Effect Of High Voltage Electric Field On The Maillard Reaction And Oil Oxidation

The Maillard reaction and oil oxidation are common and important reactions in food.High voltage electrostatic field is a physical processing technology,which has been used in food industry in recent years.However,there is little research on its impact on the Maillard reaction and oil processing.In this study,asparagine,glucose and fructose were used as raw materials to build a reaction model system.The content of AA was detected by HPLC-MS/MS,and the effect of high voltage electric field on the Mallard reaction was investigated by the basic index absorbance A₄₂₀.Oil oxidation is a continuous chemical reaction.The reaction is simple and easy to control by the combination of electric field and heating.Peroxide value,acid value,carbonyl value,anisidine value are the most basic and typical indexes to determine oil oxidation.Acrylamide is the representative of its harmful products,and the variety and relative content of fatty acids can also reflect the changes in the oil composition to a certain extent.In this study,we treated soybean oil with the high voltage electrostatic field.The above indexes were tested to analyzed the effect of high voltage electric field on the oxidation products of soybean oil.The results show that the best suppression on soybean oil oxidation was observed when the field strength was 150 kV/m.Under this electric field intensity,the inhibitory effects of three antioxidants,tea polyphenols,phytic acid and tert butylhydroquinone?TBHQ?on the oxidation of soybean oil were investigated.The main research results of this experiment are as follows:?1?the high voltage alternating electric field and the electrostatic field have no significant effect on the Maillard reaction of asparagine-glucose/fructose mimic system.?2?The high voltage electrostatic field has a certain inhibitory effect on the oxidation of soybean oil.Peroxide value,acid value,carbonyl value,anisidine value were decreased first and then increased with the increase of electric field strength.It achieved the best inhibitory effect of oxidation in the field of 150 kV/m,and the inhibitory effect of peroxide value and carbonyl value significantly.The peroxide value decreased by 39.1%,and the carbonyl value was reduced by 15.9%compared with the blank control group.The high voltage alternating electric field has no effect on the oxidation of soybean oil.The effect of high voltage electric field on the content of acrylamide and the relative content of fatty acid was not significant.?3?It can enhance the antioxidative effect of tea polyphenols and effectively inhibit the oxidation of soybean oil when the 150 kV/m high voltage electrostatic field was combined with tea polyphenols.The inhibition of peroxide value,acid value,carbonyl value and anisidine value rate reached 34.4%,67.6%,66%and 55%respectively.The treatment of high voltage electrostatic field combined with tea polyphenols is an attempt to combine physical methods with chemical methods.Our conclusions may provide novel directions for the suppression of oil oxidation.