Study On The Inhibition And The Determination Of Acrylamide By Fermentation Of Juice And Agglomeration Colorimetry Of Au Nanoparticles

Acrylamide is a"Class?carcinogen".Some strategies are put forward to reduce the production of acrylamide in the hot food processing,meanwhile,it is very important to exploit new detection methods with high sensitive to strengthen the concentration monitoring of acrylamide in food.In this study,Maillard Reaction simulation system is formed by using asparagine and glucose reaction;and biscuits model as a simulated food system is home-made.The effects of different kinds of fruit juice,Lactobacillus casei,inoculation time and the amount of fermented fruit juice were studied in Maillard Reaction simulation system and biscuits model,respectively.moreover,a new method to determination of acrylamide with high rate and sensitive based on nano-gold agglomerated colorimetric is discussed and explored in food.The main results are as follows:?1?Effect of fermented fruit juice on the formation of acrylamideIt was found that fermented lemon juice and apple juice could reduce the content of acrylamide in different systems to a certain extent.The results showed that adding fermented lemon juice and apple juice to the glucose-asparagine model could effectively reduce the acrylamide formation of 47.40%and 53.66%,respectively,when the inoculation amount of Lactobacillus casei was 7%and the fermentation time was 72 h.And adding 7.635%fermented lemon juice and fermented apple juice powder to the biscuit dough can effectively reduce the acrylamide formation of 19.70%and 58.48%in the biscuits model.?2?Detection of acrylamide based on gold nanoparticle colorimetric methodIn this study,we used acrylamide-poly?ethylene glycol?-thiol?AA-PEG-SH?modified goldnanoparticles to formthe AA-PEG-AuNPs.And the photoinitiator2,4,6-trimethylbenzoyl diphenylphosphine?TPO?are utilized to trigger the AA-PEG-AuNPs to form the AA-PEG-AuNPs polymer under UV irradiation.When acrylamide or acrylamide-containing samples are added to the AA-PEG-AuNPs solution,the acrylamide is involved in the polymerization,resulting in a greater distance between the gold nanoparticles and a change in the UV absorption ratio A₅₂₅/A₇₄₀.Based on the linear change of A₅₂₅/A₇₄₀and acrylamide concentration,the concentration of acrylamide was monitored based on gold nanoparticle colorimetric method.The calibration curve was linear in the range of this 0.071?g/L to 7.1 g/L?R²=0.99331?with a detection limit of0.071?g/L,.Moreover,this proposedstrategy showed excellent selectivity,which can meet the requirement of detection of acrylamide in food.