苹果多酚与甲醛的反应特性及在鱿鱼丝加工中的应用效果研究  

Study on reaction characteristics of apple polyphenols and formaldehyde and its application in dried-seasoned squid processing

作　　者：蒋圆圆[1] 李学鹏[1] 邹朝阳 励建荣[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2014年第6期90-93,共4页Science and Technology of Food Industry

基　　金：“十二五”国家支撑计划项目课题(2012BAD29B06);高等学校博士学科点专项科研基金课题(优先发展领域)(20113326130001)

摘　　要：通过苹果多酚与甲醛反应特性的研究,探讨苹果多酚作为甲醛捕获剂的可能性。研究了不同pH、反应温度、反应时间及苹果多酚浓度对苹果多酚与甲醛反应的影响,并将苹果多酚应用于鱿鱼丝加工中对其捕获效果进行了验证。结果表明:pH、反应温度、反应时间及苹果多酚浓度对甲醛减少率均具有显著性影响(p<0.05),碱性条件下苹果多酚与甲醛反应活性较高,随着反应温度的升高、反应时间的延长及苹果多酚浓度的增加,甲醛含量均显著减少。经苹果多酚处理的鱿鱼丝中甲醛初始含量及在30d贮藏期内甲醛含量增加量均显著(p<0.05)低于对照组。苹果多酚在实际生产中对鱿鱼丝中甲醛具有良好的捕获效果。The reaction characteristics of apple polyphenols with formaldehyde were studied in this paper to explore the possibility of apple polyphenols as formaldehyde capture agent. Effects of pH,temperature,reaction time,and apple polyphenols＇ concentration were examined. The capture effect was also verified by adding apple polyphenols into the dried-seasoned squid during processing. Results showed that pH,temperature, reaction time and the concentration of apple polyphenols had significant influence（p〈0.05） on the reducing rate of formaldehyde. The reaction activity was higher under alkaline conditions. The content of formaldehyde decreased significantly with the increase of temperature,reaction time and concentration of apple polyphenols. The dried-seasoned squid treated with apple polyphenols kept less formaldehyde content than that of the control group during the 30 days storage （p〈0.05）. Thus,apple polyphenols had good effect and application value in capturing formaldehyde in squid products.

关 键 词：苹果多酚 甲醛 反应特性 鱿鱼丝 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]