南极磷虾冻藏过程中脂质品质的变化

Lipid quality changes of antarctic krill (Euphausia superba) during frozen storage

目的:探讨冻藏(—18℃)条件下南极磷虾脂质品质的变化规律。方法:以脂质提取率、甘油三酯(TG)含量、胆固醇(TC)含量、磷脂(PL)含量、游离脂肪酸(FFA)含量、虾青素含量、过氧化值(POV)、茴香胺值(AV)、硫代巴比妥酸值(TBA)等为衡量指标评价冻藏过程中南极磷虾脂质品质的变化。结果:贮藏90 d,南极磷虾中脂质提取率、TG含量、TC含量和PL含量分别由4.79%、34.2%、2.08%、31.1%降低至4.29%、27.8%、1.68%、19.6%,FFA含量由14.5%升高至38.0%;POV值、AV值显著升高,TBA含量先升高后下降,虾青素含量由389.2μg/g降低至326.5μg/g,变化显著(P<0.05)。结论:在—18℃冻藏条件下,南极磷虾脂质仍存在较大程度的水解及氧化变化。因此,加快高效贮运技术的开发将是实现南极磷虾资源高值化利用的关键。

Objective： To investigate the lipid quality changes of antarctic krill（Euphausia superba） under frozen storage at —18 ℃. Methods： Lipid extraction rate, triglyceride（TG） content, cholesterol（TC） content, phospholipid content（PL）, free fatty acid（FFA） content, astaxanthin content, peroxide value（POV）, AV and thiobarbituric acid value（TBA） were used as the indexes. Results： The contents of lipid, TG, TC and PL of antarctic krill significantly decreased from 4.79%, 4.2%, 2.08%, 31.1% to 4.29%, 27.8%, 1.68%, 19.6%, respectively. The FFA content significantly increased from 14.5% to 38.0%, the POV value and AV value were significantly increased, while the TBA value increased first and then decreased. The astaxanthin content decreased from 389.2 μg/g to 326.5 μg/g with observed significance（P〈0.05）. Conclusion： Under the conditions of —18 ℃ frozen storage, there is still a large degree of hydrolysis and oxidation changes in the antarctic krill lipid, Therefore, accelerating the development of efficient storage and transportation technology will be the key to realize the high value utilization of antarctic krill resources.