以草鱼（Ctenopharyngodon idella)为原料，制备油炸时间为0、30、90、120、180、240、300 s的直接油炸草鱼块（deep-fried fish nuggets,DFN）和外裹糊油炸草鱼块（breaded fish nuggets,BFN），对鱼块内外层的晚期糖基化终末产物(AGEs)含量和理化特性进行测定。结果表明：草鱼油炸过程中，水分流失、油脂吸收、美拉德反应和油脂氧化主要发生在鱼块外层。因此，油炸300 s后，DFN和BFN外层的羧甲基赖氨酸（CML）含量分别是内层的5.6和6.4倍。油炸时间延长会加剧鱼块内外层的水分流失和油脂吸收，丙二醛含量则先升高后趋于稳定。长时间加热还会引起鱼块外层的美拉德褐变颜色加深，CML和荧光AGEs含量显著增加。与DFN相比，BFN外层水分含量更低，油脂含量更高，在油炸后期美拉德褐变和荧光AGEs含量加速上升，但外裹糊的使用阻止了蛋白质与高温油脂直接接触，因此，油炸300 s后BFN外层的CML和荧光AGEs含量比DFN外层分别减少了34.6%和20.8%。外裹糊的使用还显著降低了鱼块内层的CML含量，对内层荧光AGEs含量则没有显著影响。以上结果表明，外裹糊的使用以及减少油炸时间均可以降低鱼块内外层的AGEs含量。
Deep-frying is one of the traditional method of food processing with multiple advantages. However there are some safety hazard factors in deep-fired food which recently received many attentions. Advanced glycation end products (AGEs) is one of the main harmful compounds in deep-fried food which leads to human aging and insulin secretion defects. Nε-carboxymethyllysine (CML) and fluorescent AGEs are usually used as the marker of AGEs. Grass carp is the largest freshwater fish in China. A large number of grass carp is processed using deep-frying every year. Therefore it is necessary to study the level of CML and fluorescent AGEs in deep-fried grass carp and to find effective methods to reduce the content. The purpose of the study was to investigate the effects of frying time and batter on the content and distribution of AGEs in deep-fried fish nuggets and to develop processing method to reduce the safety concerns. In this study deep-fried fish nuggets (DFN) and breaded fish nuggets (BFN) were prepared using grass carp for 0,30,90,120,180,240 and 300 s. The AGEs content and physicochemical properties of the crust and internal of the fried fish were measured. The results showed that water loss oil absorption,Maillard reaction and oil oxidation mainly occurred on the fish crust during frying. Therefore the CML content in the fish crust of DFN and BFN was 5.6 and 6.4 times that of the interior,respectively. Extending frying time resulted in higher water loss and oil absorption in both the fish crust and interior while the malondialdehyde content firstly increased and then became stable. Extending frying time could also promote Maillard reaction in the fish crust and significantly increased the content of CML and fluorescent AGEs. Compared with DFN,the BFN crust had lower moisture content and higher fat content. The Maillard reaction and fluorescent AGEs content rapidly increased during the late frying period but the use of the batter prevented the protein from directly contacting the high-temperature oil and thus the CML and fluorescent AGEs content in BFN crust were significantly reduced by 34.6% and 20.8% compared with DFN at 300 s. The use of the batter also significantly reduced the CML content in the interior of fish but had no significant effect on the fluorescent AGEs content. In conclusion the use of the batter and reducing the frying time could reduce the AGEs content in the fish crust and interior.The study provided basic information for the development of the healthy aquatic food.