摘要
食品中的丙烯酰胺(AA)主要由淀粉食品原料经美拉德反应产生,具神经毒性,抑制食品中AA的形成成为研究热点。本实验以葡萄糖和天冬酰胺为底物,建立美拉德反应模拟体系,研究了6种多酚对模拟体系中AA的抑制作用,采用1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二盐(2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid,ABTS)和铁离子还原力(ferric reducing ability of plasma,FRAP)三种方法分析测定了模拟体系反应终产物(MRP)的抗氧化活性,计算为(±)-6-羟基-2,5,7,8-四甲基色烷-2-羧酸[(±)-6-hydroxyl-2,5,7,8-tetramethylchromance-2-carboxylic acid,Trolox]当量抗氧化活性,并利用人工神经网络(ANN)和多元线性回归(MLR)模型预测了丙烯酰胺抑制率和MRP中Trolox当量抗氧化活性变化(ΔTEAC)间的关系。结果表明,6种多酚均能不同程度的抑制模拟体系中丙烯酰胺的形成,各多酚在10-9 mol/L时具有最高的抑制效果。多酚对丙烯酰胺的抑制率和MRP中ΔTEAC具有良好的线性关系,ANN模型可通过分析MRP的抗氧化能力变化预测多酚对丙烯酰胺的抑制率。
Acrylamide(AA)is mainly produced by the Maillard reaction of high-starch food materials and neurotoxic.Inhibiting formation of AA in food has become a hot research focus.In this paper,a Maillard reaction simulation system was established based on glucose and asparagine,and the inhibition effect of six kinds of polyphenols on AA in the simulated system were studied.At the same time,DPPH(2,2-Diphenyl-1-picrylhydrazyl),ABTS(2,2-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid)and FRAP(ferric reducing ability of plasma)were used to determine the antioxidant activity of the final reaction product(MRP)in the simulated system and expressed as Trolox equivalent antioxidant activity.The artificial neural network(ANN)and multiple linear regression(MLR)models were used to predict the correlation between the change of Trolox equivalent antioxidant capacity(ΔTEAC)in MRP and the inhibition rate of acrylamide.The results showed that the six kinds of polyphenols were able to inhibit the formation of AA in the simulated system with varying degrees,with the highest inhibitory effect at 10-9 mol/L.Polyphenols inhibition rate of acrylamide and MRPΔTEAC had good linear relationship,the ANN model was able to change the forecast through the analysis of the antioxidant capacity of MRP polyphenols inhibition rate of acrylamide.
作者
景雨纯
马霞
李小平
胡新中
马蓁
刘柳
Jing Yuchun;Ma Xia;Li Xiaoping;Hu Xinzhong;Ma Zhen;Liu Liu(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710119)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第2期141-146,共6页
Journal of the Chinese Cereals and Oils Association
基金
陕西省重点研发项目(2018TSCXL-NY-03-02)
国家自然科学基金(31470093)
西安市农业科技创新工程(20193046YF034NS034)
关键词
多酚
美拉德反应
丙烯酰胺
抗氧化活性
预测模型
polyphenols
Maillard reactions
acrylamide
antioxidant capacity
predictive models
