| Acrylamide(ACR)is a foodborne hazardous substance produced in high-temperature fried and roasted foods.In order to minimize the content of ACR in food and reduce the possible harm of ACR to humans,adding natural antioxidants to food to inhibit the formation of ACR has become a hot research topic.Coreopsis tinctoria(CCT)is an excellent natural antioxidant.In this project,the Effect of CCT on ACR production in roasted mutton was discussed.The main results are as follows.(1)Development of HPLC method for the determination of acrylamide in roast mutton: the sample pretreatment conditions(extracting solvent and protein precipitator)and the HPLC conditions were optimized,the feasibility of determination of ACR was also verified,and the content of ACR was determined by this method in roast mutton.The samples were homogenated with 50% methanol water,the protein was precipitated by methanol,the grease was removed by hexane,vaporizing by vacuum freeze concentration,and then dissolved by ultrapure water;The linear ranges of ACR were within 0.1 ?g/m L-1.6?g/m L.The extraction recovery was in the range of 99.38%-100.40%,The standard recovery rate was in the range of 97.40%-100.52%,the relative standard deviations of 1.26%-2.60%,showing good accuracy and precision.The concentration of ACR is in the range of 0.63 ?g/g-1.16 ?g/g.This method is suitable for the analysis and determination of ACR in roast mutton.(2)Study on the inhibitory effect of CCT combined with water on ACR generation in roasted mutton: The effects of different baking time and temperature on ACR generation in roasted mutton were investigated.The effects of different temperature water immersing,CCTimmersing,immersing temperature cooperate with CCT concentration on ACR generation in roasted mutton were studied.The results showed when the baking time was 8 min and the temperature was 190?,that the maximum ACR content was 1.54?g/g;when the water immersion treatment had an inhibitory effect on ACR production,and the inhibition rate did not change significantly with the increase of water immersion temperature(p>0.05).CCT immersing had an inhibitory effect on ACR production,when the concentration was 20mg/mL,the inhibition rate reached the highest,reaching 70.07%;the combined application of CCT and water immersing had a significant inhibitory effect on ACR production in roasted mutton,and the inhibition ratio was up to 84.30%,and the inhibition effect of the combined inhibition group was significantly better than the two conditions alone(p<0.05).(3)Effect of CCT combined with water treatment on the quality of roasted mutton: The electrical conductivity,p H,color and textural properties of the samples treated with CCT in cooperation with waters immersing treatment were determined.The results showed that: compared with the control group,the electrical conductivity of the immersing solution increased after CCT treatment;the p H of roasted mutton decreased significantly;L* showed a trend of increasing and then decreasing,the a* values decreased and the b* values increased;The hardness,elasticity,adhesiveness,resilience,masticability and cohesion of the samples were significantly affected(P < 0.05).The color,taste,flavor,texture and acceptability of roast mutton decreased with increasing CCT concentration.The results showed that the addition of CCT could not only reduce the ACR content,but also give special flavor to roasted mutton.(4)Inhibition of ACR production in mutton by combined with water treatment and correlation with antioxidant activity: The effect of CCT treatment on the antioxidant activity of mutton was investigated by determining the content of total polyphenols and total flavonoids in mutton after CCT treatment.The results showed that the content of total polyphenols and total flavonoids in mutton significantly increased with the increase of CCT concentration(p<0.05);the Scavenging rate of DPPH radicals and ABTS radicals significantly increased(p<0.05)and the reducing power significantly increased(p<0.05);The correlation coefficients(r)between ACR inhibition by CCT and DPPH clearance,ABTS clearance and reducing power in mutton was 0.772(p<0.05),0.794(p<0.05)and 0.574(p>0.05),It showed CCT treatment led to an increase in the total polyphenol and total flavonoid content in mutton,which improved the antioxidant activity and inhibited the ACR production in roasted mutton.(5)Analysis of Seven polyphenols in mutton after CCT and CCT combined with water treatment: A HPLC method was established for the simultaneous determination of Chlorogenic acid,Isookanin,Marein,Rutinum,Hyperoside,Okanin and Isochlorogenic acid C.The linear ranges of Seven polyphenolswere good in terms of peak areas,and the average recoveries were in the range of97.26%-101.15% with the RSD of 0.65%-1.19%.The mean contents in mutton after 20 mg/m L CCT combined with 20? water soaking were 28.15?15.32?0.51?0.25?0.24?1.66?2.31 ?g/g.The results showed that seven polyphenols with strong antioxidant activity in CCT entered mutton and changed the antioxidant activity of mutton,thus inhibiting the formation of ACR in roast mutton,which provided a material basis for the inhibition of ACR by CCT. |
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