添加糖与酱油对油炸鲟鱼晚期糖化终末产物形成的影响研究

Effect of Soft White Sugar and Soy Sauce Addition on the Formation of Advanced Glycation End Products in Fried Sturgeon Patties

本论文首次分析糖和酱油添加对油炸鲟鱼晚期糖化终末产物(AGEs)形成的影响。以鲟鱼肉为原料,添加绵白糖(0%、1%、2%、3%)、酱油(0%、1%、2%)并制备油炸鲟鱼饼(170℃/9 min),分析鲟鱼饼AGEs以及其前体物质糠氨酸、二羰基化合物的变化规律。结果表明,仅添加绵白糖时,油炸鲟鱼饼AGEs以及其前体物质糠氨酸、二羰基化合物含量随绵白糖添加水平增加而逐渐增加;仅添加酱油时,油炸鲟鱼饼糠氨酸、荧光AGEs、羧乙基赖氨酸(CEL)含量随着酱油添加水平增加而逐渐增加,而羧甲基赖氨酸(CML)、甲基乙二醛氢咪唑酮(MG-H1)含量随着酱油添加水平的增加而显著减少(P<0.05),添加酱油对AGEs抑制作用与酱油成分对二羰基化合物消耗有关。当绵白糖和酱油同时添加时,进一步促进糠氨酸、荧光AGEs和MG-H1的形成,两者对油炸鲟鱼饼AGEs形成具有显著交互作用(P<0.05)。因此,添加绵白糖会促进AGEs的形成,而酱油由于其复杂成分导致其添加对不同AGEs标志物形成影响各异。这些工作将为油炸水产品AGEs形成与控制提供理论依据与指导。

This paper analyzed the effect of the level of sugar and soy sauce addition on the formation of advanced glycation end products(AGEs)in sturgeon for the first time.This study prepared deep-fried sturgeon patties(170°C/9 min)with the addition of soft white sugar(0%,1%,2%,3%)and soy sauce(0%,1%,2%),and the changes in AGEs,furosine and dicarbonyl compounds were measured.The results showed that when the soft sugar was added,the content of AGEs and its precursors(furosine and dicarbonyl compounds)in the sturgeon patties gradually increased with the amount of soft white sugar.When soy sauce was added,the content of furosine,fluorescent AGEs,and N-ε-carboxyethyllysine(CEL)in the sturgeon patties gradually increased with the amount of soy sauce,but the content of N-ε-carboxymethyllysine(CML),Nδ-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine(MG-H1)gradually decreased(P<0.05),which might be related to the consumption of dicarbonyl compounds by the ingredients in soy sauce.When both were added,it further promoted the formation of furosine,fluorescent AGEs and MG-H1.They had a significant interactive effect on the formation of AGEs content in fried sturgeon patties(P<0.05).Therefore,the addition of soft white sugar greatly promoted the formation of AGEs,while the addition of soy sauce had different effects on the formation of different AGE markers due to its complex components.These works would provide theoretical basis and guidance for the formation and control of AGEs in fried aquatic products.