Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
Evaluation of the effect of plant extracts and phenolic compounds on reduction of acrylamide in an asparagine/glucose model system by RP-HPLC-DAD
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DOI：
10.1002/jsfa.3640
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发表时间：
2009-08
影响因子：
4.1
通讯作者：
F. Zhu;Yi-Zhong Cai;Jinxia Ke;H. Corke
中科院分区：
文献类型：
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作者：
F. Zhu;Yi-Zhong Cai;Jinxia Ke;H. Corke
背景：丙烯酰胺存在于多种食品中。已经进行了许多研究来减少美拉德反应期间丙烯酰胺的形成。在这项研究中，研究了 35 种膳食植物（香料、水果、茶、豆类和草药）的粗水提取物和 11 种酚类化合物对天冬酰胺/葡萄糖模型系统中丙烯酰胺缓解的影响。开发了一种使用 100% 水作为流动相的反相高效液相色谱法进行丙烯酰胺定量的简单方法。结果：植物提取物的添加显着影响丙烯酰胺的形成。薄荷、孜然籽和八角茴香提取物的减少幅度最大，分别为 75%、73% 和 69%，但黄冈苦精茶提取物则促进丙烯酰胺的形成，增加了 18%。在酚类化合物中，对香豆酸的减少量最大（53%），而橙皮素则使丙烯酰胺含量增加了 9%。结论：这项研究提供了一种可能的用途，即使用粗水性植物提取物来减少美拉德反应中丙烯酰胺的形成。版权所有© 2009 中国化工学会
BACKGROUND: Acrylamide has been found in various foods. Many studies have been conducted to mitigate acrylamide formation during the Maillard reaction. In this study, the effects of 35 crude aqueous extracts from dietary plants (spices, fruits, tea, beans and herbs) and 11 phenolic compounds on the mitigation of acrylamide in an asparagine/glucose model system were investigated. A simple method using reversed-phase high-performance liquid chromatography with 100% water as mobile phase was developed for acrylamide quantification. RESULTS: Addition of plant extracts significantly influenced acrylamide formation. Extracts of mint, cumin seeds and star anise caused the greatest reductions, of 75%, 73% and 69%, respectively, but Huanggang Ku-Jing-Cha extract facilitated acrylamide formation with increases of 18%. Of the phenolic compounds, p-coumaric acid caused the greatest reduction (53%), whereas hesperetin increased acrylamide content by 9%. CONCLUSION: This study provided a possible use of crude aqueous plant extracts to mitigate acrylamide formation in the Maillard reaction. Copyright © 2009 Society of Chemical Industry