The Inhibitory Effect On Acrylamide Formation By The Extracts Of Eleocharis Tuberose

Acrylamide is a harmful substance produced during high-temperature processing such as frying and baking in food with low water content.To reduce the harm of acrylamide on human beings,the research on the inhibition of acrylamide in food processing has been a hot topic in the past decade.Using plant extracts to inhibit acrylamide formation in food processing has received much attention from many researchers.In this paper,the active substances extracted from Eleocharis tuberose peel were applied to inhibit acrylamide formation in the baking process of potato chips,and screened the most efficient on the inhibition of acrylamide by activity tracing method,which provided a scientific reference for screening natural inhibitors of acrylamide.The main research contents and rusults were as fellows:（1）With the sensory evaluation as main indicator,the optimum conditions for baked potato chip were 160℃baking temperature and 5 min baking time.（2）The inhibitory action of acrylamide in baking potato chips by active substances were studied,of which were 70%acetone extract from Eleocharis tuberose peel and the extracts by petroleum ether,ethyl acetate,n-butanol and water.The results showed that the total extract of70%acetone and different polar extracts have good inhibitory effects on acrylamide,among which n-butanol extract has the best inhibitory effect with 17.14%inhibition rate of acrylamide at the optimal concentration of 1×10^-33 mg/mL.（3）The n-butyl extracts in macroporous resin column were washed off with 25%,55%and 95%volume concentration of ethanol respectively,and the eluents were applied to inhibit acrylamide formation in baked potato chips.The results showed that the effect of 25%ethanol eluent was the most effective with 24.69%inhibition rate of acrylamide at the optimal concentration of 1×10^-5mg/mL.（4）The 25%volumetric ethanol eluate was eluted by C-18 column with different volumetric concentrations of methanol,then the monomers were separated by Gel column,Silica gel column and Semi-preparative HPLC.5 compounds have been identified by¹H-NMR and¹³C-NMR:compounds 1 is orcinol glucoside,compound 2 is 1,4-dihydroxy-2,6-dimethoxybenzene-1-β-D-glucopyranoside,compound 3 is L-tryptophan,compound 4 is2,4-dihydroxy-1-methylbenzene-2-β-D-glucopyranoside,compound 5 is 1,4-dihydroxy-3-methoxyphenyl-4-β-D-glucopyranoside,of which compound 4 was isolated from plants for the first time.The inhibitory action of acrylamide in baked potato chips were studied with different concentrations of monomer compounds 1,2,3,4,5 and quercitrin,epicatechin,catechin.The results showed that,all these substances had inhibitory effects on acrylamide,and the effect of compound 2 was the most effective with 32.81%inhibition rate of acrylamide at the optimal concentrationthe of 1×10^-22 mg/mL.