摘要
以土豆为代表性食品基质,建立在微波加热条件下美拉德反应模式体系,对6种黄酮醇抑制美拉德反应中丙烯酰胺形成作用的量效关系及其与反应终产物抗氧化之间的相关性进行系统研究;采用超高效液相色谱-串联质谱法(ultra-high performance liquid chromatography coupled with tandem mass spectrometry,UHPLC-MS/MS)检测美拉德反应终产物中丙烯酰胺的含量;采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid,ABTS)、铁离子还原力(ferric reducing ability of plasma,FRAP)3种经典方法检测终产物的抗氧化性,最终确定各种黄酮醇抑制丙烯酰胺形成的最佳作用浓度,论证该抑制作用与反应终产物抗氧化性之间的关系.结果表明:6种黄酮醇对丙烯酰胺形成作用的浓度-抑制率关系呈非线性变化趋势,在黄酮醇作用浓度为1×10-9 mol/L时其抑制率最大,其抑制率范围为48.9%～69.3%.以(±)-6-羟基-2,5,7,8-四甲基色烷-2-羧酸[(±)-6-hydroxyl-2,5,7,8-tetramethylchromane-2-carboxylic acid,Trolox]当量抗氧化能力的变化(change of Trolox equivalentantioxidant capacity,ΔTEAC)为抗氧化性衡量指标,采用DPPH、ABTS和FRAP法测得的ΔTEAC与黄酮醇对丙烯酰胺抑制率之间的决定系数(R2)分别为0.885 3、0.834 2和0.805 3,表明黄酮醇对丙烯酰胺的抑制作用与体系抗氧化性间存在着密切的关系.基于微波加热的美拉德反应体系不仅为研究以黄酮醇为代表的植物化学素抑制丙烯酰胺的作用提供了优良的实验体系,也为进一步研究丙烯酰胺抑制率与抗氧化之间的相关性提供了依据.
In 2002, the discovery of acrylamide contaminant in heat processing foods got a worldwide attention because of its genetic and reproductive toxicities as well as mutagenic and carcinogenic properties. Therefore, it is necessary to find effective additive agents to reduce the formation of acrylamide in Maillard reaction. We investigated the effects of flavonols on the reduction of acrylamide in an equimolar asparagine-glucose Maillard reaction system using potato matrix and microwave heating. To investigate the dose-response effect, six different levels of flavonols were added into the self-prepared Maillard reaction system and different levels of acrylamide were generated and observed. Meanwhile, the correlation between the inhibitory rate of acrylamide affected by flavonols and the change of Trolox equivalent antioxidant capacity （ATEAC） in Maillard reaction products was also evaluated. Acrylamide levels in Maillard reaction products were determined by ultra-high performance liquid chromatography coupled with tandem mass spectrometry （UHPLC-MS/MS） and quantified with multiple reaction monitoring （MRM） mode after the pretreatment of final products. ATEAC values were simultaneously measured by three representative antioxidant evaluation methods, i.e. DPPH （1, 1-diphenyl-2- picrylhydrazyl）, ABTS （2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid） and FRAP （ferric reducing ability of plasma）. The results indicated a non-linear relationship between addition levels of flavonols and inhibitory rate of aerylamide. The optimal addition level of all six flavonols, i.e. kaempferol, kaempferol-3-o-glucoside, quercetin, quercetin-3-o-glucoside, myricetin and rutin was 1 × 10^-9 mol/L, which exerted their maximal inhibitory effect against the generation of acrylamide. The inhibitory rate ranged from 48.9% to 69.3% when different types of flavonols were used at the optimal addition level. Taking △TEAC as the antioxidant measurement index, the correlation coefficients between ATEAC determined by three different antioxidant evaluation methods （DPPH, ABTS and FRAP） and inhibitory rate of acrylamide were 0. 885 3, 0. 834 2 and 0. 805 3 respectively, indicating a close correlation between the inhibitory effects of flavonols against the generation of acrylamide and the antioxidant capacity in Maillard reaction products. Based on microwave heating and Maillard reaction system, this study not only describes novel experimental system for investigating the inhibitory effect of phytochemicals （e. g. flavonols） against the generation of acrylamide, but also provides substantial evidence of the correlation between the inhibitory rate of acrylamide and antioxidant capacity in Maillard reaction products.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2013年第2期178-184,共7页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
中央高校基本科研业务费专项资金资助项目(2012QNA6009)
浙江省教育厅科研资助项目(Y201122541)
关键词
黄酮醇
美拉德反应
丙烯酰胺
抗氧化
微波加热
flavonol
Maillard reaction
acrylamide
antioxidant
microwave heating
