摘要
为探究南美白对虾中氧化三甲胺(TMAO)高温分解产生甲醛的反应特性,以南美白对虾为原料,利用南美白对虾与TMAO模拟体系对比,研究加热温度、加热时间、pH值以及不同添加物质对南美白对虾和TMAO模拟体系中TMAO热分解反应的影响。结果表明,加热温度、加热时间、pH值对TMAO模拟体系和南美白对虾肌肉中TMAO热分解产生甲醛的影响一致。TMAO模拟体系和肌肉组织中TMAO热分解产生的甲醛含量均随加热温度的升高而显著增加(P<0.05),在100℃条件下两者甲醛含量最高值分别为24.20μg·mg^(-1)、3.17 mg·kg^(-1);加热30 min前,TMAO模拟体系和南美白对虾肌肉中TMAO热分解产生的甲醛含量均随加热时间的延长而显著增加(P<0.05);当pH值趋于6时,TMAO模拟体系和肌肉组织中TMAO热分解产生的甲醛含量越多。在不同添加物质中,Ca^(2+)、茶多酚对TMAO模拟体系和南美白对虾肌肉中TMAO热分解产生的甲醛相对抑制率均较高,能够有效抑制TMAO高温分解产生甲醛。本研究结果为抑制水产品中甲醛的产生提供了一定的理论依据和技术指导。
In order to explore characteristics of the reaction that TMAO decomposing into formaldehyde at high temperature in Penaeus vannamei, the effects of different heating temperatures, heating time, pH value and additives on the TMAO pyrolysis in model system and vannamei were compared in this paper. It turned out that the effects of heating temperature, heating time and pH value on the TMAO decomposing into formaldehyde in model system and vannamei muscle were coincident. The content of formaldehyde in model system and vannamei muscle tissue significantly increased as rising the heating temperature. Until the temperature reached 100℃ degrees, the formaldehyde contents reached a maximum of 24.20 μg.mg-1, 3.17 mg.kg-1, respectively （P 〈 0.05）. And the formaldehyde levels significantly grew in those two system within the first 30 minutes（P 〈 0.05）. The pH value was more closed to 6, the more formaldehyde generated. In all the additives, Ca2＋ and tea polyphenol have a high relative inhibition rate on TMAO decomposing into formadehyde in TMAO model system and vennamei, which can effectively inhibit TMAO pyrolysis. In summary, this study provided a theoretical basis and technical guidance for understanding and inhibiting the production of formaldehyde by TMAO in aquatic products.
出处
《核农学报》
CAS
CSCD
北大核心
2017年第11期2186-2193,共8页
Journal of Nuclear Agricultural Sciences
基金
国家海洋局海洋公益性行业科研专项经费(201205031)
河北省食品科学与工程学科"双一流"建设资金项目(2016SPGCA18)
关键词
甲醛
氧化三甲胺
热分解
南美白对虾
formaldehyde, trimethylamine oxide, thermal decomposition, Penaeus vannamei
