厦门白姑鱼腌制加工过程中的脂肪酸变化分析

探讨厦门白姑鱼（Argyrosomus amoyensis）腌制加工过程中的脂肪酸的变化，并结合脂肪氧化相关指标：过氧化值（peroxide value，POV）及硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARS）值，确定脂肪氧化对脂肪酸组成的影响。从腌制加工的7 个关键工序中取样，采用气相色谱-质谱联用法分析脂肪酸，同时考察POV及TBARS值。结果表明：厦门白姑鱼原料含26.41%的饱和脂肪酸（saturated fatty acids，SFA）、20.26%的单不饱和脂肪酸（monounsaturated fatty acids，MUFA）和53.33%的多不饱和脂肪酸（polyunsaturated fatty acids，PUFA），共24 种，必需脂肪酸占12.49%，二十碳五烯酸（eicosapentaenoic acid，EPA）和二十二碳六烯酸（docosahexaenoicacid，DHA）占40.70%。在腌制加工中，SFA含量显著增加，MUFA含量和PUFA含量显著降低（P＜0.05）。POV和TBARS值都呈现了先增后减的趋势，分别在烘干1 d和3 d出现峰值。相关性分析表明，SFA与MUFA呈显著负相关（P＜0.05），与PUFA呈极显著负相关（P＜0.01），MUFA和PUFA没有相关性；SFA与POV和TBARS值呈现显著正相关（P＜0.05），而PUFA与POV和TBARS值分别呈显著（P＜0.05）和极显著负相关（P＜0.01）。因此，厦门白姑鱼脂肪酸种类多，含有丰富的不饱和脂肪酸，腌制加工过程对主要8 种脂肪酸有显著影响，脂肪的氧化使SFA含量增加，同时使PUFA含量降低，PUFA更容易发生氧化。

Changes in Fatty Acids during Salting and Drying of White Croaker (Argyrosomus amoyensis)

In this paper, the changes in fatty acids of white croaker (Argyrosomus amoyensis) during the salting and
drying processes were analyzed by gas chromatography-mass spectrometry (GC-MS), and relevant indicators of lipid
oxidation including peroxide value (POV) and thiobarbituric acid reactive substance (TBARS) were measured to reveal
the relationship between the fatty acid composition and lipid oxidation. The results showed that white croaker contained
24 fatty acids including 26.41% saturated fatty acids (SFA), 20.26% monounsaturated fatty acids (MUFA) and 53.33%
polyunsaturated fatty acids (PUFA); 12.49% essential fatty acids; and eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA) together accounting for 40.70% of the total fatty acids. During salting the content of SFA significantly increased
whereas those of MUFA and PUFA significantly decreased (P < 0.05). Both POV and TBARS values increased first and
then decreased, showing their peaks on day 1 and day 3, respectively. Correlation analysis showed that the increase in SFA
was negatively significantly related to MUFA (P < 0.05), and was highly negatively related to PUFA (P < 0.01). However,
there was no correlation between MUFA and PUFA; SFA was positively significantly related to POV and TBARS (P < 0.05)
whereas PUFA was negatively related to POV (P < 0.05) and highly negatively related to TBARS (P < 0.01). Thus, white
croaker was rich in unsaturated fatty acids and the salting process had significant influences on eight major fatty acids. More
SFAs were produced in response to lipid peroxidation while significantly decreasing the contents of MUFA and PUFA were
sed. PUFA were more susceptible to lipid oxidation.