Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants
Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants
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DOI：
10.1111/j.1750-3841.2012.02949.x
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发表时间：
2012-11-01
影响因子：
3.9
通讯作者：
Zhang, Yingy
中科院分区：
文献类型：
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作者：
Li, Dong;Chen, Yaqi;Zhang, Yingy
本研究探讨了各种抗氧化剂在饼干加工过程中减少丙烯酰胺形成的能力。将竹叶抗氧化剂（AOB）、异抗坏血酸钠（SE）、茶多酚（TP）、维生素E（VE）和叔丁基对苯二酚（TBHQ）5种抗氧化剂分别添加到饼干配方中，采用液相色谱-串联质谱（LC-MS/MS）法测定饼干中丙烯酰胺的含量。饼干的质量指标，包括风味，脆性，和水的活性，也进行了评价。结果表明，当AOB的添加量为0.2g/kg时，AOB对丙烯酰胺的抑制率达到最大。添加AOB（0.2g/kg）、TP（0.1g/kg）、VE（0.1g/kg）、SE（0.1g/kg）和TBHQ（0.2g/kg）对丙烯酰胺的形成分别有63.9%、43.0%、71.2%、49.6%和54.1%的抑制作用。感官评定结果表明，添加AOB（0.2g/kg）和VE（0.1g/kg）的饼干在色泽、质构和风味上与对照饼干差异不显著（P > 0.05）。本研究表明，AOB（0.2 g/kg）和VE（0.1 g/kg）不仅可以有效地减少丙烯酰胺的形成，而且可以保持饼干的感官特性。这项工作显示了抗氧化剂在食品加工中减少丙烯酰胺形成的潜在有效性。
This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbate (SE), tea polyphenols (TP), vitamin E (VE), and tert-butyl hydroquinone (TBHQ), were individually added into cookie formulas, and acrylamide content was determined by liquid chromatography tandem mass spectrometry (LC-MS/MS). Cookie quality indexes, including flavor, brittleness, and water activity, were also evaluated. Results showed that the maximum inhibitory rate of acrylamide by AOB was achieved with addition of 0.2 g/kg AOB. Addition of AOB (0.2 g/kg), TP (0.1 g/kg), VE (0.1 g/kg), SE (0.1 g/kg), and TBHQ (0.2 g/kg) mitigated the formation of acrylamide by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively. Sensory evaluation showed that the color, texture, and flavor of cookies processed with either AOB (0.2 g/kg) or VE (0.1 g/kg) had no significant difference compared to control cookies (P > 0.05). The present study indicated that AOB (0.2 g/kg) and VE (0.1 g/kg) could not only effectively mitigate the formation of acrylamide, but also retain acceptable sensory attributes of cookies. This work shows the potential effectiveness of antioxidants in food processing to decrease acrylamide formation.