| 花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果 |
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| 引用本文： | 周婷,雷润梅,赵晓丹,杨婧,陈洋,刘睿. 花生红衣中B型二聚体原花青素对丙烯酰胺的抑制效果[J]. 现代食品科技, 2016, 32(10): 66-71 |
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| 作者姓名： | 周婷 雷润梅 赵晓丹 杨婧 陈洋 刘睿 |
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| 作者单位： | （华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070）,（华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070）,（华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070）,（华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070）,（华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070）,（华中农业大学食品科技学院环境食品学教育部重点实验室，湖北武汉 430070） |
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| 基金项目： | 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） |
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| 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。
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| 关 键 词： | 花生红衣；B型原花青素；丙烯酰胺；抑制 |
| 收稿时间： | 2015-10-08 |
The Inhibitory Effect of B-type Procyanidin Dimers from Peanut Skins on the Formation of Acrylamide |
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| ZHOU Ting,LEI Run-mei,ZHAO Xiao-dan,YANG Jing,CHEN Yang,LIU Rui,LEI Run-mei,ZHAO Xiao-dan,YANG Jing,CHEN Yang and LIU Rui. The Inhibitory Effect of B-type Procyanidin Dimers from Peanut Skins on the Formation of Acrylamide[J]. Modern Food Science & Technology, 2016, 32(10): 66-71 |
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| Authors: | ZHOU Ting LEI Run-mei ZHAO Xiao-dan YANG Jing CHEN Yang LIU Rui LEI Run-mei ZHAO Xiao-dan YANG Jing CHEN Yang LIU Rui |
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| Affiliation: | (Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China),(Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) and (Key Laboratory of the Ministry of Education of Food Science and Environment, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China) |
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| Abstract: | 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. |
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| Keywords: | peanut skin b-type procyanidins acrylamide inhibition |
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