摘要
丙烯酰胺是一种公认的神经毒素和致癌物,近年来植物多酚抑制高淀粉食物热加工过程中丙烯酰胺形成的研究是食品安全领域研究工作的一个热点。为了研究低聚体原花青素对丙烯酰胺形成的抑制效果,以花生红衣原花青素(Peanut Skin Procyanidins,PSPc)混合物经过凝胶色谱分离后得到的第二个级分PSPc-2为原料,通过反相高效液相色谱-二极管阵列检测器(RP-HPLC-DAD)分析比较其在化学模拟体系和炸薯条食品体系中对丙烯酰胺的抑制效果,并通过反相高效液相色谱-质谱联用技术(RP-HPLC-ESI-MS/MS)对PSPc-2进行鉴定。结果表明:PSPc-2在化学模拟体系和炸薯条食品体系中对丙烯酰胺的抑制均呈非线性的浓度-抑制率关系,在化学模拟体系中,PSPc-2添加浓度为0.05 mg/m L时抑制率可达66.47±1.15%,在炸薯条食品体系中PSPc-2浸渍浓度为0.1 mg/m L时抑制率可达70.59±2.34%;PSPc-2由两种B型原花青素二聚体组成。
Acrylamide is a neurotoxin and carcinogen. Plant polyphenols have attracted increasing attention for their use in developing effective inhibitors against acrylamide formation during food processing. In order to study the inhibitory effect of oligomeric procyanidins on acrylamide formation, peanut-skin procyanidin （PSPc） mixtures were subjected to chromatography using Toyopearl HW-40 （S） resin to yield PSPc-2 fractions identified using reversed-phase high-performance liquid chromatography combined mass spectrometry （RP-HILC-ESI-MS）. The inhibitory effect of the PSPc-2 fraction on acrylamide formation in an asparagine/glucose and French fry model food systems was evaluated and compared. The maximum-inhibition rate for acrylamide formation was 66.47±1.15% and 70.59±2.34% when 0.05 mg/mL and 0.1 mg/mL of PSPc-2-fraction solutions were added in asparagine/glucose model system and French fry model system, respectively. Furthermore, the PSPc-2 fraction primarily contained two kinds of B-type procyanidin dimers.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第10期66-71,共6页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31271939)
国家大学生创新创业训练计划(201410504057)
