杏鲍菇空气煎炸过程品质变化与羧甲基赖氨酸、羧乙基赖氨酸生成研究  

Changes in Quality and the Formation of Nε-Carboxymethyl-Lysine and Nε-Carboxyethyl-Lysine during Air-frying of Pleurotus eryngii

作　　者：靳雯 景凯鑫 张冬鸽 云少君[1] 曹谨玲 程艳芬[1] 程菲儿[1] 李永 冯翠萍[1] JIN Wen;JING Kaixin;ZHANG Dongge;YUN Shaojun;CAO Jinling;CHENG Yanfen;CHENG Feier;LI Yong;FENG Cuiping(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Wanrong County Comprehensive Inspection and Testing Center,Yuncheng 044200,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]万荣县综合检验检测中心,山西运城044200

出　　处：《食品工业科技》2024年第22期37-45,共9页Science and Technology of Food Industry

基　　金：食用菌山西省科技创新团队(201805D131009);山西农谷建设科研专项项目(SXNGJSKYZX201903);山西省现代农业产业技术体系建设项目(2023CYJSTX09)。

摘　　要：本文以杏鲍菇脆片为研究对象,分别采用荧光光谱法和超高效液相色谱-三重四极杆串联质谱法测定脆片中荧光性晚期糖基化终末产物(Advanced glycation end products,AGEs)以及2种极具代表性的典型晚期糖基化终末产物羧甲基赖氨酸(N^(ε)-carboxymethyl-lysine,CML)和羧乙基赖氨酸(N^(ε)-carboxyethyl-lysine,CEL)的含量,并研究不同煎炸温度、时间对杏鲍菇品质的影响。结果表明:杏鲍菇脆片在煎炸过程中发生了褐变,色泽开始由白色变成金黄色,时间越长、温度越高,颜色越深。脆片的水分含量显著(P<0.05)减少,硬度变化趋势为先减小后增大,且在煎炸过程中,煎炸时间和温度对杏鲍菇中CML和CEL的形成均具有显著(P<0.05)的影响,其含量随着煎炸温度和煎炸时间的增加而不断增加。在180℃、20 min下,CML和CEL的含量达到了最高,分别是13.75和70.63μg/g。但荧光AGEs的生成量在180℃、10 min要比160℃、10 min高4.5 AU。在160℃、10 min下,CML和CEL的含量分别是4.54和8.34μg/g,相比于160℃、20 min下,分别减少了46.65%和62.48%,且在此条件下感官评定较好,与180℃、10 min差异不显著,同时生成的AGE较少。因此结合各个指标的测定结果和感官评价,最终确定杏鲍菇脆片最佳煎炸条件为160℃、10 min。The fluorescent advanced glycation end products(AGEs)and two typical AGEs,N^(ε)-carboxymethyl-lysine(CML)and N^(ε)-carboxyethyl-lysine(CEL)were identified in Pleurotus eryngii chips using fluorescence spectroscopy and ultra-performance liquid chromatography-triple quadrupole tandem mass spectrometry,respectively.Additionally,the effect of frying temperatures and times on the quality of Pleurotus eryngii chips was investigated.The results showed that the Pleurotus eryngii chips underwent browning during the frying process,with the color changing from white to golden yellow.The color intensified as the air-frying time and temperature increased.The crispy slices had a significantly(P<0.05)reduction in moisture content,while their hardness first dropped and subsequently rose.In addition,during the frying process,both the frying time and temperature significantly(P<0.05)impacted the formation of CML and CEL in Pleurotus eryngii,with their levels increasing with higher frying temperatures and longer frying times.The concentrations of CML and CEL peaked at 13.75 and 70.63μg/g,respectively,after 180℃for 20 min.The amounts of fluorescent AGEs generated at 180℃for 10 min was 4.5 AU higher than at 160℃for 10 min(P<0.05).The contents of CML and CEL were 4.54 and 8.34μg/g,respectively,after 10 minutes at 160℃.These values were 46.65%and 62.48%lower than those observed after 20 min at 160℃.Under these conditions,the sensory evaluation was better,and the difference was not significant compared with 180℃and 10 min,while the formation of AGEs was lower.Thus,the ideal frying condition of Pleurotus eryngii chips determined based on all parameters is at 160℃for 10 min.

关 键 词：杏鲍菇 空气煎炸 荧光性晚期糖基化终末产物 羧甲基赖氨酸 羧乙基赖氨酸 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]