食品科学技术学报2025，Vol.43Issue(6)：219-228,10.DOI:10.12301/spxb202500356
EGCG-亲水胶体复合体系对油炸花生米中丙烯酰胺与5-羟甲基糠醛的协同抑制作用
Synchronous Inhibition Effects of EGCG and Hydrophilic Colloids Composite System on Acrylamide and 5-Hydroxymethylfurfural Formation in Fried Peanuts
摘要
Abstract
To simultaneously mitigate the formation of acrylamide(AA)and 5-hydroxymethylfurfural(5-HMF)in fried peanuts,composite systems of epigallocatechin gallate(EGCG)combined with three hydrocolloids(chitosan,sodium alginate,and locust bean gum)were prepared,and the inhibitory effects of which on the levels of AA,5-HMF,asparagine,and the intermediate α-dicarbonyl compounds were evaluated.The results showed that treatment with EGCG aqueous solution(100 μg/mL)alone had limited inhibitory effects on AA and 5-HMF(P>0.05).The level of AA was reduced from(120.42±3.64)ng/g to(113.93±5.73)ng/g(inhibition rate of 5.40%±0.27%),while the level of 5-HMF decreased from(7.15±0.13)μg/g to(5.90±0.26)μg/g(inhibition rate of 17.48%±0.77%).In contrast,the combination of EGCG with 1%mass fraction locust bean gum exhibited a significant synergistic effect,increasing the inhibition rates of AA and 5-HMF to 25.31%±0.30%and 29.65%±2.74%,respectively(P<0.05).Compared with the unsoaked fried peanuts(control group),the EGCG-hydrocolloid treated fried peanuts(treatment group)significantly affected the precursor asparagine content(P<0.05),which ranged from(120.99±0.99)μg/g to(165.49±6.27)μg/g.The EGCG+1%locust bean gum group exhibited the highest level(165.49±6.27)μg/g,and significantly suppressed α-dicarbonyl compounds(P<0.05),with inhibition rate of 51.15%±1.09%for diacetyl and 70.78%±5.01%for glyoxal.It was hoped that this work could provide theoretical reference for the research of AA and 5-HMF synchronous inhibition in fried foods,and offer technical support for the development of safer and better-quality fried food.关键词
丙烯酰胺/5-羟甲基糠醛/花生米/亲水胶体/协同抑制Key words
acrylamide/5-hydroxymethylfurfural/groundnut/hydrophilic colloid/synchronous inhibition分类
轻工纺织引用本文复制引用
DONG Ruihong,WANG Lina,LONG You,ZHU Mengting,WANG Yuting,LI Chang,CHEN Yi..EGCG-亲水胶体复合体系对油炸花生米中丙烯酰胺与5-羟甲基糠醛的协同抑制作用[J].食品科学技术学报,2025,43(6):219-228,10.基金项目
国家重点研发计划项目(2019YFE0106000) （2019YFE0106000）
江西省科技合作专项项目(20212BDH80001).National Key Research and Development Program of China(2019YFE0106000) （20212BDH80001）
Jiangxi Provincial Special Program for Science and Technology Cooperation(20212BDH80001). （20212BDH80001）
