State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Res Int. 2019 Sep;123:403-413. doi: 10.1016/j.foodres.2019.05.001. Epub 2019 May 2.
The effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that the nature of the precursors generated by the Maillard reaction in the presence of FFAs and TGs, such as the Amadori product and α-dicarbonyl compounds, would impact acrylamide and HMF formation. Interestingly, the initial pH of the aqueous phase impairs the observed effect of the addition of lipids on the formation of acrylamide. Addition of FFAs and TGs increased acrylamide formation in non-buffered systems (distilled water, pH 4.6), but decreased it in buffered systems (sodium acetate, pH 6.0). Conversely, incorporation of these lipids promoted HMF formation under both conditions. The degree of fatty acid unsaturation played an important role in the formation of acrylamide and HMF. The effect of unsaturated lipids on the acrylamide and HMF was due to lipid oxidation. Statistical correlations were made between acrylamide and HMF formation and α-dicarbonyl compounds in the presence of unsaturated lipids.
研究了不饱和游离脂肪酸（FFAs）和甘油三酯（TGs）在煎炸温度下对丙烯酰胺和 5-羟甲基糠醛（HMF）形成的影响。我们假设 Maillard 反应在 FFAs 和 TGs 存在下生成的前体的性质，如 Amadori 产物和α-二羰基化合物，会影响丙烯酰胺和 HMF 的形成。有趣的是，水相的初始 pH 值会影响添加脂质对丙烯酰胺形成的观察到的影响。在非缓冲体系（蒸馏水，pH 4.6）中添加 FFAs 和 TGs 会增加丙烯酰胺的形成，但在缓冲体系（乙酸钠，pH 6.0）中会减少。相反，在这两种条件下，这些脂质的掺入都促进了 HMF 的形成。脂肪酸的不饱和度对丙烯酰胺和 HMF 的形成起着重要作用。不饱和脂质对丙烯酰胺和 HMF 的影响归因于脂质氧化。在存在不饱和脂质的情况下，对丙烯酰胺和 HMF 的形成与α-二羰基化合物进行了统计相关性分析。
