ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid (Dosidicus gigas) extract.
ESR studies on the thermal decomposition of trimethylamine oxide to formaldehyde and dimethylamine in jumbo squid (Dosidicus gigas) extract.
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DOI：
10.1016/j.foodchem.2013.06.083
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发表时间：
2013-12
期刊：
影响因子：
8.8
通讯作者：
Junli Zhu;Jia Jia-Jia;Xuepeng Li;Liangliang Dong;Jianrong Li
中科院分区：
文献类型：
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作者：
Junli Zhu;Jia Jia-Jia;Xuepeng Li;Liangliang Dong;Jianrong Li
通过电子自旋共振（ESR）评估亚铁、加热温度和不同添加剂对三甲胺氧化物（TMAO）分解为甲醛（FA）和二甲胺（DMA）以及加热过程中巨型鱿鱼（Dosidicus gigas）提取物中自由基产生的影响。在鱿鱼提取物中观察到 TMAO 热分解为 TMA、DMA 和 FA 以及自由基信号，而在高温下在鳕鱼提取物或体外 TMAO 水溶液中未检测到 DMA、FA 和自由基信号。随着温度的升高，在亚铁存在下，鱿鱼提取物和 TMAO 溶液中 DMA、FA 和自由基强度的水平显着增加。过氧化氢刺激鱿鱼提取物中 DMA、FA 和 ESR 信号的产生，而柠檬酸、柠檬酸三钠、氯化钙、茶多酚和白藜芦醇则具有相反的作用。在鱿鱼提取物和TMAO-铁(II)溶液中检测到了相似的6个被视为铵自由基的峰的ESR光谱，表明铵自由基参与了TMAO的分解。
The effects of ferrous iron, heating temperature and different additives on the decomposition of trimethylamine oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) and generation of free radicals in jumbo squid (Dosidicus gigas) extract during heating were evaluated by electron spin resonance (ESR). The thermal decomposition of TMAO to TMA, DMA and FA and free radical signals was observed in squid extract, whereas no DMA, FA and free radical signals were detected in cod extract or in aqueous TMAO solutionin vitroat high temperatures. Significant increase in levels of DMA, FA and radicals intensity were observed in squid extract and TMAO solution in the presence of ferrous iron with increasing temperature. Hydrogen peroxide stimulated the production of DMA, FA and ESR signals in squid extract, while citric acid, trisodium citrate, calcium chloride, tea polyphenols and resveratrol had the opposite effect. Similar ESR spectra of six peaks regarded as amminium radical were detected in the squid extract and TMAO–iron(II) solution, suggesting that the amminium radical was involved in the decomposition of TMAO.