食品中脂肪氧化产生的活泼羰基化合物研究进展  

Research Progress of Active Carbonyl Compounds Produced by Oxidantion of Fats in Food

作　　者：刘楠[1] 崔柯鑫 孙永[1] 王珊珊[1] 杨敏 孙国辉 王明丽 王大军 周德庆[1] LIU Nan;CUI Kexin;SUN Yong;WANG Shanshan;YANG Min;SUN Guohui;WANG Mingli;WANG Dajun;ZHOU Deqing(Yellow Sea Fisheries Institute,Chinese Academy of Fishery Sciences,Laboratory for Marine Drugs and Bioproducts of Pilot National Laboratory for Marine Science and Technology(Qingdao),Qingdao 266071,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266005,China;Penglai Huiyang Food Co.,Ltd.,Yantai 265609,China;Yantai Haiyu Food Co.,Ltd.,Yantai 264000,China)

机构地区：[1]中国水产科学研究院,黄海水产研究所/青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东青岛266071 [2]中国海洋大学,食品科学与工程学院,山东青岛266005 [3]蓬莱汇洋食品有限公司,山东烟台265609 [4]烟台海裕食品有限公司,山东烟台264000

出　　处：《食品工业科技》2022年第17期466-473,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划“蓝色粮仓科技创新”课题:水产品加工储运过程中典型化学危害物消减控制技术(2019YFD0901703);烟台市蓝色产业领军人才团队项目:海洋鱼类加工胺类危害物消减阻控关键技术研发与产业化应用。

摘　　要：食品在加工过程中由于脂肪酸氧化会产生活泼羰基化合物(Reactive carbonyl compounds,RCCs),RCCs与炎症、衰老、肿瘤、阿尔茨海默病等密切相关,在食品科学和药物科学领域引起了广泛地重视。RCCs生物反应主要是由于它们能够共价修饰蛋白质,与蛋白质形成加合物,破坏其正常的生理功能。文章综述了活泼羰基化合物的种类和与之相关的化学反应及以4-羟基-反式-2-壬烯醛(HNE)、4-羟基己烯醛(HHE)为代表的活泼羰基化合物的检测方法、饮食暴露量和控制手段等方面的研究进展,以期为食品的质量控制以及活泼羰基化合物的消减提供参考。During food processing,reactive carbonyl compounds(RCCs) are produced due to the oxidation of fatty acids.Since RCCs are closely related to inflammation,aging,tumor,Alzheimer’s disease,etc.,they have attracted extensive attention in the field of food science and drug science.The biological reaction of RCCs is mainly due to their ability to covalently modify proteins to form adducts with proteins and disrupt their normal physiological functions.This paper reviews the research progress on the types and their related chemical reactions of active carbonyl compounds,as well as detection methods,dietary exposure and control methods of active carbonyl compounds represented by 4-hydroxy-trans-2-nonenal(HNE) and 4-hydroxyhexenal(HHE),in order to provide reference for the quality control of food and the reduction of active carbonyl compounds.

关 键 词：活泼羰基化合物 食品 检测方法 控制 脂肪酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]