College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, 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 Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
Food Chem. 2023 Jun 1;410:135391. doi: 10.1016/j.foodchem.2023.135391. Epub 2023 Jan 3.
Acrylamide (AA) elimination is significant in thermal-processing foods that rich in carbohydrate and asparagine. Here, catechin (CAT) and its quinone were utilized to investigate and evaluate the reaction rate of AA's characteristics (electrophilicity, oxidizing ability, and nucleophilicity) and trace the reaction pathways to eliminate AA in model system at 25 °C and 150 °C. It is revealed that AA prefers nucleophilic additions with quinone (k = 1.1E-2 min > k = 3.1E-3 min). It is prone to react with the B ring of CAT (k = 1.4E-3 min) via the redox reaction, rather than the A ring (k = 1.0E-4 min) through the electrophilic reaction. For the investigation of unknown products resulting from the above reactions, a process incorporating mechanism and tentative product speculation was implemented. Thirteen products were partially detected based on the extracted ion chromatography and MS spectrum from UHPLC-Q-Exactive Orbitrap Mass Spectrometry. These results provide a new perspective to eliminate AA in thermal-processing foods.
丙烯酰胺（AA）在富含碳水化合物和天冬酰胺的热加工食品中需要被消除。在这里，儿茶素（CAT）及其醌被用来研究和评估 AA 特性（亲电性、氧化性和亲核性）的反应速率，并追踪反应途径以在 25°C 和 150°C 的模型系统中消除 AA。结果表明，AA 更喜欢与醌（k = 1.1E-2 min > k = 3.1E-3 min）发生亲核加成。它更倾向于通过氧化还原反应与 CAT 的 B 环（k = 1.4E-3 min）反应，而不是通过亲电反应与 A 环（k = 1.0E-4 min）反应。为了研究上述反应产生的未知产物，我们采用了一种结合机制和推测产物的方法。基于 UHPLC-Q-Exactive Orbitrap 质谱仪的提取离子色谱和 MS 谱，部分检测到了 13 种产物。这些结果为消除热加工食品中的 AA 提供了新的视角。
