Identification of acrylamide adducts generated during storage of canned milk coffee.
Identification of acrylamide adducts generated during storage of canned milk coffee.
复制标题
罐装牛奶咖啡储存过程中产生的丙烯酰胺加合物的鉴定。
DOI：
10.1021/acs.jafc.9b08139
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发表时间：
2020
影响因子：
6.1
通讯作者：
Bamba T*
中科院分区：
文献类型：
--
作者：
Yoshioka T;Izumi Y*;Takahashi M;Suzuki K;Miyamoto Y;Nagatomi Y;Bamba T*
由于咖啡是丙烯酰胺消费量的重要贡献者，因此需要减少咖啡的消费量。丙烯酰胺是在烘焙咖啡豆的过程中产生的，但烘焙过程是决定咖啡味道的关键步骤。有人建议通过在储存过程中与蛋白质和/或其他物质发生反应来降低咖啡中的丙烯酰胺含量，但细节尚不清楚。对丙烯酰胺加合物的研究有助于减少咖啡中丙烯酰胺的含量。在这项研究中，一种稳定的同位素标记技术，结合高分辨率质谱仪，可以鉴定罐装牛奶咖啡中的丙烯酰胺加合物(3-羟基吡啶-丙烯酰胺和吡啶-丙烯酰胺)。还鉴定了从牛奶咖啡蛋白中提取的其他丙烯酰胺加合物，赖氨酸-丙烯酸和CysSO2-丙烯酸。在4个月的储存期内，这四种加合物的形成使罐装牛奶咖啡中丙烯酰胺的总含量降低了75.3%。因此，内源蛋白可用于丙烯酰胺还原。
Since coffee is a significant contributor to the consumption of acrylamide, its reduction is required. Acrylamide is produced during the roasting of coffee beans, but the roasting process is an essential step in determining the taste of coffee. Acrylamide content in coffee has been suggested to decrease by reacting with proteins and/or other substances during storage, but details are unknown. Investigation of acrylamide adducts may contribute to a strategy for acrylamide reduction in coffee. In this study, a stable isotope labeling technique, combined with high-resolution mass spectrometry, allows the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid, were identified. During a 4-month storage period, the formation of these four adducts was found to reduce the total content of acrylamide by 75.3% in canned milk coffee. Therefore, endogenous proteins can be used in acrylamide reduction.