Related Experiment Video
Updated: Aug 6, 2026
Determination of Total Lipid and Lipid Classes in Marine Samples
Published on: December 11, 2021
Integrated analysis of lipid remodeling and volatile evolution during refining of Antarctic krill oil
Xinya Huang1, Meiyu Zheng1, Jin Zhang1
1Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Abstract:
This study evaluated an optimized refining process (enzymatic degumming, alkali deacidification, adsorption bleaching) on Antarctic krill oil (AKO) quality. Enzymatic degumming achieved 97.51% phospholipid removal while preserving polyunsaturated fatty acids. Alkali deacidification reduced free fatty acids, enhancing stability. Adsorption bleaching with magnesium silicate exhibited 99.72% decolorization efficiency and superior oxidative stability over activated clay. Lipid composition analysis revealed lipid remodeling, marked by decreased glycerophospholipids and increased glycerides. Among 47 identified volatiles, key flavor-contributing aldehydes like (E,Z)-2,6-nonadienal and (E,E)-2,4-heptadienal correlated strongly negatively with specific polyunsaturated triacylglycerols (r up to -0.99999) but positively with phospholipids (r ≥ 0.84072), indicating distinct roles in flavor evolution. Electronic nose analysis confirmed that refining, especially enzymatic degumming, significantly reduced off-flavor compounds. Overall, the optimized strategy enhanced AKO quality by efficiently removing impurities, preserving lipid integrity, and suppressing off-flavor formation.
