Effect Of Amino Acids And Phenolic Acids On The Elimination Of Acrylamide In Model Reaction Systems

Recently, acrylamide has been found in a large amount of high-temperature processingfood, including potato chips, instant noodles, breads and coffee, which has attracted wideattention throughout the world. Investigation on acrylamide formation mechanism and itselimination methods became a research hotspot. In this research, effects of seven aminoacids and three phenolic acids on acrylamide formation and elimination were investigated.The main results are as follows:1. Effects of amino acids on acrylamide eliminationSeven amino acids including glycine, lysine, cysteine, asparagine, glutamine, aspartic acidand glutamic acid were selected to establish model reaction systems with acrylamiderespectively. All the tested amino acids showed positive influence on acrylamideelimination, especially cysteine, with a reduction rate of70.58%, followed by glycine andlysine after heating at160℃for30minutes. Moreover, acrylamide elimination wasaccelerated as the increase of amino acids amount added to the reaction system. When themole ratio of amino acids (glycine and lysine) to acrylamide was5:1,66.7%and70.4%of acrylamide was eliminated respectively after heating at160℃for30min, while94.7%of acrylamide was eliminated by cysteine after reacting for only20minutes.HPLC/TOF-MS results showed that the tested amino acids, except glutamic acid, couldform Michael adducts with acrylamide directly, thus reduced the acrylamide in reactionsystem.2. Effects of chlorogenic acid, coffeic acid and ferulic acid on acrylamide eliminationEffects of phenol and quinone type of phenolic acids (chlorogenic acid, coffeic acid andferulic acid) on acrylamide were investigated in phenolic acids/acrylamide reactionsystem. Their ability for eliminating acrylamide ranked as chlorogenic acid, ferulic acidand coffeic acid in decreasing order. The most efficient one is the quinone type ofchlorogenic acid, which eliminated14.7%of acrylamide at the concentration of5mmol/L. However, all the three phenolic acids showed less effective for reduction of acrylamidewhen the concentration of acrylimade was lower (0.1mmol/L). It was inferred from theresults that the main pathway for acrylamide elimination in the reaction system waspolymerization of acrylamide, which was promoted by the oxidized phenolic acidsproduced during heating.3. Effects of chlorogenic acid, coffeic acid and ferulic acid on acrylamide reduction inMaillard reaction systemIn this part, the effects of phenolic acids on acrylamide elimination were investigated inMaillard reaction system consisted of asparagine and glucose. Chlorogenic acid, at fiveaddition levels (1,0.1,0.01,0.001and10-5mmol/tube), showed significant eliminationeffect on acrylamide; the elimination rate was maximized to67.1%when0.1mmol/tubeof chlorogenic acid was added. However, coffeic acid and ferulic acid showed bothstimulative and inhibitory effects on acrylamide formation at different addition level:acrylamide formation was inhibited by coffeic acid and ferulic acid at the addition level of1mmol and0.1mmol/tube, while at a lower concentration of phenolic acid, the formationof acrylamide was promoted. In addition, two addition levels of phenolic acids wereselected to investigate the possible pathway of acrylamide mitigation. The results showedthat acrylamide was eliminated mainly in the formation process via forbidding reaction ofasparagine and glucose by phenolic acids, however, the specific mechanisms still requirefurther investigation.