期刊
FOOD CHEMISTRY
卷 250, 期 -, 页码 98-104出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.01.012
关键词
Proanthocyanidins; Acrylamide; Thiolysis; MALDI-TOF MS; Maillard reaction
资金
- China Scholarship Council
- Beijing Advanced Innovation Center for Food Nutrition and Human Health [20171025]
Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 mu g/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01-1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.
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