在模型体系和曲奇饼中同时抑制 5-羟甲基糠醛和丙烯酰胺中的组氨酸。
The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies.
机构信息
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
出版信息
Food Chem. 2022 Feb 15;370:131271. doi: 10.1016/j.foodchem.2021.131271. Epub 2021 Oct 1.
5-Hydroxymethylfurfural (HMF) and acrylamide (AA) are neoformed food contaminants. In this study, the simultaneous inhibition of HMF and AA by histidine (His) were investigated. In the asparagine (Asn)/glucose (Glc) model system, the inhibition ratios of HMF and AA were in the range of 28-58% and 0-71% when 20 mmol/L His was added. In cookies, His also exhibited excellent inhibition effects on both HMF and AA. At the His concentration of 2% (w/w), the inhibition ratios of HMF and AA reached 90% and 65%. Additionally, the sensory quality of cookies was not affected significantly. Qualitative results suggested that His inhibited the formation of AA by the competitive reaction between His and Asn for Glc, as well as directly eliminated the formed HMF and AA via the carbonyl-amine reaction and the Michael addition, respectively. This study revealed that His could be applied for the inhibition of HMF and AA in heated food.
5-羟甲基糠醛（HMF）和丙烯酰胺（AA）是新形成的食品污染物。在这项研究中，研究了组氨酸（His）对 HMF 和 AA 的同时抑制作用。在天冬酰胺（Asn）/葡萄糖（Glc）模型体系中，当添加 20mmol/L His 时，HMF 和 AA 的抑制率范围为 28-58%和 0-71%。在曲奇饼干中，His 对 HMF 和 AA 也表现出优异的抑制效果。在 His 浓度为 2%（w/w）时，HMF 和 AA 的抑制率分别达到 90%和 65%。此外，曲奇饼干的感官质量没有受到明显影响。定性结果表明，His 通过 His 与 Asn 竞争 Glc，以及通过羰基-胺反应和迈克尔加成分别直接消除形成的 HMF 和 AA，从而抑制 AA 的形成。本研究表明，His 可用于抑制热加工食品中的 HMF 和 AA。
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