为探究鱿鱼高温氧化三甲胺（TMAO）热分解的内源刺激因子，从热分解动力学角度研究还原糖对TMAO热分解生成甲醛、二甲胺（DMA）和三甲胺（TMA）的影响。高温条件下鱿鱼中TMAO降解生成甲醛、DMA和TMA，而还原糖也表现表现下降。通过体外筛选，发现7种还原糖的添加能显著促进鱿鱼上清和TMAO-Fe(Ⅱ)体系中甲醛的产生，其中半乳糖的刺激作用最强，且对鱿鱼上清和TMAO-Fe(Ⅱ)体系中TMAO热分解产生FA、DMA和TMA也表现相似的促进作用。比较研究了TMAO-Fe(Ⅱ)和TMAO-Fe(Ⅱ)-Gal的热分解动力学，发现FA、DMA、TMA和TMAO含量变化符合零级反应动力学，TMAO热分解分为两个阶段，第一阶段表观活化能高于第二阶段，半乳糖的添加能明显降低活化能。因此，为了控制鱿鱼TMAO分解生成甲醛，在鱿鱼制品加工过程中应降低半乳糖等还原糖的添加。

The aim of this study was to assess the endogenous stimulating factors of thermal decomposition of trimethylamine-N-oxide (TMAO). The influence of reducing sugar on the thermal conversion of TMAO to formaldehyde (FA), dimethylamine (DMA), and trimethylamine (TMA) in squid was studied using thermal decomposition kinetics. At high temperatures, the TMAO in squid was decomposed into FA, DMA, and TMA, and the content of the reducing sugar was reduced. In vitro screening demonstrated that the additions of seven types of reducing sugars could significantly promote FA production in the supernatant of squid and the TMAO-Fe(II) system. Among them, galactose exhibited the strongest stimulation effect, and a similar promoting effect was observed in the supernatant of squid and the TMAO-Fe(II) system on the decomposition of TMAO into FA, DMA, and TMA. Reaction kinetics of the thermal decomposition of TMAO in TMAO-Fe(II) and TMAO-Fe(II)-Gal were studied comparatively. The changes in the contents of FA, DMA, TMA, and TMAO followed the zero order kinetics. The thermal decomposition of TMAO was divided into two stages, in which the apparent activation energies of stage 2 were lower than those of stage 1. The addition of galactose reduced the activation energies significantly. Therefore, the addition of galactose and other reducing sugars should be limited during the processing of squid products to control the decomposition of TMAO to FA.

国家自然科学基金项目（31271954）；省自然科学基金项目（LY15C200001）