本文關(guān)鍵詞： 刺參 體壁 內(nèi)臟 脂肪酸分析　出處：《中國食品學(xué)報》2017年07期 　論文類型：期刊論文

【摘要】：采用甲酯化結(jié)合二甲基二硫衍生,通過氣相色譜-質(zhì)譜法對刺參體壁和內(nèi)臟的脂肪酸組成進行分析鑒定。結(jié)果表明:根據(jù)脂肪酸甲酯的斷裂規(guī)律和質(zhì)譜特征,通過基峰離子確定脂肪酸甲酯的基本類型,再經(jīng)特征離子和等效鏈長(ECL)等方法綜合分析,從刺參中總共鑒定出50種脂肪酸和6種脂肪醛二甲基縮醛,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)為主,其中C_(23:1n-9)為海參特征性脂肪酸。刺參體壁和內(nèi)臟脂肪酸的含量差異較大,體壁中的多不飽和脂肪酸(21.32%)和脂肪醛二甲基縮醛(9.97%)的含量顯著高于內(nèi)臟(分別為9.93%和3.06%),而飽和脂肪酸(24.55%)顯著低于內(nèi)臟(39.54%)。刺參體壁和內(nèi)臟中的單不飽和脂肪酸總含量相近,分別為44.91%和47.47%,且以n-9型和n-11型為主,其中體壁的n-9型單不飽和脂肪酸(22.92%)顯著低于內(nèi)臟(31.57%),而n-11型單不飽和脂肪酸(10.73%)則顯著高于內(nèi)臟(4.75%)。刺參體壁和內(nèi)臟含有豐富的單不飽和脂肪酸,尤其是n-9型單不飽和脂肪酸,且體壁中富含C_(20:5n-3)、C_(20:4n-6)和縮醛磷脂,表明刺參在脂肪酸和脂質(zhì)方面具有較高的營養(yǎng)價值,可作為相關(guān)功能性脂質(zhì)因子的重要膳食來源,對于功能性食品的開發(fā),具有較好的潛力。
[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.
【作者單位】： 寧波大學(xué)海洋學(xué)院;中國海洋大學(xué)食品科學(xué)與工程學(xué)院;中國水產(chǎn)科學(xué)研究院南海水產(chǎn)研究所農(nóng)業(yè)部水產(chǎn)品加工重點實驗室;
【基金】：國家自然科學(xué)基金項目(31201283) 農(nóng)業(yè)部水產(chǎn)品加工重點實驗室開放基金項目(nybjg201208) “水產(chǎn)”浙江省重中之重學(xué)科開放基金項目(xkzsc1531)
【分類號】：O657.63;TS254.7
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本文編號：1516223