食品工业科技2017，Vol.38Issue(11)：116-121,6.DOI:10.13386/j.issn1002-0306.2017.11.014
原花青素对Glu-Asn体系中丙烯酰胺的抑制作用研究
Effect of the procyanidins of acrylamide inhibition in glucose-asparagine model system
摘要
Abstract
Procyanidin of litchi pericarp(LPPC)and procyanidin of lotus seedpod(LSPC) was chosen to study the inhibition of acrylamide in the model system.Tbe result showed that two kinds of procyanidins concentration-inhibition rate relationships were nonlinear changes.Acrylamide inhibition rate reached the maximum of 53.01％ ± 5.62％ and 76.60％-± 3.20％,when the add amount of LPPC and LSPC were 0.5 mg· mL-1 and 0.1 mg · mL 1.At the same time,the relationship between antioxidant systems,color and black fine class content and inhibition rate was also discussed.The stronger the antioxidant activity and whiteness of antioxidant systems,the better the acrylamide inhibition rate.In contrast,the higher the content of melanoidin,while the lower the inhibition rate of crylamide.It can be concluded that procyanidine significantly decreased the incidence of acrylamide.关键词
原花青素/荔枝原花青素/莲房原花青素/丙烯酰胺Key words
procyanidin/LPPC/LSPC/acrylamide分类
轻工纺织引用本文复制引用
丁城,周梦舟,关亚飞,吴茜..原花青素对Glu-Asn体系中丙烯酰胺的抑制作用研究[J].食品工业科技,2017,38(11):116-121,6.基金项目
国家重点研发项目子课题项目(2016YFD0400701-05). （2016YFD0400701-05）
