鱼肉热加工中有害物的生成及抑制研究

Production and inhibition of harmful substances in hot processing of fish

中文关键词:  三文鱼  杂环胺 (HAAs)  晚期糖基化终末产物 (AGEs)  姜黄素  维生素C

英文关键词:Salmon salar  heterocyclic amines  advanced glycation end products  curcumin  vitamin C

中文摘要:

      目的 研究姜黄素和维生素C添加对三文鱼烤制过程中有害物杂环胺(heterocyclic amines, HAAs)和晚期糖基化终末产物(advanced glycation end products, AGEs)的抑制作用, 以及外源添加物对烤三文鱼风味的影响。方法 通过高效液相色谱-串联质谱法测定HAAs和AGEs浓度, 进一步测定还原糖、肌酸、肌酐、乙二醛等前体物以及脂质氧化水平解析其抑制机制, 运用气相色谱-离子迁移谱法分析三文鱼烤制中挥发性风味变化。结果 与对照组相比, 姜黄素和维生素C对HAAs和AGEs表现出显著抑制效果(P?0.05), 总HAAs抑制率分别为75.21%和59.52%; AGEs中Nε-羧甲基赖氨酸抑制率分别为90.56%和90.87%, Nε-羧乙基赖氨酸抑制率为94.57%和94.80%。还原糖、肌酸、肌酐、乙二醛等前体物浓度与HAAs和AGEs含量呈现高度相关。此外, 通过挥发性风味分析表明添加姜黄素和维生素C对烤三文鱼风味有一定影响, 增加了香味物质3-羟基-2-丁酮、2,6-二甲基-7-辛烯-2-醇、薄荷醇等化合物浓度, 为三文鱼总体气味贡献重要作用。结论 姜黄素和维生素C影响了HAAs和AGEs形成的关键前体物、中间体, 具有显著抑制效果。本研究的开展为鱼肉制品热加工有害物控制提供了理论指导, 并为优化鱼肉制品加工工艺提供了参考。

英文摘要:

      Objective To explore the effects of curcumin and vitamin C supplementation on harmful substances heterocyclic amines (HAAs) and advanced glycation end products advanced glycation end products (AGEs) in Salmon salar roasting process inhibition and the effect of exogenous additives on the flavor of grilled Salmon salar. Methods The concentrations of HAAs and AGEs were determined by high performance liquid chromatography-tandem mass spectrometry, and the inhibitory mechanism of reducing sugar, creatine, creatinine, glyoxal and other precursors and lipid oxidation levels were further determined. The changes of volatile flavor of Salmon salar during baking were analyzed by gas chromatography and ion migration spectrometry. Results Compared with the control group, curcumin and vitamin C showed significant inhibitory effects on HAAs and AGEs (P?0.05), and the total HAAs inhibition rates were 75.21% and 59.52%, respectively. The inhibition rates of Nε-carboxymethyl-lysine in AGEs were 90.56% and 90.87%, respectively. The inhibition rates of Nε-carboxymethl-lysine were 94.57% and 94.80%. The concentrations of precursors such as reducing sugar, creatine, creatinine and glyoxal were highly correlated with the content of HAAs and AGEs. In addition, volatile flavor analysis showed that the addition of curcumin and vitamin C had a certain effect on the flavor of grilled Salmon salar, and increased the concentration of aroma compounds such as 3-hydroxy-2-butanone, 2,6-dimethyl- 7-octene-2-ol and menthol, which contributed to the overall smell of Salmon salar. Conclusion Curcumin and vitamin C affect the key precursors and intermediates in the formation of HAAs and AGEs, and have a significant inhibitory effect. The development of this study provides theoretical guidance for the control of harmful substances in hot processing of fish products, and provides reference for optimizing the processing technology of fish products.