| The research topic was supported by ‘Research of blocking AA epoxidation andprotecing DNA damage from AA by allicin’（31000750，2011.01-2013.12）of NationalNatural Science Fund Project and ‘Research of the formation mechanism of AA which iscarcinogenic contaminants in food’ of Jilin University’s Doctor Research fund. April2002，acrylamide (AA) was found in fried or baked potatoes and cereals, AA hasneurotoxicity, reproductive toxicity, genetic toxicity, potential carcinogenicity and soon.The detection, formation and reduction of acrylamide has got a lot of attention ofexperts. The study of AA formation and inhibition mechanism can provide manyeffective ways to reduct AA in food, and has important applications of improving thesafty of food, protect people from AA. Adding natural antioxidant to inhibit formationof AA has become focal point and central issue of research in recent years. This paperstudies the generation of AA in potato chips firstly, then studies the inhibition of AA inlow-moisture model system. Kinetics and mechanism of inhibition by adding naturalantioxidants were studied systematically at last.The main results achieved by this study were as followed:（1）A prediction model of AA content in potato chips was found. Formation/elimination of first order kinetic model was used to evaluate generation process of AA.The result showed formation/elimination of first order kinetic model was well fitted.（2）Different concentrations of genistein, puerarin, lipoic acid, naringin,resveratrol, luteolin, coenzyme Q10and sitosterol were chosen for the study. The resultshowed that antioxidants can significantly inhibit the AA generation, but there was No significant linear relationship between the concentration of antioxidants and inhibitionrate. Each antioxidant had its own best inhibitory concentration and maximuminhibition rate of AA. Contents of AA were higher in asparagine-fructose（Fru-Asn）low-moisture model system than in asparagine-glucose (Glc–Asn)low-moisturemodel system.(3) Different concentrations of apigenin and glutathione were added inlow-moisture model system. It was also proved that apigenin and glutathione caninhibit the AA generation significantly. The best inhibitory concentrations of apigeninand glutathione were10-4mmol/mL，10-2mmol/mL. Logistc-exponential kinetics modelwas used to evaluate the AA generation in low-moisture model system. The resultsshowed that apigenin and glutathione can influence AA in AA generationphase（0-18min）, but there was no significant effect on AA in AA degradationphase.(4) Quercetin was selected to study,10-1mmol/mL was quercetin’s best inhibitoryconcentration Glc/Fru-Asn low-moisture model system, In Glc-Asn low-moistureLogistc-exponential kinetics model can be a good evaluation for AA generationkinetics. Formation/elimination of first order kinetic model was used to evaluate AA inAA generation phase（0-18min），HPLC-MS/MS was used to detect the products atthe same time. According to the results, it was inferred that quercetin can inhibit theintermediate of the Maillard reaction which can transform. to AA, And depending onthat inhibition rates were higher in asparagine-glucose （Glc-Asn）than in asparagine-fructose （Fru-Asn）, it can be infered that antioxidant can inhibit the transformationfrom glucose to fructose. |
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