Study On The Flavonoids Extraction Technology In Ampelopsis Grossedentata And Its Inhibiting Effect On The Acrylamide Formation In Bakery Product

The flavonoids content of Ampelopsis grossedentata topped out at 30%.To take full advantage of this precious resources, this experiment extracted flavonoids from Ampelopsis grossedentata by the surfactant extraction technology and studied the different acrylamide levels in several different types of biscuits. Studied the inhibition effect on acrylamide formation under the different addition of Ampelopsis grossedentata? different concentration of flavonoid from Ampelopsis grossedentata and compared the formation of acrylamide by flavone morphons under the different concentration in fructose-asparagine model and also studied the formation and elimilation of acrylamide in fructose-asparagine model by dihydromyricetin.The main contents and results were as follows:The ultrasonic-assisted anionic and cationic surfactant systems extraction of total flavonoids was optimized by single-factor experiment and response surface methodology. The effect on surfactant concentration, the ratio of anionic surfactant to cationic surfactant, ultrasonic treatment time, solid/liquid ratio(g/mL) and temperature on the yield of total flavonoids were explored through single factor. Based on the optimum conditions of single factor experiment as SDS:CTAB=40:1?1:20 and 60? for the ratio of anionic surfactant to cationic surfactant, solid/liquid ratio(g/mL) and temperature,The optimum extraction conditions were determined as 1.1%,40% and 57min for surfactant concentration, ethanol concentration and extraction time,respectively. Under these conditions, the yield of total flavonoids from Ampelopsis grossedentata was 23.27%, which was close to the predicted value of 23.45%. Therefore, the optimized extraction procedure is reliable.This experiment compared the acrylamide levels from the different types of biscuits and inhibition effect on acrylamide formation by the different addition of Ampelopsis grossedentata and different concentration of flavonoid from Ampelopsis grossedentata. The study found that the amount of acrylamide had a big difference in all kinds of biscuit and acrylamide levels from more to less arrangement is in turn: hard biscuits?fermentation biscuits? short biscuits?cookies and compressed biscuits, respectively:3.09 mg?2.705 mg?1.495 mg/kg?1.305 mg/kg and 0.555 mg/kg. The acrylamide content in hard biscuit was largest, at 3.09mg/kg, the acrylamide content in compressed biscuits was the lowest, at 0.555 mg/kg. In the study of addition of Ampelopsis grossedentata impacted on the content of acrylamide in biscuits, we found that when the addition of Ampelopsis grossedentata was 0.01%? 0.05%?0.1%,the inhibition rate of acrylamide in biscuits,repectively 31.5%?46.03%? 22.43%.The adding amount of 0.05%(of flour quality), the best inhibition effect, the inhibition rate was 46.03%. when addition quantity of Ampelopsis grossedentata was 0.5%?1%?5%, biscuits model acrylamide content increased by 34.81%,34.81% and 34.81% respectively. when addition quantity of Ampelopsis grossedentata was more than 0.5%, Ampelopsis grossedentata could stimulate the formation of acrylamide. In the study of how different concentration of flavonoids impacted on the content of acrylamide, we found that the inhibition ratio of acrylamide was largest(at 71.97%) when the concentration of flavonoids at 0.01mg/mL.This experiment compared the inhibiting effect of acrylamide in fructose-asparagine model by Myricetin?Dihydromyricetin?Quercetin?taxifolin? Kaempferol?Apigenin in 10-4?10-5?10-6?10-7?10-8?10-9mol/L concentrations and found that the best inhibition concentration of Myricetin? Kaempferol?Apigenin is 10-6mol/L, the corresponding optimal inhibition rate are 28.65%?59.56% and37.96% respectively,the best inhibition concentration of Dihydromyricetin?Quercetin? taxifolin is 10-5mol/L, the corresponding optimal inhibition rate are57.84%?31.55% and 43.84%.The Kaempferol has the best inhibitory effect which was 59.56% when concentration as 10-6 mol/L. Analyzed the influence of acrylamide formation and elimination in fructose-asparagine model by Dihydromyricetin and the results showed that inhibition effect mainly occurred in the early period of the acrylamide formation and the effect was not obvious in the latter stages.