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

1 .研究了1,3-二乙基-2-硫代巴比妥酸(DETBA)-丙二醛（MA）加合物形成的反应条件，以高效液相色谱法分析鱼类组织中的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加合物用Inertsil ODS色谱柱分离20 min。检出限为5 pmol / 2。研究了0、-20℃条件下黄尾鱼肉中4-羟基-2-己烯醛（HHE）和丙二醛（MA）的含量。0℃贮藏12 d后，HHE含量有所增加。-20℃贮藏28周后，HHE含量有所增加。从食品卫生学的角度来看，值得注意的是，即使肉类在-20℃下保存，HHE含量也有所增加。为了阐明NaCl和Fe离子对黄尾鱼肉糜脂质过氧化的促进作用，研究了0℃下含NaCl和/或Fe离子黄尾鱼肉糜HHE、MA和羰基修饰蛋白（CP）的含量。在添加NaCl和Fe离子的肉质中，MA、HHE和CP含量均随着NaCl和Fe离子对脂质过氧化作用的增强而增加。在含有NaCl或Fe离子n-3多不饱和脂肪酸的肉类中，二十二碳六烯酸的含量在贮藏过程中呈下降趋势。在同时添加NaCl和Fe离子的肉品中，MA和CP含量升高，HHE含量降低。与哺乳动物肉类相比，EDTA加速了NaCl.4的抗氧化作用。饲料中添加α-生育酚和抗坏血酸后，0℃0.5贮藏条件下红鲷肉中MA和CP含量降低，HHE含量升高。添加木醋的黄尾鱼肉中MA和CP含量降低，HHE含量升高。结果表明，当脂质过氧化作用受到抑制时，HHE可能会升高

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