| AM?Acrylamide?and HMF?Hydroxymethyl Furfural?are toxic and harmful chemicals produced by Maillard reaction in food processing.Flavonoids are used as natural exogenous additives to inhibit the formation of AM and HMF because of their extensive physiological activities.Glucose-Asparagine?Glu-Asn?was used as a substrate to simulate Maillard reaction at high temperature and low humidity.The effects of 16 flavonoids on the formation of AM and HMF were investigated.The main research contents and results are as follows:?1?The effect of flavonoids on the formation of acrylamide in Glu-Asn reaction system.Glu-Asn Maillard reaction system was established to investigate the effect of 16 flavonoids on the formation of AM.The results showed that the addition of different flavonoids could inhibit the formation of Maillard reaction product AM.On the basis of single factor experiment and orthogonal design,the effects of reaction temperature,reaction time and flavonoids on AM inhibition were studied.It was found that the effects of various factors on AM inhibition were in the order of reaction time > flavonoid species > reaction temperature.The optimum conditions of orthogonal optimization were as follows: when the concentration of flavonoids was 1×10-6mol/L,the reaction temperature was 160?,and the reaction time was 10 min,the inhibition rate of AM was 45.72 %.The real value was 46.13 %,which was different from the predicted value by 0.41 %.It showed that the orthogonal experimental results were in good agreement with the real value.?2?The effect of flavonoids on the formation of hydroxymethyl furfural in Glu-Asn reaction system.In Glu-Asn Maillard reaction system,investigated the effects of 16 flavonoids on the formation of HMF.The results showed that the addition of different flavonoids could inhibit the formation of HMF.On the basis of single factor experiment and orthogonal design,the effects of reaction temperature,reaction time and flavonoids on HMF inhibition were studied.It was found that the effects of various factors on the inhibition of HMF were in the order of flavonoids > reaction temperature > reaction time.The optimum conditions of orthogonal optimization were as follows: when the concentration of flavonoids was 1×10-6mol/L,the reaction temperature was 160 ? and the reaction time was 10 min,the inhibition rate of HMF was 46.73 %.The real value obtained by verification was 47.25 %,which was 0.52 % different from the predicted value.It showed that the orthogonal experimental results were in good agreement with the real value. |
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