[1]贾洋洋,刘小莉,胡彦新,等.茶多酚对白鱼脂肪分解氧化的抑制作用[J].江苏农业学报,2016,(01):216-221.[doi:10.3969/j.issn.1000-4440.2016.01.034 ]
　JIA Yang-yang,LIU Xiao-li,HU Yan-xin,et al.Inhibitory activity of tea polyphenols against lipolysis and lipid oxidation in white fish[J].,2016,(01):216-221.[doi:10.3969/j.issn.1000-4440.2016.01.034 ]
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茶多酚对白鱼脂肪分解氧化的抑制作用()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2016年01期
页码:
216-221
栏目:
加工贮藏·质量安全
出版日期:
2016-01-08

文章信息/Info

Title:
Inhibitory activity of tea polyphenols against lipolysis and lipid oxidation in white fish
作者:
贾洋洋1; 刘小莉2; 胡彦新2; 周剑忠2; 刘源1
（1.上海海洋大学食品学院，上海201306；2.江苏省农业科学院农产品加工研究所，江苏南京210014）
Author(s):
JIA Yang-yang1; LIU Xiao-li2; HU Yan-xin2; ZHOU Jian-zhong2; LIU-Yuan1
（1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China；2.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)
关键词:
茶多酚; 白鱼; 脂肪分解; 脂肪氧化; 脂肪酸
Keywords:
tea polyphenol; white fish; lipolysis; lipid oxidation; fatty acid
分类号:
TS254.4
DOI:
10.3969/j.issn.1000-4440.2016.01.034
文献标志码:
A
摘要:
以鱼体脂肪酶活性、脂肪氧化酶活性、丙二醛含量、过氧化值为评价指标，对鱼体脂质的脂肪酸组成进行分析，考察茶多酚及增效剂对白鱼中脂肪分解和氧化的抑制作用。结果显示，40 ℃、光照条件下24 h后，浓度为0.15%茶多酚+0.05%柠檬酸处理对脂肪酶、脂肪氧化酶活力的抑制效率分别为46.00%、85.90%，对丙二醛和过氧化值的抑制率分别为59.03%、32.78%，显著高于阳性对照组（0.15%二丁基羟基甲苯处理）。GC-MS分析显示，抗氧化剂处理的白鱼肉中不饱和脂肪酸的含量显著高于对照，其中抗氧化效果最优的是0.15%茶多酚+0.05%柠檬酸处理。
Abstract:
In this paper, inhibitory activity of tea polyphenols and synergistic agent against the lipolysis and lipid oxidation in white fish were evaluated on the basis of lipase activity, lipoxidase activity, malonaldehyde content and peroxide value, as well as the composition of fatty acids in fish. With the existence of 0.15% tea polyphenols and 0.05% synergistic agent (citric acid) at 40℃ in the light for 24 h, lipase activity and lipoxidase activity were decreased by 46.00% and 85.90%, respectively. Meanwhile, MDA content and POV value dropped by 59.03% and 32.78%, significantly higher than those in positive control (0.15% BHT). GC-MS analysis showed that the contents of unsaturated fatty acid in the antioxidants-treated samples were significantly higher than those in negative control. The optimized antioxidant formula was 0.15% tea polyphenols combined with 0.05% citric acid.

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备注/Memo

备注/Memo:
收稿日期：2015-06-15 基金项目：江苏省农业科技自主创新基金项目[CX（14）2118] 作者简介：贾洋洋（1989-），女，山东烟台人，硕士研究生，从事食品生物技术研究。（Tel）18551626546；（E-mail）455325519@qq.com 通讯作者：刘源，（E-mail）yliu@shou.edu.cn
更新日期/Last Update: 2017-05-08