BACKGROUND Phospholipids (PL), the main lipid component in marine shellfish, is mainly glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n-3 long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), but different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. This study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities. RESULTS The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first-order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero-order kinetic model during storage. According to the oxidation rate (k) obtained from first-order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in sample during storage, and GPC could be more effectively protected by the AOB compared with GPE. CONCLUSION This study provides a practical method for accurately evaluating the oxidative susceptibility of different PL classes in complex food systems. This article is protected by copyright. All rights reserved.

中文翻译：

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储存期间干扇贝（海湾扇贝）内收肌中甘油磷酸胆碱和甘油磷酸乙醇胺之间氧化敏感性的差异：氧化动力学评估

背景磷脂（PL）是海洋贝类中的主要脂质成分，主要是甘油磷酸胆碱（GPC）和甘油磷酸乙醇胺（GPE）。海洋贝类尤其是扇贝中的 GPC 和 GPE 携带 n-3 长链多不饱和脂肪酸，如二十碳五烯酸 (EPA) 和二十二碳六烯酸 (DHA)，但不同类型的甘油磷脂 (GP) 对人体健康有不同的健康益处. 此外，不同的 GP 亚类如 GPC 和 GPE 在复杂的食物系统中具有不同的氧化敏感性。本研究通过高效液相色谱-串联质谱 (HPLC-MS/MS) 和动力学模型比较了干贝在储存期间 GPC 和 GPE 的氧化敏感性，并研究了天然酚类抗氧化剂对其敏感性的影响。结果 结果表明，样品中 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的含量在两种不同温度下储存期间不断降低。与零级动力学模型相比，一级动力学模型更能反映样品中 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的变化。根据一级动力学模型得到的氧化速率 (k)，GPE 在储存过程中具有比 GPC 更大的氧化速率。此外，结果表明，竹叶中的抗氧化剂（AOB，极性多酚类抗氧化剂）在储存过程中显着降低了样品中 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的氧化速率，与 AOB 相比，AOB 可以更有效地保护 GPC。与 GPE。结论 本研究为准确评估复杂食品系统中不同 PL 类别的氧化敏感性提供了一种实用方法。本文受版权保护。版权所有。