鸡肉风味物质1-辛烯-3-醇含量与脂质过氧化的相关性研究

doi:10.11843/j.issn.0366-6964.2024.12.015

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (12): 5489-5497.doi: 10.11843/j.issn.0366-6964.2024.12.015

鸡肉风味物质1-辛烯-3-醇含量与脂质过氧化的相关性研究

金雨锡¹(), 吴媛媛², 董杰¹, 姚琪¹, 赵博达¹, 尹柏慧¹, 代宜霖¹, 秦佳慧¹, 李禹涛², 顾甜甜³, 范晶晶¹^,*(), 肖发沂³^,*()

1. 潍坊学院现代农学院, 潍坊 261061
2. 潍坊市农业科学院, 潍坊 261071
3. 山东畜牧兽医职业学院, 潍坊 261061

收稿日期:2024-05-20 出版日期:2024-12-23 发布日期:2024-12-27
通讯作者: 范晶晶,肖发沂 E-mail:jinyuxi1128@163.com;fanjingjing2008@163.com;709338930@qq.com
作者简介:金雨锡(1996-), 女, 蒙古族, 内蒙古通辽人, 讲师, 博士, 主要从事家禽肉品质调控研究, E-mail: jinyuxi1128@163.com
基金资助:
中央引导地方科技发展项目(YDZX2023002);山东省高等学校绿色低碳养殖新技术研发中心资助; 企业横向委托项目《生态农场有机废弃物生物多效资源化利用关键技术研究》

Analysis on the Correlation between the Flavor Substance 1-octen-3-ol Content and Lipid Preoxidation of Chicken

JIN Yuxi¹(), WU Yuanyuan², DONG Jie¹, YAO Qi¹, ZHAO Boda¹, YIN Baihui¹, DAI Yilin¹, QIN Jiahui¹, LI Yutao², GU Tiantian³, FAN Jingjing¹^,*(), XIAO Fayi³^,*()

1. School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China
2. Weifang Academy of Agricultural Sciences, Weifang 261071, China
3. Shandong Vocational Animal Science and Veterinary College, Weifang 261061, China

Received:2024-05-20 Online:2024-12-23 Published:2024-12-27
Contact: FAN Jingjing, XIAO Fayi E-mail:jinyuxi1128@163.com;fanjingjing2008@163.com;709338930@qq.com

摘要/Abstract

摘要：

旨在分析鸡胸肉中风味物质1-辛烯-3-醇与脂肪酸及脂质过氧化指标超氧化物歧化酶(superoxide dismutase，SOD)和丙二醛(malondialdehyde，MDA)之间的相关情况。本试验选择超市售卖的15只42日龄白羽肉鸡母鸡的胸肌，通过气相色谱-质谱联用测定鸡肉挥发性成分，液相色谱-质谱/质谱联用测定鸡肉脂肪酸成分，使用试剂盒测定样本中SOD与MDA含量。结果表明，鸡肉风味物质1-辛烯-3-醇与二十二碳烯酸(顺-13)(C22:1)存在显著正相关(P < 0.05)，C22:1还与6种不饱和脂肪酸之间存在显著正相关(P < 0.05)，分别是二十碳烯酸(顺-11)(C20:1)、二十碳二烯酸(顺-11, 14)(C20:2)、二十碳三烯酸(顺-11, 14, 17)(C20:3(n-3))、二十二碳二烯酸(顺-13, 16)(C22:2)、神经酸(C24:1)及HOMO-γ-亚麻酸(C20:3(n-6))。此外，在1-辛烯-3-醇含量高组中辛酸(C8:0)、十二烷酸(C12:0)、十七烷酸(C17:0)及γ-亚麻酸(C18:3(n-6))这4种脂肪酸的含量较低含量组存在显著差异(P < 0.05)。1-辛烯-3-醇与氧化指标SOD、MDA之间不存在显著相关，SOD与不饱和脂肪酸EPA(C20:5)、C20:3(n-3)存在显著正相关(P < 0.05)；MDA与辛酸(C8:0)存在显著负相关(P < 0.05), 与不饱和脂肪酸C22:1、C24:1存在显著正相关(P < 0.05)。综上，鸡肉风味物质1-辛烯-3-醇的形成源于亚麻酸的氧化，鸡胸肌组织中脂质过氧化会产生更多的不饱和脂肪酸，但脂质过氧化程度并不会影响1-辛烯-3-醇的形成。

关键词: 鸡肉风味, 1-辛烯-3-醇, 脂质过氧化, 亚麻酸

Abstract:

This study aimed to analyze the relationships among the flavor compound 1-octen-3-ol in chicken breast meat, fatty acids, and lipid peroxidation markers, including superoxide dismutase (SOD) and malondialdehyde (MDA). In this experiment, the pectoral muscles of 15 42-day-old white feathered broiler chickens available for purchase in supermarkets was utilized. The volatile components of the chicken meat were analyzed via gas chromatography-mass spectrometry, the fatty acid composition was analyzed through liquid chromatography-mass spectrometry/mass spectrometry, and the levels of SOD and MDA in the samples were determined using the reagent kit. The results indicated a significant positive correlation between the chicken flavor compound 1-octen-3-ol and docosaenoic acid (cis-13) (C22:1) (P < 0.05). Additionally, C22:1 exhibited significant positive correlations with 6 unsaturated fatty acids (P < 0.05), including eicosaenoic acid (cis-11) (C20:1), eicosadienoic acid (cis-11, 14) (C20:2), eicosatrienoic acid (cis-11, 14, 17) (C20:3 (n-3)), docosadienoic acid (cis-13, 16) (C22:2), neuraminic acid (C24:1), and HOMO-γ-linolenic acid (C20:3 (n-6)). In the group with high 1-octen-3-ol content, significant differences (P < 0.05) were observed in the levels of 4 fatty acids: octanoic acid (C8:0), dodecanoic acid (C12:0), heptadecanoic acid (C17:0), and γ-linolenic acid (C18:3(n-6)). And no significant correlation was observed between 1-octen-3-ol and the oxidative indicators SOD and MDA. However, SOD showed a significant positive correlation with the unsaturated fatty acids EPA (C20:5) and C20:3 (n-3) (P < 0.05). MDA demonstrated a significant negative correlation with octanoic acid (C8:0) (P < 0.05) and significant positive correlations with the unsaturated fatty acids C22:1 and C24:1 (P < 0.05). In summary, the chicken flavor compound 1-octen-3-ol arises from the oxidation of linolenic acid. Lipid peroxidation in chicken breast muscle tissue generates more unsaturated fatty acids, but the extent of lipid peroxidation does not influence the formation of 1-octen-3-ol.

Key words: chicken flavor, 1-octen-3-ol, lipid pre-oxidation, linolenic acid

中图分类号:

S831.2

金雨锡, 吴媛媛, 董杰, 姚琪, 赵博达, 尹柏慧, 代宜霖, 秦佳慧, 李禹涛, 顾甜甜, 范晶晶, 肖发沂. 鸡肉风味物质1-辛烯-3-醇含量与脂质过氧化的相关性研究[J]. 畜牧兽医学报, 2024, 55(12): 5489-5497.

JIN Yuxi, WU Yuanyuan, DONG Jie, YAO Qi, ZHAO Boda, YIN Baihui, DAI Yilin, QIN Jiahui, LI Yutao, GU Tiantian, FAN Jingjing, XIAO Fayi. Analysis on the Correlation between the Flavor Substance 1-octen-3-ol Content and Lipid Preoxidation of Chicken[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(12): 5489-5497.

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脂肪酸名称 Name of fatty acid	脂肪酸名称 Name of fatty acid	相关系数 Correlation coefficient	P值 P value
二十二碳烯酸	二十碳烯酸(顺-11) C20:1 cis-11-Eicosenoic acid	0.694	0.026
(顺-13)	二十碳二烯酸(顺-11, 14) C20:2 cis-11, 14-Eicosadienoic acid	0.653	0.041
C22:1 erucic acid	二十碳三烯酸(顺-11, 14, 17) C20:3(n-3) cis-11, 14, 17-Eicosatrienoic acid	0.698	0.025
	二十二碳二烯酸(顺-13, 16) C22:2 cis-13, 16-Docosadienoic acid	0.786	0.007
	神经酸C24:1 nervonic acid	0.680	0.031
	HOMO-γ-亚麻酸C20:3(n-6) homo-gamma-Linolenic acid	0.694	0.026

指标 Indicator	高组(平均值) High group(mean)	低组(平均值) Low group(mean)	P值 P value
1-辛烯-3-醇含量The content of 1-octen-3-ol	2.07	0.93	0.02
MDA含量The content of MDA	1.06	1.54	0.19
SOD含量The content of SOD	1.65	2.30	0.29

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鸡肉风味物质1-辛烯-3-醇含量与脂质过氧化的相关性研究

Analysis on the Correlation between the Flavor Substance 1-octen-3-ol Content and Lipid Preoxidation of Chicken

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