Inhibition Of Acrylamide Formation By Several Food Additives In High-temperature-processed Foods

Since the high content of acrylamide was discovered in processed foodstuffs with high temperature at April 2002, the issue of acrylamide has become one of the hotspots in food safety, and it also brings negative impact to some traditional deep-fried food. Thus, it is of significant importance to study the ways to inhibit the production of acrylamide in these foods. In this paper, a simple and fast method was established to determine acrylamide in foods and several food additives were used to test their effects on inhibition of acrylamide formation and their destruction capacity.For analysis of acrylamide, Solid Phase Extraction (SPE) using active charcoal as filling material coupled with Liquid Chromatography (LC) was established. The foods were homogenized with 10 times of deionized water (v/w) and then centrifuged and ultrafiltrated with 0.8μm membrane, extracted with hexane to remove oil; 40ml of solution was passed through the active charcoal-based SPE column and eluted with 10 ml of methanol once, acrylamide in elute was determined by HPLC. The analysis method showed high reproducibility and reliability and had 0.01μg/ml limit detection level. It was proved an optimal method to determine acrylamide in model reaction system and also in foodstuffs.Vitamin C, ferulic acid, cysteine, NaHSO3 and CaCl2 were used to test their inhibition effect on production of acrylamide in asparagines-glucose reaction system at high temperature. The results showed that cysteine, NaHSO3 and CaCl2 significantly inhibited acrylamide production; acrylamide cannot be detected when 50mg cysteine and 70mg CaCl2 was added to the reaction system respectively.Ferulic acid, hydrogen peroxide and their combination, tea catechin, NaHCO3 and NaHSO3 were used to test the destroying capacity for acrylamide under different temperatures. The results showed that the combination of ferulic acid and hydrogen peroxide has highest efficiency for destroying acrylamide. Under 121 ℃, treated by 10mmol/L ferulic acid and 500mg/L H2O2, acrylamide could be reduced from 3 and 0.3mmol/L to 0.017 and 0.18mmol/L respectively. The possible mechanism is that hyarogen peroxide promotes ferulic acid to produce free radicals that attackacrylamide, as Fe2+ instead of hydrogen peroxide show similar effect.