解析益智和姜黄素对饼干中美拉德反应产物和丙烯酰胺抑制作用及其电子顺磁共振可能揭示的作用途径。

Unraveling inhibitory effects of Alpinia officinarum Hance and curcumin on methylimidazole and acrylamide in cookies and possible pathways revealed by electron paramagnetic resonance.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China.

出版信息

Food Chem. 2022 Sep 30;389:133011. doi: 10.1016/j.foodchem.2022.133011. Epub 2022 Apr 20.

DOI:10.1016/j.foodchem.2022.133011

PMID:35500409

Abstract

The synchronous mitigative effects of Alpinia officinarum Hance (AOH) and curcumin on the generation of methylimidazole and acrylamide in cookies were investigated. Possible mechanisms related to quenching free radicals, reducing lipid oxidation and eliminating carbonyl intermediates were explored by electron paramagnetic resonance (EPR) and HPLC. The total methylimidazole and acrylamide contents raised with an increase in heating temperature and time, and reached a maximum at 200 °C for 11 min. AOH and curcumin reduced methylimidazole and acrylamide simultaneously; the maximum inhibition rates for methylimidazole and acrylamide were 51.55% (0.015% curcumin) and 73.66% (1.5% AOH). Alkyl free radicals and HO· were proved to be the critical free radicals for methylimidazole and acrylamide, AOH and curcumin quenched these radicals in a dose-dependent manner. The lipid oxidation, active carbonyl intermediates glyoxal, methylglyoxal, and acrylaldehyde were also reduced by AOH and curcumin simultaneously, which may be resulted from the quenching of free radicals.

摘要

研究了高良姜（AOH）和姜黄素对饼干中亚甲基咪唑和丙烯酰胺生成的同步缓解作用。通过电子顺磁共振（EPR）和高效液相色谱（HPLC）探讨了与淬灭自由基、降低脂质氧化和消除羰基中间产物相关的可能机制。随着加热温度和时间的增加，总亚甲基咪唑和丙烯酰胺含量增加，在 200°C 加热 11 分钟时达到最大值。AOH 和姜黄素同时降低了亚甲基咪唑和丙烯酰胺的含量；对亚甲基咪唑和丙烯酰胺的最大抑制率分别为 51.55%（0.015%姜黄素）和 73.66%（1.5%AOH）。证明烷基自由基和 HO·是亚甲基咪唑和丙烯酰胺的关键自由基，AOH 和姜黄素以剂量依赖的方式淬灭这些自由基。AOH 和姜黄素还同时降低了脂质氧化、活性羰基中间产物乙醛、甲基乙二醛和丙烯醛，这可能是由于自由基的淬灭。