美拉德反应过程中7种豆粉对丙烯酰胺和羟甲基糠醛形成的影响

Effects of Legume Seed Flours on the Formation of Acrylamide and 5-Hydroxymethylfurfural (HMF) in a Model Reaction System

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。

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.