黑枸杞花青素抑制曲奇饼干中丙烯酰胺效果的研究

Inhibitory Effect of Anthocyanin from Lycium ruthenicum Murray on Acrylamide in Cookies

研究黑枸杞花青素对食品体系中丙烯酰胺的抑制效果。采用响应面分析优化焙烤温度、焙烤时间以及花青素在曲奇饼干中的添加量,获得抑制丙烯酰胺产生的最佳条件。结果显示,花青素可以有效抑制曲奇饼干中丙烯酰胺的产生;当焙烤温度为185℃,焙烤时间为12 min,花青素添加量为0.32 g/kg时,在此条件下丙烯酰胺抑制率为69.34%。研究表明:温度、时间、花青素添加量均对丙烯酰胺的产生具有显著影响,建立的二阶多项式模型准确性高,可以有效预测产品中丙烯酰胺的抑制效果。

The inhibitory effect of anthocyanins from Lycium ruthenicum Murray on acrylamide in food system was studied in this paper. Response surface methodology(RSA)was used to optimize the baking temperature,baking time and the amount of anthocyanin added to cookies to obtain the optimum conditions for inhibiting the production of acrylamide. The results showed that anthocyanin could effectively inhibit the production of acrylamide in cookies.When the baking temperature was 185 ℃,the baking time was 12 min,and the anthocyanin content was 0.32 g/kg,the inhibition rate of acrylamide was 69.34 %. The results showed that temperature,time and anthocyanin addition had significant effects on the production of acrylamide. The second-order polynomial model was accurate and could effectively predict the inhibition effect of acrylamide in products.