Studies on lipid peroxidation-derived toxic aldehyde, 4-hydroxyalkenal in fish meat

鱼肉中脂质过氧化产生的有毒醛、4-羟基烯醛的研究

基本信息

批准号：
10660199
负责人：
SAKAI Tadashi
金额：
$ 2.3万
依托单位：
Miyazaki University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1998
资助国家：
日本
起止时间：
1998 至 1999
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-10660199/
关键词：
4-Hydroxy-2-hexenal 4-Hydroxy-2-nonenal Carbonyl modified protein Malon dialdehyde NaCl EDTA Fish muscle Smoked food マダイ筋肉 4-ヒドロキシノネナール

项目摘要

l. The reaction conditions of 1,3-diethyl-2-thiobarbituric acid (DETBA)-malonaldehyde (MA) adduct formation were examined in order to analyze MA in fish tissue by high-performance liquid chromatography. A reaction mixture containing 4 mM butyl hydroxytoluene was heated at 100℃ for 150 min and the DETBA-MA adduct formed was separated by a Inertsil ODS column for 20 min. The detection limit was 5 pmol.2. 4-Hydroxy-2-hexenal (HHE), and malonaldehyde (MA) contents were examined in yellowtail (Seriola quinqueradiata) meat stored at 0 or -20℃. In the meats stored at 0℃, HHE contents increased after 12 days of storage. Whereas in the samples stored at -20℃, HHE contents increased after 28 weeks of storage. From the viewpoint of food hygiene, it is noteworthy that HHE contents increased even when meat was stored at -20℃.3. In order to elucidate the prooxidant effect of NaCl or Fe ion on minced yellowtail muscle lipid peroxidation, HHE, MA, and carbonyl modified protein (CP) contents were examined in yellowtail meat containing NaCl and/or Fe ion stored at 0℃. MA, HHE, and CP contents increased in the meat containing NaCl or Fe ion, as NaCl and Fe ion enhanced lipid peroxidation. In the meats containing NaCl or Fe ion n-3 polyunsaturated fatty acids, especially docosahexaenoic acid contents decreased during storage. In the meats containing both NaCl and Fe ion, MA and CP contents increased but HHE contents decreased. In contrast to mammalian meats, EDTA accelerated the prooxidant effect of NaCl.4. MA and CP contents decreased but HHE content increased in the meat of red sea bream (Pagrus major) fed on diet supplemented with α-tocopherol and ascorbic acid, when stored at 0℃.5. MA and CP contents decreased but HHE content increased in the meat of yellowtail containing wood vinegar.6. The results obtained indicate that HHE may increase in the meats when lipid peroxidation is suppressed

l. 检查 1,3-二乙基-2-硫代巴比妥酸 (DETBA)-丙二醛 (MA) 加合物形成的反应条件，以便通过高效液相色谱分析含有 4 mM 丁基的反应混合物。将羟基甲苯在100℃加热150分钟，形成的DETBA-MA加合物通过Inertsil ODS柱分离20分钟。 0℃或-20℃保存的鰤鱼肉中，检测限为5 pmol.2。储存12天后HHE含量增加，除-20℃储存的样品外，储存28周后HHE含量增加。值得注意的是，即使肉在-20℃保存，HHE含量也会增加。为了阐明NaCl或Fe离子对碎鰤鱼肌肉脂质过氧化、HHE、MA和羰基修饰蛋白(CP)含量的促氧化作用。3．在含有 NaCl 和/或 Fe 离子的鰤鱼肉中，在 0℃ 保存时，MA、HHE 和 CP 含量在含有 NaCl 或 Fe 离子的肉中增加，因为 NaCl 和 Fe 离子增强了脂质。与哺乳动物肉相比，含有 NaCl 或 Fe 离子的肉中 n-3 多不饱和脂肪酸，特别是二十二碳六烯酸含量在储存过程中下降。 EDTA促进了鲷鱼肉中NaCl的促氧化作用。4．添加α-生育酚和抗坏血酸，0℃保存后，黄鱼肉中MA和CP含量下降，而HHE含量增加。6．过氧化被抑制