热处理及抗氧化剂叔丁基对苯二酚预处理对南极磷虾肉油脂消化特性的影响

岂玉丽; 高翠竹; 王际辉; 刘玉佳

doi:10.13386/j.issn1002-0306.2021120069

热处理及抗氧化剂叔丁基对苯二酚预处理对南极磷虾肉油脂消化特性的影响

Effects of Heat Treatment and Antioxidant Tert-Butylhydroquinone Pretreatment on Digestive Characteristics of Meat Oil of Antarctic Krill

摘要

摘要: 为研究热处理及抗氧化剂添加对南极磷虾肉油脂消化特性的影响，本研究建立体外胃肠消化模型，分别检测未经处理的空白组、85 ℃热处理组和85 ℃热处理过程中添加叔丁基对苯二酚（TBHQ）组的南极磷虾油脂经消化后的过氧化值、酸值、丙二醛含量、虾青素含量和脂肪酸组成的变化。结果表明：空白组油脂的过氧化值、酸值、丙二醛含量经胃肠消化后显著提高（P<0.05），虾青素含量显著下降（P<0.05），脂肪酸组成无显著变化，说明胃肠消化过程可以加速油脂初级氧化、次级氧化进程；85 ℃热处理组油脂经胃肠消化后的过氧化值、丙二醛含量、酸值、虾青素含量和脂肪酸组成变化趋势与空白组基本保持一致。但与空白组相比，85 ℃热处理组经胃肠消化后丙二醛含量显著高于空白组（P<0.05），说明85 ℃热处理加速了油脂消化的次级氧化进程；85 ℃热处理过程添加TBHQ组经胃肠消化后的过氧化值、丙二醛含量、酸值、虾青素含量和脂肪酸组成变化趋势与85 ℃热处理组基本保持一致。但经胃肠消化后过氧化值、丙二醛含量有一定程度降低，说明TBHQ在此过程中发挥了抗氧化作用。结果表明，胃肠消化过程促进了南极磷虾油脂的氧化，热处理加剧了南极磷虾油脂在胃肠消化的次级氧化反应进程，添加TBHQ可以有效减缓热处理导致的油脂在胃肠消化的氧化作用。

Abstract: In order to study the effects of heat treatment and antioxidant addition on the digestive characteristics of meat oil of Antarctic krill, an in vitro gastrointestinal digestion model was established to measue the changes of peroxide value, acid value, malondialdehyde content, astaxanthin content and fatty acid composition of the oil in untreated blank group, 85 ℃ heat treatment group and 85 ℃ heat treatment with tert-butylhydroquinone (TBHQ) group after digestion. The results showed as follows: After gastrointestinal digestion, the peroxide value, acid value and malondialdehyde content of oil in blank group significantly increased (P<0.05), while astaxanthin content significantly decreased (P<0.05), fatty acid composition had no significant change, indicating that gastrointestinal digestion could accelerate the primary and secondary oxidation processes of oil. The changes of peroxide value, malondialdehyde content, acid value, astaxanthin content and fatty acid composition of oil digested by gastrointestinal tract in the 85 ℃ heat treatment group were basically consistent with that in the blank group. However, compared with the blank group, the malondialdehyde content in the 85 ℃ heat treatment group was significantly higher than that in the blank group after intestinal digestion (P<0.05), indicating that the 85 ℃ heat treatment accelerated the secondary oxidation process of lipid digestion. The changes of peroxide value, malondialdehyde content, acid value, astaxanthin content and fatty acid composition in TBHQ group after gastrointestinal digestion were basically consistent with those in 85 ℃ heat treatment group. However, after digestion by gastrointestinal tract, the peroxide value and malondialdehyde content decreased, indicating that TBHQ played an antioxidant role in this process. These results indicated that the gastrointestinal digestion process promoted the oxidation of meat oil of Antarctic krill, and heat treatment intensified the secondary oxidation process of meat oil of Antarctic krill in the gastrointestinal tract, and the addition of TBHQ could effectively slow down the oxidation of oil caused by heat treatment in the gastrointestinal tract.