Studies on lipid peroxidation-derived toxic aldehyde, 4-hydroxyalkenal in fish meat

鱼肉中脂质过氧化产生的有毒醛、4-羟基烯醛的研究

• 批准号: 10660199
• 负责人: SAKAI Tadashi
• 金额: $ 2.3万
• 依托单位: Miyazaki University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 1998
• 资助国家: 日本
• 起止时间: 1998 至 1999
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10660199/
• 关键词: 4-Hydroxy-2-hexenal; 4-Hydroxy-2-nonenal; Carbonyl modified protein; Malon dialdehyde; NaCl; EDTA; Fish muscle; Smoked food; マダイ筋肉; 4-ヒドロキシノネナール

l. The reaction conditions of 1,3-diethyl-2-thiobarbituric acid (DETBA)-malonaldehyde (MA) adduct formation were examined in order to analyze MA in fish tissue by high-performance liquid chromatography. A reaction mixture containing 4 mM butyl hydroxytoluene was heated at 100℃ for 150 min and the DETBA-MA adduct formed was separated by a Inertsil ODS column for 20 min. The detection limit was 5 pmol.2. 4-Hydroxy-2-hexenal (HHE), and malonaldehyde (MA) contents were examined in yellowtail (Seriola quinqueradiata) meat stored at 0 or -20℃. In the meats stored at 0℃, HHE contents increased after 12 days of storage. Whereas in the samples stored at -20℃, HHE contents increased after 28 weeks of storage. From the viewpoint of food hygiene, it is noteworthy that HHE contents increased even when meat was stored at -20℃.3. In order to elucidate the prooxidant effect of NaCl or Fe ion on minced yellowtail muscle lipid peroxidation, HHE, MA, and carbonyl modified protein (CP) contents were examined in yellowtail meat containing NaCl and/or Fe ion stored at 0℃. MA, HHE, and CP contents increased in the meat containing NaCl or Fe ion, as NaCl and Fe ion enhanced lipid peroxidation. In the meats containing NaCl or Fe ion n-3 polyunsaturated fatty acids, especially docosahexaenoic acid contents decreased during storage. In the meats containing both NaCl and Fe ion, MA and CP contents increased but HHE contents decreased. In contrast to mammalian meats, EDTA accelerated the prooxidant effect of NaCl.4. MA and CP contents decreased but HHE content increased in the meat of red sea bream (Pagrus major) fed on diet supplemented with α-tocopherol and ascorbic acid, when stored at 0℃.5. MA and CP contents decreased but HHE content increased in the meat of yellowtail containing wood vinegar.6. The results obtained indicate that HHE may increase in the meats when lipid peroxidation is suppressed

L.研究了1，3-二乙基-2-硫代巴比妥酸（DETBA）与丙二醛（MA）形成加合物的反应条件，并应用高效液相色谱法测定鱼组织中的MA。将含有4 mM丁基羟基甲苯的反应混合物在100℃下加热150 min，形成的DETBA-MA加合物通过Inertsil ODS柱分离20 min。检测限为5 pmol. 2。研究了0 ℃和-20℃贮藏条件下黄尾鱼肉中4-羟基-2-己烯醛（HHE）和丙二醛（MA）的含量。在0℃下贮藏12天后，HHE含量增加。而在-20℃贮藏的样品中，HHE含量在贮藏28周后增加。从食品卫生的角度来看，值得注意的是，即使在-20 ℃下储存，HHE含量也会增加。为探讨NaCl和Fe离子对黄尾鱼糜脂质过氧化的促氧化作用，研究了0℃贮藏条件下NaCl和Fe离子对黄尾鱼糜中HHE、MA和羰基修饰蛋白（CP）含量的影响。在含NaCl和Fe离子的肉中，MA、HHE和CP含量增加，这是由于NaCl和Fe离子增强了脂质过氧化作用。含NaCl或Fe离子的肉中n-3多不饱和脂肪酸，特别是二十二碳六烯酸含量在贮藏过程中下降。在同时添加NaCl和Fe离子的肉中，MA和CP含量增加，HHE含量降低。与哺乳动物的肉类相比，EDTA加速了NaCl的促氧化作用。添加α-生育酚和抗坏血酸的真鲷肉在0℃贮藏时，MA和CP含量降低，HHE含量升高.添加木醋液的黄尾鱼肉中MA和CP含量降低，HHE含量升高.结果表明，当脂质过氧化被抑制时，HHE可能会增加

项目成果

Sakai,T. et al.: "High-performance liquid chromatographic analysis of 1,3-diethyl-2-thiobarbituric acid-malonaldehyde adduct in fish meat"J.chromatogr.B.. 726. 313-316 (1999)

酒井，T.

Sakai, T. Habiro, A., Kawahara, S.: "High-performance liquid chromatographic determination of 1,3-diethyl-2-thioparbituric acid-malonaldehyde adductinfish urea"Journal of Chromatography B. 726. 313-316 (1999)

Sakai，T. Habiro，A.，Kawahara，S.：“1,3-二乙基-2-硫代帕比妥酸-丙二醛加合蛋白鱼尿素的高效液相色谱测定”《色谱杂志》B. 726. 313-316 (1999)

Sakai, T.Habiro, K.Kawahara,S: "High-perfoemance liguid chromatographic determination of 1,3-diethyl-2-thiobarbituric acid-nolonadehyde adduct in fish meat" Journal of Chromatography B. (in press). (1999)

Sakai，T.Habiro，K.Kawahara，S：“鱼肉中 1,3-二乙基-2-硫代巴比妥酸-诺龙醛加合物的高效液相色谱测定”《色谱杂志 B》（出版中）。