油炸条件对鸡胸肉中羧甲基赖氨酸和羧乙基赖氨酸含量的影响

Effects of frying conditions on the content of CML and CEL in chicken breast

为了解油炸条件对食品中羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)含量的影响,以鸡胸肉为原料,选择在不同的植物油种类、油炸温度、油炸时间、油炸次数和油脂连续加热时间条件下对鸡胸肉进行处理,采用高效液相色谱-质谱联用技术分析油炸鸡胸肉样品中CML和CEL的含量。结果表明:高温油炸会显著增加鸡胸肉中CML和CEL的含量,高油酸葵花籽油和菜籽油油炸鸡胸肉中CML含量较低,分别为218.40、226.40 mg/kg,显著低于其他5种油脂,油脂种类对CEL含量的影响不明显;CML和CEL含量随油炸温度的升高和油炸时间的延长呈不断增加趋势,温度越高,CML和CEL的生成速率越大,在220℃条件下油炸5 min的鸡胸肉中CML和CEL的生成速率分别为140℃条件下油炸鸡胸肉的2.53倍和19.02倍;随油炸次数的增加,CML含量略有下降,CEL含量整体变化不明显;随油脂连续加热时间的延长,油炸鸡胸肉中CML和CEL的含量略有下降,CML和CEL的含量均在初始时间油炸时取得最大值,分别为325.00、51.63 mg/kg。因此,油炸增加了食品中CML和CEL的含量,但可以通过优化油炸条件对其进行调控,在保证食品风味的同时提高食品安全性。

Frying provides a high-temperature heating environment for food raw materials. Under this condition, a series of complex chemical and physical changes occur among food components, which gives fried food an attractive color and unique flavor, but also produces harmful substances such as AGEs. N-(Carboxymethyl)lysine(CML) and N-(carboxyethyl)lysine(CEL) are two typical AGEs, which widely exist in common food. Because of their stable characteristics and rich content, they are widely evaluated as typical indictors of the dietary AGEs level. In order to understand the effect of frying conditions on the content of CML and CEL in food during frying, chicken breast was fried with different vegetable oils, frying temperature, frying time, frying times of oil and continuous heating time. The content of CML and CEL in fried chicken breast was determined by high performance liquid chromatography-mass spectrometry. The results showed that frying could significantly increase the content of CML and CEL in chicken breast, and there were significant differences in the content of CML in fried chicken breast with different kinds of vegetable oils. The content of CML in fried chicken breast with high oleic sunflower oil and rapeseed oil was lower, 218.40 mg/kg and 226.40 mg/kg, respectively, which was significantly lower than the other five oils. For CEL, the effect of oil types on its content was not obvious;The content of CML and CEL increased with the increase of frying temperature and frying time. The higher the frying temperature, the higher the formation rate of CML and CEL. The formation rates of CML and CEL in chicken breast fried for 5 min at 220 ℃ were 2.53 times and 19.02 times higher than those at 140 ℃, respectively;With the increase of frying times, the content of CML decreased slightly, and the overall change of CEL content was not obvious;The content of CML and CEL in fried chicken breast decreased slightly with the increase of continuous oil heating time, and the content of CML and CEL reached the maximum value at the initial time of frying, which were 325.00 mg/kg and 51.63 mg/kg, respectively. In conclusion, frying conditions had different effects on the formation of AGEs in fried chicken breast. The content of AGEs in food can be controlled by optimizing the frying conditions, in order to reduce the content of ages in food.