Inhibition Mechanism Of Garlic Powder On Acrylamide Formation

Baking or fried food will produce acrylamide(AA), which had genotoxicity, neurotoxicity, reproductive-development toxicity and potential carcinogenicity. So, reducing the amount of AA can help to protect human health significantly. Some research had shown that garlic powder could reduce AA content. However, these studies had not explicitly explain which is the primarily substance to reduce AA content. So, study on the primarily substance of garlic powder to reduce AA content and inhibition mechanism is helpful to develop efficiented inhibitor. The results are as follows:(1) Construction of formation-elimination models of AAThe response surface analysis(RSM) was used to design experiments, in order to optimize and analyze heating time, heating temperature, glucose addition level and aspartame amide addition level, which could affecting AA formation content in glucose/asparagines(Glc/Asn) solution model system. The result showed that AA content reached maximum value when the glucose and asparagines addition level was 1.2 mmol, heating temperature was 190.0 °C, and heating time was 30 min. The predicted value of AA content was 5.20 μmol and the actual value was 5.01 μmol, these two velues had highly consistent and Glc/Asn model system could be used to study AA formation of solution model system.(2) Evaluation on the inhibitory effect of garlic powder on acrylamide in Glc/Asn solution model system and fried chipsResult showed that, garlic powder almost had the same inhibitory effect on acrylamide formation in Glc/Asn solution model system and Glc/Asn low moisture model system. The freeze-dried garlic powder had the highest inhibition rate(41.0%) in Glc/Asn solution model system, and it was 37.3% for fried chips.(3) Primarily substance of garlic powder on AA inhibitionStudied the effect of alliinase activity, thiosulfinates content and allicin addition level on AA formation in model system and fried chips, we found that, the contribution rate of allicin in AA inhibition was 71.3%. Thus, we speculate the primarily substance of garlic powder in AA inhibition was allicin.(4) The kinetics research of AA inhibition by allicinThe inhibition rate showed non-linear relationship with allicin addition level increasing. The inhibition rate increased at first and then decreased when the allicin addition level reached 1.09×10-2 mg. The allicin solution which was redissolved in methanol obtained the maximum inhibition rate(29.2%). At the same time, dynamic parameter indicated that allicin could inhibit the AA formation during the formation-predominant stage, and it had no effect during the degration-predominant stage.