花生红衣中原花青素A1的分离鉴定及其对丙烯酰胺的抑制效果

以花生红衣原花青素（peanut skin procyanidins，PSP）混合物经过凝胶色谱分离后得到的第4个级分PSP-4为原料，通过制备型高效液相色谱分离得到1?种原花青素，记为PSP-4-1，并利用液相色谱-四极杆飞行时间质谱及核磁共振技术鉴定其结构。分别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。结果表明：分离制备得到的PSP-4-1结构为表儿茶素-（2β→O→7,4β→8）-儿茶素（原花青素A1），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质量浓度-抑制率关系，在化学模拟体系中，原花青素A1添加质量浓度为0.05?mg/mL时抑制率可达（58.10±3.86）%，在炸薯条食品体系中原花青素A1添加质量浓度为0.03?mg/mL时抑制率可达（57.16±2.61）%。这一研究对于开发一种高效、经济的丙烯酰胺抑制剂具有指导意义。

Isolation and Identification of Procyanidin A1 from Peanut Skins and Its Inhibitory Effect on the Formation of Acrylamide

Peanut skin procyanidins were fractionated using?gel?permeation chromatography?with a?Toyopearl HW-40S column. Afterwards fraction 4, named PSP-4-1, was collected and further separated by preparative high performance liquid chromatography. As a result, we obtained a procyanidin monomer, procyanidin-4-1 (PSP-4-1). The structure of PSP-4-1 was identified by quadrupole-time of flight-liquid chromatography/mass spectrometry (Q-TOF-LC/MS) and nuclear magnetic resonance (NMR). Its inhibitory effects on acrylamide formation in a chemical model system and French fries were analyzed. The results showed that the structure of PSP-4-1 was epicatechin-(2β→O→7,4β→8)-catechin (procyanidins A1). It inhibited acrylamide formation in the chemical system and French fries in a nonlinear concentration-dependent fashion. In the chemical model system and French fries, the highest inhibition percentage of acrylamide formation was (58.10 ± 3.86)% and (57.16 ± 2.61)% at procyanidins A1 concentrations of 0.05 and 0.03 mg/mL, respectively. This study can provide a useful guideline for the development of a highly efficient and economical acrylamide inhibitor.