摘要
目的建立丙烯酰胺(AcA)生成的水相模型,研究非还原性糖对其形成的抑制作用。方法根据AcA的形成机理用天门冬酰胺和葡萄糖在高温下反应生成高含量的AcA,添加3种还原性糖(果糖、半乳糖、麦芽糖)和5种非还原性糖(木糖醇、甘露醇、海藻糖、蔗糖、山梨醇)研究抑制效果。结果确定了生成AcA的最佳条件为0.1mmol天门冬酰胺(0.015g)、0.1mmol葡萄糖(0.020g)、蒸馏水(10μl)于干燥箱中160℃反应30min。甘露醇、山梨醇、木糖醇对AcA生成的抑制率分别为43%、16%、6%,海藻糖对AcA的抑制率为60%。结论非还原性糖中除蔗糖外都对AcA的形成有抑制作用,海藻糖和甘露醇是最佳抑制性添加剂。
Objective To set up aqueous model of formation of acrylamide （AcA）, and investigate the suppressive effect of non-reducing saccharides on AcA formation. Method Asparagine and glucose heated at the condition of high temperature produced significant amounts of AcA in order to investigate suppressive effect of 3 reducing saccharides （fructose, galactose and maltose） and 5 non-reducing saccharides （xylitol, mannitol, trehalose, sucrose and sorbitol）. Results The best conditions on AcA formation were 0.1 mmol asparagines （0.015 g）, 0.1 mmol glucose （0.020 g） and distilled water （10 μl） in the drying boxes under 160 ℃ with reaction time 30 min. The suppressive rates of mannitol, sorbitol and xylitol on AcA formation were 43%, 16% and 6%, respectively, and suppressive rate of trehalose on AcA formation was 60%. Conclusion Non-reducing saccharides except for sucrose have suppressive effect on AcA formation. Trehalose and mannitol may be the best suppressive additives.
出处
《中国食品卫生杂志》
2008年第1期29-32,共4页
Chinese Journal of Food Hygiene
关键词
丙烯酰胺
非还原性糖
模型
结构
Acrylamide
Non-Reducing saccharides
Models, Structural
