[关键词]
[摘要]
丙烯酰胺和羟甲基糠醛是高温加工食品中产生的两种内源污染物。本文研究了7种豆类(黑豆、鹰嘴豆、绿豌豆、小扁豆、绿豆、黄豌豆和黄豆)的豆粉对天冬酰胺/葡萄糖反应体系中丙烯酰胺和羟甲基糠醛(HMF)形成的影响,以其为两者的控制提供参考。结果表明:采用全豆粉试验时,有5个品种的豆粉抑制丙烯酰胺(抑制率10.3~55%)形成,但都促进HMF的产生;去皮脱脂后的豆粉更能抑制丙烯酰胺形成。有趣的是,其中4个品种的豆皮也能抑制丙烯酰胺的产生。进一步研究发现,有5个品种的脱脂豆粉能消除已形成的丙烯酰胺,消除率为5.9%(绿豆粉)至28.5%(大豆粉)。通过统计本研究的39种处理发现,丙烯酰胺与HMF的形成量呈现负相关。
[Key word]
[Abstract]
Seven legumes (black soybean, chickpea, green pea, lentil, mung bean, yellow pea, and soybean) were used to test their effect on the formation of acrylamide and HMF in an asparagines/glucose model reaction system. Five varieties inhibited the formation of acrylamide (from 10.3% to 55%) but all varieties improved the formation of HMF. Defatting legumes flour showed improved inhibition capacity for acrylamide formation, and a dose-effect relationship was observed for all the tested materials when 0.2, 0.4, and 0.6 g of the defatted flours were added. When the defatted-dehulled flours were added, acrylamide production was further inhibited in some treatments along with an increase in the HMF content. However, the addition of 0.2 g of hull flour from four varieties also decreased the acrylamide content and significantly increased browning. Defatted legume flours from five legumes eliminated the formed acrylamide, ranging from 28.5% of soybean to 5.9% of mung bean. Addition of the defatted-dehulled flours from four varieties also resulted in pH decrease and glucose depletion. Most of the 39 treatments studied in this research showed a negative relationship between the contents of acrylamide and HMF.
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[基金项目]
国家自然科学基金(31071596,31371745)