Effect Of Flavonols On The Formation Of Acrylamide And Hydroxymethylfurfural In Biscuit

Maillard reaction refers to the polymerization and condensation of carbonyl compounds(reducing sugars)and amino compounds at room temperature or heating.In addition to producing brown or even brown-black macromolecules like black spirit,acrylamide(Acrylamide,referred to as AM)and hydroxymethyl furfural(Hydroxymethylfurfural,referred to as HMF)and other toxic and harmful compounds.Flavonol compounds can be used to inhibit the production of AM and HMF in food due to their extensive physiological activity.In this experiment,by establishing a biscuit baking model,on the basis of a single factor test,through the response surface test design,the effects of 8 flavonols on the production of AM and HMF were studied,and the antioxidant activity of flavonols was tested to further analyze the correlation between the antioxidant capacity and inhibitory effect on AM and HMF.The main research contents and results are as follows:1)The dose-effect relationship of flavonol compounds affecting the formation of AM in the biscuit baking model.The response surface test design was conducted on the basis of a single factor test.The results showed that rutin has the best inhibitory effect on AM among 8flavonols,and the order of the influence of various factors on AM inhibition was:baking time>baking temperature>rutin concentration.The optimal condition for inhibiting AM production after response surface optimization and verification is when rutin concentration is1×10^-5 mol/L,baking time is 13.4 min,and baking temperature is 175.4?,the maximum inhibition rate can be 89.04%.2)The dose-effect relationship of flavonol compounds affecting the formation of HMF in the biscuit baking model.The response surface test design was carried out on the basis of a single factor test.The results showed that isoquercitrin has the best inhibitory effect on HMF among 8 flavonols,and the order of the effects of inhibition is as follows:baking time>baking temperature>isoquercitrin concentration.The optimal condition for inhibiting HMF production after response surface optimization and verification is when isoquercitrin concentration is 1×10^-7 mol/L,baking time is 15.5 min,baking temperature is 175.5?,the inhibition rate of HMF can be 71.15%3)Through the detection and calculation of the antioxidant activity of 8 flavonols,explore the correlation between the antioxidant capacity and inhibition rates on AM and HMF.Studies have shown that the DPPH,ABTS,and FRAP antioxidant activities of the eight flavonols are all highly significant positive correlations.Moreover,the correlation between AM inhibition rate and HMF inhibition rate depends on the antioxidant capacity of flavonols.The number and position of the flavonol B ring hydroxyl group and the C ring hydroxyl group into glycosides will affect the antioxidant activity of flavonol compounds.