Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid
Study of acrylamide mitigation in model systems and potato crisps: effect of rosmarinic acid
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模型系统和薯片中丙烯酰胺的缓解研究：迷迭香酸的作用
DOI：
10.1111/ijfs.14180
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发表时间：
2019
影响因子：
3.3
通讯作者：
闫海洋
中科院分区：
文献类型：
--
作者：
袁媛;齐梦圆;刘黄友;闫海洋
在本研究中，迷迭香酸（RosA）在抑制美拉德体系和薯片中丙烯酰胺（AA）的形成方面起着关键作用。与对照组相比，10− 4和10− 1 mmin天冬酰胺（Asn）-葡萄糖（Glc）体系和10−5− 1.0mmin Asn-果糖（Fru）体系的RosA显著抑制AA的形成。动力学研究表明，在30 ~ 60 min的加热时间范围内，RosA对AA的生成有明显的抑制作用。机理研究表明，RosA与AA的加成反应是抑制AA生成的主要途径。响应面分析结果表明，油炸温度为140.11 °C，油炸时间为6.02min，RosA浓度为0.012 μ m时，薯片中AA的生成量最低。综上所述，RosA对模型体系和薯片中AA的生成均有抑制作用，其在食品工业中的应用前景广阔。
In the current study, rosmarinic acid (RosA) played a critical role in inhibiting acrylamide (AA) formation in Maillard system and potato chips. Compared to the control group, AA formation was markedly inhibited by RosA of 10−4and 10−1mmin asparagine (Asn)‐glucose (Glc) system, and 10−5−1.0 mmin Asn‐fructose (Fru) system. The kinetic study indicated that with heating time ranging from 30 to 60 min, RosA had a significant inhibition effect on AA formation. Mechanism study showed the addition reaction between RosA and AA was the primary pathway to inhibit AA formation. In potato crisps, response surface methodology showed that frying temperature of 140.11 °C, frying time of 6.02 min and RosA concentration of 0.012 μmhad the lowest AA formation. In conclusion, RosA inhibited AA formation in both the model systems and potato crisps, and its application in food industry is well expected.