外消化前后油脂丙二醛含量的變化

    Figure  2.  Changes in lipid malondialdehyde content before and after in vitro digestion

    圖  3  體外消化前后油脂酸值的變化

    Figure  3.  Changes in lipid acid value before and after in vitro digestion

    圖  4  體外消化前后蝦青素含量的變化

    Figure  4.  Changes in astaxanthin content before and after in vitro digestion

    表  1  體外消化前后脂肪酸組成的變化

    Table  1.   Changes in fatty acid composition before and after in vitro digestion

    脂肪酸組成起始胃消化胃腸消化
    空白85 ℃處理組TBHQ
    處理組
    空白85 ℃處理組TBHQ
    處理組
    空白85 ℃處理組TBHQ
    處理組
    C12:00.175±0.004a0.173±0.001a0.000±0.000b 0.113±0.008a0.127±0.009a0.148±0.055a 0.135±0.032a0.095±0.082ab0.140±0.008a
    C13:00.011±0.01ab0.022±0.007a0.000±0.000b0.028±0.002a0.022±0.002a0.015±0.014ab0.020±0.006a0.000±0.000b0.025±0.003a
    C14:03.915±0.404a4.173±0.019a3.937±0.01a3.944±0.231a4.078±0.074a3.891±0.132a3.513±0.533ab2.417±0.274c3.047±0.038bc
    C15:00.617±0.009bc0.692±0.028ab0.787±0.064a0.508±0.025c0.508±0.014c0.638±0.112bc0.655±0.023ab0.671±0.017ab0.576±0.049bc
    C16:017.637±0.094a17.779±0.402a15.684±0.55ab17.075±0.841a16.784±0.313a17.008±0.63a15.960±3.051ab9.642±0.772c13.342±0.186b
    C16:15.502±1.12ab5.849±1.219ab4.844±0.295ab6.332±0.273a6.36±0.222a6.051±0.318ab6.252±0.265ab4.918±0.189ab4.573±0.324b
    C16:20.353±0.024a0.118±0.205a0.402±0.038a0.404±0.017a0.139±0.241a0.317±0.192a0.377±0.008a0.383±0.013a0.241±0.209a
    C17:00.888±0.133ab0.845±0.085ab0.836±0.074ab0.923±0.049a0.912±0.03ab0.902±0.014ab0.725±0.242ab0.359±0.013c0.602±0.139bc
    C17:10.256±0.048a0.241±0.007a0.304±0.028a0.263±0.016a0.242±0.023a0.262±0.036a0.251±0.011a0.301±0.003a0.264±0.027a
    C18:02.332±0.031a2.255±0.039a1.421±0.066bc2.262±0.084a2.325±0.05a2.328±0.197a2.194±0.49a1.316±0.040c1.900±0.050ab
    C18:120.874±0.419bc21.677±0.059abc23.771±0.569a21.128±0.55bc20.2±1.594c20.535±0.183c20.834±0.588bc22.904±0.512ab20.582±1.248c
    C18:22.153±0.042b2.093±0.006b2.667±0.142a2.496±0.208ab2.291±0.202ab2.308±0.101ab2.399±0.081ab2.582±0.167a2.348±0.176ab
    C18:31.481±0.204ab1.328±0.192b1.074±0.082b1.897±0.534ab1.952±0.759ab2.557±0.059a1.156±0.061b1.901±0.69ab1.581±0.449ab
    C20:01.011±1.469ab0.84±1.155ab1.338±0.384ab0.094±0.033b0.12±0.045b0.191±0.062b0.186±0.026b2.265±0.332a1.778±0.038ab
    C20:10.84±0.128a0.891±0.015a1.066±0.145a0.703±0.013a0.481±0.417a0.511±0.443a0.710±0.035a0.933±0.069a0.778±0.059a
    C20:41.418±0.083a1.287±0.003a1.656±0.464a1.413±0.032a1.753±0.409a2.133±0.694a1.437±0.126a1.786±0.141a1.573±0.305a
    C20:519.238±0.768b18.868±0.109b20.504±0.051ab19.437±1.602b19.895±1.27b19.929±1.489b21.148±1.145ab23.071±0.607a22.757±0.301a
    C22:00.076±0.065ab0.100±0.014ab0.000±0.000b0.124±0.019ab0.180±0.048ab0.287±0.197a0.079±0.070ab0.074±0.064ab0.068±0.064ab
    C22:11.580±0.219a1.568±0.026a1.67±0.229a1.328±0.019a1.397±0.063a1.474±0.229a1.286±0.087a1.482±0.003a1.286±0.138a
    C22:618.459±1.203abc18.05±0.573bc16.461±0.208c18.284±0.858bc18.915±0.793abc17.813±0.674c19.629±2.29abc21.69±0.588a21.304±1.774ab
    C23:00.415±0.056a0.356±0.003a0.388±0.238a0.432±0.035a0.429±0.032a0.374±0.011a0.388±0.026a0.408±0.015a0.394±0.034a
    C24:10.771±0.206b0.797±0.065b1.191±0.201a0.812±0.048b0.89±0.063ab0.769±0.095b0.665±0.083b0.802±0.084b0.841±0.069b
    SFA27.077±2.126a27.233±1.714a24.39±0.21ab25.503±1.175ab25.485±0.349ab25.781±0.884ab23.856±4.378ab17.246±0.831c21.872±0.193bc
    MUFA29.822±0.101a31.023±1.047a32.847±0.317a30.565±0.907a29.569±2.238a29.601±0.566a29.998±0.887a31.341±0.314a28.324±1.826a
    PUFA43.101±2.025c41.744±0.666c42.763±0.107c43.932±2.031c44.945±2.301bc45.057±1.677bc46.147±3.494abc51.414±0.517a49.803±1.899ab
    注:數據均為平均值±標準差,n=3,同一行字母不同表示有顯著性差異(P<0.05);字母相同表示無顯著性差異(P>0.05)。
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  • 收稿日期:  2021-12-07
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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