鱼油脂肪酸的自由基氧化变化研究  

Oxidation Changes of Fish Oil Fatty Acids under Free Radical System

作　　者：徐继林[1] 严小军[1] 傅惠萍[1] 刘清[1] 

机构地区：[1]宁波大学浙江省海洋生物工程重点实验室,宁波315211

出　　处：《中国食品学报》2005年第3期5-10,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家新药基金(2003AA2Z3511);浙江省青年人才基金(RC02059);宁波市重点博士基金(02J20101-16)资助

摘　　要：目的:研究鱼油脂肪酸混合体系中各脂肪酸在自由基作用下的氧化变化规律。方法:选择新鲜鱼油作为研究对象,在有、无光照条件下采用亚铁离子-抗坏血酸自由基发生体系,用GC-MS联用分析仪测定各脂肪酸在5h和5d内脂肪酸的变化。结果:在自由基作用下,多不饱和脂肪酸在反应开始后立即出现迅速下降的情况,经过10h后,其含量下降超过90%,其中DHA和EPA的下降尤为剧烈;单不饱和脂肪酸在自由基作用下其氧化速度和氧化程度相对多不饱和脂肪酸小,10h后其含量下降仅20%～30%。结论:鱼油自由基氧化体系中,脂肪酸氧化速度和程度与其不饱和程度成正相关;此反应体系中积累的环氧基饱和脂肪酸和烯醛类化合物主要是单不饱和脂肪酸的氧化反应的结果;无论是多不饱和脂肪酸还是单不饱和脂肪酸,光照对它们的氧化速度和氧化程度都有明显的促进作用。Objective： To evaluate the regularity of oxidation changes for different fatty acids in the fish oil complex system under free radical action. Methods： The fresh fish oil fatty acids were oxidized by ferrous sulfate-ascorbic acid hydroxyl free radical generating system under light or dark, the changes of main unsaturated fatty acids during initial l0 h and 5 d were determined by GC-MS as FAME derivatives. Results： The polyunsaturated fatty acids （PUFA） decreased very rapidly, and lower than 10 percent of original content, especially DHA and EPA are the most labile during the first 10 h. The monounsaturated fatty acids （MUFA） decreased much slower than PUFA, only 20%-30% were consumed during the first 10h at the same conditions. Conclusion： The oxidation pattern of fatty acids in free radical system： PUFA〉 MUFA〉SFA, light condition〉darkness; the epoxy saturated fatty acids were formed from MUFA and could be accumulated along the oxidation process. Light has an obviously acceleration on the oxidation rate and degree of FUFA and MUFA.

关 键 词：鱼油 脂肪酸 自由基 氧化 鱼油脂肪酸 自由基氧化 多不饱和脂肪酸 氧化速度 光照条件 氧化程度 

分 类 号：TS201.2[轻工技术与工程—食品科学]