热处理对鱿鱼上清液中氧化三甲胺降解的影响

Effect of Heat Treatment on TMAO Degradation in Squid Supernatant

氧化三甲胺(Trimethylamine N-oxide,TMAO)是水产品中的一种天然鲜味成分,但在不同条件的影响下也会分解为有害物质,对人体健康造成影响。为研究鱿鱼上清液在热处理过程中TMAO的降解对氨基酸和还原糖的影响,测定了反应前后鱿鱼上清液中甲醛(Formaldehyde,FA)、二甲胺(Dimethylamine,DMA)、三甲胺(Trimethylamine,TMA)以及氨基酸和还原糖含量的变化。结果显示:加热时间越长,鱿鱼上清液中的TMAO分解速度越快,相应的FA、DMA和TMA生成量越多,且随着温度升高,半乳糖含量显著减少,大部分氨基酸的含量呈下降趋势,表明氧化三甲胺的降解与氨基酸和还原糖有相关性,为进一步研究氨基酸和还原糖对TMAO热分解的机制奠定了基础。

Trimethylamine N-oxide(TMAO)is a kind of natural umami ingredient in aquatic products,but it can also decompose into harmful substances under different conditions,which has an impact on human health.In order to study the effect of TMAO degradation on amino acids and reducing sugars in squid supernatant during heat treatment,the content of formaldehyde(FA),dimethylamine(DMA),trimethylamine(TMA),amino acid and reducing sugar in squid supernatant is determined before and after the reaction.The results show that the longer the heating time,the faster the decomposition rate of TMAO in the squid supernatant,the higher the production amount of FA,DMA and TMA,and with the increase of temperature,the galactose content is decreased significantly,and the content of most amino acids shows a downward trend,indicating that the degradation of TMAO is correlated with amino acids and reducing sugars,which has laid a foundation for further study on the mechanism of thermal decomposition of TMAO by amino acids and reducing sugars.