Bamboo Leaf Flavonoids Inhibitory Generated Acrylamide In Food Baking And Frying

Bamboo is a grass (Poaceae) Bambusoideae (Bambuaoideae) perennial evergreen plant. In recent years, studies have shown that bamboo leaf extract has significant anti-free radical, antioxidant, antibacterial, anti-fatigue, anti-tumor, regulate blood lipids, cardiovascular and cerebrovascular protection, as well as pesticides and other biological functions and pharmacological activity. Flavonoids was extracted from bamboo leaves with ethanol,the extraction process was optimized; Then products were separated and purified with some methods.On the base of the single factor experiments of ultrasonic-assisted extraction technique of flavonoids from bamboo leaves, the method of orthogonal experiemt with four factors and three levels was adopted and the factors influencing the technological parameters were determined by means of regression analysis. The results showed that the optimum conditions were:60%of the ethanol concentration,700W of the ultrasonic power, the ratio of material to solvent of1:20,30min of extraction time.Consistent evidence suggested that acrylamide is formed in starch-rich foodstuffs during mailard reaction. However, information regarding the influence of related parameters on acrylamide formation is scarce. This article found that low levels of acrylamide in bread,less than0.1ug/g.In the experiment, consistency of EOB-f(0.20%), immersion time(lOmin), fry ing temperature(150℃) and frying time(2.5min) were determined through the optimization conditions of high performance liquid chromatography. Results showed that content of acrylamide reduced by more than20%. The using of EOB-f can effectively inhibit the generation of acrylamide and play a beneficial role in human health.