CAJ | 학술논문

目的：研究花生红衣中提纯的原花青素(peanut skin procyanidins, PSPs-1)在化学模拟体系和食品体系中对丙烯酰胺产生的抑制效果,并对PSPs-1的组成成分进行鉴定。方法以天冬酰胺和葡萄糖反应产生丙烯酰胺作为化学模拟体系,以油炸薯条生成丙烯酰胺作为食品体系,通过HPLC分析PSPs-1对2种体系中丙烯酰胺的抑制效果,并采用反相高效液相色谱-电喷雾-质谱联用(RP-HPLC-ESI-MS/MS)技术对 PSPs-1进行鉴定。结果在化学模拟体系中, PSPs-1具有明显的抑制丙烯酰胺生成的效果,并显示出非线性浓度效应,在添加量为0.1 mg/mL时达到最大抑制率,为(51.22±3.15)%；在食品体系中, PSPs-1的浓度及浸渍薯条时间皆对丙烯酰胺的产生有明显抑制效果,并显示一定的量效关系, PSPs-1浓度为0.1 mg/mL达到最大抑制率,为(51.03±2.97)%,且当浸渍时间为90 s时抑制效果最好(50.79±1.86)%。PSPs-1经RP-HPLC-ESI-MS/ MS分析和与对照品比较,其可能是由含有儿茶素和表儿茶素的黄烷醇多酚组成。结论由儿茶素和表儿茶素组成的PSPs-1在2种体系中具有明显抑制丙烯酰胺产生的效果。
목적：연구화생홍의중제순적원화청소(peanut skin procyanidins, PSPs-1)재화학모의체계화식품체계중대병희선알산생적억제효과,병대PSPs-1적조성성분진행감정。방법이천동선알화포도당반응산생병희선알작위화학모의체계,이유작서조생성병희선알작위식품체계,통과HPLC분석PSPs-1대2충체계중병희선알적억제효과,병채용반상고효액상색보-전분무-질보련용(RP-HPLC-ESI-MS/MS)기술대 PSPs-1진행감정。결과재화학모의체계중, PSPs-1구유명현적억제병희선알생성적효과,병현시출비선성농도효응,재첨가량위0.1 mg/mL시체도최대억제솔,위(51.22±3.15)%；재식품체계중, PSPs-1적농도급침지서조시간개대병희선알적산생유명현억제효과,병현시일정적량효관계, PSPs-1농도위0.1 mg/mL체도최대억제솔,위(51.03±2.97)%,차당침지시간위90 s시억제효과최호(50.79±1.86)%。PSPs-1경RP-HPLC-ESI-MS/ MS분석화여대조품비교,기가능시유함유인다소화표인다소적황완순다분조성。결론유인다소화표인다소조성적PSPs-1재2충체계중구유명현억제병희선알산생적효과。
ObjectiveTo study the inhibition of acrylamide formation by peanut red skin procyanidins (PSPs-1) obtained by polyphenol from peanut red skin in chemical system and in food system and to identify the component of PSPs-1.MethodsBased on reaction of asparagine and glucose and fried chips as chemical system and food system, respectively, the inhibition of acrylamide formation for 2 kinds of systems was analyzed by high performance liquid chromatography (HPLC). At the same time, PSPs-1 was identified by using reversed phase high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry (RP-HPLC-ESI-MS/MS).Results In chemical system, PSPs-1 had an obvious effect on inhibiting acrylamide, and it showed a non-linear relationship between addition levels of PSPs-1 and inhibitory rate of acrylamide. The maximum inhibition rate was (51.22±3.15)% when the adding amount was 0.1 mg/mL.In food system, the concentration and soak time of PSPs-1 had both obvious inhibitions on acrylamide formation. The maximum inhibition rate was (50.79±1.86)% when the soak time was 90 s, and it was (51.03±2.97)% when the adding amount was 0.1 mg/mL. PSPs-1 might composed of polyphenols that including catechin and epicatechin by RP-HPLC-ESI-MS/MS and compared with reference substance.Conclusion PSPs-1 that composed of catechin and epicatechin has an obvious inhibition of acrylamide formation.