期刊论文

The Formative Regularity and Inhibitory Effect of CML in Fried Potato Chips

中文

中国粮油学报

1003-0174

2021

36

7

69-76

10.3969/j.issn.1003-0174.2021.07.013

河南省科技攻关计划项目（172102110222）； 河南省高等学校青年骨干教师培养计划项目（2016GGJS-268）；

本校为其他机构

羧甲基赖氨酸(Nε - carboxymethyllysine,CML)是美拉德反应的重要产物,CML通过食品介质进入人体后,能引起多种疾病的发生。为了降低食品中CML对人体的危害,本文研究了油炸薯片中CML的形成规律和水果多酚对油炸薯片中CML含量和感官指标的影响。结果表明,油炸工艺条件对薯片中的CML含量影响显著,CML的含量与感官综合评分呈高度正相关。薯片中分别添加0.01% ~ 2.00%的葡萄籽、苹果皮或山楂皮多酚时,CML抑制率均随水果多酚添加量的增加而增大。在感官指标方面,较低添加量的水果多酚对油炸薯片的色泽几乎没有影响,较高添加量会使色泽评分显著降低;对质地、滋味与气味基本无影响。CML抑制率与油炸薯片...

Nε-carboxymethyllysine (CML) is an important product of Maillard reaction. CML may cause a variety of diseases after entering human body through food as a kind of medium. In order to reduce the harm of CML to human body, the formative regularity of CML and the effect of fruit polyphenols on the CML content and sensory index of fried potato chips were studied. The results showed that the CML content was significantly affected by the frying condition. The CML content was highly positively correlated with sensory synthesis score. The inhibition r...