Regulation Of Blueberry Leaf Polyphenols Monomer In Formation Of Endogenous Formaldehyde Of Squid

Squid has a high nutritional value,containing low fat and high protein.It has become one of China's important economic class seafood.But in recent years,the problem of excessive formaldehyde content in squid is particularly prominent,resulting in domestic and foreign squid production and processing enterprises suffered huge losses.Blueberry leaves have been paid attention by many researchers in recent years because these are rich in polyphenols.But the research on blueberry leaf polyphenols is still in the initial stage.Therefore,in this paper,the blueberry leaf polyphenols were as the material and regulation mechanism of blueberry leaf polyphenols on formaldehyde formation in the processing of squid products at high temperature was explored.The main results were as follows.1.Two major compounds were obtained from blueberry leaf polyphenols by semi-HPLC,chlorogenic acid and quercetin-3-D-galactoside.The concentration and pH value of chlorogenic acid and quercetin-3-D-galactosidase,reaction temperature,reaction time,have a significant effect on the rate of removal of formaldehyde.As the concentration of blueberry leaf polyphenols monomer,reaction time,reaction temperature augmented,formaldehyde clearance rate also increased.When reaction temperature was arrived to 1000C,formaldehyde clearance rate decreased.Therefore,the higher the reaction temperature,concentration,prolonged heating time was conducive to formaldehyde clearance rate.When the pH values of chlorogenic acid and quercetin-3-D-galactosidase were 5.0 and 8.0,they had a highest reactivity with formaldehyde.Blueberry leaf polyphenols monomers have a good ability to capture with formaldehyde and good application prospects.2.Thermal decomposition of TMAO could be inhibited by blueberry leaf polyphenol monomers,reducing the content of TMA,DMA,FA.The concentration of blueberry leaf polyphenol monomers was higher,and the inhibition effect was more significant.Under the same concentration,the inhibitory effect of quercetin-3-D-galactoside was better than that of chlorogenic acid.With the increase of temperature,the effect of chlorogenic acid and quercetin-3-D-galactosidase inhibition effect on the thermal decomposition of TMAO was significantly increased.When the heating time was less than 75 min,the inhibition effect of chlorogenic acid and quercetin-3-D-galactoside was significant.Heating time greater than 75 min,chlorogenic acid and quercetin-3-D-galactoside inhibitory effect was significantly reduced.The thermal decomposition of TMAO suppress was best,when the pH values of quercetin-3-D-galactosidase and chlorogenic acid were 8.0 and 5.0,respectively.Free radical was produced during thermal decomposition of TMAO.Chlorogenic acid and quercetin-3-D-galactosidase could inhibit production of free radical.The higher the concentration,the weaker free radical signal.The ability to inhibit free radical generating of chlorogenic acid and quercetin-3-D-galactosidase was the same to inhibit formaldehyde.Formaldehyde was suppressed by chlorogenic acid and quercetin-3-D-galactosidase through inhibiting the formation of free radical.3.Blueberry leaf polyphenols monomers could increase TMAO content in squid supernatant significantly.Within the investigated temperature range,chlorogenic acid and quercetin-3-D-galactosidase were possible to suppress the thermal decomposition of TMAO.When chlorogenic acid and quercetin-3-D-galactosidase pH values were 5.0 and 8.0,the inhibit effect on thermal decomposition of TMAO was the best.When the heating time was less than 60 min,chlorogenic acid and quercetin-3-D-galactosidase had a better suppress effect on thermal decomposition of TMAO.Continuing to extend the heating time,inhibitory effect decreased.Blueberry leaf polyphenol monomers also inhibited reduce of TMAO content in cod supernatant.A large amount of(CH3)3N·was produced in squid supernatant with the heating temperature and treatment time increase.The radical signal can be weaker by blueberry leaf polyphenols.The concentration of blueberry leaf polyphenols higher,the radical signal weaker.Blueberry leaf polyphenols can suppress TMAO decomposition by reacting with radical.5.The best condition for processing fish balls was to use the second section of the gelation method(40?,30 min,100? for 4 min),when the concentration of chlorogenic acid and quercetin-3-D-galactoside was 0.1%.Chlorogenic acid and quercetin-3-D-galactoside can control the thermal decomposition of TMAO and reduce the TMA,DMA and FA content in fish balls during the process of production.Chlorogenic acid and quercetin-3-D-galactoside can increase the hardness,gel strength.Chlorogenic acid and quercetin-3-D-galactoside could control protein degradation and fat oxidation.Some amino acids had effects on the formation of formaldehyde.