期刊
MEAT SCIENCE
卷 78, 期 3, 页码 305-313出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2007.06.017
关键词
pork meat lipids; phospholipids; high performance liquid chromatography; tandem mass spectrometry; evaporative light scattering detection; fatty acids
Normal phase high performance liquid chromatography has been optimized for both evaporative light scattering detection and tandem mass spectrometry in order to characterize the natural phospholipids (PL) (classes and molecular species) of raw and cooked pork meat. The PL fraction included phosphatidylcholine (PC) (42.9% +/- 4.5 for raw vs 42.6% +/- 8.0 for cooked meat), plasmalogen phosphatidylethanolamine (pPE) and phosphatidylethanolamine (PE) (26.7% +/- 3.1 vs 28.5% +/- 2.3), cardiolipin (CL) (8.3% +/- 2.9 vs 6.3% +/- 0.7), sphingomyelin (Sph) (7.5% +/- 0.9 vs 8.3% +/- 2.1), phosphatidylinositol (PI) (6.8% +/- 0.7 vs 6.5% +/- 2.1) phosphatidylserine (PS) (4.9% +/- 0.5 vs 4.6% +/- 1.4) and lysophosphatidylcholine (LPC) (2.9% +/- 1.3 vs 3.3% +/- 2.6). Arachidonic acid (absent in Sph) was mainly present in pPE and PI and formed molecular species with a saturated fatty acid, such as stearic (as in PI, PS, PE and PC) or palmitic acid (as in PE and PC), or the respective vinyl ethers in pPE (p18:0 and p16:0); however, in PC, arachidonic acid also formed combinations with oleic and linoleic acid. Palmitic acid formed the most abundant molecular species in PC, but not in CL, PE, PI and PS. Unexpectedly, the cooked pork meat showed an increased content of the molecular species of PI and LPC with more unsaturated fatty acids (18:0/20:4 and 18:2, respectively) with respect to raw meat. (c) 2007 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据