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旨在为炸制鱼饼中晚期糖基化终末产物（AGEs）含量的控制提供理论依据和参考，以冷冻鲢鱼糜为原料制作鱼饼，通过分析连续炸制过程中（每3 h炸制1次）鱼饼中AGEs的生成与其理化指标和油脂氧化程度之间的相关性，探讨炸制过程中油脂氧化对鱼饼中AGEs生成的影响。结果表明：鱼饼外层AGEs含量显著高于内层，炸制9~18 h，鱼饼AGEs含量显著高于其他阶段（p

以煎炸油和煎炸南美白对虾为研究对象，探究煎炸时间及煎炸物料对煎炸油品质的影响；采用液相色谱-质谱联用及荧光技术测定煎炸对虾中晚期糖基化终末产物（AGEs）的含量，探究煎炸过程对煎炸对虾中AGEs生成的影响。结果表明，高温煎炸可加速棕榈油氧化，使其酸值（AV）、p-茴香胺值（p-AnV）、羰基值（CV）显著增加，24 h时达到最大值。煎炸后，对虾水分含量显著降低，脂肪、丙二醛和荧光AGEs含量显著升高，煎炸批次对其无显著影响。煎炸对虾外层丙二醛、荧光AGEs、非荧光AGEs（羧甲基赖氨酸（CML）、羧乙基赖氨酸（CEL）和甲基乙二醛氢咪唑酮（MG-H1））含量显著高于内部，与未煎炸生虾相比除内部CEL含量有所降低外其余均高于未煎炸生虾。随着煎炸批次的增加，煎炸对虾外层CML、CEL和MG-H1含量均逐渐降低，在煎炸第5批时趋于稳定，煎炸第1批时取得最大值，分别为25.37、335.68 mg/kg和468.20 mg/kg，分别为未煎炸生虾的7、4.5倍和16.5倍；煎炸对虾内部CML、CEL和MG-H1含量均先升高后降低，在煎炸第5批时趋于稳定，煎炸第3批时取得最大值，分别为12.56、85.27 mg/kg和204.20 mg/kg，分别为未煎炸生虾的3.5、1倍和7倍。 Taking frying oil and fried Penaeus vannamei as the research objects, the effects of frying time and frying materials on the quality of frying oil were explored. The content of advanced glycation end products (AGEs) in fried prawns was determined by liquid chromatography-mass spectrometry and fluorescence technology, and the effects of frying process on the formation of AGEs in fried prawns were studied. The results showed that high-temperature frying could accelerate the oxidation of palm oil, and significantly increased the acid value (AV), p-anisidine value (p-AnV) and carbonyl value (CV), maximum at 24 h. After frying, the moisture content of the prawns was significantly reduced, and the contents of fat, malondialdehyde and fluorescent AGEs significantly increased, and the frying batch had no significant effect on them. The contents of malondialdehyde, fluorescent AGEs, non-fluorescent AGEs (carboxymethyl lysine (CML), carboxyethyl lysine (CEL) and methylglyoxal-derived hydroimidazolone 1 (MG-H1)) in external of fried prawns were significantly higher than that in internal. And compared with unfried prawns, except for the lower internal CEL content, the rest were higher. With the increase of frying batches, the contents of CML, CEL and MG-H1 in external of fried prawns gradually decreased and stabilized in the fifth batch. The maximum values achieved in the first batch were 25.37, 335.68 mg/kg and 46820 mg/kg, which were 7, 4.5 times and 165 times as high as those of unfried prawns respectively. The contents of CML, CEL and MG-H1 in internal of fried prawns increased first and then decreased and stabilized in the fifth batch and its maximum values achieved in the third batch were 12.56, 85.27 mg/kg and 204.20 mg/kg, which were 3.5, 1 times and 7 times as high as those of unfried prawns respectively.

食用油在长时间高温煎炸过程中，会发生氧化、聚合、水解等反应，产生不利于人体健康的安全危害因子如极性化合物(TPC)和3-氯丙醇酯(3-MCPDE)等。介绍了煎炸油中TPC与3-MCPDE的形成机制与危害，并重点介绍了煎炸过程中TPC和3-MCPDE形成的影响因素，及有效控制煎炸油中TPC与3-MCPDE形成的措施，旨在为揭示TPC和3-MCPDE形成机理、控制煎炸油中TPC和3-MCPDE的形成提供参考。 During long time and high temperature of frying, the edible oil suffered from oxidation, polymerization, hydrolysis and other negative reactions, can form harmful ingredients that have adverse effects on human health, such as total polar components (TPC) and 3-monochloropropane-1,2-diol esters (3-MCPDE). The formation mechanism and hazards of TPC and 3-MCPDE in frying oil were reviewed. Emphasis was placed on the frying conditions influencing the formation of TPC and 3-MCPDE during frying and the measures to effectively control the formation of TPC and 3-MCPDE in frying oils were highlighted to provide references for revealing the formation mechanism and control of TPC and 3 -MCPDE in frying oil.

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研究了将服务等级与拒绝费用2种模型复合起来的平行机排序问题.设有2台平行机M1，M2，加工速度相同；n个工件J1,J2，…，Jn分别按列表在线到达，每个工件Jj含有3个参数：加工长度tj、拒绝费用pj以及服务等级gj=1，2.当工件到达时，可以接收加工，占用一定的加工时间；亦可拒绝，付出相应的罚值.目标为被接收工件的最大完工时间与被拒绝工件的总罚值之和最小.进一步，当且仅当g(Mi)≤gj时，工件Jj可以分配给机器Mi加工，即机器M1可以加工所有工件，机器M2只能加工等级为gj=2的工件，允许中断加工.设计了在线算法PH，并证明其竞争比为，下界为1.618，上下界差约为0.089.

研究了工件带有拒绝费用的m台同类机在线排序问题，m台机器的速度分别为s1=s2=…=sm-1 =1,sm = s,当工件到达时，可以接收加工，占用一定的加工时间，也可以拒绝，付出相应的罚值.目标是被接收工件的最长完工时间(makespan)与被拒绝工件的总罚值之和最小.对工件2次到达时间问题（零时刻和r时刻各到达一批工件）设计了在线算法H，并证明该算法的竞争比为.

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)