快感
南极磷虾
食品科学
化学
类胡萝卜素
磷脂酰胆碱
磷虾
吸光度
作文(语言)
生物化学
色谱法
生物
生态学
磷脂
哲学
语言学
膜
出处
期刊:PubMed
日期:1988-06-01
卷期号:186 (6): 519-23
被引量:6
摘要
Lipid content and composition (classes), susceptibility to UV-catalysed oxidation and carotenoid content were determined in Antarctic krill (Euphausia superba Dana) stored for 72 h at 3 degrees C. Phospholipids making up 80% of krill lipids were observed to undergo the most drastic changes during storage. After 72 h of storage, their content dropped by about 20%; the largest drop was recorded in phosphatidylcholine, its content being reduced by almost half. The amount of free fatty acids increased to about 6% of lipids. No degradation was observed in triacylglycerols, diacylglycerols, and wax esters. Monoglycerides did not appear. The UV-catalysed lipid oxidation rate decreased with deteriorating freshness of krill, as evidenced by a slower oxidation reaction, much lower oxidation maximum attained by lipids from spoiled krill, slower carotenoid decomposition, slower coloration of lipids and a slower absorbance increase at 320 nm. As no significant differences were found between iodine numbers and the carotenoid content of the samples tested, differences in the oxidation rate can be explained by hyperoxide decomposition brought about by products of phosphatidylcholine break-down.
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