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Determination Of Intramuscular Phospholipid Classes And Molecular Species In Gaoyou Duck

文献类型： 外文期刊

作者： Wang, Daoying 1 ; Xu, Weimin 1 ; Xu, Xinglian 1 ; Zhou, Guanghong 1 ; Zhu, Yongzhi 2 ; Li, Chunbao 1 ; Yang, Mingmin 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Key Lab Food Proc & Qual Control, Nanjing 210095, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： gaoyou duck;phospholipids;classes;molecular species

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： In this study, intramuscular phospholipid classes and molecular species in Gaoyou duck meat were determined. Classes of phospholipids were identified and quantified by normal phase HPLC combined with UV and evaporative light scattering detectors (ELSD). The main phospholipid classes (phosphatidylcholine and phosphatidylethanolamine) were prepared on a semi-preparative silica gel column by HPLC. Reverse phase HPLC was coupled in parallel with both an ELSD and a mass spectrometry in order to characterise molecular species of phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The results showed that Gaoyou duck meat had high quantities of PC and PE (64.66% and 28.10% of total phospholipids, respectively). Arachidonic acid was mainly present in PE and formed molecular species containing a saturated fatty acid, such as stearic or myristic acid; however, oleic acid together with palmitic or stearic acid formed the main molecular species in PC. The content of the molecular species with polyunsaturated fatty acids in PE accounted for 98.33%, while that in PC only 46.20%.

  • 相关文献

[1]Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products. Wang, D. Y.,Zhu, Y. Z.,Xu, W. M..

[2]Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured. Xu, Weimin,Xu, Xinglian,Zhou, Guanghong,Wang, Daoying,Li, Chunbao,Xu, Weimin,Wang, Daoying. 2008

[3]Changes of phospholipase A(2) and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation. Wang, Daoying,Xu, Xinglian,Zhou, Guanghong,Wang, Daoying,Zhang, Muhan,Bian, Huan,Xu, Weimin,Zhu, Yongzhi,Liu, Fang,Geng, Zhiming. 2014

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