传统咸肉加工过程中羟基十八碳二烯酸的变化及其与脂肪氧化的关系

刘裕; 徐佳美; 李金玲; 李鹏鹏; 马晶晶; 耿志明; 王道营; 徐为民

doi:10.13386/j.issn1002-0306.2022090002

传统咸肉加工过程中羟基十八碳二烯酸的变化及其与脂肪氧化的关系

Changes of Hydroxy-octadecanodienoic Acids and Its Relationship with Lipids Oxidation during Traditional Salted Meat Processing

摘要

摘要: 本文通过跟踪传统咸肉加工过程中理化指标、脂肪氧合酶（Lipoxygenase，LOX）以及羟基十八碳二烯酸（HODEs）等的变化，研究LOX活性和HODEs含量、异构体构成的关系，并初步探讨咸肉加工中酶促和非酶促氧化模式演替规律。结果表明，咸肉加工过程中LOX活性呈现先升高后缓慢下降的趋势，HODEs的总量缓慢上升，13-HODEs/9-HODEs之比从1.31下降到1.13；LOX活性和13-HODEs/9-HODEs比值之间具有极显著正相关性（r=0.942，P<0.01）；LOX作用下的酶促氧化在传统咸肉加工初期的脂质氧化中占有主导地位，随后其作用不断下降，在加工中、后期逐渐被自由基等诱导的自动氧化所取代。

Abstract: In the study, variations of physicochemical factors, lipoxygenase (LOX) and hydroxyl octadecanodienoic acid (HODEs) were investigated during manufacturing of traditional salted meat, and the relationship between LOX and HODEs was studied and the evolution of lipids oxidation was tentatively discussed. The results indicated that LOX activity increased at salting stage, followed by decreasing continuously during the salted meat manufacturing. The total amount of HODEs increased slowly, while the ratio of 13-HODEs/9-HODEs decreased from 1.31 to 1.13. There was a significantly positive correlation between LOX activity and the ratio of 13-HODEs/9-HODEs (r=0.942, P<0.01). In the early stage of the salted meat manufacturing, enzymatic oxidation by LOX played a major role in lipids oxidation, and such a dominant position was gradually replaced by non-enzymatic lipids oxidation.