Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large yellow croaker during cold-storage (4 ℃) was investigated. The result showed that the US and RA have synergistic effects in delaying lipid oxidation and inhibiting endogenous lipase and lipoxygenase (LOX) activities related to oxidation. The inhibition of LOX activity by RA was dose-dependent, and US showed a negative effect on the inhibition of enzyme activity in the presence of low concentration RA. Moreover, RA changes the enzyme structure through static fluorescence quenching and interaction with enzyme molecules. Hydrogen bonding and hydrophobic interaction are the main interaction forces between RA and LOX. This study could provide basic mechanism of US treatment cooperating with polyphenols to inhibit lipid oxidation during food preservation.

脂质氧化会导致脂肪酸含量高的水产品风味、色泽和质地变差。探讨超声波(US)联合迷迭香酸(RA)对冷藏(4 ℃)大黄鱼脂质氧化和内源酶活性的影响机制。结果表明，US和RA在延缓脂质氧化和抑制与氧化相关的内源性脂肪酶和脂氧合酶（LOX）活性方面具有协同作用。RA 对 LOX 活性的抑制是剂量依赖性的，并且在低浓度 RA 存在的情况下，US 对酶活性的抑制有负面影响。此外，RA通过静态荧光猝灭和与酶分子的相互作用改变酶结构。氢键和疏水相互作用是 RA 和 LOX 之间的主要相互作用力。该研究可为US处理与多酚协同抑制食品保鲜过程中的脂质氧化提供基本机制。