利用电子自旋共振(ESR)技术对秘鲁鱿鱼中甲醛生成非酶途径中相关自由基的研究  

Studies on the Non-enzymic Formation Radical of Formaldehyde in Jumbo Squid by ESR Method

作　　者：励建荣 曹科武 贾佳 朱军莉 于平 李碧清 谢晶[3] 黄和[4] 马永均 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310035 [2]浙江省海洋开发研究院,浙江舟山316101 [3]上海海洋大学,上海200090 [4]广东海洋大学,广东湛江524088 [5]浙江兴业集团有限公司,浙江舟山316101

出　　处：《中国食品学报》2009年第1期16-21,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十一五”国家863计划海洋技术领域重点项目(No.2007AA091806);浙江省科技厅重大科技攻关项目(No.2005C12030)

摘　　要：利用电子自旋共振仪(ESR)测定秘鲁鱿鱼中与甲醛生成相关的自由基,结果显示,在秘鲁鱿鱼加热过程中伴随着甲醛的生成,产生了(CH3)3N·自由基。为进一步证明(CH3)3N·自由基与甲醛生成的相关性,在TMAO-Fe(II)体系中研究(CH3)3N·自由基的生成规律。(CH3)3N·自由基随温度的上升而增多,与甲醛生成规律一致。(CH3)3N·产生后,在室温条件下,10min内信号强度迅速衰减,随后缓慢衰减。因此初步证明秘鲁鱿鱼中甲醛产生的非酶途径中存在自由基反应。The radical which is relate to formaldehyde in jumbo squid was determinated by ESR. The results showed that （CH3）3N· radical was produced when formaldehyde formed in jumbo squid during heating treatment： For further identification of the relationship between（CH3）3N· radical and formaldehyde formation, the formation regulars of （CH3）3N· radical was studied in TMAO-Fe （II） system. Among of them, the formation of （CH3）3N· radical was increased with the temperature increased which is according to reqularity of formaldehyde. The signal intensity of （CH3）3N· radical was decreased quickly in 10 min, and then decreased slowly. This paper indicated that radical reaction was existed in non-enzymic formation mechanism of formaldehyde in jumbo squid.

关 键 词：秘鲁鱿鱼 甲醛 电子自旋共振 PBN DMPO 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]