不同结构原花青素对化学和油炸马铃薯片中丙烯酰胺形成的抑制作用。
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32611, United States; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
出版信息
Food Chem. 2018 Jun 1;250:98-104. doi: 10.1016/j.foodchem.2018.01.012. Epub 2018 Jan 4.
Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.
从三种富含缩合单宁的植物材料中制备了不同结构的原花青素，并采用高效液相色谱-电喷雾质谱联用（HPLC-ESI-MS）结合硫解和基质辅助激光解吸电离飞行时间质谱（MALDI-TOF MS）对其进行了表征。测定了它们对天冬酰胺-葡萄糖模型和油炸马铃薯片中丙烯酰胺形成的影响。结果表明，所有原花青素在化学模型系统中浓度为 50、100 和 200μg/mL 时，均显著且剂量依赖性地减轻丙烯酰胺的形成。在食品模型中，将薯片在室温下用 0.01-1mg/mL 原花青素溶液浸泡 15min 后再进行油炸，可抑制丙烯酰胺的形成。随着浓度增加到 0.1mg/mL，原花青素可将丙烯酰胺水平降低多达 44.2%，而较高的浓度则会降低抑制作用。B 型原花青素比 A 型具有更强的抑制活性。基于相同的质量，单元组成和 DP 对其抑制活性几乎没有影响。这项研究表明，具有不同结构的原花青素是减轻有害丙烯酰胺的有前途的添加剂。
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