油炸薯片中羧甲基赖氨酸形成规律及抑制作用的研究  

The Formative Regularity and Inhibitory Effect of CML in Fried Potato Chips

作　　者：韩文凤 周迎春 谭兴和[3] Han Wenfeng;Zhou Yingchun;Tan Xinghe(Jianhu College,Zhejiang Industry Polytechnic College,Shaoxing 312000;Luohe Customs of the People′s Republic of China,Luohe 462000;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]浙江工业职业技术学院鉴湖学院,绍兴312000 [2]中华人民共和国漯河海关,漯河462000 [3]湖南农业大学食品科技学院,长沙410128

出　　处：《中国粮油学报》2021年第7期69-76,共8页Journal of the Chinese Cereals and Oils Association

基　　金：河南省科技攻关计划项目(172102110222);河南省高等学校青年骨干教师培养计划项目(2016GGJS-268)。

摘　　要：羧甲基赖氨酸(Nε-carboxymethyllysine,CML)是美拉德反应的重要产物,CML通过食品介质进入人体后,能引起多种疾病的发生。为了降低食品中CML对人体的危害,本文研究了油炸薯片中CML的形成规律和水果多酚对油炸薯片中CML含量和感官指标的影响。结果表明,油炸工艺条件对薯片中的CML含量影响显著,CML的含量与感官综合评分呈高度正相关。薯片中分别添加0.01%~2.00%的葡萄籽、苹果皮或山楂皮多酚时,CML抑制率均随水果多酚添加量的增加而增大。在感官指标方面,较低添加量的水果多酚对油炸薯片的色泽几乎没有影响,较高添加量会使色泽评分显著降低;对质地、滋味与气味基本无影响。CML抑制率与油炸薯片的色泽评分高度负相关,而与质地、滋味与气味没有相关性。Nε-carboxymethyllysine(CML)is an important product of Maillard reaction.CML may cause a variety of diseases after entering human body through food as a kind of medium.In order to reduce the harm of CML to human body,the formative regularity of CML and the effect of fruit polyphenols on the CML content and sensory index of fried potato chips were studied.The results showed that the CML content was significantly affected by the frying condition.The CML content was highly positively correlated with sensory synthesis score.The inhibition rate of CML increased with the increasing of fruit polyphenols when 0.01%~2.00%of the grape seed,apple peel or hawthorn peel polyphenols were added into potato chips.In terms of sensory index,the lower content of fruit polyphenols had little effect on the color of fried potato chips,while the color score decreased significantly with higher content,but it had no influence on the texture,taste and smell.The CML inhibition rate was highly negatively correlated with the color score.However,it had no correlation with the texture,taste and smell.

关 键 词：油炸薯片 水果多酚 羧甲基赖氨酸 抑制 感官评价 

分 类 号：TS201.6[轻工技术与工程—食品科学]