基于离体模型研究推测荸荠蒸制中LPC(18:1)和LPE(18:1)形成壬醛和癸醛的机制  

Speculate on the Formation Mechanism of Nonanal and Decanal from LPC(18:1)and LPE(18:1)in the Steaming of Chinese Water Chestnut Based on the in Vitro Model Study

作　　者：罗秀娟 罗杨合 李官丽[2] 黎小椿 张奕涛 聂辉 伍淑婕 LUO Xiujuan;LUO Yanghe;LI Guanli;LI Xiaochun;ZHANG Yitao;NIE Hui;WU Shujie(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西康养食品科学与技术重点实验室,贺州学院,广西贺州542899

出　　处：《食品工业科技》2023年第18期123-130,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划(2018YFD0901003);广西自然科学基金(2020GXNSFBA159065,2020GXNSFBA297083);桂林市重点研发计划(20210208-3);贺州创新驱动发展专项(贺科创CX202204);广西中青年教师基础研究能力提升项目(2022KY0698);贺州学院科研项目(2021ZZZK05)。

摘　　要：模拟荸荠的pH、油酸酰溶血磷脂酰胆碱18:1(LPC(18:1))和油酸酰溶血磷脂乙醇胺18:1(LPE(18:1))含量及荸荠蒸制条件,构建LPC(18:1)、LPE(18:1)和油酸的离体模型,以离体模型生成的壬醛、癸醛和油酸的含量以及过氧化值(POV)作为指标,探讨荸荠蒸制中LPC(18:1)和LPE(18:1)生成壬醛和癸醛的机制。结果表明,LPC(18:1)和LPE(18:1)氧化形成壬醛和癸醛的可能机制如下:LPC(18:1)和LPE(18:1)的不饱和酰基链上紧靠双键的C8位和C11位分别失去H,形成R·;R·可直接与O_(2)和H反应形成8-氢过氧化物(8-ROOH),或经电子重排后再与O_(2)和H反应形成9-氢过氧化物(9-ROOH)和10-氢过氧化物(10-ROOH);其中8-ROOH均裂形成癸醛,9-ROOH和10-ROOH的均裂形成壬醛。研究结果可为果蔬风味物质形成机制研究和风味品质调控提供科学参考。The in vitro models of lysophosphatidylcholine 18:1(LPC(18:1)),lysophosphatidy-lethanolamine 18:1(LPE(18:1))and oleic acid were constructed by simulating the pH,LPC(18:1)and LPE(18:1)contents and steaming conditions of Chinese water chestnut(CWC).The content of nonanal,decanal and oleic acid,and peroxide value(POV)produced by the in vitro models were used as indicators to investigate the formation mechanism of nonanal and decanal from LPC(18:1)and LPE(18:1)during the steaming of CWC.The results showed that the possible mechanism of the oxidation of LPC(18:1)and LPE(18:1)to form nonanal and decanal was as follows.First of all,the C8 and C11 positions close to the double bond on the unsaturated acyl chain of LPC(18:1)and LPE(18:1)lost H respectively,and then formed R·.In the second step,the R·directly reacted with O_(2)and H to form 8-hydroperoxide(8-ROOH),or reacted with O_(2)and H to form 9-hydroperoxide(9-ROOH)and 10-hydroperoxide(10-ROOH)after electron rearrangement.Finally,8-ROOH split homogeneously to form decanal,9-ROOH and 10-ROOH split homogeneously to form nonanal.The results can provide scientific reference for the formation mechanism of flavor substances and the regulation of flavor quality of fruits and vegetables.

关 键 词：荸荠 油酸酰溶血磷脂酰胆碱18:1(LPC(18:1)) 油酸酰溶血磷脂酰乙醇胺18:1(LPE(18:1)) 壬醛 癸醛 形成机制 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]