Inhibitory Effect Of Cerely Flavonoids On Acrylamide Formation In The Model System Of Asparagine And Glucose

Recently, acrylamide in high-temperature processed food has attracted wide attention all over the world. It is significantly important to study the ways to reduce the acrylamide content in food. It became a research hotspot to inhibit acrylamide formation by adding foodborne flavonoids. In this paper, the asparagine-glucose simulation system was used to study the inhibition effect of acrylamide by using celery total flavanone, celery flavonoids monomer and the mixture of celery flavonoid monomers. The main contents and results of the study were as follows:(1) The dose-effect relationship and inhibition kinetics of celery total flavonoids that inhibited acrylamide formation in the Asn-Glc system was studied. When celery total flavonoids'additive concentration was 0.001?0.01?0.1?1?10?100 and 1000 ug/mL, the acrylamide generation had significant differences with the blank control group respectively (p<0.05). and its concentration-inhibition rate was nonlinear. When the celery total flavonoid additive concentration was less than 0.1?g/mL, acrylamide decreased with the increasing of flavonoids additive concentration. When the concentration of celery total flavonoids was 0.1 ?g/mL, the inhibition rate of acrylamide in system reached the maximum 48.6%; kinetic curve and validation test showed that celery total flavonoid had a significant influence on acrylamide formation and no significant influence on its elimination.(2) Representative celery flavonoids (quercetin, apigenin, luteolin) were selected to study the dose-effect relationship of acrylamide in asparagine-glucose model system, and the variation of asparagine, reducing sugar, melanoid, acrylamide content with different reaction time and calculate their parameters respectively. The results showed that the three celery flavonoid monomers reached the maximum when the concentration was 10-8mol/L. The maximum inhibition were 48.1%,50.1% and 44.5% respectively. The inhibitory effect of quercetin was better than the others, the second was apigenin and luteolin was the lowest. The consumption rate of asparagine and reducing sugar was fast during 0s to 300s, then became slowly. Melanoid and acrylamide molar change trend were consistent basicly. The content of melanoid and acrylamide increased quickly within 0?120s. Celery flavonoid monomers inhibited the acrylamide in asparagine-glucose system mainly existed in the Schiff base as representors to the intermediate product to acrylamide transformation process.(3) The inhibitory effect of celery flavonoid monomers on acrylamide formation in the Asn-Glc system was studied with the mixture of three kinds of celery flavonoid monomers(celery, quercetin and luteolin). The reaction time, the reaction temperature and compound flavone monomer ratio effect on the acrylamide inhibition rates were researched on the base of optimum composition, and the reaction condition was optimized by using response surface analysis method. The results showed that compared with the single flavonoid monomer, the inhibition ratio of the three compound monomers to acrylamide in the system was greatly improved. And the effect of apigenin and luteolin was the best. Under the optimum reaction condition(reaction temperature was 180?, reaction time was 100s, compound proportion was 1:1),inhibition rate of acrylamide reached 60.3%.