Characterization of methanolysis products from plasmalogenic lipids in horse muscle tissue

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-08 DOI:10.1016/j.jfca.2024.106927

Lorea R. Beldarrain , Xabier Belaunzaran , Miguel Angel Sentandreu , John K.G. Kramer , Noelia Aldai

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引用次数: 0

Abstract

Muscle tissue is known to contain plasmalogenic lipids. Traditional methodologies for the analysis of lipids in muscle consists of methanolysis followed by gas chromatography (GC). The resultant dimethylacetals (DMA) are difficult to resolve because of extensive overlap with fatty acid methyl esters. In this study a new two-step procedure was applied to isolate DMAs from FAMEs from methanolysed horse muscle lipids (n=48) after saponification and solvent partitioning. Both total and isolated DMAs were analysed by GC and the extent of overlap was evident. The total methylated mixture was also analyzed using GC with online reduction (GC-OR x GC) which confirmed the identity of the FAME, DMA and aldehyde products. The DMA content in horse muscle tissue was found to be 55.7 mg DMAs in 100 g of meat, or 3.10 % of total lipids. The saturates 16:0 and 18:0 were the predominant DMA isomers, and 18:3n-3 and 18:2n-6 DMA were identified in this tissue. Samples with a higher (> 3 g/100 g of meat) intramuscular fat (IM) content showed a lower (p ≤ 0.05) absolute content of the DMAs compared to samples with lower IM fat content (15.3 vs 29.3 mg/g of fat, respectively).

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马肌肉组织质脂甲醇分解产物的特征

众所周知，肌肉组织中含有质源脂质。分析肌肉中脂质的传统方法包括甲醇分解和气相色谱法（GC）。由于二甲基乙醛（DMA）与脂肪酸甲酯有大量重叠，因此很难分辨。本研究采用了一种新的两步法，在皂化和溶剂分配之后，从甲醇化马肌肉脂质（n=48）的脂肪酸甲酯中分离出 DMA。总 DMAs 和分离出的 DMAs 都通过气相色谱进行了分析，其重叠程度非常明显。总甲基化混合物也用在线还原气相色谱（GC-OR x GC）进行了分析，确认了 FAME、DMA 和醛产物的特性。研究发现，马肌肉组织中的 DMA 含量为每 100 克肉中含有 55.7 毫克 DMA，占脂类总量的 3.10%。饱和脂肪酸 16:0 和 18:0 是主要的 DMA 异构体，此外还发现了 18:3n-3 和 18:2n-6 DMA。肌肉内脂肪（IM）含量较高（> 3 g/100 g 肉）的样本与 IM 脂肪含量较低的样本相比，DMA 绝对含量较低（p ≤ 0.05）（分别为 15.3 vs 29.3 mg/g 脂肪）。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.