Study On The Determination Of Acrylamide In Niuganba (Fried Beef) Using HPLC And Its Controlling Methods

Many studies indicated that acrylamide can induce genotoxic, carcinogenic,developmental, and reproductive effects in animals and human. In foods, acrylamide is produced by Maillard reaction of carbohydrates and amino acids after the foods are heated to high temperature. Therefore, acrylamide mainly exist in fried and bakery foods.How to reduce acrylamide formation in foods by optimization of processing method and use of additive has attracted much attention in recent years. In this study, firstly, HPLC method for determination of acrylamide in fried beef were established. After that, the effect of processing conditions and antioxidant on acrylamide production in fried beef were investigated. The results are shown as follows:1. Firstly, we optimized the HPLC method for the determination of acrylamide in fried beef.Acrylamide in fried beef was extracted by 0.1% formic acid solution under 60 ℃ water bath for 1h. After blow dried by N2 at 60 ℃, the extracts were purified by C18 chromatography column using 1 ml of loading volume and 2ml 10% methanol eluent.Elution of chromatographic conditions was methanol/0.1% formic acid(5/95) at the flow rate of 0.4 ml/min at 25°C. The wavelength of detection was at 200 nm.The detection limit was 14.7 g/kg and the recovery was 96.61%.2. Secondly, we investigated the effect of different frying oils and the quality of frying oil on the acrylamide production in fried beef. Beef fried by rapeseed oil has the highest acrylamide content, followed by olive oil and peanut oil. The content of acrylamide in beef fried by soybean oil is the lowest. The content of acrylamide is positively correlate with acid value(r=0.971), carbonyl value(r=0.949) and peroxide value(r=0.928).3. The optimal processing conditions for fried beef is soaked at p H6.90 and fried at 198℃for 1.6min. Under these conditions, acrylamide content in fried beef was 48.5μg/kg.4. Analysis of the effect of different essential oils on the content acrylamide in fried beef and their inhibitory mechanism. At the same concentration, the inhibitory effects of cinnamon and clove oil on acrylamide production were not obvious. However, with the increase of concentration of rosemary essential oil, the content of acrylamide in fried beef decreased significantly. The inhibitory mechanism analysis showed that rosemary essential oil can react with asparagines, capture carbonyl compounds and oxidation products and react with acrylamide to reduce the content of acrylamide in fried beef.