摘要
探讨紫米原花青素(Purple rice proanthocyanidins,PRPAs)对丙烯酰胺(Acrylamide,AM)生成的抑制作用。首先提取得到PRPAs粗提物,之后采用紫外分光光度法测定其在化学体系、炸薯条食品体系及紫米-薯条成品中对AM的抑制效果。PRPAs质量浓度与AM生成呈非线性关系。化学体系中,0.05 mg/mL的PRPAs对AM抑制率达到最大值11.81%±1.71%;炸薯条体系中,PRPAs质量浓度为0.01 mg/mL时,抑制率达到最大值7.92%±3.36%。紫米包裹薯条后对AM也具有抑制作用,抑制率可达29.07%±3.08%。表明PRPAs对AM生成具有一定的抑制作用,该结果可以为开发新型的AM抑制剂提供一定的理论依据。
The inhibitory effect of purple rice proanthocyanidins on the formation of acrylamide was explored in this study.The purple rice proanthocyanidins were extracted at first,and then their inhibitory effects on acrylamide were determined by ultraviolet spectrophotometry in chemical system,fries food system and purple rice-fries products.The results showed that with the increase of purple rice proanthocyanidins,the inhibition rate of acrylamide showed a non-linear relationship.In chemical system,when the concentration of proanthocyanidins was 0.05 mg/mL,the inhibition rate reached the maximum 11.81%±1.71%;in fries food system,when the concentration of proanthocyanidins was 0.01 mg/mL,the inhibition rate reached the maximum 7.92%±3.36%.The product of potato fries wrapped with purple rice could also inhibit acrylamide formation 29.07%±3.08%.The results showed that the purple rice proanthocyanidins had obvious inhibitory effect on acrylamide formation,and it could provide a basis for the development of a new inhibitor which could effectively inhibit the production of acrylamide in food thermal processing.
作者
云少君
霍相君
李光宇
梁旗
张娜宁
申姣姣
YUN Shaojun;HUO Xiangjun;LI Guangyu;LIANG Qi;ZHANG Na'ning;SHEN Jiaojiao(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong,Shanxi 030801,China)
出处
《农产品加工》
2020年第12期11-13,16,共4页
Farm Products Processing
基金
国家自然科学基金资助项目(31801551)
山西省高等学校科技创新项目(2016150)
山西省应用基础研究计划青年科技研究基金项目(K271904070)。
关键词
紫米
原花青素
丙烯酰胺
抑制作用
purple rice
proanthocyanidins
acrylamide
inhibition effect
