[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 ]
点击复制

茶多酚对白鱼脂肪分解氧化的抑制作用()
分享到：

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.

参考文献/References:

[1]陈银瑞. 白鱼属鱼类的分类整理（鲤形目：鲤科）[J]. 动物分类学报，1986，11（4）：429-438.
[2]陈曦飞，王晓娟，艾春香.翘嘴红鮊的营养需求研究与配合饲料研发[J].饲料工业，2010，31（4）：32-36.
[3]邓君明，康斌，张曦，等. 滇池金线鲃和鱇酿白鱼鱼体营养成分分析与评价[J]. 营养学报，2013，35（6）：607-609.
[4]MARIT E, RAGNAR N, QYVID L, et al. Atlantic salmon (Salmo salar L.) as raw material for the smoking industry. I: Effect of different salting methods on the oxidation of lipids[J]. Food Chemistry, 2001, 75: 411-416.
[5]KOLAKOWSK A, DOMISZEWSKI Z, BIENKIEWICZ G, et al. Effects of thermal treatment of Baltic herring and sprat on n-3 PUFA and lipid oxidation[J]. Presented at Lipidforum: 21st Nordic lipid Symposium, Bergen, 2001, 6: 5-8.
[6]刘昌华，章建浩，王艳. 风干成熟过程中脂质分解氧化规律[J]. 食品科学，2012，33（5）：13-18.
[7]高瑞昌，袁丽，刘为民，等.热泵冷风干燥鲢鱼的挥发性盐基氮和脂质氧化品质模型[J]. 农业工程学报，2013，29（23）：227-232.
[8]李银聪，阚建全，柳中. 食品抗氧化剂作用机理及天然抗氧化剂[J]. 中国食物与营养，2011，17（2）：24-26.
[9]刘建君，冯迪娜，苏学锋，等. 天然抗氧化剂对南极磷虾油抗氧化效果的研究[J]. 食品研究与开发，2014，35(15)：22-23.
[10]黄克，崔春，赵谋明，等. 天然抗氧化剂的增效作用及其对花生油抗氧化效果研究[J]. 现代食品科技，2012，28（9）：1139-1142.
[11]李赤翎，俞建，刘仲华. 抗氧化剂对瓜蒌子油抗氧化性能的影响研究[J]. 中国粮油报，2009，24（7）：98-100.
[12]FOLCH J, LESS M, SLOANE S G H. A simple method for the isolation and purification of total lipids from animal tissues[J]. Journal of Biological Chemistry, 1956, 218 (1):497-509.
[13]LIU W, FU Y, ZU G, et al. Supercritieal carbon dioxide extraction of seed oil from Opuntiadillenii Haw and its antioxidant activity[J]. Food Chemistry, 2009, 114(1):334-339.
[14]GUO F J, ZHANG J H, YU X, et al. Lipolysis and lipid oxidation in bacon during curing and drying-ripening[J]. Food Chemistry, 2010, 123(2):465-471.
[15]李婷婷，励建荣，赵崴. 壳聚糖涂膜对冷藏美国红鱼品质的影响[J]. 食品科学，2013，34(10)：299-303.
[16]AUBOURG S P. Interaction of malondialdehyde with biological molecules-new trends about reactivity and significance [J]. International Journal of Food Science & Technology, 1993,28(4):323-335.
[17]NAMAL SENANAYAKE S P J. Green tea extract: Chemistry, antioxidant properties and food applications-a review[J]. Journal of Functional Foods, 2013,5:1529-1541.
[18]FU X J, LIN Q L, XU S Y, et al. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices [J]. LWT-Food Science and Technology, 2015, 61:251-257.
[19]FAN W J, Chi Y L, ZHANG S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice [J]. Food Chemistry, 2008, 108: 148- 153.
[20]GLADYSHEV M I, SUSHCHIK N N, GUBANENKO G A, et al. Effect of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon(Oncorhynchus gorbuschal)[J]. Food Chemistry, 2006, 96(3):446-451.
[21]王建辉，刘冬敏，刘永乐，等. 冷藏期间草鱼肌肉脂质降解的影响因素分析[J].食品科学，2013，34（18）：276-279.
[22]DONG L L, ZHU J L, LI X P, et al. Effect of tea polyphenols on the physical and chemical characteristics of dried- seasoned squid (Dosidicus gigas) during storage[J]. Food Control, 2013,31:586-592.
[23]易翠平，钟春梅. 鳡鱼的脂肪含量测定及脂肪酸成分分析[J]. 食品科学，2013，34（14）：255-258.
[24]章银良，夏文水. 海鳗肌肉脂肪酸组成及干燥对其影响[J]. 中国粮油学报，2008，23（2）：111-113.

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