[1] 朱瑶,陈慧民,卢航,等.刺参性腺中6种磷脂含量的HPLC-ELSD分析[J].大连海洋大学学报,2015,30(4):422-425.
[2] 王丽丽,孙树杰,徐同成,等.花生磷脂的概述及其生物学功能的研究进展[J].农产品加工杂志,2013(1):64-66.
[3] 罗东生.大豆磷脂的研究现状与应用[J].黑龙江农业科学,2014,43(3):144-146.
[4] LU F S,NIELSEN N S,BARON C P,et al.Marine phospholipids:the current understanding of their oxidation mechanisms and potential uses for food fortification[J].Critical Reviews in Food Science & Nutrition,2015,57(10): 2 057-2 070.
[5] ADAMS A,KITRYTE K,VENSKUTONI S,et al.Formation and characterization of melanoidin like polycondensation products from amino acids and lipid oxidation products[J]. Food Chemistry,2009,115(3): 904-911.
[6] 谢帝芝,徐树德,陈芳,等.黄斑蓝子鱼LC-PUFA合成代谢与渗透压调节的关系研究[J].中国水产科学杂志, 2015, 22(5):950-959.
[7] XIE D,JIN J,SUN J,et al.Comparison of solvents for extraction of krill oil from krill meal:Lipid yield,phospholipids content,fatty acids composition and minor components[J].Food Chemistry,2017,233(4):434-441.
[8] ALVARENGA T I R C,CHEN Y,PEREZ J R O,et al.Manipulation of omega3 PUFAs in lamb:phenotypic and genotypic views[J]. Food Science & Food Safety,2015,14(3): 189-204.
[9] 廖文秋,刘小叶,张琍.多烯磷脂酰胆碱联合水飞蓟宾治疗非酒精性脂肪肝疗效观察[J].实用肝脏病杂志,2014,17(2): 196-197.
[10] HIROMI M,TAKASHI K,MASAHI H,et al.Oxidative stability of salmon and herring roelipids and their dietary effect on plasma cholesterol levels of rats[J].Fisheries Science,2007,73(3): 668-674.
[11] CANSELL M,MOUSSAOUI N,LEFRANCOIS C.Stability of marine lipid basedliposomes under acid conditions.Influence of xanthan gum[J].Liposome Research,2001,11(2-3): 229-242.
[12] LU F S,THOMSEN B R,HYLDIG G,et al.Oxidative stability and sensory attributes of fermented milk product fortified with a neat or preemulsified mixture of fish oil and marine phospholipids[J].Chemical Social,2013,90(11): 1 673-1 683.
[13] PIETROWSKI B N,TAHERGORABI R,MATAK.K E,et al.Chemical properties of surimi seafood nutrified with ω-3 rich oils[J].Food Chemical,2011,129(3): 912-919.
[14] TAKEUNGWONGTRAKUL S,BENJAKUL S.Oxidative stability of shrimp oil-in-water emulsions as affected by antioxidant incorporation[J]. International Aquatic Research,2013,5(1): 1-12.
[15] KASSIS N M,GIGLIOTTI J C,BEAMER S K,et al.Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega-3-rich oils[J].Science Food Agric,2011,92(1): 66-73.
[16] GOKARAJU G R,GOKARAJU R R,BHUPATHIRAJU K,et al.Novel and synergistic composition of lecithin and lysolecithin for improving bioavailability and solubility of hydrophobic compounds and extract[D]. Berkeley: University of California, 2016.
[17] 朱超.基于液相色谱质谱联用技术的磷脂组学平台的建立、改进及应用[D].上海:华东理工大学, 2011.
[18] GRIT M,ZUIDAM N J,UNDERBERG W J M,et al.Hydrolysis of partially saturated egg phosphatidylcholine in aqueous liposome dispersions and the effect of cholesterol incorporation on hydrolysis kinetics[J].Journal of Pharmacy & Pharmacology,2011,45(6): 490-495.
[19] 蒋彤,卢航,王玉,等.磷脂测定方法的研究概述[J].食品与发酵工业,2015,41(2): 259-264.
[20] 李艳,杨涛,汪龙,等.蛋黄不饱和脂肪酸的生理功能的研究进展[J].食品工业科技,2014,35(16): 367-370.
[21] 吴永保,李琳,闻治国,等.动物体内极长链多不饱和脂肪酸代谢及其生理功能[J].中国畜牧杂志,2018,54(3):20-26.
[22] 张程程.多不饱和脂肪酸影响结肠癌发生发展的生物学作用机制研究[D].杭州:浙江大学,2017.
[23] 孙菲菲,曹阳春,李生祥,等.胆碱对奶牛围产期代谢的调控[J].动物营养学报,2014,26(1): 26-33.
[24] 王斯佳.胆碱生物学效价评定及其在肉鸡体内代谢与需要量的研究[D].北京:中国农业科学院,2012.
[25] LU F S,BRUHEIM I,HAUGSGJERD B O,et al.Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage[J].Food Chemistry,2014,157(26): 398-407.
[26] 徐为民.南京板鸭加工过程中脂类物质及挥发性风味成分变化研究[D].南京:南京农业大学, 2008.
[27] 崔莹莹.脂质水解和氧化对湖北传统发酵火腿风味形成的影响[D].武汉:武汉轻工大学, 2016.
[28] DOBARGANES M C,MARQUEZ-RUIZ.Formation and analysis of oxidized monomeric dimeric and higher oligomeric triglycerides[J].Chemistry Nutrition and Practical Application,2007,12(8):87-110.
[29] HIDALGO F J,NOGALES F,ZAMORA R.Nonenymatic browning, fluorescence development,and formation of pyrrole derivatives in phosphatidylethanolamine/ribose/lysine model systems[J].Journal of Food Science,2010,70(6): 387-391.
[30] 杨红菊,乔发东,马长伟,等.脂肪氧化和美拉德反应与肉品风味质量的关系[J].肉类研究杂志,2004,12(1): 25-28.
[31] LU F S H, THOMSEN B R, HYLDIG G, et al. Oxidative stability and sensory attributes of fermented milk product fortified with fish oil and marine phospholipids[J]. Journal of the American Oil Chemists\" Society, 2013, 90(11):1 673-1 683.
[32] MOZURAITYTE R,RUSTAD T,STORRO.Pro-oxidant activity of Fe2+ in oxidation of cod phospholipids in liposome[J].Lipid Science Technol,2006,108(3): 218-226.
[33] 徐为民,王道营,诸永志,等.肌内磷脂在腌腊肉制品风味形成中的作用机制研究进展[J]. 江苏农业学报,2010,26(1): 204-207.
[34] HUAN Yanjun.Time related changes in flavor compounds of jinhua dry-cured ham during processing[J]. Journal of Wuxi University of Light Industry,2005,71(2): 291-299.
[35] 吴娜,王锡昌,陶宁萍,等.动物源食品中脂质氧化降解对香气物质形成的作用[J].中国食品学报, 2016,16(7): 209-215.
[36] 刘奇.鲟鱼腥味物质特征及其与脂肪酸氧化的关系研究[D].青岛:中国海洋大学, 2013.
[37] 杨晶.贮藏期间草鱼肌肉降解与风味变化关联研究[D].长沙:长沙理工大学, 2015.
[38] LU F S,NIELSEN N S,BARON C P,et al.Oxidative degradation and non-enzymatic browning due to the interaction between oxidized lipids and primary amine groups in different marine phospholipid emulsions[J]. Food Chemistry,2012,135(4): 2 887-2 896.
[39] LU F S,NIELSEN N S,BARON C P,et al.Impact of primary amine group from aminophospholipids and amino acids on marine phospholipid stability:Non-enzymatic browning and lipid oxidation[J].Food Chemistry.2013,141(2): 879-888.
[40] 吴燕燕,曹松敏,李来好,等.比较2种蓝圆鰺腌干工艺中脂质氧化与挥发性风味物质形成的关系[J].食品科学, 2017,38(6): 165-172.
[41] NAL K, BABAOGLU A S,KARAKAYA M.Effect of oregano sage and rosemary essential oils on lipid oxidation and color properties of minced beef during refrigerated storage[J]. Journal of Essential Oil Bearing Plants,2014,17(5): 797-805.
[42] 张迎阳.干腌肉制品中脂质自动氧化机理及调控机制研究[D].南京:南京农业大学,2014.
[43] UEMATSU T,PARKÁNYIOVÁ L,ENDO T,et al.Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions[J]. International Congress, 2002,1245(1 245): 445-446.
[44] 吴宝森,孙玥晖,刘姝韵,等.肉和肉制品中脂质氧化的研究进展[J].食品安全质量检测学报, 2017,8(3): 814-818.
[45] 吴娜.基于脂质热氧化降解解析中华绒螯蟹关键香气物质的形成机制[D].上海:上海海洋大学, 2017.
[46] MOZURAITYTE R,RUSTAD T,STORRO I.Oxidation of cod phospholipids in liposomes:effects of salts, pH and zeta potential[J]. European Journal of Lipid Science & Technology,2010,108(11): 944-950.
[47] 于汐洋.咸味香基中美拉德反应产物的体外抗氧化性研究[D].无锡:江南大学, 2009.
[48] ZAMORA R,HIDALGO F J.The Maillard reaction and lipid oxidation[J].Lipid Technology,2015,23(3): 59-62.
[49] FLORES M, SPANIER A M, TOLDRA F. Flavour analysis of dry-cured ham. In: Flavour of meat and meat products and seafoods[J]. Blackie Academic and Professional,1998,40(120):320-341.
[50] VENTANAS S,ESTEVEZ M,DELGADO C L.Phospholipid oxidation,non-enzymatic browning development and volatile compounds generation in model systems containing liposomes from porcine longissimus dorsi and selected amino acids[J]. European Journal of Lipid Science & Technology,2007,225(5-6): 665-667.
