| Taking frying oil and fried Penaeus vannamei as the research objects, the effects of frying time and frying materials on the quality of frying oil were explored. The content of advanced glycation end products (AGEs) in fried prawns was determined by liquid chromatography-mass spectrometry and fluorescence technology, and the effects of frying process on the formation of AGEs in fried prawns were studied. The results showed that high-temperature frying could accelerate the oxidation of palm oil, and significantly increased the acid value (AV), p-anisidine value (p-AnV) and carbonyl value (CV), maximum at 24 h. After frying, the moisture content of the prawns was significantly reduced, and the contents of fat, malondialdehyde and fluorescent AGEs significantly increased, and the frying batch had no significant effect on them. The contents of malondialdehyde, fluorescent AGEs, non-fluorescent AGEs (carboxymethyl lysine (CML), carboxyethyl lysine (CEL) and methylglyoxal-derived hydroimidazolone 1 (MG-H1)) in external of fried prawns were significantly higher than that in internal. And compared with unfried prawns, except for the lower internal CEL content, the rest were higher. With the increase of frying batches, the contents of CML, CEL and MG-H1 in external of fried prawns gradually decreased and stabilized in the fifth batch. The maximum values achieved in the first batch were 25.37, 335.68 mg/kg and 46820 mg/kg, which were 7, 4.5 times and 165 times as high as those of unfried prawns respectively. The contents of CML, CEL and MG-H1 in internal of fried prawns increased first and then decreased and stabilized in the fifth batch and its maximum values achieved in the third batch were 12.56, 85.27 mg/kg and 204.20 mg/kg, which were 3.5, 1 times and 7 times as high as those of unfried prawns respectively. |
