LC/MS analysis of storage-induced plasmalogen loss in ready-to-eat fish
LC/MS analysis of storage-induced plasmalogen loss in ready-to-eat fish
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DOI：
10.1016/j.foodchem.2022.132320
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发表时间：
2022-02-12
期刊：
影响因子：
8.8
通讯作者：
Hui, Shu-Ping
中科院分区：
文献类型：
--
作者：
Chen, Zhen;Jia, Jiaping;Hui, Shu-Ping
磷脂原是鱼类中丰富的功能性和氧化敏感性磷脂。冷藏和冷冻是保持鱼类品质的常用贮藏方法，但其对等离子体原保存的影响尚未得到研究。因此，研究了在不同条件下即食金枪鱼肉在储存过程中的plasmalogen损失。采用液相色谱/质谱法分析了聚甲醛原的时间和温度依赖性变化，其中乙醇胺头基和多不饱和脂肪酸酰基链的聚甲醛原变化最为明显。此外，还鉴定了一系列氧化的等离子体原分子，并观察了它们的储存诱导积累。浆磷脂原损失与总脂质氧化和磷脂降解密切相关。反复冻融循环会加速缩醛原的流失，而不同的解冻方法则不会。本研究提供了对鱼肉储存过程中脂质营养素变化的更深入了解，并证明了采用先进策略保持食品质量的重要性。
Plasmalogens are functional and oxidation-sensitive phospholipids abundant in fish. Chilling and freezing are common storage methods for maintaining the quality of fish, but their effect on plasmalogen preservation has not been studied. Therefore, plasmalogen loss in ready-to-eat tuna meat during storage under different conditions was investigated. LC/MS was used to analyze the time-and temperature-dependent changes of plasmalogens, which was the most evident for the species with an ethanolamine headgroup and polyunsaturated fatty acyl chains. Moreover, a series of oxidized plasmalogen molecules were identified, and their storage-induced accumulation was observed. Plasmalogen loss was strongly correlated with total lipid oxidation and phospholipid degradation. Repeated freeze-thaw cycles were found to accelerate the loss of plasmalogens, whereas the different thawing methods did not. The present study provides a deeper understanding of changes in lipid nutrients from fish meat during storage and demonstrates the importance of using advanced strategies to maintain food quality.