乳糖与氧化三甲胺的反应研究  

Study on the reaction of lactose and trimethylamine N-oxide

作　　者：李丰[1,2] 刘红英[3] 薛长湖[1] 李兆杰[1] 辛学倩[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]河北农业大学食品科学与工程学院,河北保定071001 [3]河北农业大学海洋学院,河北秦皇岛066003

出　　处：《食品工业科技》2010年第7期98-100,104,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划资助项目(2007AA091802)

摘　　要：鱿鱼丝在贮藏过程中会产生甲醛,它是鱿鱼丝中氧化三甲胺经一定途径降解的产物。本文对鱿鱼丝中含量较高的乳糖与氧化三甲胺的反应进行了研究,探讨鱿鱼丝贮藏过程中甲醛产生的可能途径。研究了乳糖用量、反应pH、反应温度及反应时间对乳糖与氧化三甲胺反应的影响。结果表明,乳糖用量、反应pH、反应温度及反应时间对甲醛等产物的生成影响显著。Formaldehyde is produced during the storage of shredded squid,which is one of the degradation products of trimethylamine N-oxide. Trimethylamine N-oxide is found in high concentrations in the shredded squid. It has been clearly demonstrated that TMAO can be degraded to formaldehyde by certain channels. In this paper,the reaction of lactose and trimethylamine N-oxide was studied to explore the channel of the formation of formaldehyde during the storage of shredded squid. The reaction was studied under the amount of lactose,various pH,reaction temperature and reaction time. The results suggested that amount of lactose,pH,reaction temperature and reaction time had significant impact on the formation of formaldehyde.

关 键 词：乳糖-氧化三甲胺反应体系 鱿鱼丝 甲醛 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]