文章摘要
李颖畅;杜凤霞;张笑;刘雪飞;蔡友琼;杨贤庆;励建荣;.蓝莓叶多酚对鱿鱼上清液中氧化三甲胺高温热分解的影响[J].中国食品学报,2020,20(8):183-190
蓝莓叶多酚对鱿鱼上清液中氧化三甲胺高温热分解的影响
Effects of Polyphenols Extracted from Blueberry Leaves on the Thermal Decomposition of Trimethylamine Oxide in Squid Supernatant
  
DOI:
中文关键词: 蓝莓叶多酚  鱿鱼上清液  氧化三甲胺  热分解
英文关键词: blueberry leaf polyphenols  squid supernatant  trimethylamine oxide  thermal decomposition
基金项目:“十三五”国家科技支撑计划项目(2017YFC1600706)
作者单位
李颖畅;杜凤霞;张笑;刘雪飞;蔡友琼;杨贤庆;励建荣; 渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
中国水产科学研究院东海水产研究所
中国水产科学研究院南海水产研究所
 
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中文摘要:
      以鱿鱼上清液为对象,研究蓝莓叶多酚对鱿鱼上清液氧化三甲胺热分解的影响以及氧化三甲胺热分解的反应机制。结果表明:蓝莓叶多酚抑制鱿鱼上清液中氧化三甲胺热分解,显著降低鱿鱼上清液中甲醛、二甲胺和三甲胺含量。蓝莓叶多酚浓度越大,抑制效果越显著。在一定温度范围,蓝莓叶多酚对氧化三甲胺热分解有显著的抑制作用。当加热时间低于60 min时,蓝莓叶多酚对氧化三胺热分解抑制效果显著。在鱿鱼上清液中氧化三甲胺热分解过程中产生了自由基,而蓝莓叶多酚抑制自由基的产生,并且蓝莓叶多酚浓度越高,产生的自由基信号强度越弱,表明蓝莓叶多酚通过抑制自由基来抑制甲醛的形成。
英文摘要:
      The effect of blueberry leaves polyphenols on the thermal decomposition of trimethylamine oxide in squid supernatant was studied, and the reaction mechanism was also explored. The results showed that the polyphenols from blueberry leaves inhibited the thermal decomposition of trimethylamine oxide, and reduced the contents of trimethylamine, dimethylamine and formaldehyde. The inhibition of blueberry leaves polyphenols was more significant at higher concentrations of polyphenols. As temperature was increased, polyphenols from blueberry leaves significantly inhibited the thermal decomposition of trimethylamine oxide. When the heating time was lower than 60 min, the inhibitory effect was significant. Free radicals produced during the thermal decomposition of trimethylamine Oxide. Blueberry leaves polyphenols inhibited the production of free radicals. Blueberry leaves polyphenols suppressed the generation of formaldehyde by inhibiting the formation of free radicals.
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