精氨酸/葡萄糖的模式美拉德反应产物对丙烯酰胺状态的影响（英文）

Effect of Maillard Reaction Products Derived from Arginine-Glucose Model System on the State of Acrylamide

本实验通过测量丙烯酰胺添加前后美拉德反应产物的变化,来研究精氨酸/葡萄糖的模式美拉德反应产物对丙烯酰胺状态的影响。结果表明,添加丙烯酰胺后,美拉德反应产物的紫外-可见吸收光谱没有明显变化,但其荧光光谱的吸收波长和发射波长都发生了明显变化。美拉德反应产物在420 nm波长处的吸光度为0.327,在吸收波长396 nm和发射波长462 nm条件下,荧光强度为96.48;添加丙烯酰胺并和精氨酸、葡萄糖沸水浴1 h后,其可见光吸收强度为0.159,下降了51.38%,荧光强度为50.75,下降47.40%。红外扫描结果表明,丙烯酰胺的特征吸收峰在2 356 cm^(-1)和2 065 cm^(-1)处,加入美拉德反应产物溶液后,丙烯酰胺特征峰消失表明其状态发生改变。模式美拉德反应产物对丙烯酰胺的状态表明食品中的丙烯酰胺以结合状态存在并因此降低了丙烯酰胺的毒性,可为评估食品中丙烯酰胺的安全性提供一个新的视角。

Maillard reaction products(MRPs)formed in foods during heating are found in a wide range of thermally processed foods.The effect of MRPs derived from arginine-glucose model system on the state of acrylamide was investigated in this study.The changes in the spectroscopic properties of MRPs with and without the addition of acrylamide were measured.With the addition of acrylamide,the ultra violet-visible(UV-Vis)spectrum of MRPs showed no significant change,but the fluorescence spectrum of MRPs showed a significant change in excitation wavelength and emission wavelength.The absorbance of MRPs was0.327at420nm and the fluorescence intensity of MRPs at an excitation wavelength of396nm and an emission wavelength of462nm was96.48.When acrylamide,arginine and glucose were kept in a boiling water bath for60min,the absorbance was0.159and the fluorescence intensity was50.75,indicating a reduction of51.38%and47.40%,respectively.The infrared spectroscopic results showed the characteristic absorption peaks of acrylamide at2356and2065cm-1,which disappeared with the addition of acrylamide.The effect of MRPs derived from arginine-glucose model system on the state of acrylamide suggests that the acrylamide may exist in a combined state in the food system,reducing the toxicity of free acrylamide molecules.This work may be helpful for evaluating the safety of acrylamide in food processing as well as providing new insight into the safety of acrylamide and similar materials.