食品中磷脂提取及分析方法的研究进展

磷脂是细胞的重要组成成分,对生物体的生长和发育具有重要作用,也是天然的乳化剂、表面活性剂,在食品、医药、化妆品等领域具有广泛的应用。由于每种磷脂分子可以结合不同的脂肪酸,导致磷脂种类繁多且结构复杂,对磷脂的分析比较困难。本文从磷脂的种类及应用、提取纯化、检测方法等方面,对食品中磷脂的研究进展进行概述,比较不同研究方法的优缺点,以期为不同食品中磷脂的深入研究和开发提供参考。     

溶血磷脂的性能与应用

溶血磷脂的润湿能力、乳化稳定性等性能优于普通磷脂,在食品、医药、化工等领域具有广泛的用途.本文介绍了溶血磷脂的结构的和生产方法,及溶血磷脂在食品、医学、化妆品等领域的应用.     

天然磷脂产品乳化剂

概述了天然磷脂乳化剂的来源、组成和在食品中的功效,讨论了磷脂乳化剂在食品中的应用。     

溶血磷脂的制备、分离、检测及应用研究进展

溶血磷脂(Lysophospholipids)是磷脂在自然降解或磷脂酶的作用下从1位或2位酯键断裂产生的单链脂肪酰磷脂衍生物,是一类仅含有1条脂肪酸链的甘油磷脂。溶血磷脂具有良好的表面活性、乳化性等性能,应用于食品、医药等行业,也作为信号分子参与生命活动。我国在溶血磷脂方面的研究未达到世界先进水平。综述了溶血磷脂的制备方法、分离提取方法、检测方法以及应用的研究进展,以期对溶血磷脂的研究有所帮助。     

菜油磷脂、玉米油磷脂制取降胆固醇药

<正> 磷脂泛指大豆、菜籽、玉米、小麦等的各类蛋黄及动物组织所含的复合磷脂。一般了解这些磷脂被摄入后,在体内参与脂肪的吸收,代谢的促进,血清脂质的调整,因而具有防止动脉硬化,提高肝功能、调节神经功能等作用。现已认识到磷脂降低血清胆固醇的作用,因磷脂的结构组成不同在体内的作用亦有差异。来源不同的磷脂,其构成磷脂的脂肪酸种类不同,组成比例也不相同,随之在体内的作用效果也因之有差异。因而,至今还未能完全说清自然界存在     

蛋黄磷脂

蛋黄磷脂较大豆磷脂富含磷脂酰胆碱(PC),故在生理活性功能和开发应用方面有所不同,特别是近年国外市场上富含DHA蛋黄磷脂(油)制品应市,令人瞩目。本文介绍蛋黄磷脂组份、生理活性功能及开发应用状况。     

磷脂降解对食品风味影响的研究进展

磷脂是肉制品或水产品风味物质重要的前体物质,其降解产物对食品风味有着重要贡献。磷脂中的不饱和脂肪酸含量高,相比其他脂质更能促进食品的氧化降解,此外磷脂氧化降解与美拉德反应的相互作用也对食品的风味形成有重要影响。随着技术和研究方法的不断改进,磷脂组学的研究方法也得以快速发展。文章对磷脂的水解、氧化过程及其降解产物对食品风味构成的影响、磷脂提取和分离的方法进行总结,为全面理解磷脂对肉制品或水产品等食品的特征风味形成提供参考。     

氧化铝对鸭蛋中磷脂酰乙醇胺的吸附过程研究

磷脂在食品和医药行业应用广泛。在磷脂的分离纯化方法的研究中,吸附法是一种应用较普遍的方法。为了更好的分离和纯化磷脂单体,作者利用高效液相色谱法考察了吸附法中吸附剂氧化铝静态吸附磷脂酰乙醇胺的动力学规律和热力学规律。结果表明:氧化铝在鸭蛋黄磷脂/甲醇溶液中吸附磷脂酰乙醇胺的行为符合二级动力学模型,吸附速率主要由分子内部扩散控制,但它并不是唯一的控制因素。等温吸附过程更符合Langmuir方程,吸附过程为熵驱动的放热、熵增的自发过程。     

溶血磷脂开发应用

溶血磷脂是磷脂质的一种，在发达国家已有商品化生产。溶血磷脂在食品、化妆品、医学等领域都有广泛的应用前景。     

磷脂的表面活性及其在食品中的应用

综述了磷脂的表面活性的各种表现形式及其在食品中的应用。     

Advance in food-derived phospholipids: Sources,molecular species and structure as well as their biological activities

BackgroundPhospholipids derived from different food sources have been extensively studied and widely used in different industrial areas, including food, animal feed, medicine, and pharmaceuticals. In recent years, the utilization of phospholipids, particularly bioactive ones, has gained attention, owing to their enrichment of n-3 polyunsaturated fatty acids.Scope and approachThis article presents a detailed and up-to-date review on the sources, molecular species, and structures of food-derived phospholipids. Moreover, this review highlights the structure–activity relationship of phospholipids and provides mechanistic insights into their biological activities.Key findings and conclusionsFood-derived phospholipids have been isolated and characterized from various sources, including plant, animal, and aquatic sources. These phospholipids possess considerable differentiation in their molecular species and structure, owing to variations in the properties of the polar headgroup, the length of the fatty alkyl chain, and the degree of unsaturation. In particular, the molecular species of aquatic-source phospholipids show a substantial amount of n-3 polyunsaturated fatty acids, particularly EPA and DHA. The diversity in molecular species and structures results in different biological activities. Polar headgroups such as choline and amino groups, as well as n-3 polyunsaturated fatty acids in phospholipids, are crucial to our food system and health, especially regarding antioxidant activity, memory, improving immunity, and preventing cardiovascular disease.     

六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

Studies on phospholipids in non-glutinous and glutinous rice bran

The chemical nature of phospholipids of rice bran prepared from two strains, one being Shin-ei, the non-glutinous rice strain, and the other Kamui, the glutinous rice strain, was studied. The main phospholipids were phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI) in both strains. The minor phospholipids, lysophosphatidylcholine and lysophosphatidylethanolamine were present much more in Shin-ei than in Kamui. The major component fatty acids were palmitic, oleic and linoleic acids, and unsaturated fatty acids were mostly located in the 2-C position of the phospholipid molecules in the two strains. The composition and positional distribution of fatty acids of PC were somewhat different between Shin-ei and Kamui, but those of PE and PI were quite similar in the two strains. The representative molecular species of PC were 1-palmitoyl-2-linoleoyl and 1-oleoyl-2-oleoyl in decreasing order for Shin-ei, and 1-oleoyl-2-oleoyl and 1-palmitoyl-2-oleoyl for Kamui. In both Shin-ei and Kamui, the major molecular species of PE and PI were 1-palmitoyl-2-linoleoyl and 1-palmitoyl-2-oleoyl, and the compositions of the molecular species were similar to each other.     

Determination of intramuscular phospholipid classes and molecular species in Gaoyou duck

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%.     

磷脂改性方法的研究进展(Ⅱ)——酶改性

综述了国内外磷脂的酶改性方法的研究进展。酶改性具有反应物不需纯化,反应条件温和,速度快、进行完全、副产物少、酶制剂作用部位准确、来源方便等优点。磷脂经酶改性后,改变了HLB值的范围,拓宽了磷脂在工业上的应用范围。     

Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin,and phospholipase A2 treatments

One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products. We describe a β-cyclodextrin-based (βCD) process to remove protein-bound phospholipids and free fatty acids in SPI. Treating SPI solution (8%) with 10 mM βCD alone at pH 8.0 decreased the phospholipid content of SPI by about 36%. A greater than 99% removal of phospholipids and free fatty acids was achieved by using a combination of treatments involving sonication of the SPI solution for 5 min at 50 °C followed by treatment with phospholipase A₂ and βCD. SPI prepared by this method was white in colour. The results presented here offer a process for removing residual off-flavour causing phospholipids from soy protein.     

Invited review: Milk phospholipid vesicles,their colloidal properties,and potential as delivery vehicles for bioactive molecules

The milk fat globule membrane (MFGM) is a unique colloidal assembly of phospholipids and proteins, with numerous potential applications as functional ingredient. The phospholipid components of the MFGM are gaining interest as they are a useful matrix for use as a constituent of delivery systems such as liposomes. Liposomes formulated with milk phospholipids are becoming an alternative to other sources of phospholipids such as soybean or egg yolk. However, incorporation of phospholipids fractionated from the milk fat globule membrane in dairy products requires an in-depth understanding of the functional properties of phospholipids. In particular, it is critical to understand which factors play a role in their stability and bioefficacy as delivery systems. Moreover, chemical and physical modifications of phospholipid liposomes occurring during digestion and the fate of the encapsulated compounds are very important to understand. This review discusses recent findings on the structure and functionality of MFGM, the bioactivity of the phospholipids fraction, their utilization as delivery systems, and their stability through gastrointestinal transit.     

油菜、菊花和荷花蜂花粉中磷脂的色谱分析

以油菜、菊花、荷花蜂花粉为原料,采用薄层层析法(thin layer chromatography,TLC)法分离纯化蜂花粉中的磷脂,并用高效液相色谱法(high-performance liquid chromatography,HPLC)法测定磷脂酰肌醇(PI)、磷脂酰丝氨酸(PS)、脑磷脂(PE)、卵磷脂(PC)及溶血卵磷脂(LPC)的含量。结果表明：3种蜂花粉中总磷脂含量为1.19～3.98g/100g,3种花粉存在极显著差异(P＜0.01);PC是蜂花粉磷脂的主要成分,占总磷脂的34.30%～59.69%;在油菜蜂花粉中检测到PI、PS、PE、PC、LPC,菊花蜂花粉未测出PI,荷花蜂花粉未测出PI、LPC。结论：油菜蜂花粉中磷脂种类最丰富、总含量最高,是花粉磷脂的较好来源。     

UPLC-Triple-TOF-MS/MS法分析中国东北地区人乳磷脂的组成

借助超高效液相色谱联用质谱(UPLC-Triple-TOF-MS/MS)分析法,对不同泌乳期人乳中的磷脂进行定性和相对定量,为中国人乳磷脂组成的研究提供参考。本研究从哈尔滨(黑龙江省)、齐齐哈尔(黑龙江省)和吉林(吉林省)地区采集到汉族人初乳(1~5 d)、过渡乳(6~20 d)和成熟乳(21 d~)共计73份。LipidView 1.2用于检索磷脂分子式,PeakView 2.2及其插件MasterView 1.1用于磷脂定性分析,MultiQuant用于磷脂相对定量分析(基于色谱峰面积)。结果显示,人乳中检出磷脂共计60种。其中,磷脂酰胆碱(PC)17种,磷脂酰乙醇胺(PE)25种,磷脂酰丝氨酸(PS)4种,磷脂酰肌醇(PI)5种,鞘磷脂(SM)9种。磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、鞘磷脂(SM)、磷脂酰丝氨酸(PS)和磷脂酰肌醇(PI)在总磷脂中的相对含量分别为38.12%、26.97%、29.54%、4.43%和0.94%,各种磷脂的相对含量随泌乳期变化表现出不同的变化趋势,但大多数磷脂的相对含量差异并不显著。     

二醇基硅胶固相萃取-多维质谱对乌鳢组织脂质组学分析

建立以二醇基键合硅胶(Si O2/diol)为填料的固相萃取(solid-phase extraction,SPE)和基于多维度串联质谱的鸟枪法分离纯化并测定乌鳢肌肉组织中的磷脂。利用Folch法和SPE法提取并纯化磷脂,比较3种不同填料SPE柱的萃取效果,优化SPE参数,最佳条件:上样量100?μL,淋洗液p H值为2,洗脱液为体积分数50%乙腈溶液1 m L。所得提取物以直接进样的方法流动注射入电喷雾离子源,经三重四极杆质谱的母离子扫描和中性丢失扫描模式,实现对磷脂分子种类的鉴定和定量。同时,通过多维度串联质谱分析,得到各个磷脂分子中2条脂肪酸链长度和不饱和度信息。实验结果显示,乌鳢样品中成功检出磷脂酰胆碱、磷脂酰乙醇胺、磷脂酰肌醇和磷脂酰丝氨酸4类磷脂,共计67种磷脂分子,且大部分磷脂均含有不饱和脂肪酸链。本方法简单高效,分析准确快捷,结果稳定。