Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n = 60). Total phospholipid quantity decreased 4-folds (P < .01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < .01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0–20:4) and PS 36:2 (18:0–18:2; P < .01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < .01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.

将来自20个猪car体的三块猪排分别老化1天，8天和21天。电喷雾串联质谱用于全面分析每个样品中磷脂的分布（n  = 60）。 猪里脊肉的总磷脂量从老化1天到21天减少了4倍（P <.01）。猪里脊肉老化1到21天后，磷脂酰肌醇（PI）和磷脂酰丝氨酸（PS）分别增加了30％和73％（P  <0.01）。这种增加主要是由于PI 38：4（18：0–20：4）和PS 36：2（18：0–18：2; P <.01）。结果还表明，短期老化（8d）后，溶血磷脂酰胆碱的相对百分比增加了35％，而长期老化（21d；P  <.01）后，磷脂酸增加了10倍。这些结果证明了磷脂在老化过程中经历了酶促水解，但也表明与其他磷脂相比，PI和PS中包含18：2或20：4的脂质种类对酶促水解的抵抗力稍强。