刺参体壁和内脏的脂肪酸组成分析

发布时间：2018-02-16 19:05

  本文关键词： 刺参 体壁 内脏 脂肪酸分析　出处：《中国食品学报》2017年07期 　论文类型：期刊论文

【摘要】：采用甲酯化结合二甲基二硫衍生,通过气相色谱-质谱法对刺参体壁和内脏的脂肪酸组成进行分析鉴定。结果表明:根据脂肪酸甲酯的断裂规律和质谱特征,通过基峰离子确定脂肪酸甲酯的基本类型,再经特征离子和等效链长(ECL)等方法综合分析,从刺参中总共鉴定出50种脂肪酸和6种脂肪醛二甲基缩醛,以C_(16:0)、C_(16:1n-9)、C_(20:1n-11)、C_(20:5n-3)、C_(18:0DMA)、C_(20:4n-6)和C_(23:1n-9)为主,其中C_(23:1n-9)为海参特征性脂肪酸。刺参体壁和内脏脂肪酸的含量差异较大,体壁中的多不饱和脂肪酸(21.32%)和脂肪醛二甲基缩醛(9.97%)的含量显著高于内脏(分别为9.93%和3.06%),而饱和脂肪酸(24.55%)显著低于内脏(39.54%)。刺参体壁和内脏中的单不饱和脂肪酸总含量相近,分别为44.91%和47.47%,且以n-9型和n-11型为主,其中体壁的n-9型单不饱和脂肪酸(22.92%)显著低于内脏(31.57%),而n-11型单不饱和脂肪酸(10.73%)则显著高于内脏(4.75%)。刺参体壁和内脏含有丰富的单不饱和脂肪酸,尤其是n-9型单不饱和脂肪酸,且体壁中富含C_(20:5n-3)、C_(20:4n-6)和缩醛磷脂,表明刺参在脂肪酸和脂质方面具有较高的营养价值,可作为相关功能性脂质因子的重要膳食来源,对于功能性食品的开发,具有较好的潜力。
[Abstract]:The fatty acid composition of the body wall and viscera of Acanthopsis japonicus was analyzed and identified by methyl ester combined with dimethyl disulfide derivatization by gas chromatography-mass spectrometry. The results showed that: according to the breakage law and mass spectrum characteristics of fatty acid methyl ester, The basic types of fatty acid methyl esters were determined by the base ion, and then analyzed synthetically by characteristic ions and equivalent chain length (ECL). A total of 50 fatty acids and 6 aliphatic aldehydes dimethyl acetals were identified from the Acanthophora japonicus by the means of characteristic ions and equivalent chain length. Cal 23: 1 n-9) is the characteristic fatty acid of sea cucumber. The content of fatty acid in the body wall and viscera of sea cucumber is quite different. The contents of polyunsaturated fatty acids and fatty aldehydes dimethyl acetals were significantly higher than those of viscera (9.93% and 3.06g, respectively), but the contents of saturated fatty acids 24.55g were significantly lower than those of viscera 39.545.The total contents of monounsaturated fatty acids in the body wall and viscera of Acanthopsis japonicus were similar. The number of n-9 monounsaturated fatty acids in the body wall was significantly lower than that of visceral monounsaturated fatty acids, while that of n-11 monounsaturated fatty acids was significantly higher than that of visceral monounsaturated fatty acids (n-11 monounsaturated fatty acids and n-11 monounsaturated fatty acids). Especially n-9 monounsaturated fatty acids, and the body wall is rich in Cass 20: 5n-3) and acetal phospholipid, which indicates that Acanthopsis japonicus has high nutritional value in fatty acids and lipids, and can be used as an important dietary source of functional lipid factors. For the development of functional food, there is a good potential.
【作者单位】： 宁波大学海洋学院;中国海洋大学食品科学与工程学院;中国水产科学研究院南海水产研究所农业部水产品加工重点实验室;
【基金】：国家自然科学基金项目(31201283) 农业部水产品加工重点实验室开放基金项目(nybjg201208) “水产”浙江省重中之重学科开放基金项目(xkzsc1531)
【分类号】：O657.63;TS254.7
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本文编号：1516223