利用模拟体系探究沙棘黄酮对丙烯酰胺生成的抑制作用及其机理  

Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System

作　　者：唐祯玥 冯文晓 吕孟玲 张雨松 崔蔚然 白红雨 邵美丽[1] TANG Zhenyue;FENG Wenxiao;LÜ Mengling;ZHANG Yusong;CUI Weiran;BAI Hongyu;SHAO Meili(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2023年第21期111-118,共8页Science and Technology of Food Industry

摘　　要：本研究旨在探究沙棘黄酮对丙烯酰胺生成的抑制作用及其机理。首先利用Asn-Glu模拟体系建立沙棘黄酮抑制丙烯酰胺生成的量效关系;在此基础上,通过紫外吸收光谱、液相色谱-质谱和高效液相色谱测定美拉德反应三个阶段的产物,运用形成/消除动力学模型及机理动力学模型研究沙棘黄酮抑制丙烯酰胺生成的机理。结果表明,沙棘黄酮对抑制丙烯酰胺生成有明显的效果,最高抑制率为62.1%;通过拟合形成/消除动力学模型发现沙棘黄酮显著降低丙烯酰胺的生成速率常数a、t_(cg)(P<0.05),对消除速率常数τ没有显著影响(P>0.05),表明沙棘黄酮主要抑制丙烯酰胺的生成阶段,对丙烯酰胺的消除阶段没有影响;通过拟合机理动力学模型发现沙棘黄酮显著降低丙烯酰胺的生成速率k_(2)和类黑素的生成速率k_(3)(P<0.05),说明沙棘黄酮主要抑制了美拉德反应的第二阶段。综上,沙棘黄酮能有效抑制中间产物向丙烯酰胺和类黑素转化,可以作为食品添加剂应用于食品加工业中。This study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide.In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide,the dose-effect relationship of sea-buckthorn flavonoids inhibiting the formation of acrylamide was investigated in the Asn-Glu simulation system.Then the formation/elimination kinetic model and mechanism kinetic model were used to evaluate the products of Maillard reaction by UV absorption spectrum,liquid chromatography-tandem mass spectrometry,and high performance liquid chromatography to explore the inhibitory mechanism of sea-buckthorn flavonoids on the formation of acrylamide.The results confirmed that sea-buckthorn flavonoids could effectively reduce the formation of acrylamide and achieve a maximum reduction rate 62.1%.The formation/elimination kinetic model demonstrated that sea-buckthorn flavonoids significantly reduced the formation rate constants a,t_(cg) of acrylamide(P<0.05),and did not have a significant effect on eliminating rate constantτ(P>0.05),indicating that sea-buckthorn flavonoids mainly inhibited the formation stage of acrylamide,and had no effect on the elimination process.The mechanism kinetic model suggested that sea-buckthorn flavonoids actively reduced the production rate of acrylamide k_(2) and the production rate of melanin k_(3)(P<0.05),indicating that sea-buckthorn flavonoids mainly inhibited the second stage of Maillard reaction.In conclusion,sea-buckthorn fla-vonoids could effectively inhibit the conversion of intermediate products to acrylamide and melanoidin,and could be applied as a food additive in food processing industry.

关 键 词：丙烯酰胺 沙棘黄酮 Asn-Glu模拟体系 抑制机理 动力学模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]