Oxidative stability of glyceroglycolipids containing polyunsaturated fatty acids.
Oxidative stability of glyceroglycolipids containing polyunsaturated fatty acids.
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DOI：
10.5650/jos.61.505
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发表时间：
2012
影响因子：
1.5
通讯作者：
T. Yamaguchi;Rumiko Sugimura;Junki Shimajiri;M. Suda;Masayuki Abe;M. Hosokawa;K. Miyashita
中科院分区：
文献类型：
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作者：
T. Yamaguchi;Rumiko Sugimura;Junki Shimajiri;M. Suda;Masayuki Abe;M. Hosokawa;K. Miyashita
比较了菠菜或棕色食用海带甘油糖脂(GLS)与鲑鱼籽磷脂酰胆碱(PC)和大豆油或沙丁鱼油三酰甘油(TAG)的氧化稳定性。在去除氧化剂和/或抗氧化剂(如叶绿素、生育酚和类胡萝卜素)后，所有的脂类都经历了自氧化。随着分子中双烯丙基位置的增加，脂类的氧化稳定性降低。由于双烯丙基的平均位置数较高，鲑鱼子PC和沙丁鱼油标签的氧化速度比大豆油标签更快。菠菜GL和棕色食用海藻GL的氧化稳定性与豆油标签相同，但其双烯丙基平均位置数远高于豆油标签，接近于沙丁鱼油标签和三文鱼鱼子PC的双烯丙基位置。本研究表明半乳糖基和磺基喹诺酮基对GL的氧化稳定性有重要影响。
The oxidative stability of glyceroglycolipids (GLs) from spinach or brown edible seaweed (Laminaria japonica) was compared with those of phosphatidylcholines (PCs) from salmon roe and triacyglycerols (TAGs) from soybean oil or sardine oil. All the lipids were subjected to autoxidation after removing oxidants and/or antioxidants such as chlorophylls, tocopherols, and carotenoids. The oxidative stability of the lipids decreased with increasing number of bisallylic positions in the molecule. Due to the higher mean number of bisallylic positions, salmon roe PC and sardine oil TAG were oxidized more rapidly than soybean oil TAG. Spinach GL and brown edible seaweed GL showed the same oxidative stability as that found in soybean oil TAG, although the mean number of bisallylic positions of both GLs was much higher than that of soybean oil TAG and approached the number found in sardine oil TAG and salmon roe PC. The present study indicates the important effect of galactosyl and sulfoquinovosyl moieties on the oxidative stability of GL.