食品与机械2017，Vol.33Issue(8)：1-5,5.DOI:10.13652/j.issn.1003-5788.2017.08.001
阿魏酸与咖啡酸对丙烯酰胺形成及消减的影响
Effect of ferulic acid and caffeic acid on acrylamide formation and elimination
摘要
Abstract
In this study,caffeic and ferulic acids were used to test the effect on acrylamide formation and elimination in model reaction systems.In asparagine/glucose reaction system,addition of caffeic and ferulic acid at the concentration of 25 mmol/L and 250 mmol/L inhibited acrylamide formation.However,they increased acrylamide formation below 2.5 mmol/L.It was found that both of phenolic acids increased acrylamide elimination when ferulic acid or caffeic acid were heated with acrylamide,but the effect is not obvious,so effect of caffeic acid and ferulic acid influenced on acrylamide content in Maillard reaction system mainly influence on acrylamide formation stage.Otherwise,The acrylamide elimination of quinone type of phe nolic acid is higher than phenol type in the acidic condition while phenol type is higher in neutrallty condition.关键词
丙烯酰胺/阿魏酸/咖啡酸/消减/形成Key words
acrylamide/ferulic acid/caffeic acid/elimination/formation引用本文复制引用
吴豪杰,于淼,黄才欢,欧仕益..阿魏酸与咖啡酸对丙烯酰胺形成及消减的影响[J].食品与机械,2017,33(8):1-5,5.基金项目
国家自然科学基金(编号:31071596) （编号:31071596）
广东省自然科学基金(编号:32215105) （编号:32215105）
