| Acrylamide?AA?and 5-hydroxymethylfurfural?HMF?are both typical food contaminants produced during high-temperature food pressing,and they are potential carcinogenicity.Recent studies have confirmed that flavonoids have inhibitory effects on the formation of AA,but the inhibitory mechanism is not clear.In the current study,in order to study the chemical reaction process and inhibition products of natural plant flavonoids on the formation of AA and HMF,the dose-response relationships,inhibition kinetics and pathway analysis of natural plant flavonoids on AA and HMF formation in the Fru/Glc-Asn Maillard systems were investigated at180°C.The inhibitory mechanism of natural plant flavonoids on the formation of AA was revealed by using HPLC-MS/MS and computer molecular simulation technology.These experimental results can provide a theoretical foundation to simultaneously control the formation of AA and HMF during food thermal processing.The main conclusions were summaried as follows:1.Different concentrations of apigenin,luteolin,quercetin,liquiritigenin,liquiritin,enistein,silymarin,salidroside,isoliquiritigenin,puerarin and rosmarinic acid ere chosen to study the dose-response relationships of natural plant flavonoids n AA and HMF formation in the Fru/Glc-Asn low-moisture Maillard systems.The results indicated that the addition of natural plant flavonoids could inhibit he formation of AA and HMF.No significant linear relationship between the oncentration of antioxidants and inhibition rate was observed.Each flavone had he best inhibitory concentration and maximum inhibition rate of AA and HMF n the two Maillard systems.The inhibitory effect of natural plant flavonoids on A and HMF in the Fru-Asn and Glc-Asn systems was with the following order:10-4 mmol/L of luteolin,10-3 mmol/L of liquiritin,10-5 mmol/L of silymarin,10-2mmol/L of puerarin,10-1 mmol/L of salidroside,10-4 mmol/L of rosmarinic acid,10-2 mmol/L of isoliquiritigenin,10-4 mmol/L of genistein and 10-3 mmol/L of uercetin.Liquiritin had a strong inhibitory effect on the formation of AA and MF only in the Glc-Asn system.2.The inhibition kinetics of luteolin,liquiritin,salidroside,puerarin and rosmarinic cid on AA and HMF formation in the Maillard systems was investigated at the est inhibitory concentration level.The results showed that,the addition of uteolin,liquiritin,puerarin and rosmarinic acid could inhibit the formation of A dramatically in the Fru-Asn system compared with the control group?p<0.05?,when the heating time was from 15 to 60 min.The best inhibition effect as found by rosmarinic acid.The addition of luteolin,liquiritin and salidroside romoted the formation of HMF in the Fru-Asn system.At the same time, ompared with the control group,the addition of luteolin,liquiritin,puerarin and osmarinic acid could inhibit the formation of HMF in the Glc-Asn system when he heating time was from 15 to 60 min.However,the addition of liquiritin and alidroside could promote the formation of AA in the Glc-Asn system.3.The inhibition pathway of rosmarinic acid on the formation of AA was evaluated.The main reaction products were identified in the Fru-Asn-rosmarinic acid system heated at 180oC for 30,60,90,120 min.Four stable reaction products were identified as C21H21NO9?m/z 431.12?,C24H26N2O10?m/z 502.16?,C27H31N3O11?m/z 573.20?and C30H36N4O12?m/z 644.23?by HPLC-MS/MS respectively.The strong inhibition of rosmarinic acid on the formation of AA in the Fru-Asn system could be through the additive reaction of AA and rosmarinic acid. |
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