亚油酸氧化产物——羟基十八碳二烯酸的研究进展  

Progress in Research on Hydroxyoctadecaenoic Acids as Oxidation Products of Linoleic Acid

作　　者：姜春姣 江芸[2] 耿志明[1] 张牧焓[1] 孙冲[1] 卞欢[1] 王道营[1] 徐为民[1,3] JIANG Chunjiao;JIANG Yun;GENG Zhiming;ZHANG Muhan;SUN Chong;BIAN Huan;WANG Daoying;XU Weimin(Institute of Agro-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Ginling College,Nanjing Normal University,Nanjing 210097,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京师范大学金陵女子学院,江苏南京210097 [3]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品科学》2018年第7期278-284,共7页Food Science

基　　金：国家自然科学基金面上项目(31671877);江苏省苏北科技发展计划项目(BN2015006);国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)

摘　　要：羟基十八碳二烯酸(hydroxyoctadecaenoic acids,HODEs)是亚油酸的氧化产物,研究表明,内源性的HODEs具有病理生理学作用,与人类某些疾病的形成和发展有关;而外源性的HODEs可能具有相同的病理生理学作用,其潜在的安全隐患值得关注。本文就HODEs的种类、产生机理、病理和生理学意义、检测方法等进行综述,并就食品安全领域的相关研究作一些展望。Hydroxyoctadecaenoic acids(HODEs)are oxidation products of linoleic acid(LA).Existing studies indicate that endogenous HODEs exert pathophysiological roles in the development and progression of some human diseases,while exogenous HODEs may have the same effects and the potential health risk associated with them deserves the public’s concern.The present paper reviews the classification,formation mechanism,pathophysiological significance and analytical methods of HODEs.Moreover,prospects for future research in the field of food safety are also proposed.

关 键 词：食品安全 亚油酸 脂质氧化 羟基十八碳二烯酸 

分 类 号：TS201.6[轻工技术与工程—食品科学]