脂类学
小虾
化学
脂质氧化
羟基自由基
激进的
生物化学
立陶宛
过氧化脂质
脂质过氧化
硫代巴比妥酸
食品科学
色谱法
抗氧化剂
生物
渔业
作者
Chuanhai Tu,Xue-er Qi,Shanshan Shui,Haixin Lin,Soottawat Benjakul,Bin Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-02-01
卷期号:369: 130925-130925
被引量:24
标识
DOI:10.1016/j.foodchem.2021.130925
摘要
The oxidative effects of hydroxyl radical on the alterations of lipid profiles were investigated in shrimp muscle. Chemical results indicate peroxide value (PV) and thiobarbituric acid index (TBA-i) value in oxidation-treated shrimp significantly increased with oxidation time, and hydroxyl radical concentration increased, compared with those of in fresh samples. It was assumed that radical attack might induce lipid decomposition, backbone cleavage, and/or side-chain modifications. LC/MS-based lipidomics analysis revealed 835 lipids in shrimp assigned to 27 lipid classes, including 219 PCs and 98 CLs. In total, 86 and 34 differentially abundant lipids (DALs) accumulated at lower and higher levels, respectively, were identified in OS, compared with that in FS. This indicates hydroxyl radical attack altered the lipidomics profiles of shrimp muscle to a large extent. Furthermore, DALs, including CL 62:2, PC 38:3, and PE 34:9, could be considered as promising biomarkers to distinguish fresh and oxidation-treated shrimp products.
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