摘要
利用电子自旋共振技术(ESR)从自由基的角度探究鱿鱼高温氧化三甲胺(TMAO)热分解的刺激因子的热促分解机理,发现高温条件下氨基酸和还原糖能明显促进鱿鱼中TMAO的热分解,其中赖氨酸(Lys)和半乳糖(Gal)促进作用最强,且鱿鱼上清和TMAO-Fe(II)在高温条件下形成相似的自由基六重峰信号,Lys或Gal均能使鱿鱼上清中自由基信号增强,判定Lys和Gal通过增强-(CH3)3N·信号促进TMAO热分解产生FA。
To assess the stimulatory factor of TMAO breakdown, the influence of reducing sugar to the ther- mal conversion of trimethymine- N- Oxide （TMAO） to formaldehyde （FA） in squid was studied. It showed that the correlation of decomposition of TMAO and reducing sugar was observed. The galactose exhibited the strongest stimulatory factor in formation of FA in the squid extract and TMAO aqueous solution. The similar promotion of the degradation of TMAO to FA, DMA and TMA was observed in two systems. The addition of Lys and Gal enhanced greatly the signal intensity in the squid extract. Therefore, Lys and Gal could promote the conversion of TMAO to FA by enhancing the signal strength of - （CH3）3 N· in squid.
出处
《山东商业职业技术学院学报》
2015年第1期89-92,95,共5页
Journal of Shandong Institute of Commerce and Technology
基金
浙江育英职业技术学院校级课题(YYFW1301)
关键词
鱿鱼
氧化三甲胺
甲醛
ESR
squid
trimethymine - N - Oxide （TMAO）
galactose
formaldehyde （FA）
ESR
