CN117413857A - Application of gamma-aminobutyric acid in food and food - Google Patents
Application of gamma-aminobutyric acid in food and food Download PDFInfo
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- CN117413857A CN117413857A CN202311411177.6A CN202311411177A CN117413857A CN 117413857 A CN117413857 A CN 117413857A CN 202311411177 A CN202311411177 A CN 202311411177A CN 117413857 A CN117413857 A CN 117413857A
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- food
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- aminobutyric acid
- acrolein
- glyoxal
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 104
- 235000013305 food Nutrition 0.000 title claims abstract description 90
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 60
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 44
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 claims abstract description 100
- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 claims abstract description 72
- LEQAOMBKQFMDFZ-UHFFFAOYSA-N glyoxal Chemical compound O=CC=O LEQAOMBKQFMDFZ-UHFFFAOYSA-N 0.000 claims abstract description 70
- 229940015043 glyoxal Drugs 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 4
- 235000021107 fermented food Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 241000366676 Justicia pectoralis Species 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 229940120731 pyruvaldehyde Drugs 0.000 abstract description 10
- 244000299461 Theobroma cacao Species 0.000 abstract description 9
- 239000003112 inhibitor Substances 0.000 abstract description 8
- 235000019219 chocolate Nutrition 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 18
- 238000006243 chemical reaction Methods 0.000 description 10
- 230000008030 elimination Effects 0.000 description 10
- 238000003379 elimination reaction Methods 0.000 description 10
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- 230000003993 interaction Effects 0.000 description 8
- 150000002500 ions Chemical class 0.000 description 8
- 238000001819 mass spectrum Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- 239000007791 liquid phase Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000010587 phase diagram Methods 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 238000001212 derivatisation Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- RAGHYEDMWUCFQM-UHFFFAOYSA-N oxaldehyde;2-oxopropanal Chemical compound O=CC=O.CC(=O)C=O RAGHYEDMWUCFQM-UHFFFAOYSA-N 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- HORQAOAYAYGIBM-UHFFFAOYSA-N 2,4-dinitrophenylhydrazine Chemical compound NNC1=CC=C([N+]([O-])=O)C=C1[N+]([O-])=O HORQAOAYAYGIBM-UHFFFAOYSA-N 0.000 description 1
- NOEGNKMFWQHSLB-UHFFFAOYSA-N 5-hydroxymethylfurfural Chemical compound OCC1=CC=C(C=O)O1 NOEGNKMFWQHSLB-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000006845 Michael addition reaction Methods 0.000 description 1
- 231100000631 Secondary poisoning Toxicity 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- PBCJIPOGFJYBJE-UHFFFAOYSA-N acetonitrile;hydrate Chemical compound O.CC#N PBCJIPOGFJYBJE-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005882 aldol condensation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- RJGBSYZFOCAGQY-UHFFFAOYSA-N hydroxymethylfurfural Natural products COC1=CC=C(C=O)O1 RJGBSYZFOCAGQY-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
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- Zoology (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The present invention provides the use of gamma-aminobutyric acid (GABA) in food products for reducing the levels of acrolein, glyoxal and methylglyoxal in the food products. Also provided is a food product having reduced acrolein, glyoxal and pyruvaldehyde content using gamma-aminobutyric acid. Gamma-aminobutyric acid is a non-protein amino acid, can be used as a new resource food for beverages, cocoa products, chocolate and chocolate products, candies, baked products and puffed foods, and can be used as an inhibitor to simultaneously reduce acrolein, glyoxal and methylglyoxal in the foods, thereby being feasible and safe.
Description
Technical Field
The invention relates to the technical field of food production, in particular to an application of gamma-aminobutyric acid in food and a food.
Background
Maillard reactions occur between reducing sugars and amino acids, and can produce a variety of α -dicarbonyl compounds, including Acrolein (ACR), glyoxal (GO), and Methylglyoxal (MGO), etc., which have been found in a wide range of foods, such as fried, baked goods, and fermented foods, etc., and which can induce or promote the onset, progression, etc., of diabetes, atherosclerosis, neurodegenerative diseases, cardiovascular diseases, etc., by modifying biological macromolecules such as proteins and DNA. Currently, scientists have been working on methods to reduce acrolein and glyoxal and methylglyoxal in foods. The most studied active carbonyl inhibitors are mainly polyphenols, but in some simulated systems polyphenols promote the formation of other harmful substances, such as 1-deoxystachyose and 3-deoxystachyose, 5-hydroxymethylfurfural, which produce secondary poisoning. Therefore, there is a need to provide an inhibitor that is safe and reduces acrolein and glyoxal and methylglyoxal in food products.
Gamma-aminobutyric acid is a natural active ingredient, belongs to a non-protein amino acid and is widely distributed in animals and plants. It has high physiological activity and may be used in several metabolic activities. Gamma-aminobutyric acid can be used as a new resource food for beverages, cocoa products, chocolate and chocolate products, candies, bakery products and puffed foods. Provides a new application of gamma-aminobutyric acid in food, which is a technical problem in the field of food production.
Disclosure of Invention
In view of the above, the object of the present invention is to provide the use of gamma-aminobutyric acid in food and a food, wherein gamma-aminobutyric acid is used in food for simultaneously reducing the content of acrolein, glyoxal and pyruvaldehyde in food.
The first technical scheme of the invention for solving the problems is as follows: use of gamma-aminobutyric acid in food for reducing the content of acrolein, glyoxal and methylglyoxal in food.
Further, gamma-aminobutyric acid is added to food or food raw materials in the form of a solution or a dry powder.
Further, the amount of gamma-aminobutyric acid used in the food or food raw material is 0.03 to 6.0g/kg.
Further, food or food raw materials are soaked with gamma-aminobutyric acid or gamma-aminobutyric acid after embedding treatment.
Further, the concentration of gamma-aminobutyric acid used for immersing the food or food raw material is 1-30g/kg.
Further, the soaking time is 10-120 minutes.
Further, the processing temperature of the food is 25-190 ℃.
The second technical scheme of the invention for solving the problems is as follows: a food product, in accordance with the principles and methods of use described above, for reducing the levels of acrolein, glyoxal and pyruvaldehyde in the food product.
Further, the food is one of fried food, baked food and fermented food.
Further, the fried food is obtained by frying powder or fresh-cut fruits and vegetables and food additives.
Further, the baked food is a food obtained by baking processing using flour, sugar, fat and food additives as raw materials.
Further, the fermented food product is wine.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides an application of gamma-aminobutyric acid in food, which is used for simultaneously reducing the content of acrolein, glyoxal and methylglyoxal in the food, and expanding the application of the known legal additive. Possible inhibition mechanisms thereof: firstly, methylglyoxal or glyoxal is cracked into formaldehyde in the presence of gamma-aminobutyric acid; and secondly, carrying out Michael addition reaction on 1 molecule of gamma-aminobutyric acid and 2 molecules of acrolein, and then carrying out aldol condensation on the reaction product and formaldehyde to generate pyridine products. Gamma-aminobutyric acid is a non-protein amino acid, and can be used as new resource food in beverage, cocoa product, chocolate and chocolate product, candy, bakery product and puffed food according to food safety law of the people's republic of China and new resource food management method. Therefore, gamma-aminobutyric acid is used as inhibitor and can reduce acrolein, glyoxal and methylglyoxal in fried and baked food, and is feasible and safer. And the addition of gamma-aminobutyric acid can help to enhance the nutrition of food and improve the flavor characteristics and texture quality of the food while reducing the content of active carbonyl compounds. The invention also provides specific application conditions in the food for simultaneously reducing the content of acrolein, glyoxal and methylglyoxal in the food, including use concentration, use temperature and the like. The invention is a safe inhibitor which can reduce acrolein, glyoxal and methylglyoxal in food, and has definite effect in food production.
Drawings
FIG. 1 is a liquid phase diagram of the reduction product of GABA with acrolein and glyoxal at 267 nm;
FIG. 2 is a graph of the primary mass spectrum (positive ion mode) of GABA and acrolein, glyoxal interaction product;
FIG. 3 is a graph of the secondary mass spectrum (positive ion mode) of GABA and acrolein, glyoxal interaction product;
FIG. 4 is a liquid phase diagram of the reduction product of GABA with acrolein and methylglyoxal at 267 nm;
FIG. 5 is a primary mass spectrum (positive ion mode) of GABA and acrolein interaction product;
FIG. 6 is a graph of the secondary mass spectrum (positive ion mode) of GABA and acrolein interaction product.
Detailed Description
The present invention will be described in further detail with reference to the following specific examples for the purpose of illustration and not limitation, and various modifications may be made within the scope of the present invention as defined by the appended claims.
Example 1 first provides the use of gamma-aminobutyric acid in food products and a food product.
In particular to fried bread sticks, which are prepared by using flour as a raw material and gamma-aminobutyric acid as an inhibitor for simultaneously reducing the contents of acrolein, glyoxal and pyruvaldehyde. During powder mixing, gamma-aminobutyric acid is directly added into powder, the dosage is 0.03g/kg, and the powder is processed, molded and fried after being uniformly mixed, and the processing temperature is 150 ℃.
Example 2 first provides the use of gamma-aminobutyric acid in food products and a food product.
In particular to potato chips, namely a fried food which is processed by taking fresh-cut potatoes as raw materials, and gamma-aminobutyric acid is used as an inhibitor for simultaneously reducing the contents of acrolein, glyoxal and pyruvaldehyde. After slicing the potato, it was soaked in a 1g/kg solution of gamma-aminobutyric acid for 10 minutes and then fried at 190 ℃.
Example 3 first provides the use of gamma-aminobutyric acid in food products and a food product.
In particular to a biscuit, namely a baked food which is processed by using flour, sugar and grease as raw materials and adopting gamma-aminobutyric acid as an inhibitor for simultaneously reducing the contents of acrolein, glyoxal and pyruvaldehyde. When the flour is mixed, the gamma-aminobutyric acid is dissolved in water and then added into the powder to prepare the flour paste, wherein the dosage of the gamma-aminobutyric acid is 6g/kg, and the flour paste is processed, molded and baked after being uniformly mixed, and the processing temperature is 120 ℃.
Test example 1
The test example simulates the elimination effect of gamma-aminobutyric acid on acrolein, glyoxal and pyruvaldehyde at a certain processing temperature by simulating a food processing system, and the detection method comprises the following steps:
after the mixed solution containing gamma-aminobutyric acid and acrolein and methylglyoxal or glyoxal is heated at constant temperature to react, the residual amounts of methylglyoxal (glyoxal) and acrolein in a system are measured by a 2, 4-Dinitrophenylhydrazine (DNPH) derivative method, and independent methylglyoxal (glyoxal) and acrolein solutions with the same concentration are used as blank contrast, and the elimination rate of gamma-aminobutyric acid on methylglyoxal and acrolein is calculated.
The derivatization method comprises the following steps: 200. Mu.L of the reaction solution was mixed with 1.8mL of acetonitrile and 1mL of 12.5mmol/LDNPH (volume ratio of acetonitrile/concentrated hydrochloric acid: 9:1) and then derivatized in a water bath at 60℃for 40min.
And (3) after the derivatization reaction, the sample passes through an organic microporous filter membrane of 0.22 mu m to be detected by a high performance liquid chromatograph. And (3) introducing samples after the acrolein, the glyoxal and the methylglyoxal are derived by standard substances, drawing a standard curve after each standard sample is subjected to three parallel tests, and calculating the content of the acrolein, the glyoxal and the methylglyoxal in the sample according to the standard curve.
High performance liquid chromatography conditions:
the column was ZORBAX SB-Aq, 4.6mm.times.250mm, 5 μm; the mobile phase is distilled water-acetonitrile (40:60, V/V), the sample injection volume is 10 mu L, the flow rate is 0.8mL/min, and the column temperature is 40 ℃; the detection wavelength was 360nm (acrolein derivative) and 425nm (glyoxal, pyruvaldehyde derivative).
Preparing gamma-aminobutyric acid, acrolein and glyoxal (methylglyoxal) solution, respectively transferring 2mL into colorimetric tubes with plugs, and respectively obtaining final concentrations of 40mmol/L, 4mmol/L and 4mmol/L. Sealing the colorimetric tube with the plug by using a sealing film, and then placing the colorimetric tube in a water bath shaking table at 37 ℃ for reaction for 2 hours and 4 hours respectively. Immediately after the reaction, the reaction solution is cooled by cold water, diluted by 10 times, 200 mu L of the diluted solution, 1.8mL of acetonitrile and 1mL of 12.5mmol/LDNPH are taken and uniformly mixed in a 10mL test tube, the mixture is derivatized at 60 ℃ for 40min and then passes through an organic microporous filter membrane of 0.22 mu m to be detected by a High Performance Liquid Chromatograph (HPLC), acrolein, glyoxal and pyruvaldehyde are derivatized by standard substances and then injected, and after each standard sample is subjected to three parallel tests, a standard curve is drawn. The elimination rates of acrolein, glyoxal and methylglyoxal are calculated by substituting the peak areas into the standard curve by using the acrolein, glyoxal and methylglyoxal solution without GABA as blank control respectively as follows:
table 1 shows the elimination rates of GABA on acrolein and glyoxal at the same time.
| Reaction conditions | 37℃2h | 37℃4h |
| Acrolein elimination rate% | 81.32% | 82.97% |
| Glyoxal elimination% | 46.26% | 55.89% |
Table 2 shows the elimination rates of GABA on acrolein and methylglyoxal at the same time.
| Reaction conditions | 37℃2h | 37℃4h |
| Acrolein elimination rate% | 80.54% | 85.21% |
| Pyruvaldehyde elimination% | 76.62% | 77.03% |
The resulting figures 1-6 are specifically:
FIG. 1 is a liquid phase diagram of the reduction product of GABA with acrolein and glyoxal at 267 nm;
FIG. 2 is a graph of the primary mass spectrum (positive ion mode) of GABA and acrolein, glyoxal interaction product;
FIG. 3 is a graph of the secondary mass spectrum (positive ion mode) of GABA and acrolein, glyoxal interaction product;
FIG. 4 is a liquid phase diagram of the reduction product of GABA with acrolein and methylglyoxal at 267 nm;
FIG. 5 is a primary mass spectrum (positive ion mode) of GABA and acrolein interaction product;
FIG. 6 is a graph of the secondary mass spectrum (positive ion mode) of GABA and acrolein interaction product.
It can be seen that GABA has an elimination inhibitory effect on acrolein, glyoxal, methylglyoxal, and can be used in food production for reducing the content of acrolein, glyoxal, and methylglyoxal in foods.
It is to be understood that the above reaction conditions are a specific embodiment, and other reasonable reaction conditions may be used to achieve the object of the present invention, which are not listed herein, so long as they are in accordance with the scope of the present disclosure.
It is to be understood that the above examples of the present invention are provided by way of illustration only and not by way of limitation of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (10)
1. The use of gamma-aminobutyric acid in food products, characterized by reducing the content of acrolein, glyoxal and methylglyoxal in the food products.
2. Use according to claim 1, characterized in that gamma-aminobutyric acid is added to food or food raw materials in the form of a solution or a dry powder.
3. Use according to claim 2, characterized in that gamma-aminobutyric acid is used in the food or food raw material in an amount of 0.03-6.0g/kg.
4. Use according to claim 1, characterized in that the food or food raw material is soaked with gamma-aminobutyric acid or gamma-aminobutyric acid after embedding treatment.
5. The use according to claim 4, characterized in that the concentration of gamma-aminobutyric acid used for soaking the food or food raw material is 1-30g/kg.
6. The use according to claim 1, wherein the processing temperature of the food product is 25-190 ℃.
7. A food product characterized in that the content of acrolein, glyoxal and methylglyoxal in the food product is reduced by the use according to any one of claims 1 to 6.
8. The food product of claim 7, wherein the food product is one of a fried food product, a baked good, a fermented food product.
9. The food according to claim 8, wherein the fried food is obtained by frying the food with a powder or fresh-cut fruits and vegetables, and a food additive.
10. The food according to claim 8, wherein the baked food is a food obtained by baking a food using flour, sugar, fat, and food additives as raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311411177.6A CN117413857A (en) | 2023-10-29 | 2023-10-29 | Application of gamma-aminobutyric acid in food and food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311411177.6A CN117413857A (en) | 2023-10-29 | 2023-10-29 | Application of gamma-aminobutyric acid in food and food |
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| Publication Number | Publication Date |
|---|---|
| CN117413857A true CN117413857A (en) | 2024-01-19 |
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| CN202311411177.6A Pending CN117413857A (en) | 2023-10-29 | 2023-10-29 | Application of gamma-aminobutyric acid in food and food |
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| Country | Link |
|---|---|
| CN (1) | CN117413857A (en) |
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2023
- 2023-10-29 CN CN202311411177.6A patent/CN117413857A/en active Pending
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