牛磺酸对富含淀粉食品中丙烯酰胺的抑制作用

运用天冬酰胺/葡萄糖模式反应体系研究了牛磺酸对富含淀粉的食品中丙烯酰胺生成的影响及其抑制机理。试验结果显示:牛磺酸能够显著抑制天冬酰胺/葡萄糖反应体系中丙烯酰胺的生成,且抑制率与浓度呈剂量关系。运用LC-QTOF分析得到2种主要的反应产物:丙烯酰胺-牛磺酸加合物和丙烯酰胺二聚体-牛磺酸加合物。此外,牛磺酸与葡萄糖共存于同一体系中加热时,葡萄糖的含量显著下降,说明牛磺酸可与葡萄糖发生反应。通过模式反应体系证明:牛磺酸能够显著降低富含淀粉食品中的丙烯酰胺含量;抑制机理主要是牛磺酸与丙烯酰胺直接发生反应,反应产物为丙烯酰胺-牛磺酸加合物和丙烯酰胺二聚体-牛磺酸加合物,从而除去体系中已经生成的丙烯酰胺。此外,牛磺酸能够与葡萄糖发生美拉德反应,从而与天冬酰胺竞争消耗体系中的葡萄糖,减少了食品中的丙烯酰胺含量。

Inhibitory Effect of Taurine on Acrylamide in Cooked Starch-enriched Food

The inhibitory effect and mechanism of taurine (Tau) on acrylamide (AA) formation in cooked starch-enriched food, using asparagine/glucose (Asn/Glc) model system. In the presence of Tau, AA formation was effectively inhibited in Asn/Glc model system. LC-QTOF MS revealed two main peaks in extracted ion chromatograms M H] at m/z 197 and m/z 268 when AA was heated with Tau, which were identified as AA-Tau and AA dimmer-Tau adducts, respectively. Results also showed that Glc content was decreased when Glc was heated with Tau, which indicated that Tau could react directly with Glc in the Maillard reaction. These demonstrated that taurine could reduce effectively the content of acrylamide in cooked starch-enriched food. The inhibitory effect of Tau on AA formation was not only mediated through contesting consumption of Glc with Asn, but also directly reacting with AA to promote formation of AA-Tau and AA dimer-Tau adducts.