浒苔多酚在鲣鱼肉冻融过程中的抗脂质氧化活性研究

Study on anti-lipid oxidation activity of Enteromorpha prolifera polyphenols in bonito fish during freeze-thaw cycles

中文关键词:  浒苔  多酚  鲣鱼  脂质氧化  抗氧化剂

英文关键词:Enteromorpha prolifera  polyphenols  bonito fish  lipid oxidation  antioxidant

中文摘要:

      目的 探究浒苔多酚及其3种主要单体多酚在鲣鱼肉冻融过程中的抗脂质氧化活性与其单体多酚之间的联系。方法 分别用蒸馏水和质量分数为0.1%的表儿茶素(epicatechin, EC)、表儿茶素没食子酸酯(epicatechin gallate, ECG)、表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)、浒苔多酚溶液对5组鲣鱼肉进行浸泡处理, 再分别进行0、1、3、5次冻融循环, 测定比较5组鱼肉的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基、2,2’-联氮-二(3-乙基-苯并噻唑啉-6-磺酸)二铵盐[2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt, ABTS]阳离子自由基清除率、还原力、过氧化值、硫代巴比妥酸反应物、酸价、游离脂肪酸含量、脂质羰基值和双烯值, 分析浒苔多酚抗氧化活性与其单体多酚之间的关系。结果 浒苔多酚对鲣鱼肉的脂质氧化具有较强的抑制作用, 主要与EC、ECG和EGCG螯合金属离子、清除自由基和捕获羰基的能力有关。其中, EGCG是浒苔多酚发挥抗氧化作用的关键成分。EC、ECG和EGCG较强的脂质抗氧化活性与其B环儿茶酚部分和A环C-5,7羟基密切相关, 而其脂质抗氧化活性的差异取决于B环和C环相连基团的不同。同时, 浒苔多酚6种单体多酚之间可能存在着拮抗作用。结论 浒苔多酚的脂质抗氧化活性与其3种主要单体多酚的化学结构密切相关, 本研究为浒苔多酚作为天然抗氧化剂用于冷冻鲣鱼肉保鲜的可行性提供了理论依据。

英文摘要:

      Objective To study the relationship of anti-lipid oxidation activity of Enteromorpha prolifera polyphenols (EPP) and its three main monomers with its monomers in bonito fish during freeze-thaw cycles. Methods Five groups of bonito fish were soaked with distilled water and 0.1% epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and EPP solution, and then subjected to 0, 1, 3 and 5 freeze-thaw cycles, respectively. The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt (ABTS) cationic free radical, reducing power, peroxide value, thiobarbituric acid reactive substance, acid value, free fatty acid value, lipid carbonyl value and diene value were determined and compared. Based on the trend variation of these indicators, the relationship of the anti-lipid oxidation activity of EPP with EPP monomers were analyzed. Results EPP had a strong inhibitory effect on lipid oxidation of bonito fish, which was mainly related to the abilities of EC, ECG and EGCG to chelate metal ions, scavenge free radicals and capture carbonyls. Among them, EGCG was the key component of EPP to play antioxidant activity. The strong anti-lipid oxidation activities of EC, ECG and EGCG were closely related to the B-ring catechol moiety and A-ring C-5,7 hydroxyl groups. And the variance of their anti-lipid oxidant activity depended on the difference of B-ring and C-linked groups. At the same time, there might be antagonism among the 6 kinds of monomers of EPP. Conclusion The anti-lipid oxidation activity of EPP is closely related to the chemical structures of its three main monomers. The experimental results provide a theoretical basis for the feasibility of using EPP as natural antioxidant for the preservation of frozen bonito fish.