摘要
旨在分析鸡胸肉中风味物质1-辛烯-3-醇与脂肪酸及脂质过氧化指标超氧化物歧化酶(superoxide dismutase,SOD)和丙二醛(malondialdehyde,MDA)之间的相关情况。本试验选择超市售卖的15只42日龄白羽肉鸡母鸡的胸肌,通过气相色谱-质谱联用测定鸡肉挥发性成分,液相色谱-质谱/质谱联用测定鸡肉脂肪酸成分,使用试剂盒测定样本中SOD与MDA含量。结果表明,鸡肉风味物质1-辛烯-3-醇与二十二碳烯酸(顺-13)(C22:1)存在显著正相关(P<0.05),C22:1还与6种不饱和脂肪酸之间存在显著正相关(P<0.05),分别是二十碳烯酸(顺-11)(C20:1)、二十碳二烯酸(顺-11,14)(C20:2)、二十碳三烯酸(顺-11,14,17)(C20:3(n-3))、二十二碳二烯酸(顺-13,16)(C22:2)、神经酸(C24:1)及HOMO-γ-亚麻酸(C20:3(n-6))。此外,在1-辛烯-3-醇含量高组中辛酸(C8:0)、十二烷酸(C12:0)、十七烷酸(C17:0)及γ-亚麻酸(C18:3(n-6))这4种脂肪酸的含量较低含量组存在显著差异(P<0.05)。1-辛烯-3-醇与氧化指标SOD、MDA之间不存在显著相关,SOD与不饱和脂肪酸EPA(C20:5)、C20:3(n-3)存在显著正相关(P<0.05);MDA与辛酸(C8:0)存在显著负相关(P<0.05),与不饱和脂肪酸C22:1、C24:1存在显著正相关(P<0.05)。综上,鸡肉风味物质1-辛烯-3-醇的形成源于亚麻酸的氧化,鸡胸肌组织中脂质过氧化会产生更多的不饱和脂肪酸,但脂质过氧化程度并不会影响1-辛烯-3-醇的形成。
This study aimed to analyze the relationships among the flavor compound 1-octen-3-ol in chicken breast meat,fatty acids,and lipid peroxidation markers,including superoxide dismutase(SOD)and malondialdehyde(MDA).In this experiment,the pectoral muscles of 1542-day-old white feathered broiler chickens available for purchase in supermarkets was utilized.The volatile components of the chicken meat were analyzed via gas chromatography-mass spectrometry,the fatty acid composition was analyzed through liquid chromatography-mass spectrometry/mass spectrometry,and the levels of SOD and MDA in the samples were determined using the reagent kit.The results indicated a significant positive correlation between the chicken flavor compound 1-octen-3-ol and docosaenoic acid(cis-13)(C22:1)(P<0.05).Additionally,C22:1 exhibited significant positive correlations with 6 unsaturated fatty acids(P<0.05),including eicosaenoic acid(cis-11)(C20:1),eicosadienoic acid(cis-11,14)(C20:2),eicosatrienoic acid(cis-11,14,17)(C20:3(n-3)),docosadienoic acid(cis-13,16)(C22:2),neuraminic acid(C24:1),and HOMO-γ-linolenic acid(C20:3(n-6)).In the group with high 1-octen-3-ol content,significant differences(P<0.05)were observed in the levels of 4 fatty acids:octanoic acid(C8:0),dodecanoic acid(C12:0),heptadecanoic acid(C17:0),andγ-linolenic acid(C18:3(n-6)).And no significant correlation was observed between 1-octen-3-ol and the oxidative indicators SOD and MDA.However,SOD showed a significant positive correlation with the unsaturated fatty acids EPA(C20:5)and C20:3(n-3)(P<0.05).MDA demonstrated a significant negative correlation with octanoic acid(C8:0)(P<0.05)and significant positive correlations with the unsaturated fatty acids C22:1 and C24:1(P<0.05).In summary,the chicken flavor compound 1-octen-3-ol arises from the oxidation of linolenic acid.Lipid peroxidation in chicken breast muscle tissue generates more unsaturated fatty acids,but the extent of lipid peroxidation does not influence the formation of 1-octen-3-ol.
作者
金雨锡
吴媛媛
董杰
姚琪
赵博达
尹柏慧
代宜霖
秦佳慧
李禹涛
顾甜甜
范晶晶
肖发沂
JIN Yuxi;WU Yuanyuan;DONG Jie;YAO Qi;ZHAO Boda;YIN Baihui;DAI Yilin;QIN Jiahui;LI Yutao;GU Tiantian;FAN Jingjing;XIAO Fayi(School of Advanced Agricultural Sciences,Weifang University,Weifang 261061,China;Weifang Academy of Agricultural Sciences,Weifang 261071,China;Shandong Vocational Animal Science and Veterinary College,Weifang 261061,China)
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2024年第12期5489-5497,共9页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
中央引导地方科技发展项目(YDZX2023002)
山东省高等学校绿色低碳养殖新技术研发中心资助
企业横向委托项目《生态农场有机废弃物生物多效资源化利用关键技术研究》。
