鲟鱼籽酱(Huso dauricus × Acipenser schrenckii)冷藏期间脂肪酸组成的变化

Changes of fatty acid profile in sturgeon( Huso dauricus × Acipenser schrenckii) caviar during cool storage

实验通过气相色谱与质谱联用仪(GC-MS),研究了养殖鲟鱼籽酱在冷藏条件(0℃)下脂肪酸组成的变化。结果表明,鲟鱼籽酱脂肪总体组成为:23.03%饱和脂肪酸(SFA),33.68%单不饱和脂肪酸(MUFA)和33.03%多不饱和脂肪酸(PUFA),其富含n-3长链多不饱和脂肪酸,比如EPA(二十碳五烯酸,C20∶5(n-3))和DHA(二十二碳六烯酸,C22∶6(n-3)),营养价值非常高。随着冷藏时间的延长,饱和脂肪酸(SFA)含量显著升高,不饱和脂肪酸(UFA=MUFA+PUFA)含量显著降低,特别是多不饱和脂肪酸降低明显(p<0.05),由此表明,仅低温冷藏不能保持鱼籽酱的脂肪酸营养品质。此外,在鲟鱼籽酱贮藏3月后,MUFA和PUFA出现显著性减少,且到贮藏5月时,分别从3月时的36.79、32.43降到34.83、31.86。由此可初步认定为3-5个月为鲟鱼籽酱冷藏时质量控制的关键时间段。

The fatty acid composition of caviar from cultured sturgeon, and the changes of fatty acid composition during storage at 0℃ were investigated.The results showed that the fatty acid profile of initial caviar was:23.03% SFA(saturated fatty acids),33.68% MUFA(monounsaturated fatty acids)and 33.03% PUFA( polyunsaturated fatty acids).The sturgeon caviar had high nutritional value with high content of n-3 long chain PUFA,such as EPA and DHA.The marked decreases in unsaturated fatty acids(UFA) ,especially PUFA,and the significant increase in SFA were observed in the fatty acid profile of sturgeon caviar(p <0.05)with the extend of storage time.Those changes indicated that the extended iced storage time of sturgeon caviar resulted in the pronounced changes in lipids. Additionally,significant decreases were found in MUFA and PUFA of caviar after 3 months storage (p < 0.05)and MUFA and PUFA decreased from 36.79,32.43 to 34.83,31.86 during 3-5 months storage,which indicated that 3-5 months was proved to be the key period of time to control the quality of caviar during cool storage.