脂类学
化学
色谱法
串联质谱法
质谱法
液相色谱-质谱法
脂质氧化
食品科学
植物油
生物化学
抗氧化剂
作者
Jiaying Sun,Pengpeng Hu,Chunmao Lyu,Jinlong Tian,Xianjun Meng,Hui Tan,Wenxu Dong
标识
DOI:10.1021/acs.jafc.1c06811
摘要
Hazelnut oil is a high-grade edible oil with high nutritional value and unique taste. However, it is prone to oxidative degradation during storage. Herein, we used liquid chromatography coupled to tandem mass spectrometry to carry out a lipidomics analysis of the storage process of hazelnut oil. A total of 41 triacylglycerols and 12 oxylipids were determined. The contents of all oxylipids increased significantly after storage (p < 0.05). The oxylipid accumulation of hazelnut oil during storage was clarified for the first time. Nine significantly different oxylipids were further screened out. It was considered that the 15th day of storage is the dividing point. In addition, the lipoxygenase-catalyzed oxidation may be the major contributor to lipid oxidation of hazelnut oil. This study provides a new insight and theoretical basis to explore the storage oxidation mechanism of hazelnut oil and take quality control measures.
科研通智能强力驱动
Strongly Powered by AbleSci AI