目的研究姜黄素和维生素C添加对三文鱼烤制过程中有害物杂环胺(heterocyclic amines,HAAs)和晚期糖基化终末产物(advanced glycation end products,AGEs)的抑制作用,以及外源添加物对烤三文鱼风味的影响。方法通过高效液相色谱-串联质...目的研究姜黄素和维生素C添加对三文鱼烤制过程中有害物杂环胺(heterocyclic amines,HAAs)和晚期糖基化终末产物(advanced glycation end products,AGEs)的抑制作用,以及外源添加物对烤三文鱼风味的影响。方法通过高效液相色谱-串联质谱法测定HAAs和AGEs浓度,进一步测定还原糖、肌酸、肌酐、乙二醛等前体物以及脂质氧化水平解析其抑制机制,运用气相色谱-离子迁移谱法分析三文鱼烤制中挥发性风味变化。结果与对照组相比,姜黄素和维生素C对HAAs和AGEs表现出显著抑制效果(P˂0.05),总HAAs抑制率分别为75.21%和59.52%;AGEs中Nε-羧甲基赖氨酸抑制率分别为90.56%和90.87%,N^(ε)-羧乙基赖氨酸抑制率为94.57%和94.80%。还原糖、肌酸、肌酐、乙二醛等前体物浓度与HAAs和AGEs含量呈现高度相关。此外,通过挥发性风味分析表明添加姜黄素和维生素C对烤三文鱼风味有一定影响,增加了香味物质3-羟基-2-丁酮、2,6-二甲基-7-辛烯-2-醇、薄荷醇等化合物浓度,为三文鱼总体气味贡献重要作用。结论姜黄素和维生素C影响了HAAs和AGEs形成的关键前体物、中间体,具有显著抑制效果。本研究的开展为鱼肉制品热加工有害物控制提供了理论指导,并为优化鱼肉制品加工工艺提供了参考。展开更多
C\-\{60\}\|end\|bonded polystryrenes(PS\|C\-\{60\}\|Br) with narrow molecular weight polydispersity were prepared by atom transfer radical polymerization (ATRP) in good yield.GPC results show that the polydispersities...C\-\{60\}\|end\|bonded polystryrenes(PS\|C\-\{60\}\|Br) with narrow molecular weight polydispersity were prepared by atom transfer radical polymerization (ATRP) in good yield.GPC results show that the polydispersities of these fullerene polymeric derivatives were between 1.1 and 1.3.The brown color of the solution indicates that C\-\{60\} has been bonded into the polymer,which was confirm by UV\|vis.Furthermore,2\|amino\|acetonictrile was used as an IR label to react with PS\|C\-\{60\}\|Br,and the product show the characteristic absorption of CN group at 2369cm\+\{-1\}.These results reinforce the conclusion that C\-\{60\} has been covalently bonded into the polymer.A possible mechanism of the formation of C\-\{60\}\|end\|bonded PSt was deduced tentatively.展开更多
文摘目的研究姜黄素和维生素C添加对三文鱼烤制过程中有害物杂环胺(heterocyclic amines,HAAs)和晚期糖基化终末产物(advanced glycation end products,AGEs)的抑制作用,以及外源添加物对烤三文鱼风味的影响。方法通过高效液相色谱-串联质谱法测定HAAs和AGEs浓度,进一步测定还原糖、肌酸、肌酐、乙二醛等前体物以及脂质氧化水平解析其抑制机制,运用气相色谱-离子迁移谱法分析三文鱼烤制中挥发性风味变化。结果与对照组相比,姜黄素和维生素C对HAAs和AGEs表现出显著抑制效果(P˂0.05),总HAAs抑制率分别为75.21%和59.52%;AGEs中Nε-羧甲基赖氨酸抑制率分别为90.56%和90.87%,N^(ε)-羧乙基赖氨酸抑制率为94.57%和94.80%。还原糖、肌酸、肌酐、乙二醛等前体物浓度与HAAs和AGEs含量呈现高度相关。此外,通过挥发性风味分析表明添加姜黄素和维生素C对烤三文鱼风味有一定影响,增加了香味物质3-羟基-2-丁酮、2,6-二甲基-7-辛烯-2-醇、薄荷醇等化合物浓度,为三文鱼总体气味贡献重要作用。结论姜黄素和维生素C影响了HAAs和AGEs形成的关键前体物、中间体,具有显著抑制效果。本研究的开展为鱼肉制品热加工有害物控制提供了理论指导,并为优化鱼肉制品加工工艺提供了参考。
文摘C\-\{60\}\|end\|bonded polystryrenes(PS\|C\-\{60\}\|Br) with narrow molecular weight polydispersity were prepared by atom transfer radical polymerization (ATRP) in good yield.GPC results show that the polydispersities of these fullerene polymeric derivatives were between 1.1 and 1.3.The brown color of the solution indicates that C\-\{60\} has been bonded into the polymer,which was confirm by UV\|vis.Furthermore,2\|amino\|acetonictrile was used as an IR label to react with PS\|C\-\{60\}\|Br,and the product show the characteristic absorption of CN group at 2369cm\+\{-1\}.These results reinforce the conclusion that C\-\{60\} has been covalently bonded into the polymer.A possible mechanism of the formation of C\-\{60\}\|end\|bonded PSt was deduced tentatively.
