Effect of antioxidants on elimination and formation of acrylamide in model reaction systems

被引：53

作者：

Ou, Shiyi ^{[1
]}

Shi, Jianjun ^{[1
]}

Huang, Caihuan ^{[1
]}

Zhang, Guangwen ^{[1
]}

Teng, Jiuwei ^{[1
]}

Jiang, Yue ^{[1
,2
,3
]}

Yang, Baoru ^{[1
,4
]}

机构：

[1] Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China

[2] Hong Kong Baptist Univ, Kwong Living Trust Food Safety & Anal Lab, Kowloon Tong, Hong Kong, Peoples R China

[3] Hong Kong Baptist Univ, Dept Biol, Kowloon Tong, Hong Kong, Peoples R China

[4] Univ Turku, Dept Biochem & Food Chem, FI-20014 Turku, Finland

来源：

JOURNAL OF HAZARDOUS MATERIALS | 2010年 / 182卷 / 1-3期

关键词：

Antioxidants; Acrylamide; Elimination; Formation; FRIED POTATO CRISPS; MAILLARD REACTION; PRODUCTS; ASPARAGINE; FOODSTUFFS; REDUCTION; EXTRACTS; QUALITY; GLUCOSE;

D O I：

10.1016/j.jhazmat.2010.06.124

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Antioxidants, including tert-butyl hydroquinone (TBHQ), butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), ferulic acid, epigallocatechin gallate (EGCG) and vitamin C (V(C)), and their corresponding oxidation products, were tested for their influence on elimination of acrylamide and inhibition of acrylamide formation. Our experimental results showed that the antioxidants could neither effectively destruct acrylamide nor inhibit (or even promote) its formation, but their corresponding oxidation products were able to directly destruct acrylamide and its precursor, asparagine, thus inhibit acrylamide formation. Moreover, a positive correlation between the carbonyl value and acrylamide formation was observed in a frying oil-asparagine reaction model system, suggesting that antioxidants can inhibit acrylamide formation by inhibiting oil carbonyl compounds formation. (c) 2010 Elsevier B.V. All rights reserved.

引用

页码：863 / 868

页数：6

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