Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage

被引：65

作者：

Lee, H

Kizito, SA

Weese, SJ

Craig-Schmidt, MC

Lee, Y

Wei, CI

An, H

机构：

[1] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36849 USA

[2] Pukyong Natl Univ, Dept Food Sci & Technol, Pusan, South Korea

[3] Oklahoma State Univ, Coll Human Environm Sci, Stillwater, OK 74078 USA

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 07期

关键词：

fish oil; triacylglycerol (TG); ethyl ester (EE); volatile oxidized compound; DHA; EPA; SOLID-PHASE MICROEXTRACTION; FATTY-ACID-COMPOSITION; DOCOSAHEXAENOIC ACID; FLAVOR VOLATILES; RAPID ANALYSIS; AUTOXIDATION; IDENTIFICATION; DECOMPOSITION; SPECTROMETRY; PRODUCTS;

D O I：

10.1111/j.1365-2621.2003.tb05742.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Oxidative stability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and volatile and oxidized volatile compounds in 2 types of DHA-enriched fish oil, triacylglycerol (TG) and ethyl ester (EE), were studied during storage at 80 degreesC with aeration. The rate of DHA autoxidation was higher than that of EPA. DHA in EE form was more susceptible to autoxidation than in TG form. Thirty-one volatile compounds were identified in EE and 23 volatile compounds in TG. (E)-2-pentenal, 2-(1-pentenyl) furan, and (E,E)-2,4-heptadienal were commonly detected as oxidized volatile compounds from TG and EE fish oil. These volatile oxidized compounds might be formed mainly from the oxidation of DHA and EPA, the main fatty acids of the oil.

引用

页码：2169 / 2177

页数：9

共 59 条

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