Mo Jiao, Zhao Yuanyuan, Wu Runlin, Hu Benlun, Jia Caihua, Rong Jianhua, Liu Ru, Zhao Siming
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Author Affiliation: Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
Food Chem X. 2023 Sep 6;19:100869. doi: 10.1016/j.fochx.2023.100869. eCollection 2023 Oct 30.
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl lysine (CML), methylglyoxal hydroimidazolone (MG-H1) and the outer layer carboxyethyl lysine (CEL) content was higher in the fried shrimps than that in the raw unfried shrimps. The outer layer CML, CEL and inner CEL, MG-H1 values all reached the maximum after the first batch of frying (22.43 mg/kg, 304.24 mg/kg, 83.76 mg/kg, and 169.42 mg/kg respectively). However, fluorescent AGEs and MG-H1 of the outer layer reached the maximum after the fifth and fourth batches of frying (1230.0 AU/g and 341.63 mg/kg). Malondialdehyde, fluorescent AGEs, CML, MG-H1, and CEL concentration in the fried shrimps firstly increased and then decreased to stabilization with more frying batches, with higher content in the outer layer of fried shrimps.
在此，我们以虾为原料，研究了油炸过程对虾中晚期糖基化终产物（AGEs）形成的影响。结果表明，油炸虾中的油脂、丙二醛、荧光AGEs、羧甲基赖氨酸（CML）、甲基乙二醛氢化咪唑酮（MG-H1）和外层羧乙基赖氨酸（CEL）含量均高于未油炸的生虾。第一批油炸后，外层CML、CEL以及内层CEL、MG-H1值均达到最大值（分别为22.43mg/kg、304.24mg/kg、83.76mg/kg和169.42mg/kg）。然而，外层的荧光AGEs和MG-H1在第五批和第四批油炸后达到最大值（分别为1230.0AU/g和341.63mg/kg）。随着油炸批次的增加，油炸虾中的丙二醛、荧光AGEs、CML、MG-H1和CEL浓度先升高后降低至稳定状态，且油炸虾外层含量更高。
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