液-质联机分析氧化鸡脂中极性非（难）挥发性组分

LC-MS analysis of the polar non-volatile components in the oxidized chicken fat prepared by control oxidization technology

摘要:

采用固相萃取/反相高效液相色谱-大气压化学电离质谱(RP-HPLC-APCI MS)、反相高效液相色谱-电喷雾电离质谱(RP-HPLC-ESI MS)，分析了脂肪调控氧化工艺制备的氧化鸡脂的极性非（难）挥发性物质组成。鉴定出甘三酯的双氢过氧化物、单氢过氧化物、单环氧化物及甘二酯等四类共35种化合物，其中单氢过氧化物23种占绝大多数。以三亚油酸甘三酯单氢过氧化物为外标定量分析氧化鸡脂中单氢过氧化物, 总含量为121.36 mg/kg氧化鸡脂，其中亚油酸二油酸甘三酯单氢过氧化物含量最高为(45.05 mg/kg)。本文研究表明，鸡脂调控氧化主要对鸡脂中含不饱和脂肪酸的甘三酯进行氧化，是较为温和的氧化工艺，形成的极性非（难）挥发性氧化产物主要是重要肉香前体—甘三酯单氢过氧化物。

Abstract:

The polar non-volatiles in the oxidized chicken fat prepared by control oxidation technology were analyzed by solid phase extraction (SPE) combining with liquid chromatography and atmosphere pressure chemical ionization mass spectrometry (LC-APCI-MS) as well as liquid chromatography and electric spray ionization mass spectrometry (LC-ESI-MS). Total of thirty-five kinds of oxidized compounds from glycerides classified as four types including bi-hydroperoxides, mono-hydroperoxides, diacylglycerols and epoxides were identified, among which mono-hydroperoxides (23 kinds) dominated. The mono-hydroperoxides in the oxidized chicken fat were quantified using mono-hydroperoxide of trilinolein as the external standard by LC-APCI-MS. The mono-hydroperoxides in the oxidized chicken fat turned out to be 121.36 mg/kg in total, whereby the mono-hydroperoxides of linoleoyl-dioleoyl-glycerol ranked the highest (45.05 mg/kg). The results indicated that the control oxidation technology was a kind of mild oxidation process, since the oxidized chicken fat was mainly the important flavor precursors of mono-hydroperoxides of triglyceride.