Preparation method and application of MeIQx inhibitor in fried aquatic products

Abstract

The invention provides a preparation method and application of a MeIQx inhibitor in deep-fried aquatic products, and belongs to the technical field of deep-fried aquatic product inhibitors, and the preparation method comprises the following steps: step 1, crushing ludwigia adoxoides, sieving with a 80-mesh sieve, weighing 0.10 g of ludwigia adoxoides powder, placing in a conical flask, adding 25 mL of a hydrochloric acid solution with the concentration of 4 mol / L into the conical flask, sealing, weighing, heating and refluxing on a water bath for 60 min, cooling, and filtering to obtain a ludwigia adoxoides filtrate; weighing the gallic acid, complementing with hydrochloric acid with the concentration of 4moL / L to reduce the weight, uniformly shaking, and filtering with a 0.22 mu m microporous filter membrane to obtain gallic acid; and 2, diluting 2ml of the gallic acid solution to 14mmoL with distilled water, irradiating for 6 hours by adopting UV (Ultraviolet), and fixing the distance between a light source and the surface of the gallic acid solution to be 15cm, so as to obtain the radiated gallic acid. The radiated gallic acid is used as an inhibitor, so that the surface of the squid surimi is fine and smooth, wrinkles are few, the surimi network structure is compact, covalent and non-covalent interaction is formed between the radiated gallic acid and surimi protein, cross-linking between the protein is enhanced, and the content of the surimi in the squid surimi is improved. The radiated gallic acid inhibits the generation of a large amount of MeIQx by maintaining a surimi net structure.

Description

Technical Field

[0001] The present invention relates to the technical field of fried aquatic product inhibitors, and in particular to a preparation method and application of a MeIQx inhibitor in fried aquatic products. Background Art

[0002] Aquatic products are rich in protein, unsaturated fatty acids, vitamins and minerals, and have high nutritional value. Among them, fish are rich in protein, unsaturated fatty acids and vitamin D, which help lower cholesterol, prevent cardiovascular and cerebrovascular diseases and promote brain development; shellfish are rich in trace elements such as zinc and selenium, which help improve immunity; shrimps are rich in protein, unsaturated fatty acids and vitamin A, which help protect vision, skin and immune system.

[0003] There are many ways to cook aquatic products, such as steaming, boiling, stir-frying, deep-frying, and baking. Different cooking methods can retain their nutrients. During the frying process of aquatic products, oil oxidation produces acrolein, glyoxal, oxidized triglyceride monomers, conjugated linoleic acid and other oil oxidation products, which are key factors promoting the formation of MeIQx. MeIQx is a class 2B mutagenic and carcinogenic compound. MeIQx is mainly produced by the Strecker degradation reaction of glucose and amino acids (glycine) during the high-temperature processing of protein-rich aquatic products. The Strecker degradation products undergo a series of complex chemical reactions such as the Amadori rearrangement to form pyrazines and pyridine compounds, which are then formed by the Aldol condensation mechanism and react with creatinine. MeIQx is commonly found in fried aquatic products and has a high risk of harm. Accurate reduction and control of MeIQx is an important problem that plagues the development of the aquatic product processing industry. Summary of the invention

[0004] The object of the present invention is to provide a preparation method and application of a MeIQx inhibitor in fried aquatic products, using irradiated gallic acid as an inhibitor of fried aquatic products to control the formation of MeIQx in fried aquatic products.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] A method for preparing a MeIQx inhibitor in fried aquatic products comprises the following steps:

[0007] Step 1: crush the snake and pass it through an 80-mesh sieve, weigh 0.10g of snake powder and put it into a conical flask, add 25mL of 4mol / L hydrochloric acid solution into the conical flask, seal it tightly, weigh it, heat it under reflux in a water bath for 60min, cool it, weigh it, make up the lost weight with 4moL / L hydrochloric acid, shake it well, filter it with a 0.22μm microporous membrane to obtain gallic acid;

[0008] Step 2: dilute 2 ml of gallic acid solution with distilled water to 14 mmol / L, and irradiate with UV light. The distance between the light source and the surface of the gallic acid solution is fixed at 15 cm. Irradiate for 6 hours to obtain irradiated gallic acid.

[0009] Furthermore, the wavelength of the prepared irradiated gallic acid was 225 nm and the average intensity was 4540 μW / cm 2 .

[0010] An application of a MeIQx inhibitor in fried aquatic products comprises the following steps:

[0011] The irradiated gallic acid solution is added to the squid minced meat and stirred evenly, then shaped and deep-fried.

[0012] Furthermore, the specific preparation process of squid minced meat is as follows: cutting and crushing the squid, soaking the crushed squid in 25% anhydrous ethanol for 1 hour, discarding the mixture of ethanol and oil, repeating the above steps three times until complete desalination, so that the ethanol in the squid minced meat is completely volatilized, and then putting 1kg of squid minced meat and 25g of salt into a minced meat mixer and stirring evenly to obtain squid minced meat.

[0013] Furthermore, the specific preparation process of shaping is as follows: the squid minced meat sample is placed in a culture dish with a radius of 35 mm, and food-grade paper is placed at the bottom of the culture dish to form a 1 cm thick patty, which is then wrapped with a sealing film and shaped at 4°C for 1 hour.

[0014] Furthermore, the specific preparation process of frying is: frying the shaped squid patties in an oil bath at an oil temperature of 165° C. for 2-8 minutes, drying the fried squid patties, crushing them into powder, and storing them at a stable temperature of -20° C.

[0015] Furthermore, the mass percentage of the gallic acid solution is 0.01%.

[0016] The present invention has the following beneficial effects due to the adoption of the above technical solution:

[0017] The invention adopts an acid extraction method to extract gallic acid from the snake, and improves the extraction efficiency of the snake gallic acid through an acid catalytic reaction, and the extracted gallic acid has a relatively good inhibitory effect.

[0018] The present invention uses irradiated gallic acid as an inhibitor, so that the surface of squid surimi is fine and smooth, with few wrinkles, and the surimi network structure is dense. The irradiated gallic acid forms covalent and non-covalent interactions with surimi protein, which enhances the cross-linking between proteins. The irradiated gallic acid inhibits the massive generation of MeIQx by maintaining the surimi network structure. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 Schematic diagram of the inhibition of MeIQx by the MeIQx inhibitor of the present invention. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and preferred embodiments. However, it should be noted that many details listed in the specification are only for the purpose of enabling the reader to have a thorough understanding of one or more aspects of the present invention, and these aspects of the present invention can be implemented even without these specific details.

[0021] Example 1

[0022] A method for preparing a MeIQx inhibitor in fried aquatic products comprises the following steps:

[0023] Step 1: crush the snake and pass it through an 80-mesh sieve, weigh 0.10g of snake powder and put it into a conical flask, add 25mL of 4mol / L hydrochloric acid solution into the conical flask, seal it tightly, weigh it, heat it under reflux in a water bath for 60min, cool it, weigh it, make up the lost weight with 4moL / L hydrochloric acid, shake it well, filter it with a 0.22μm microporous membrane to obtain gallic acid;

[0024] Step 2: Dilute 2 ml of gallic acid (GA) solution with distilled water to 14 mmol / L, the purity of GA is >99%, and UV irradiation is performed. The distance between the light source and the surface of the gallic acid solution is fixed at 15 cm. The irradiation is performed for 6 hours to obtain irradiated gallic acid. The wavelength of the irradiated gallic acid is 225 nm, and the average intensity is 4540 μW / cm 2 .

[0025] Example 2

[0026] An application of a MeIQx inhibitor in fried aquatic products comprises the following steps:

[0027] (1) Cutting and crushing the squid, soaking the crushed squid in 25% anhydrous ethanol for 1 hour, discarding the mixture of ethanol and oil, repeating the above steps three times until the desalination is complete and the ethanol in the squid minced meat is completely volatilized, and then putting 1 kg of squid minced meat and 25 g of salt into a minced meat mixer and stirring evenly to obtain squid minced meat;

[0028] (2) adding 0.01% by mass of irradiated gallic acid solution to the squid minced meat and stirring evenly, then placing the squid minced meat sample in a culture dish with a radius of 35 mm, and placing food-grade paper at the bottom of the culture dish to form a 1 cm thick patty, which was then wrapped with a sealing film and fixed at 4°C for 1 h;

[0029] (3) Deep-frying the shaped squid patties in an oil bath at an oil temperature of 165° C. for 2-8 min, drying the fried squid patties, crushing them into powder, and storing them at a stable temperature of -20° C.

[0030] The control group (Control) was used without adding UVC-GA, and the other steps were the same as those in Example 2 (UVC-GA).

[0031] The MeIQx in UVC-GA and Control groups was analyzed by synchronous measurement. The fried squid patties were dried and crushed into powder, and 4 g was weighed and added to 25 mL of hydrochloric acid (0.1 mol / L) for homogenization for 1 min (15 s / time, 4 times in total), and then ultrasonically extracted for 15 min. Then, the supernatant was collected after centrifugation at 10,000 r / min at 4°C for 20 min, and 25 mL of hydrochloric acid was added to extract the precipitate again. The supernatant was combined and concentrated after rotary evaporation, and the volume was fixed to 25 mL with distilled water. The protein was removed by ethanol-freezing method, and then filtered with a 0.22 μm filter membrane, and UHPLC-MS detection was performed using a Waters Atlantics dC18 column (250 mm×4.6 mm×3.0 μm). The mobile phases of UHPLC were phase A (0.1% formic acid aqueous solution) and phase B (methanol). The gradient elution time was 0-0.1min (5% B), 0.1-10min (5%-100% B), 10-10.5min (100%-5% B), 10.5-15.5min (5% B). The flow rate was 0.5mL / min, the injection volume was 1μL, and the column temperature was 35°C. The mass spectrometry detection conditions were electrospray ionization source ionization, positive ion mode, source temperature 130°C, MRM mode, and capillary voltage 3.5V. In addition, nitrogen was used as the desolvation gas and cone gas, with flow rates of 800L / h and 50L / h, respectively, and the desolvation temperature was 350°C. Argon was used as the collision gas, with a flow rate of 0.13mL / min.

[0032] The results are as follows Figure 1 As shown, the MeIQx content in the control group was 54.86 ng / g, while the MeIQx content in the UVC-GA group was 14.76, that is, the inhibition rate in the UVC-GA group significantly reached 73.1%.

[0033] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a MeIQx inhibitor in fried aquatic products, characterized in that: The following steps are involved: Step 1: crush the snake and pass it through an 80-mesh sieve, weigh 0.10g of snake powder and put it into a conical flask, add 25mL of 4mol / L hydrochloric acid solution into the conical flask, seal it tightly, weigh it, heat it under reflux in a water bath for 60min, cool it, weigh it, make up the lost weight with 4moL / L hydrochloric acid, shake it well, filter it with a 0.22μm microporous membrane to obtain gallic acid; Step 2: dilute 2 ml of gallic acid solution with distilled water to 14 mmol / L, and irradiate with UV light. The distance between the light source and the surface of the gallic acid solution is fixed at 15 cm. Irradiate for 6 hours to obtain irradiated gallic acid.

2. The method for preparing a MeIQx inhibitor in fried aquatic products according to claim 1, characterized in that: The wavelength of the prepared irradiated gallic acid is 225nm and the average intensity is 4540μW / cm 2 .

3. Application of a MeIQx inhibitor in fried aquatic products, characterized in that: The following steps are involved: The irradiated gallic acid solution is added to the squid minced meat and stirred evenly, then shaped and deep-fried.

4. The use of a MeIQx inhibitor in fried aquatic products according to claim 3, characterized in that: The specific preparation process of squid minced meat is as follows: cutting and crushing the squid, soaking the crushed squid in 25% anhydrous ethanol for 1 hour, discarding the mixture of ethanol and oil, repeating the above steps three times until complete desalination, so that the ethanol in the squid minced meat is completely volatilized, and then putting 1kg of squid minced meat and 25g of salt into a minced meat mixer and stirring evenly to obtain squid minced meat.

5. The use of a MeIQx inhibitor in fried aquatic products according to claim 3, characterized in that: The specific preparation process of shaping is as follows: the squid minced meat sample is placed in a culture dish with a radius of 35 mm, and food-grade paper is placed at the bottom of the culture dish to form a 1 cm thick patty, which is then wrapped with a sealing film and shaped at 4°C for 1 h.

6. The use of a MeIQx inhibitor in fried aquatic products according to claim 3, characterized in that: The specific preparation process of frying is: frying the shaped squid patties in an oil bath at an oil temperature of 165° C. for 2-8 minutes, drying the fried squid patties, crushing them into powder, and storing them at a stable temperature of -20° C.

7. The use of a MeIQx inhibitor in fried aquatic products according to claim 3, characterized in that: The mass percentage of the gallic acid solution is 0.01%.

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