Study On Radiation Digestion Of Acrylamide In Food

Acrylamide has neurotoxicity,reproductive toxicity and potential carcinogenicity,which the International Cancer Organization lists as a 2B carcinogen.After the hot processing of starchy foods,such as frying and baking,the acrylamide content is high,which brings potential cancer risk to consumers.The current prevention and control technology has limitations,so it cannot be commercialized,and it is extremely urgent to develop new technologies for the prevention and control of acrylamide in starch-based hot processed foods.Food irradiation processing technology is a new type of green processing technology.In this paper,⁶⁰Co-γray wass used to irradiate acrylamide aqueous solution and fried potato chips,and the radiation digestion of acrylamide and the effect of different additives to acrylamide are systematically studied.Based on the literature and the existing experimental conditions,the analytical method of acrylamide in solution and food matrix was established,and the method was carried out.The experimental results show that the acrylamide concentration is in the range of 200¹000μg/mL,the linear equation is y=19.63x+1126.4,the linear coefficient is 0.9998,and the intra-day and inter-day RSD values of the instrument are less than 2%.The precision of the method can meet the experimental requirements.The pre-treatment process of crisp potato chips and the corresponding liquid chromatographic analysis method was established,the recovery rate is between 75⁹0%,which can meet the requirements of acrylamide detection and analysis.The acrylamide solution was irradiated by ⁶⁰Co-γray,and the irradiation digestion of acrylamide and the effect of absorbed dose and additives were studied.It was found that⁶⁰Co-γray irradiation can effectively digest acrylamide in aqueous solution,and its digestion rate increases with the increase of radiation dose.After 3kGy dose irradiation,the acrylamide digestion rate is over 99%.The digestion rate of acrylamide increased significantly with the increase of water content.When acetone was used as the solvent,the digestion rate of acrylamide increased from 50.7%to over 99%when the water content was increased to 30%under the irradiation of 9kGy.Adding Na₂CO₃ can promote the irradiation digestion of acrylamide;H₂O₂ and HCl can inhibit the irradiation digestion of acrylamide;t-butanol can significantly promote the digestion of acrylamide at low-dose and inhibit at high doses..IR and other results showed that acrylamide was polymerized under irradiation conditions to produce safe and non-toxic polyacrylamide.Methylene blue was used as a hydroxyl radical trapping agent and established a quantitative method for the determination of·OH.On this basis,the effects of acid/alkali,oxidant/antioxidant and free radical scavenger on the amount of water ionization and·OH generated were investigated.The results show that the oxidant H₂O₂ and HCl can significantly promote the generation of·OH,and the sodium erythorbate and isopropanol have obvious inhibitory effects.Combined with the effect of additives on the acrylamide digestion rate at the same absorbed dose,it can be concluded that concentertion of·OH is related to the irradiation digestion of acrylamide,but the digestion rate of acrylamide is not linear with the·OH concentration.The ⁶⁰C-γray was used to irradiate the fried potato chips.The irradiation digestion on the acrylamide in the fried potato chips and the effects of water content,absorbed dose and additives on the irradiation effect were investigated.The content of acrylamide decreased with the increasement of the absorbed dose and the water content.The digestion rate of acrylamide was 56.46%after irradiation of 3 kGy with water content of 50%.Citric acid and malic acid inhibit the irradiation digestion of acrylamide in fried potato chips.Na₂CO₃,sodium erythorbate and sesame phenol can promote the irradiation digestion of acrylamide,while the effect of trisodium citrate on acrylamide is’t significant.Polyphenols such as tea polyphenols and extracts such as ginkgo,rosemary and ginger can significantly reduce the content of acrylamide in fritters.