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脂组学分析揭示了储存期间大米中的脂质降解的动态变化

Xuan Liu¹, Weifei Wang², Zhong Li¹

¹School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Food research international (Ottawa, Ont.)

|April 12, 2024

概括

米油 (RBO) 在储存期间迅速降解,增加自由脂肪酸 (FFAs) 并形成有害的氧脂质. 这项研究详细介绍了RBO中的脂质氧化,提供了改善其保质期和营养价值的见解.

科学领域:

食品科学食品科学食品科学
脂质化学脂质化学
营养生物化学营养生物化学

背景情况:

米油 (RBO) 以其有益于健康的脂肪酸特征而闻名.
储存期间的脂质氧化降解是RBO质量的一个重大挑战.
了解RBO的氧化机制对于其商业可行性至关重要.

研究的目的:

为了研究储存期间RBO中的脂质降解的进展.
量化自由脂肪酸 (FFA) 的增加和氧脂质的形成.
为了确定挥发性二次氧化产物及其与脂质分解的相关性.

主要方法:

在14天的储存期内监测FFA水平的变化.
分析氧脂类的形成和类型,包括特定的环氧化物和氧化物.
描述初级挥发性二次氧化产物的特征.
与自由多不和脂肪酸 (PUFA) 相关的氧脂水平,如酸 (LA) 和α-酸 (ALA).

主要成果:

在RBO中的FFA水平在14天内显著增加,从109.55到354.06毫克/克.
确定了关键的氧脂化合物,例如9,10-EpOME,12,13(9,10) -DiHOME和13-oxoODE.
在总氧脂和自由PUFA (LA,ALA) 之间观察到正相关性.
详细介绍了主要的挥发性二次氧化产物,表明了显著的性.

结论:

RBO经历了大量的脂质降解,由增加的FFAs和氧脂质形成证明.
已识别的氧脂和挥发性产品为RBO性提供了机械洞察力.
研究结果表明,有策略可以提高RBO的保质期,并保持其营养完整性.
这项研究支持全球对RBO作为高质量的石油日益增长的兴趣.

关键词:

氧化性发性氧化性发性氧化脂类是氧化脂类中的一种.大米是指大米中的一种.大米油,大米油.挥发性二次氧化产品是挥发性的二次氧化产品.

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