Inhibition Of Acrylamide Formation By P-coumaric Acid

Recently, acrylamide has been found in a large amount of high-temperature processing food, including potato chip, bread and coffee, which has attracted wide attention throughout the world. Therefore, it is significant to study on the formation mechanism of acrylamide, find a safe and effective inhibitor, reduce the acrylamide content during the food processing. In this thesis, the inhibitory mechanism of p-coumaric acid was studied in asparagine/glucose/p-coumaric acid model reaction, with qualitative analysis and quantitative analysis. And the p-coumaric acid was applied to the fried potato chips.Close examination and comparison of the ultra-performance liquid chromatography-high resolution mass spectrometry total-ion chromatograms of seven model reactions(asparagine,glucose, p-coumaric acid, asparagine/glucose, asparagine/p-coumaric acid,glucose/p-coumaric acid, asparagine/glucose/p-coumaric acid), the results revealed the molecular formula of inhibitory product was C12H11NO4. The inhibitory product was isolated and purified via preparative high performance liquid chromatography. Its structure was characterized using NMR spectroscopy. All the result revealed that the p-coumaric acid most likely reacted with 3-oxopropanamide(an acrylamide precursor) to reduce the formation of acrylamide.Moreover, the accurate quantitative analysis of the derivatives and acrylamide was taken under different reaction conditions. The result revealed that the inhibitory rate of acrylamide was proportional to the content of inhibitory product. The maximum inhibitory rate was observed when the mole rate of asparagine/glucose/p-coumaric acid was 1:1:0.1, and the system was heating at 160℃ for 30 min, with a 100 μL phosphate buffer(0.1 mol/L, pH=8).Moreover, the p-coumaric acid also effectively reduced the formation of acrylamide when applied it to the fried potato chips. For the fried potato chips, the inhibitory rate of acrylamide was proportional to the content of inhibitory product under different conditions.And the maximum inhibitory rate was 69.75%, without significant effect on the sensory quality.