Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures

被引：19
|
作者：
Zang, Jinhong [1 ]
Xu, Yanshun [1 ,2 ]
Xia, Wenshui [1 ,2 ]
Jiang, Qixing [1 ]
Yang, Fang [1 ]
Wang, Bin [1 ]
机构：
[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, Natl Engn Res Ctr Funct Food, Wuxi, Peoples R China
来源：
FOOD RESEARCH INTERNATIONAL | 2018年 / 111卷
基金：
中国国家自然科学基金;
关键词：
Phospholipid profiling; Fermented fish; Carp; Cyprinus carpio L; Autochthonous; Starter cultures; UPLC-Q-TOF-MS; TANDEM MASS-SPECTROMETRY; FATTY-ACID PROFILES; ELECTROSPRAY-IONIZATION; LIPID OXIDATION; QUANTITATIVE-ANALYSIS; QUADRUPOLE-TIME; SUAN YU; PHOSPHATIDYLCHOLINE; FRAGMENTATION; BRAIN;
D O I：
10.1016/j.foodres.2018.05.016
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Phospholipid molecular species composition of Chinese traditional low-salt fermented fish (Suan yu) inoculated with different starter cultures was investigated. Fifty-six molecular species of phospholipid including 20 species of phosphatidylcholine (PC), 15 species of phosphatidylethanolamine (PE), 6 species of phosphatidylserine (PS), 9 species of lysophosphatidylcholine (LPC), and 6 species of lysophosphatidylethanolamine (LPE) were identified using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS). PC (C16:0-C18:1), PE (C16:0-C22:6), PS (C15:0-C22:6), LPC (C22:6) and LPE (C22:5) were the predominant species. Bioactive polyene phospholipids mainly existed in PE. Furthermore, starter cultures exhibited different influence on phospholipid molecular species. Compared to naturally fermented Suan yu, more molecular species of PE and PS as well as polyene phospholipids were detected in the samples inoculated with Saccharomyces cerevisiae 31 and mixed starter cultures.
引用
收藏
页码：87 / 96
页数：10
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