Study On Detection Technology And Inhibition Methods Of Acrylamide In Flour Products

Acrylamide, which was found in the fried or baked starchy foods for the first time by Swedish scientists since 2002, caused extensive attention in the world. It is with potential neural toxicity, genetic toxicity and carcinogenicity, and widely exists in starchy food made by heat processing. Because of the big consumption of flour food, it is an important source of acrylamide intake in the dietary structure of our country. In order to reduce acrylamide and its harm to human health, our country should effectively strengthen the monitoring and management of acrylamide in flour food, and carry out the research on relevant control technology.In this paper, based on the high performance liquid chromatography(HPLC) and combined with signal processing technology, a testing method of acrylamide in flour products with high sensitivity and strong ability in analysis is established. Meanwhile, factors on the formation of acrylamide in the process of food processing and its inhibiting technology were also discussed in this paper. Mainly includes the following several aspects:(1) In this paper, a HPLC analysis method was established for the determination of acrylamide in flour products by optimizing the extraction and purification technology of acrylamide in flour food and the chromatography detection conditions, extracting the feature by the retention time and quantifying with the characteristic peak area of acrylamide. The minimum quantitative limit(LOQ) of this method can reach 50μg/L and it has high recovery rate and good repeatability.(2) It is hard to do the quantitative and qualitative analysis of acrylamide, when the characteristic peak amplitude of acrylamide is small, and the chromatographic signal baseline drift seriously. In order to solve these problems, the derivative transform signal processing technique was applied to the analysis of HPLC signal. By establishing the quantitative and qualitative analysis models of acrylamide characteristic peak, a HPLC detection technology of acrylamide in food based on the second derivative transform is established. The chromatographic peak of acrylamide was significantly sharpened when the HPLC signals of food samples processed by the second derivative transform. The LOQ of this method is as low as 10μg/L.(3) Because of the complicated variety composition of the food sample, the characteristic peak of acrylamide was easily overlapped with the chromatographic peak of other interferingcomponent and even covered. In order to achieve the separation of overlapping peaks, reduce the effects of the interfering component, a HPLC detection technology of acrylamide in food based on the second derivative combined with wavelet transform is established. First, the HPLC signal was processed by the second derivative, and then processed by wavelet transform. In the last, the quantitative and qualitative analysis models of acrylamide characteristic peak were established The HPLC analysis method based on the second derivative combined with wavelet transform was established for the determination of acrylamide levels in food samples of complex substrate. The LOQ of this method is also as low as 10μg/L.(4) In this paper, determination of acrylamide in the three kinds of common flour products sold in China(biscuits, instant noodle and Fried dough sticks) is obtained. The results show that the level of concentration of acrylamide in biscuits are mainly distributed in the range of200~800μg/kg; the level of concentration of acrylamide in instant noodles are mainly distributed in the range of 20~150μg/kg; the level of concentration of acrylamide in fried dough sticks are mainly distributed in the range of 50~150μg/kg. The content of acrylamide in biscuits is significantly higher than the other two, and is about 5~10 times the levels of acrylamide in instant noodles and fried dough sticks.(5) The effect of amino acids, reducing sugars and vitamins on the formation of AA in the amino acid/sugar chemical model system was systematically investigated, based in the formation mechanism of acrylamide. The results showed that the largest amount of AA was produced in the Asn/GLU model system among the tested reaction systems; Glycine, glutamic and cysteine caused different levels of reduction(30%, 50%, 65%) in the amounts of AA; vitamin C and vitamin B1 strongly reduced the formation of AA by more than 60% at the appropriate adding dosage of approximately 1%, whereas vitamin B2 and vitamin B5 only reduced the formation of AA by 20-30% at the adding dosage of approximately 1%.