| Potentially harmful substances of acrylamide and 5-HMF will be produced on the food hot processing. After years of research at home and abroad, formation of acrylamide and 5-HMF has been a breakthrough, but there is very little research on this topic about Maillard reaction of starch and amino acids, and raw materials of many products in food processing all contain starch. By understanding the changes of starch in the Maillard reaction, is of great importance for food processing. In this paper, HPLC method was used to study the effects of different raw materials, water content, heating temperature, heating time on the production of harmful products, and determine the scavenging ability of DPPH* to judge its antioxidant function. The results are as follows:(1) The formation of acrylamide is affected by different raw materials, but the difference was not significant. In a certain period of time, the content of acrylamide in products of normal maize starch is slightly higher than that of waxy maize starch; 5-HMF was not detected at 80 ℃ and 100 ℃, although at 120 ℃ and 160 ℃ were detected, but the content is less, and its content was higher in products of normal maize starch.(2) The water content on the formation of acrylamide is not the same, and no significant difference. Compared with water in 40%, the moisture content of 50% is more favorable for formation of 5-HMF.(3) No matter how changes in raw materials and water content, the heating temperature increased, the content of acrylamide and 5-HMF is also increased, but the yield of 5-HMF is not much difference.(4) The heating time also had a certain effect on the formation of acrylamide and 5-HMF, but there was no significant difference.(5) Found that the influence of raw material and moisture content of on MRPS DPPH·scavenging rate is not significant; But the temperature of Maillard reaction products on DPPH·scavenging rate has significant difference; A certain range of the heating time had no significant effect on DPPH·scavenging rate of Maillard reaction products. But over a certain time, the impact will be more significant.Through this research we found that compared to the raw material, moisture content and heating time,the temperature generated the greatest impact for Maillard reaction products. And Maillard reaction products have some antioxidant activity. |
