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| 煎炸过程对棕榈油品质及南美白对虾中 AGEs含量的影响 |
| Effects of frying process on the quality of palm oil and AGEs content in Penaeus vannamei |
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| DOI： |
| 中文关键词: 棕榈油 煎炸 南美白对虾 美拉德反应 晚期糖基化终末产物 |
| 英文关键词:palm oil frying Penaeus vannamei Maillard reaction advanced glycation end products |
| 基金项目:国家重点基础研究发展计划（2018YFD0901005） |
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| 中文摘要: |
| 以煎炸油和煎炸南美白对虾为研究对象，探究煎炸时间及煎炸物料对煎炸油品质的影响；采用液相色谱-质谱联用及荧光技术测定煎炸对虾中晚期糖基化终末产物（AGEs）的含量，探究煎炸过程对煎炸对虾中AGEs生成的影响。结果表明，高温煎炸可加速棕榈油氧化，使其酸值（AV）、p-茴香胺值（p-AnV）、羰基值（CV）显著增加，24 h时达到最大值。煎炸后，对虾水分含量显著降低，脂肪、丙二醛和荧光AGEs含量显著升高，煎炸批次对其无显著影响。煎炸对虾外层丙二醛、荧光AGEs、非荧光AGEs（羧甲基赖氨酸（CML）、羧乙基赖氨酸（CEL）和甲基乙二醛氢咪唑酮（MG-H1））含量显著高于内部，与未煎炸生虾相比除内部CEL含量有所降低外其余均高于未煎炸生虾。随着煎炸批次的增加，煎炸对虾外层CML、CEL和MG-H1含量均逐渐降低，在煎炸第5批时趋于稳定，煎炸第1批时取得最大值，分别为25.37、335.68 mg/kg和468.20 mg/kg，分别为未煎炸生虾的7、4.5倍和16.5倍；煎炸对虾内部CML、CEL和MG-H1含量均先升高后降低，在煎炸第5批时趋于稳定，煎炸第3批时取得最大值，分别为12.56、85.27 mg/kg和204.20 mg/kg，分别为未煎炸生虾的3.5、1倍和7倍。 |
| 英文摘要: |
| 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. |
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