文献类型：期刊文献

中文题名：热风干制前后凡纳滨对虾中脂质及其脂肪酸组成变化

英文题名：Changes of Lipid and Fatty Acid Composition in Shrimps(Litopenaeus vannamei) before and after Hot-air-drying

作者：郑小善[1];吉宏武[1,2];张泽伟[1];张迪[1];周莹[1];唐振冬[1];孙卫振[1];刘书成[1,2];宋文奎[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学,海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2022

卷号：43

期号：10

起止页码：87

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心、北大核心2020

基金：国家自然科学基金(32072340);国家现代农业产业技术体系项目(CARS-48);广东普通高等学校海洋食品绿色加工技术研究团队(2019KCXTD011)。

语种：中文

中文关键词：脂质;脂肪酸;热风干制;含量变化;凡纳滨对虾

外文关键词：lipids;fatty acids;hot-air-drying;content changes;Litopenaeus vannamei

中文摘要：为了研究凡纳滨对虾在热风干制前后脂质及其脂肪酸组成变化,通过硅胶柱层析法分离对虾脂质中的各个组分,采用气相色谱-质谱联用分析总脂、甘油三酯、脑磷脂与卵磷脂中脂肪酸组成在干制前后的变化。结果表明:干制后对虾总脂含量发生极显著下降(P<0.01),由6.46 g/100 g(以干基计)下降至4.28 g/100 g,甘油三酯、脑磷脂与卵磷脂3种主要脂质含量分别降低28.4%、34.1%、37.9%,其它脂质组分变化不大。干制后对虾总脂肪酸含量由1368.53 mg/100 g下降至1143.60 mg/100 g,减少最多的脂肪酸主要是C16:0、C18:1、C18:2、C18:3;甘油三酯的总脂肪酸含量下降68.25%,其中C16:0、 C18:1与C18:2分别下降82.06%、 86.07%与80.83%;脑磷脂的总脂肪酸含量下降47.92%,其中C16:0、C18:0、C18:1、C18:2、C20:5与C22:6分别下降50.27%、41.80%、68.72%、52.91%、39.63%与53.76%;卵磷脂的总脂肪酸含量下降19.5%,其中C18:1与C18:2分别下降35.85%、34.12%。脂质是虾干制品特征香气的主要前体物质,研究其脂质及其脂肪酸组成的变化规律为解析脂质热降解对虾干制品特征香气的形成机制提供了参考。

外文摘要：To study the changes of lipid and fatty acid composition of shrimps(Litopenaeus vannamei) before and after hotair-dried, lipid components were separated by silica gel column chromatography and the fatty acid composition of total lipids, triglyceride, phosphatidylethanolamine and phosphatidylcholine was determined by gas chromatography-mass spectrometry(GC-MS). The results showed that after dried, the total lipid content of shrimps decreased extremely significantly(P<0.01), from 6.46 g/100 g(dry weight) to 4.28 g/100 g, and the contents of triglyceride, phosphatidylethanolamine and phosphatidylcholine decreased by 28.4%, 34.1% and 37.9%, respectively. However, the changes of other lipid components were little. After dried, the total fatty acid content of shrimps decreased from 1368.53 mg/100 g to 1143.60mg/100 g, and the most reduced fatty acids were C16:0, C18:1, C18:2 and C18:3. Total fatty acid content of triglycerides decreased by 68.25%, which C16:0, C18:1 and C18:2 decreased by 82.06%, 86.07% and 80.83%, respectively. Total fatty acid content of phosphatidylethanolamine decreased by 47.92%, which C16:0, C18:0, C18:1, C18:2, C20:5 and C22:6decreased by 50.27%, 41.80%, 68.72%, 52.91%, 39.63% and 53.76%, respectively. The total fatty acid content of phosphatidylcholine decreased by 19.5%, which C18:1 and C18:2 decreased by 35.85% and 34.12%, respectively. Lipid is the main precursor of characteristic aroma of dried shrimp products, the study of the changes of lipid and fatty acid composition will provide a reference for analyzed the mechanism of lipid thermal degradation and formation of the characteristic aroma of dried shrimp products.