抗氧化剂浸泡前处理对冻藏期大黄鱼脂质氧化的影响

Effects of pretreatment with antioxidants on lipid oxidation of large yellow croaker during frozen storage

中文关键词:  抗氧化剂  大黄鱼脂质  维生素E  海藻糖

英文关键词:antioxidant  large yellow croaker fish lipid  vitamin E  trehalose

中文摘要:

      目的 研究抗氧化剂浸泡前处理对冻藏期大黄鱼脂质氧化的影响。方法 以不同时期大黄鱼为原料, 添加0.06%维生素E (vitamin E, VE)、0.06%海藻糖(trehalose, TRE)和0%、0.02%、0.04%、0.06%、0.08%的复配抗氧化剂(维生素E:海藻糖=1:1, V:V), VE为阳性对照, 测定并评价大黄鱼油理化性质、色差、丙二醛、抗氧化活性。结果 抗氧化剂对不同贮藏期鱼油氧化性影响较大, 其中复配抗氧化效果优于VE或TRE氧化性, 贮藏期120 d鱼油在0.06%复配抗氧化剂中酸价值为(1.99±0.09) mg/g, 过氧化值为(22.47±0.47) meq/kg, 丙二醛含量值为(0.49±0.04) mmol/mL。添加0.06%复配抗氧化剂能降低鱼油抗氧化性, 减少鱼油氧化变质。7种不同比例抗氧化剂效果依次为: 0.06%复配抗氧化剂>0.08%复配抗氧化剂>0.06% VE>0.04%复配抗氧化剂>0.02%复配抗氧化剂>0.06% TRE>0%复配抗氧化剂。结论 总体而言, 0.06%复配抗氧化剂的抗氧化性相对更优, 有良好抑制活性作用。因此, 从鱼油营养价值、功能食品开发角度考虑, 以0.06%复配抗氧化剂可达到良好效果, 为冻藏期大黄鱼脂质氧化提供了新型研究策略。

英文摘要:

      Objective To study the effects of antioxidant pretreatment on lipid oxidation of large yellow croaker during frozen storage. Methods Using large yellow croaker in different periods as raw materials, adding 0.06% vitamin E (VE), 0.06% trehalose (TRE) and 0%, 0.02%, 0.04%, 0.06%, 0.08% compound antioxidants (vitamin E: trehalose=1:1, V:V), VE was the positive control, and the physicochemical properties, color difference, malondialdehyde, and antioxidant activity of large yellow croaker oil were determined and evaluated. Results Antioxidants had a great effect on the oxidation of fish oil in different storage periods. The compound antioxidant effect was better than that of VE or TRE. After 120 days of storage, the acid value of fish oil in 0.06% compound antioxidant was (1.99±0.09) mg/g, the peroxide value was (22.47±0.47) meq/kg, and the content of malondialdehyde was (0.49±0.04) mmol/mL. Adding 0.06% compound antioxidant can reduce the antioxidant activity of fish oil and reduce the oxidative deterioration of fish oil. The effects of 7 kinds of different proportions of antioxidants were as follows: 0.06% compound antioxidant > 0.08% compound antioxidant > 0.06% VE > 0.04% compound antioxidant > 0.02% compound antioxidant > 0.06% TRE > 0% compound antioxidant. Conclusion In general, the antioxidant activity of 0.06% compound antioxidant is relatively better and has good inhibitory activity. Therefore, considering the nutritional value of fish oil and the development of functional food, 0.06% compound antioxidant can achieve good results, which provides a new research strategy for lipid oxidation of large yellow croaker during frozen storage.