| New food contaminants, such as furan, acrylamide and heterocyclic amines were produced during food processing. During hot working,high carbohydrate foods is easy to produce high levels of acrylamide which has nervous system toxicity, reproductive toxicity, teratogenicity and carcinogenic and cause great concern.In recent years, plant polyphenols have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. Existing studies have shown that flavanols polyphenols procyanidins may be a more effective acrylamide inhibitors. However, the relationship between oligomeric procyanidins’ composition and structure and its inhibitory effect on acrylamide was rarely reported in the literatures. Peanut is an important oil crop, and its production ranked first in the world.Red peanuts contain procyanidins with different configurations(A and B), degrees and spatial structures, which is an ideal material for researching structure-activity relationships between structures of procyanidins and inhibition rates of acrylamide. In this study peanut skin procyanidins(PSPc) mixtures were chromatographed on Toyopearl HW-40(S) resin to yield PSPc-1~6 fractions. Within a certain range of concentrations, the inhibitory effect of PSPc-1~6 fractions on the formation of acrylamide in asparagine / glucose model system and french fries food system was compared. PSPc-1~3 which were more effective in inhibiting the fomation of acrylamide were identified by a reversed-phase high performance liquid chromatography combined mass spectrometry(RP-HPLC-ESI-MS / MS). In french fries food system, the inhibitory effect of procyanidin B1 and B2, catechin and epicatechin on the formation of acrylamide was compared, and the synergistic inhibitory effect of procyanidin B2 and catechin on the formation of acrylamide was researched. Meanwhile the mixed inhibitor which consisted of B-type procyanidins dimers PSPc-3 and A-type procyanidins dimers PSPc-4 was researched. The main research contents and results are as follows:1. The inhibitory effect of PSPc-2 fraction on the formation of acrylamide in asparagine /glucose model system.In an asparagine /glucose model system,the inhibitory effect on the fomation of acrylamide was researched within a certain range of concentrations of PSPc-1~6 fractions. In chemical system, there was certain concentration-response relationship between acrylamide inhibition rates and concentrations of PSPc-1~6. Within the selected range of concentrations,as the concentrations of PSPc-1~6 increased the inhibition rates of acrylamid showed a trend of decline after rising first. When the concentration of PSPc-1 was 0.1 mg/m L,the maximum inhibition rate of acrylamide was up to 49.62±1.53%.When the concentrations of PSPc-2 and PSPc-3 were 0.05 mg/m L,the maximum inhibition rates of acrylamide could be up to 53.32±2.06% and 65.42±1.96% respectively.When the concentrations of PSPc-4,PSPc-5 and PSPc-6 were 0.5 mg/m L,the maximum inhibition rates of acrylamide were 42.06±1.02%, 40.41±1.57% and 39.54±1.14%. Among the six fractions, PSPc-1, PSPc-2 and PSPc-3 were more effective in inhibiting the fomation of acrylamide in chemical system,and PSPc-3>PSPc-2>PSPc-1.2. The inhibitory effect of PSPc-2 fraction on the formation of acrylamide in french fries food system. In french fries food system, the inhibitory effect on the fomation of acrylamide was researched within a certain range of concentrations of PSPc-1~6. In french fries food system, there was certain concentration-response relationship between the acrylamide inhibition rates and concentrations of PSPc-1~6. Within the selected range of concentrations,as the concentrations of PSPc-1~6 increased the inhibition rates of acrylamid showed a trend of decline after rising first. When the concentrations of PSPc-1 and PSPc-2 were 0.1 mg/m L,the maximum inhibition rates of acrylamide could be up to 52.33±1.94% and 65.58±2.25% respectively. When the concentration of PSPc-3 was 0.05 mg/m L, the maximum inhibition rate of acrylamide was up to 72.03±2.32%.When the concentrations of PSPc-4, PSPc-5 and PSPc-6 were 0.5 mg/m L, the maximum inhibition rates of acrylamide were 46.13±1.56%, 43.25±0.99%, 42.25±1.03%. Among the six fractions, PSPc-1, PSPc-2 and PSPc-3 were more effective in inhibiting the fomation of acrylamid in french fries food system, and PSPc-3>PSPc-2>PSPc-1.3. RP-HPLC-ESI-MS / MS identification of PSPc-1~3. By RP-HPLC-ESI-MS / MS identification, PSPc-1 was mainly composed of catechin and epicatechin two kinds of flavanol monomers. PSPc-2 was mainly composed of two kinds of B-type procyanidins dimers which didn’t contain procyanidin B1 and B2. PSPc-3 was mainly composed of procyanidin B2 and the other three B-type procyanidins dimers which didn’t contain procyanidin B1.4. Synergistic inhibitory effect of procyanidin B2 and catechin on the formation of acrylamide. In french fries food system, synergistic inhibitory effect of procyanidin B2 and catechin on the formation of acrylamide was compared when the fixed ratios(concentration ratio) were 1: 1,1: 3 and1: 9. When the fixed ratio of concentrations of procyanidin B2 and catechin was 1: 3, the acrylamide inhibition rate couble up to the most which was 84.72±1.99%. When the fixed ratio of concentrations of procyanidin B2 and catechin was 1: 9 the synergy was the strongest, but the best inhibition rate was 70.11±2.07%.5. Research on acrylamid inhibitor which was compounded of PSPc-3 and PSPc-4. comparing interacting of PSPc-3 and PSPc-4 on the formation of acrylamide. In french fries food system, PSPc-3 and PSPc-4 had a synergistic inhibitory effect on the formation of acrylamide with a fixed ratios(concentration ratio) which were 1: 1and1: 3, while there was no synergy when the fixed ratio was 1: 9. However, when the fixed ratio of concentrations of PSPc-3 and PSPc-4 was 1: 3 the acrylamide inhibition rate couble up to the most which was75.04±1.79% with high economic efficiency. The optimum ratio of PSPc-3 and PSPc-4 was 1: 3. |
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