文章摘要
朱军莉,励建荣,苗林林,李学鹏.基于高温非酶途径的秘鲁鱿鱼内源性甲醛的控制[J].水产学报,2010,34(3):375~381
基于高温非酶途径的秘鲁鱿鱼内源性甲醛的控制
Control on the intrinisic formaldehyde content in jumbo squid based on the non-enzymatic thermal pathway
投稿时间:2009-11-09  修订日期:2009-12-08
DOI:10.3724/SP.J.1231.2010.06699
中文关键词: 鱿鱼  甲醛  非酶途径  抑制剂  茶多酚
英文关键词: Dosidicus gigas  formaldehyde  non-enzymatic pathway  inhibitor  tea polyphenolic
基金项目:国家“八六三”高技术研究发展计划(2007AA091806);浙江省自然科学基金项目(Y3090246);浙江省教育厅科研项目(Z09-11)
作者单位E-mail
朱军莉 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室 junlizhu0305@yahoo.com.cn 
励建荣 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
苗林林 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
李学鹏 浙江工商大学食品与生物工程学院浙江省食品安全重点实验室  
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中文摘要:
      以甲醛(FA)为指标筛选确定了秘鲁鱿鱼抑制剂种类,分析了抑制剂作用特性,采用单因素和正交试验设计优化了FA抑制剂组合和作用浓度。结果表明,柠檬酸(CA)、CaCl2、MgCl2、茶多酚(TP)、桑叶黄酮(MF)能有效抑制秘鲁鱿鱼肌肉和上清液高温FA形成,Na2SO3、Fe2++Asc、Fe2++Cys促进鱿鱼FA的生成。低浓度CA、CaCl2和TP能减少鱿鱼上清90%以上的FA,最佳抑制浓度分别为10 mmol/L、10 mmol/L和0.1%。抑制剂CA、CaCl2、MgCl2能显著减少鱿鱼高温氧化三甲胺(TMAO)分解生成FA、二甲胺(DMA)和三甲胺(TMA),而TP和MF能有效结合鱿鱼高温生成的FA。通过正交试验确定了最佳FA抑制剂组,即为0.04% TP、10 mmol/ CaCl2。该复合抑制剂能显著降低鱿鱼片中的FA和DMA含量,对蛋白含量无显著影响。结果表明,复合抑制剂对鱿鱼等水产品加工中FA控制具有一定的应用前景。
英文摘要:
      The objective of this study was to assess the control on formation of formaldehyde (FA) during the heating processing in jumbo squid by compound inhibitors. The substances inhibiting the formation of FA were selected in the squid, and the property of inhibitors to reduce FA was analyzed. The compound inhibitors was optimized by single factor experiment and orthogonal experiment. The results showed that the amount of FA decreaed significantly in the squid treated by citric acid (CA), CaCl2, MgCl2, tea polyphenolic (TP), mulberry flavonoids (MF), whereas, it increased greatly treated by Na2SO3, Fe2+ in presence of the reductants of cysteine and ascorbate. The low concentration of inhibitors, CA, CaCl2 and TP, could reduce more than 90% of the amount of FA in supernatant of squid, and the optimal inhibiting concentrations were 10 mmol/L, 10 mmol/L and 0.1%, respectively. The thermal decomposition of trimethylamine N-oxide (TMAO) to FA, dimethylamine (DMA) and trimethylamine (TMA) was significantly inhibited by CA, CaCl2, MgCl2, while, the amount of FA could be reacted effectively by TP and MP in the squid at high temperature. Then the amount of FA and DMA dropped significantly, and the content of protein was not affected for the squid slice treated by the optimal compound inhibitors, 0.04% TP and 10 mmol/L CaCl2. Therefore, the compound inhibitors of FA have a potential application in the control of the amount of FA in squid processing.
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