Contribution of phospholipids to the formation of fishy off-odor and oxidative stability of soybean oil
Contribution of phospholipids to the formation of fishy off-odor and oxidative stability of soybean oil
复制标题
磷脂对大豆油腥味形成和氧化稳定性的影响
DOI：
10.1002/ejlt.201400408
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发表时间：
2016-04-01
影响因子：
2.7
通讯作者：
Wang, Xingguo
中科院分区：
文献类型：
--
作者：
Jiang, Xiaofei;Jin, Qingzhe;Wang, Xingguo
研究表明，大豆油中的腥味主要来源于三甲胺（TMA），而磷脂酰胆碱（PC）是其形成的主要成分。大豆油中磷脂酰乙醇胺（PE）、磷脂酰肌醇（PI）和磷脂酸（PA）的存在可以延缓热处理条件下PC的劣变。大豆磷脂（SP）抑制大豆油氧化的效果优于大豆磷脂酰胆碱（NPC）。大豆磷脂剥离磷脂酰胆碱（SPSPC）被证明是最有效的。PC与大豆油中其他磷脂组分的协同作用可提高单个磷脂组分的抗氧化能力。添加SP和SPSPC可显著加深大豆油的热处理色泽，而NPC不会导致色泽加深。结果表明，PC可以作为油脂体系的抗氧化剂，但在其进一步应用中应注意TMA的形成。实际应用：研究磷脂对大豆油中腥味形成和氧化稳定性的影响具有重要意义，因为许多研究者已经报道磷脂可以作为油脂体系中的天然抗氧化剂。本研究为磷脂在油脂工业中的合理应用提供了参考。
The present study identified that trimethylamine (TMA) was the major source of fishy off-odor in soybean oil, and the component of phosphatidylcholine (PC) was responsible for its formation. The existence of phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidic acid (PA) in soybean oil could retard the deterioration of PC under heat treatment. Soybean phospholipids (SP) produced better results than soybean phosphatidylcholine (NPC) in inhibiting soybean oil oxidation. And soybean phospholipids stripped off phosphatidylcholine (SPSPC) turned out to be the least effective. The synergistic effect of PC and other phospholipids components in soybean oil could enhance the antioxidant ability of individual phospholipids components. The addition of SP and SPSPC could significantly deepen the color of soybean oils under heat treatment, while NPC would not result in color deepening. We come to a conclusion that PC could be an antioxidant in oil system, but more attention should be paid to the formation of TMA in its further application.Practical applications: Knowledge of the effect of phospholipids on the formation of fishy off-odor and oxidative stability in soybean oil is important, because it has been reported by many investigators that phospholipids can be used as a kind of natural antioxidants in oil system. The information of this work can help others to apply the phospholipids in oil industry more appropriately.