红曲米粉对香卤鱿鱼中晚期糖基终产物的影响  

Effect of red yeast rice powder on advanced glycosylation end products in spiced squid

作　　者：陈晶晶 李佳根 李兆琦 翁旭东 CHEN Jingjing;LI Jiagen;LI Zhaoqi;WENG Xudong

机构地区：[1]舟山旅游与健康职业学院,浙江舟山316022 [2]浙江海洋大学食品与药学学院,浙江舟山316022 [3]浙江鱼老大农业科技有限公司,浙江衢州324400

出　　处：《肉类工业》2022年第9期19-23,共5页Meat Industry

基　　金：舟山市科技局项目(2022C31064,2022C31060)。

摘　　要：AGEs是美拉德反应产物之一,属对人体有害因子。通过在香卤鱿鱼腌渍液中添加红曲米粉,研究了红曲米粉添加量对香卤鱿鱼中糖基终产物(AGEs)及其前体物质的影响。结果表明:在腌渍液中添加红曲米粉可不同程度的降低AGEs及其前体物质的含量,且对相关有害因子的抑制效果与红曲米粉添加量呈一定的正相关;0.50%的红曲米粉添加量对有害因子的抑制效果接近0.75%红曲米粉的添加量,而且香卤鱿鱼的色泽较好。Advanced glycosylation end products(AGEs)was one of the Maillard reaction products and it was harmful to human body.Thered yeast rice powder was added into the curingliquid of spiced squid,andthe effect of the addition amountofred yeast rice powder onadvanced glycosylation end products(AGEs)and their precursorin spiced squid was studied.The results showed that the addition of red yeast rice powder in the curingliquid reduced the content of AGEs and their precursor to different degrees,and therewasa positivecorrelationbetween the inhibition effect onrelated harmful factors andaddition amount of red yeast rice powder.The inhibition effect of theaddition amount of red yeast rice powder 0.50%onharmful factorswas close to that oftheaddition amount of red yeast rice powder 0.75%,and the color of spiced squid was better.

关 键 词：红曲米粉 香卤鱿鱼 色泽 糖基终产物 抑制效果 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]