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基于ESR技术研究海参热加工过程中的氧化物 被引量:4

Studies on Oxidative Products in Stichopus japonicus during Thermal Processing based on ESR Technology
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摘要 海参热加工条件对海参品质有较大影响,研究热加工引起其品质变化的机理具有重要意义。以成年海参肠、海参体壁,一年生小海参为原料,α-[4-吡啶基-1-氧]-N-叔丁基氮酮(POBN)为脂类自由基捕获剂,分别在温度75,95,115℃下处理不同时间(0,1/6,1/3,1/2,1,2,3,4,5 h),应用电子自旋共振波谱(ESR)技术检测热加工条件对脂质类自由基生成的影响。结果表明,在相同温度下,脂质类自由基生成量随时间的增长而增多,5 h时最高;在相同时间内,随温度的升高而增加,115℃时最多。本研究结果揭示了海参热加工过程中脂质氧化物生成机理,为产品热加工品质控制提供技术依据。 The different thermal processing conditions have a great impact on Stichopus japonicus(S. japonicus)quality in the thermal processing. Therefore, it is important to study the mechanism of which causing quality changes during the thermal processing of S. japonicus. In the present study, the intestine of S. japonicus, the body wall of S.japonicus and the yearling S. japonicus were as the raw materials, and α-(4-pyridyl-1-oxide)-N-tert-butylnitrone(POBN) was applied as spin trap agent of lipid free radicals, samples were heated at different temperature(75, 95,115 ℃) for different time(0, 1/6, 1/3, 1/2, 1, 2, 3, 4, 5 h). The effects of processing condition on lipid free radicals generation were detected by electron spin resonance(ESR) technology; and S. japonicus materials were heated at different temperature(75, 95, 115 ℃) for 5 h. The results indicated that the generation amount of lipid free radicals increased with the increasing time at the same temperature, and reached a maximum at 5 h. In the same period, lipid free radicals increased with the heating temperature and reached a maximum at 115 ℃. The present study has a certain practical significance to the mechanism of lipid oxide generation in the thermal processing of S. Japonicus processing and the quality control.
作者 冯丁丁 董秀芳 熊欣 张一非 卫瑾怡 奚倩 启航 Feng Dingding;Dong Xiufang;Xiong Xin;Zhang Yifei;Wei Jinyi;Xi Qian;Qi Hang(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning;National Engineering Research Center of Seafood, Dalian 116034, Liaoning;College of Life Science, Tarim University, Alar 843300, Xinjiang)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2018年第5期252-256,共5页 Journal of Chinese Institute Of Food Science and Technology
关键词 海参 热加工 脂质类自由基 电子自旋共振波谱(ESR) Stichopus japonicus thermal processing lipid free radicals electron spin resonance (ESR)
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