Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage.
Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage.
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DOI：
10.3390/foods11162394
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发表时间：
2022-08-10
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影响因子：
--
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中科院分区：
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背景：丙烯酰胺是在食物加热过程中形成的，对动物有神经毒性，对人类有潜在的致癌作用。在食品加工过程中减少丙烯酰胺的含量是很重要的。研究人员提出大蒜粉可以降低丙烯酰胺含量，但大蒜粉的关键物质和丙烯酰胺还原途径尚不清楚。方法：首先评价大蒜粉对天冬酰胺/葡萄糖溶液和油炸土豆模型系统中丙烯酰胺的抑制作用。此外，通过动力学分析研究了大蒜素对天冬酰胺/葡萄糖溶液模型体系和油炸土豆中丙烯酰胺产量的影响。结果：冻干大蒜粉对丙烯酰胺的抑制率（41.0%）高于烘干大蒜粉（最大抑制率为37.3%），蒜素对丙烯酰胺含量的抑制率为71.3%。此外，大蒜素的抑制率与添加量的增加呈非线性关系。动力学分析表明，大蒜粉和大蒜素能通过AA形成阶段降低丙烯酰胺含量，但不能通过分解阶段降低丙烯酰胺含量。结论：大蒜素是降低丙烯酰胺形成阶段丙烯酰胺含量的关键成分。该研究为降低食品加工过程中丙烯酰胺的含量，拓展大蒜的应用领域提供了新的途径。
Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing. Researchers have suggested that garlic powder could reduce acrylamide content, but the key substance and acrylamide reduction pathway of garlic powder was unclear. Methods: The inhibitory effect of garlic powder on acrylamide in asparagine/glucose solution and a fried potato model system were firstly evaluated. Furthermore, the effect of allicin on the amount of produced acrylamide in the asparagine/glucose solution model system and fried potatoes was studied with kinetic analysis. Results: The freeze-dried garlic powder had a higher inhibition rate (41.0%) than oven-dried garlic powder (maximum inhibition rate was 37.3%), and allicin had a 71.3% attribution to the reduction of acrylamide content. Moreover, the inhibition rate of allicin had a nonlinear relationship with the addition level increase. The kinetic analysis indicated that garlic powder and allicin could reduce acrylamide content through the AA formation stage, but not the decomposition stage. Conclusions: Allicin was the key component of garlic powder in reducing acrylamide content during acrylamide formation stage. This research could provide a new method to reduce acrylamide content during food processing and expand the application area of garlic.
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