原花青素对Glu-Asn体系中丙烯酰胺的抑制作用研究  

Effect of the procyanidins of acrylamide inhibition in glucose-asparagine model system

作　　者：丁城[1] 周梦舟[1] 关亚飞 吴茜[1] 

机构地区：[1]湖北工业大学生物工程与食品学院,工业发酵湖北省协同创新中心,湖北省食品发酵工程技术研究中心,湖北武汉430068 [2]武汉市华测检测技术有限公司,湖北武汉430068

出　　处：《食品工业科技》2017年第11期116-121,共6页Science and Technology of Food Industry

基　　金：国家重点研发项目子课题项目(2016YFD0400701-05)

摘　　要：本文选取荔枝原花青素(LPPC)和莲房原花青素(LSPC)进行丙烯酰胺抑制作用的研究。实验发现两种原花青素的浓度-抑制率关系均呈非线性关系,当LPPC和LSPC的添加量分别0.5 mg·m L-1和0.1 mg·m L-1时,丙烯酰胺的抑制率达到最大,分别为53.01%±5.62%和76.60%±3.20%;同时也探讨了体系中抗氧化性、色度和类黑精含量与抑制率的关系。结果表明体系抗氧化性越大,丙烯酰胺的抑制率就越高;白度越大,丙烯酰胺抑制率就越大;类黑精含量越大,丙烯酰胺的抑制率反而越低。总体来说,原花青素能显著地抑制丙烯酰胺的形成。Procyanidin of litchi pericarp（LPPC）and procyanidin of lotus seedpod（ESPC） was chosen to study the inhibition of acrylamide in the model system, The resuh showed that two kinds of procyanidins concentration-inhibition rate relationships were nonlinear changes.Acrylamide inhibition rate reached the maxinmm of 53.01% ±5.62% and 76.60% ± 3.20% , when the add amount of LPPC and LSPC were 0.5 mg· mL-1 and 0.1 mg. mL-1.At the same time, the relationship between antioxidant systems,color and black fine class content and inhibition rate was also discussed.Tbe stronger the antioxidant activity and whiteness of antioxidant systems, the better the aerylamide inhibition rate. In contrast, the higher the content of melanoidin, while the lower the inhibition rate of crylamide.It can be concluded that proeyanidine signifieantly decreased the incidence of aerylamide.

关 键 词：原花青素 荔枝原花青素 莲房原花青素 丙烯酰胺 

分 类 号：TS201.1[轻工技术与工程—食品科学]