荸荠皮提取物对土豆脆片焙烤中丙烯酰胺抑制效果的影响

Effects of Extracts of Eleocharis tuberose Peel on the Inhibition of Acrylamide in Potato Chips Baking

丙烯酰胺是高温油炸或焙烤食品加工时产生的潜在致癌物,对食品安全存在威胁。为从荸荠皮的提取分离物中筛选适用于土豆脆片焙烤加工的丙烯酰胺抑制剂,本文研究了荸荠皮70%丙酮总提取物及其不同极性萃取物对土豆脆片焙烤加工中丙烯酰胺抑制效果的影响,并进一步探讨正丁醇萃取物过大孔树脂分离纯化后的不同浓度乙醇洗脱液对土豆脆片中丙烯酰胺抑制效果的影响。结果表明,荸荠皮提取物对土豆脆片加工中丙烯酰胺的形成均有抑制作用。在荸荠皮70%丙酮总提取物及其不同极性萃取物中,正丁醇萃取物的抑制效果最好,在其最佳抑制浓度1.0×10^(-3)mg/mL时,抑制率达到17.14%。正丁醇萃取物过大孔树脂进一步分离后,其25%乙醇洗脱液对丙烯酰胺的抑制效果最好,在最佳抑制浓度1.0×10^(-5)mg/mL时,抑制率达到24.69%,比未分离前提高了44.05%,为从荸荠皮中提取分离高效的丙烯酰胺抑制成分指明了方向。

Acrylamide was a potential carcinogen produced in the processing of some high temperature fried or baked food, it was a threat to food safety.For screening the acrylamide inhibitors suitable for the baking processing of potato chip from the extractions and separations of Eleocharis tuberose peel, the inhibitory effects of the extracts of 70% acetone and its different polar extract on acrylamide formation in potato baked chips were studied.Further more, the inhibitions of acrylamide formation by different concentration ethanol eluents were discussed which were purified from the extract of n- Butanol through macroporous resin.The results showed that the acrylamide formation in potato baked chip was inhibited by all the extracts of Eleocharis tuberose peel. Among the 70% acetone extract of Eleochariz tuberose peel and its different polar extracts, the inhibitory of n-Butanol extract was the best.When the best inhibitory concentration was 1.0 × 10-3 mg/mL, the inhibition rate was 17.14%.In addition, after the extraction of n-Butanol being separated further, the optimum inhibition effect was made by 25% ethanol eluent, the best inhibitory concentration was 1.0 × 10-5 mg/mL, and the corresponding inhibition rate was 24.69% ,44.05% higher than before being separated.This indicated the direction for the effective acrylamide inhibitor from the extractions and separations of Eleocharis tuberose peel.