蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用

摘要

The inhibition of intrinsic formaldehyde in shredded dry squids by blueberry leaves polyphenol were studied.The soaking and cooking time of sliced squid,soaking concentration and time of blueberry leaves polyphenols and water rehydration were studied.The results showed that the best formula was:polyphenols from blueberry leaves 0.1％,the best soaking time was 12 h.Soaking in blueberry leaves polyphenols and cooking was the best methods.Formaldehyde and dimethylamine content in rehydrated products were significantly lower than the control ones.Blueberry leaves polyphenols decreased formaldehyde content in shredded squid processing by inhibiting trimethylamine oxide decomposition at high temperature and reacting with formaldehyde.%本文从鱿鱼丝加工过程中鱿鱼片浸泡和蒸煮方式、蓝莓叶多酚浸泡浓度、浸泡时间及复水方式等研究蓝莓叶多酚对鱿鱼丝加工过程中内源性甲醛产生的抑制作用.结果表明:蓝莓叶多酚浸泡鱿鱼片的最佳浓度为0.1％,最佳浸泡时间为12 h;蓝莓叶多酚浸泡和蒸煮鱿鱼片是最佳浸泡和蒸煮方式,蓝莓叶多酚溶液复水鱿鱼丝中甲醛和二甲胺含量显著低于原复水工艺.蓝莓叶多酚通过抑制氧化三甲胺高温分解和与甲醛发生酚醛缩合反应降低鱿鱼丝中甲醛含量.