胆固醇氧化产物评价鱼粉脂肪鲜度的研究进展  

Research Progresses on Cholesterol Oxidation Products for Evaluating the Fish Meal Lipids Freshness

作　　者：牛国一 张曦[1] 陶琳丽[1] 毕保良[1] 汉雪梅[1] 王震[1] 李珊珊[1] 邓君明[1] 

机构地区：[1]云南农业大学,云南省动物营养与饲料重点实验室,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2014年第6期918-924,共7页Journal of Yunnan Agricultural University:Natural Science

基　　金：国家自然科学基金资助项目(30960298;31160533;31260639)

摘　　要：胆固醇结构中存在不饱和双键,受光、热、氧等因素的影响,易发生自氧化或光氧化反应。鱼粉作为一种富含胆固醇的水产饲料主要原料,其胆固醇易发生氧化反应生成一系列结构相似的胆固醇氧化产物(COPs)。COPs具有很强的细胞毒害性、致突变性和可能的致癌性,可导致动脉粥样硬化,干扰固醇类化合物代谢,进而危害水产养殖动物生长和健康。因此,检测鱼粉中COPs含量对于评价鱼粉品质具有重要的理论和实践指导价值。本文简要介绍了COPs及其形成机制,综述了鱼粉中COPs含量及其影响因素;同时,比较分析了COPs与鱼粉其他脂肪鲜度指标的相关性,以阐述COPs评价鱼粉鲜度的可行性。Cholesterol＇s structure is unsaturated double bond, under the influence of factors such as light, heat, oxygen, prone to auto-oxidation or photo-oxidation reactions. Fish meal is heat-treated prod- ucts with rich cholesterol, cholesterol is easy to occur oxidation reaction and product a series of choles- terol oxidation products （COPs） of similar structure. COPs have a strong cell toxicity, mutagenicity and carcinogenicity, which can lead to atherosclerosis, interfere with sterol compounds metabolism and haz- ard to the growth and health of the Aquatic animals. Therefore, monitoring COPs content in fish meal for evaluating quality of fish meal has important theory and practice guidance values. This article briefly in- troduce COPs and its formation mechanism, summarize the COPs and its affecting factors in fish meal; at the same time, comparing and analyzing the relationship between COPs and other fatty fish meal fresh- ness indicator to expound the feasibility that the COPs evaluate freshness of fish meal.

关 键 词：鱼粉 脂肪鲜度 胆固醇氧化产物 

分 类 号：S963.16[农业科学—水产养殖]