摘要
为了实现畜禽骨副产物的有效利用,本研究采用超声波辅助溶剂浸出法提取秦川牛腿骨油,应用高效液相色谱(HPLC)、气相色谱-质谱联用(GC-MS)法和基于多维质谱“鸟枪法”脂质组学技术(MDMS-SL)综合分析牛腿骨油的脂质组成,并对牛腿骨油的氧化稳定性、酸价和过氧化值等理化性质以及酚类化合物进行测定。结果表明,秦川牛腿骨油中含有丰富的甘油酯,其中甘油三酯(TAG)含量为93.85%,同时含有少量的甘油二酯(DAG)。在秦川牛腿骨油中共检测出24种脂肪酸,单不饱和脂肪酸和多不饱和脂肪酸含量分别为62.85%和2.18%;24种酰基肉碱,总含量为1.18 nmol·g^(-1);17种鞘磷脂,总含量为35.36 nmol·g^(-1);38种磷脂酰胆碱,总含量为22.16 nmol·g^(-1)。样品具有较强的氧化稳定性,酸价和过氧化值分别为16.43 mg KOH·g^(-1)和5.22 mmol·kg-1,含有α-生育酚、α-三烯酚及γ-三烯酚3种酚类化合物。丰富的TAG、不饱和脂肪酸及鞘磷脂含量使秦川牛腿骨油在促进营养吸收、降血糖血脂及抗炎等方面具有较大的利用潜力。本研究为秦川牛腿骨油相关高附加值产品的开发提供了理论基础。
In order to effectively utilize of by-product of livestock and poultry bone,the lipids of Qinchuan cattle leg bones were extracted by ultrasound assisted by a solvent leaching method.A comprehensive lipidomic analysis was performed by high performance liquid chromatography(HPLC),gas chromatography-mass spectrometry(GC-MS)and multi-dimensional mass spectrometry shotgun method(MDMS-SL).Moreover,the oxidation stability,physical and chemical properties such as acid value and peroxide value,phenolic compounds were determined.The results showed that the lipids extracted from Qinchuan cattle leg bones was rich in glycerides,with the triglyceride(TAG)content was 93.85%and a small amount of diglyceride(DAG)was also contained.A total of 24 fatty acids were detected in the lipids,including 62.85%monounsaturated fatty acids(MUFAs)and 2.18%polyunsaturated fatty acids(PUFAs).There are also 24 kinds of acyl-carnitine(ACar)with a total content of 1.18 nmol·g^(-1);17 kinds of sphingomyelin(SM),with a total content was 35.36 nmol·g^(-1);38 kinds of phosphatidylcholine(PC),with a total content of 22.16 nmol·g^(-1).The extracted lipids have good oxidation stability,and the acid value and peroxide value were 16.43 mg KOH·g^(-1)and 5.22 mmol·kg,respectively.Moreover,three phenolic compounds,α-Tocopherol,α-Trienol andγ-Trienol were also detected.The abundant TAG,unsaturated fatty acid and SM in the lipids from Qinchuan cattle leg bones indicated that it has a great potential in increasing the nutrient absorption,lowering blood glucose and lipid,and anti-inflammatory,etc.This study provides a theoretical basis for the development of the lipids from Qinchuan cattle leg bones.
作者
曹尚桥
吕爽
李红波
许龙
刘振彬
胡梁斌
莫海珍
CAO Shangqiao;LYU Shuang;LI Hongbo;XU Long;LIU Zhenbin;HU Liangbin;MO Haizhen(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an,Shaanxi 710021;College of Food Science and technology,Henan Agricultural University,Zhengzhou,Henan 450000)
出处
《核农学报》
CAS
CSCD
北大核心
2022年第12期2419-2426,共8页
Journal of Nuclear Agricultural Sciences
基金
国家自然科学基金(31901795)
陕西省重点研发计划(2021NY-157)
陕西省大学生创新创业训练计划项目(S202110708120)
广西省自然科学基金(2019GXNSFBA245085)。
关键词
牛腿骨
甘油酯
脂肪酸
脂质组成
氧化指标
cattle leg bone
lipidomics
fatty acids
glycerides
oxidation index
