Study on the improvement of the oxidative stability of DHA and FPA

提高DHA和FPA氧化稳定性的研究

• 批准号: 05660225
• 负责人: MIYASHITA Kazuo
• 金额: $ 1.34万
• 依托单位: Hokkaido University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1993
• 资助国家: 日本
• 起止时间: 1993 至 1994
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-05660225/
• 关键词: Polyunsaturated fatty acids; DHA; EPA; Oxidative stability; Antioxidation; Emulsification; Aqueous solution; 酸化防止

The oxidative stability of polyunsaturated fatty acids (PUFAs) decreases with their increasing degree of unsaturation.However, the oxidative stability of PUFAs in an aqueous solution was quite different from that in the neat phase, and 22 : 6n-3 was most oxidatively stable, followed by 20 : 5n-3,20 : 4n-6,18 : 3n-3,18 : 3n-6, and 18 : 2n-6, each in an aqueous phase.The same tendency was observed in the aqueous oxidation of triacylglycerols (TGs) and phosphatidylcholines (PCs).TG from orbital fat of a tuna was more susceptible to oxidation than soybean oil TG in the air, however, the former became oxidatively more stable than the latter in an emulsion.Salmon egg PC was also more stable to oxidation than soybean PC in an aqueous soution, although the average degree of unsaturation of salmon egg PC was higher than that of soybean PC.The characteristic oxidative stability of polyunsaturated lipids in an aqueous solution may be correlated with the conformation of the lipid molecule and/or the nature of lipid aggregation.The present findings will be important for undestanding the oxidative stability of polyunsaturated lipids in a biological systems and show the possibility of protection of fish oils from their oxidations by dispersing them in an aqueous solution.

多不饱和脂肪酸（PUFAs）的氧化稳定性随其不饱和度的增加而降低，但在水溶液中的氧化稳定性与在纯相中的氧化稳定性有很大差异，22：6 n-3的氧化稳定性最好，其次是20：5 n-3，20：4 n-6，18：3 n-3，18：3 n-6和18：3 n-6。2n-6，在水相中，三酰甘油（TG）和磷脂酰胆碱（PC）的水氧化也有相同的趋势，金枪鱼眶脂TG在空气中比大豆油TG更易氧化，但在乳状液中前者比后者更稳定，鲑鱼卵PC在水溶液中也比大豆PC更稳定，虽然鲑鱼卵PC的平均不饱和度高于大豆PC，但多不饱和脂质在水溶液中的特征氧化稳定性可能与脂质分子的构象和/或脂质分子的构象有关。本研究结果对于理解生物系统中多不饱和脂质的氧化稳定性具有重要意义，并显示了通过将鱼油分散在水溶液中来保护鱼油不被氧化。

项目成果

Kazuo Miyashita: "Oxidative Stability of Free Fatty Acid Mixtures from Soybean, Linseed, and Sardine Oils in an Aqueous Solution" Fisheries Sci.60. 315-318 (1994)

Kazuo Miyashita：“水溶液中来自大豆、亚麻籽和沙丁鱼油的游离脂肪酸混合物的氧化稳定性”Fisheries Sci.60。

K.Miyashita: "Oxidative Stability of Polyunsaturated Phosphatidylcholines in an Aqueous Solution." Proc.Japan.Cof.Biochem.Lipids. 36. 129-132 (1994)

K.Miyashita：“多不饱和磷脂酰胆碱在水溶液中的氧化稳定性。”

Kazuo Miyashita: "Comparative Study on the Oxidative Stability of Phosphatidylcholines fromSalmon Egg and Soybean in an Aqueous Solution" Biosci. Biotech. Biochem.58. 1772-1775 (1994)

Kazuo Miyashita：“水溶液中鲑鱼卵和大豆磷脂酰胆碱氧化稳定性的比较研究”Biosci。

K.Miyashita: "Oxidative Stability of n-3 and n-6 Polyunsaturated Fatty Acids in an Aqueous Solution." Proc.Japan.Cof.Biochem.Lipids. 35. 359-362 (1993)

K.Miyashita：“n-3 和 n-6 多不饱和脂肪酸在水溶液中的氧化稳定性。”

Kazuo Miyashita: "oxidative Stability of polyunsaturated Fatty Acids in an Aqueous Solution" Biosci. Biotech. Biochem.57. 1638-1640 (1993)

Kazuo Miyashita：“水溶液中多不饱和脂肪酸的氧化稳定性”Biosci。