蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用  

Inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenols

作　　者：李颖畅[1] 张笑[1] 张芝秀[1] 仪淑敏[1] 惠丽娟[1] 励建荣[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,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,辽宁锦州121013

出　　处：《食品与发酵工业》2015年第7期70-74,共5页Food and Fermentation Industries

基　　金：国家自然基金(No.31201308);“十二五”国家科技支撑计划(No.2012BAD29B06)

摘　　要：本文从鱿鱼丝加工过程中鱿鱼片浸泡和蒸煮方式、蓝莓叶多酚浸泡浓度、浸泡时间及复水方式等研究蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用。结果表明:蓝莓叶多酚浸泡鱿鱼片的最佳浓度为0.1%,最佳浸泡时间为12 h;蓝莓叶多酚浸泡和蒸煮鱿鱼片是最佳浸泡和蒸煮方式,蓝莓叶多酚溶液复水鱿鱼丝中甲醛和二甲胺含量显著低于原复水工艺。蓝莓叶多酚通过抑制氧化三甲胺高温分解和与甲醛发生酚醛缩合反应降低鱿鱼丝中甲醛含量。The inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenol were studied. The soaking and cooking time of sliced squid, soaking concentration and time of blueberry leaves polyphenols and water rehydration were studied. The results showed that the best formula was： polyphenols from blueberry leaves 0. 1% , the best soaking time was 12 h. Soaking in blueberry leaves polyphenols and cooking was the best methods. Formaldehyde and dimethylamine content in rehydrated products were significantly lower than the control ones. Blueberry leaves polyphenols decreased formaldehyde content in shredded squid processing by inhibiting trimethylamine oxide decomposition at high temperature and reacting with formaldehyde.

关 键 词：蓝莓叶多酚 鱿鱼丝加工 内源性甲醛 抑制作用 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]