蓝莓叶多酚对鱿鱼制品高温甲醛形成的调控机制

Recently, with the frequent emergences of seafood quality and safety incidents, great attention has been paid to the problem of formaldehyde (FA) in squid processed at high temperature. It has negatively affected the development of squid industry, even the whole aquatic product processing industry. Currently, control mechanism of formaldehyde formation in the processing of squid products at high temperature is not very well studied. It was reported that tea polyphenols could inhibit the formation of endogenous formaldehyde, but the relavent mechanism is far from well-grounded. So for, the control of endogenous formaldehyde with blueberry leaf polyphenol has not been reported. In view of these situations, squid, which has the largest shape and most abundant resource, is aimed in the study. Formaldehyde (FA), dimethylamine (DMA), trimethylamine (TMA), oxidation of trimethylamine (TMAO) are decteted during the processing of squid at high temperature. The model of the quantitative relationship is established among the various substances. Specific components in the squid are also determined. Blueberry leaf polyphenol's effect on formaldehyde formation is studied with the system of TMAO (TMAO-Fe (II)) thermal decomposition in vitro chemical reaction system. The control mechanism of blueberry leaf polyphenol to endogenous formaldehyde is studied from the angle of its inhibited effect on TMAO decomposition and its capturing of formaldehyde. Furthermore, the relationship between the reaction activity and polyphenol structure is also studied. The project can provide new theories and methods for the regulation of endogenous formaldehyde in squid and other seafood .

近年来，海产品质量安全事件频繁发生，鱿鱼在高温加工过程中内源性甲醛产生问题尤为突出，严重影响鱿鱼产业乃至水产品加工业的发展。目前对鱿鱼制品在高温加工过程中内源性甲醛控制机理研究尚不多，有报道茶多酚抑制内源性甲醛的生成，但有关机理研究不够深入，用蓝莓叶多酚调控海产品内源性甲醛尚未见报道。本项目以鱿鱼为研究对象，分析鱿鱼在高温加工过程中甲醛(FA)、二甲胺(DMA)、三甲胺(TMA)、氧化三甲胺(TMAO)等物质变化规律，建立各物质之间的定量关系模型及其测定鱼体中特异性组分；采用TMAO热分解的体外模拟化学反应体系-TMAO-Fe(Ⅱ)，研究蓝莓叶多酚对该体外模拟体系和鱿鱼体内甲醛形成的影响；从蓝莓叶多酚对TMAO热分解的抑制作用和对甲醛捕获角度研究其对鱿鱼制品高温内源性甲醛的作用机制；并明确反应活性与蓝莓叶多酚结构的关系。本项目可为鱿鱼等海产品内源性甲醛调控提供新的理论和方法。

鱿鱼属于低脂肪高蛋白水产品，是我国重要经济类海产品之一，鱿鱼中甲醛超标严重；蓝莓叶中多酚含量丰富。鉴于此，本项目研究了蓝莓叶多酚对鱿鱼制品高温甲醛形成的调控机制。研究内容包括：1. 蓝莓叶多酚主要单体化合物的分离鉴定；2. 高温加工过程中鱿鱼内源性甲醛代谢相关物质变化规律；3. 蓝莓叶多酚对高温加工过程中鱿鱼内源甲醛的控制作用；4. 蓝莓叶多酚对高温加工过程中鱿鱼内源性甲醛的调控机制。.主要研究结果如下：.1. 分离得到2种蓝莓叶多酚单体，化合物1为绿原酸，化合物2为槲皮素-3-D-半乳糖苷。.2. 秘鲁鱿鱼在加热过程中氧化三甲胺(TMAO)分解生成甲醛(FA)、二甲胺(DMA)和三甲胺(TMA)。同时伴随着粗蛋白、粗脂肪和还原糖含量降低。.3. 鱿鱼丝加工过程中，蓝莓叶多酚浸泡鱿鱼片的浓度为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，显著降低鱿鱼丝半成品中甲醛和二甲胺含量。.4. 绿原酸和槲皮素-3-D-半乳糖苷显著抑制鱼丸加工中TMAO热分解，降低鱼丸中TMA、DMA和FA含量。绿原酸、槲皮素-3-D-半乳糖苷抑制蛋白质降解和脂肪氧化，某些氨基酸对甲醛的形成有促进作用。.5. 蓝莓叶多酚单体化合物抑制TMAO-Fe(II)体系中TMAO热分解，降低体系中三甲胺、二甲胺、甲醛含量。槲皮素-3-D-半乳糖苷抑制效果优于绿原酸。绿原酸和槲皮素-3-D-半乳糖苷通过抑制TMAO产生(CH3) 3N•自由基来抑制甲醛的形成。.6. 蓝莓叶多酚抑制鱿鱼上清液中氧化三甲胺（TMAO）的分解，降低鱿鱼上清液中FA、DMA和TMA含量。蓝莓叶多酚通过与(CH3) 3N•自由基发生化学反应，抑制TMAO分解，甲醛生成量降低。.7. 蓝莓叶多酚对甲醛具有很好的捕获能力。蓝莓叶总多酚、蓝莓叶多酚单体化合物通过抑制TMAO热分解和与甲醛发生酚醛缩合反应降低鱿鱼制品中甲醛含量。