CN1561866A - Propenamide inhibitor for high temperature processing food and its applied process - Google Patents
Propenamide inhibitor for high temperature processing food and its applied process Download PDFInfo
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- CN1561866A CN1561866A CN 200410026727 CN200410026727A CN1561866A CN 1561866 A CN1561866 A CN 1561866A CN 200410026727 CN200410026727 CN 200410026727 CN 200410026727 A CN200410026727 A CN 200410026727A CN 1561866 A CN1561866 A CN 1561866A
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Abstract
An acrylamide depressant used in the high-temp processing of food for removing acrylamide from the food is the mixture of Ca ions and ferulic acid. It is applied by directly adding the Ca ions and ferulic acid to the raw materials of food, or immersing said raw materials of food in it.
Description
Technical field
The present invention relates to the high-temperature processed food field, especially relate to and be used to suppress the chemical inhibitor that acrylamide produces.
Background technology
High temperature process is a based food processing method of using always, as fried, bake, high-temperature sterilization, microwave process, dehydrate etc., its processing temperature is mostly more than 100 ℃, sometimes even above 200 ℃.In April, 2002, (Tornquist such as the Tornquist of Stockholm Univ Sweden, M.et al.Acrylamide:A cookingcarcinogen? [J] .Chemical Research in Toxicology, 2002,13:517) find by detecting, some bread and cheeses can produce acrylamide through frying in shallow oil, explode, bake etc. when high temperature is processed processing, and its content raises with the rising of processing temperature.Wherein, acrylamide content generally more than 1000 μ g/kg, explodes saturating potato chips and reaches 12800 μ g/kg in the fried food.
Acrylamide is to make body teratogenesis, carcinogenic harmful substance.Some present zooperies are found, acrylamide can cause the genetic mutation and the chromosome abnormality of mammalian cell, and long term monitoring shows that it can cause that male mice scrotum, thyroid gland, adrenal gland and female mouse mammary gland, thyroid gland, uterus produce tumour.Further experiment shows that acrylamide can damage nerve system of human body, even the people is paralysed.International cancer research association was thought in 1994, and acrylamide may make the people carcinogenic.Therefore, the problem that acrylamide produces in the high-temperature processed food has caused the great attention of international community.
At present, the content that how to reduce acrylamide in the high-temperature processed food has become the research focus in the whole world.According to Mottram etc. (Mottram DS et al.Acrylamide is formed in the Maillardreaction[J] .Nature, 2002,419:448) and Stadler etc. (Stadler RH et al.Acrylamidefrom Maillard reaction products[J] .Nature, 2002, research 419:449), acrylamide mainly is to be produced by Maillard reaction by reduced sugar and asparagine in the high-temperature processed food, promptly form methacrylaldehyde before acrylamide forms earlier, acrolein oxidation generates acrylic acid and then produces acrylamide.According to this principle, reducing agent should suppress the formation of acrylamide.But, Rydberg etc. (Rydberg P et al.Investigations of factors that influence the acrylamide content of heatedfoodstuffs[J] .J Agric Food Chem, 2003,51 (24): 7012-7018) and Dhiraj etc. (Dhiraj A et al.Acrylamide in food:a model for mechanism of formation and itsreduction[J] .Innovative Food Science and Emerging Technologies, 2003,4 (1) 331-338) inquired into the influence that interpolation vitamin C and Flavonoid substances produce acrylamide respectively, the result shows and has little effect, and these researchs have proposed to doubt to the acrylamide mechanism of production of elaborations such as Mottram etc. and Stadler.
Up to the present, also do not find to suppress the effective ways that acrylamide produces in the high-temperature processed food.(Friendman M.Chemistry such as Friendman, Biochemistry, and Safety ofAcrylamide.A Review[J] .J Agric Food Chem, 2003,54 (16): 4504～4526) researched and proposed following measure: cultivate the low kind of asparagine concentration according to it, adopt asparaginase or acid that asparagine is degraded into aspartic acid, utilize acetylase the asparagine acetylation; Adopt acid or ultraviolet ray that the acrylamide that produces is destroyed; Add and add the formation that acid suppresses acrylamide man-hour.But, because the enzyme molecule is difficult to be penetrated into food material inside, acid hydrolysis needs higher acid concentration and influences the food sense organ, and ultraviolet ray can cause food spoilage, so suppress the generation of acrylamide or remove the acrylamide that has produced mainly to rely on the strong small-molecule substance of penetration.
Summary of the invention
The objective of the invention is under the prerequisite that does not reduce processing temperature, to be provided for the acrylic amide restrainer of high-temperature processed food.
The acrylic amide restrainer that is used for high-temperature processed food of the present invention, this inhibitor comprises calcium ion and forulic acid, the addition of calcium ion is 0.1～5.5 times (mol ratio) of contained free amino acid amount in the high-temperature processed food, and the addition of forulic acid is 0.01～1mmol/kg food.
The free amino acid total amount can or adopt automatic amino acid analyzer or ninhydrin method mensuration according to existing document announcement.
Described high-temperature processed food is that processing temperature surpasses 120 ℃ food.This based food can produce a large amount of acrylamides when being machined to more than 120 ℃.
Described calcium ion is from salt, oxide or the hydroxide of calcium, for example common calcium containing compound in calcium oxide, calcium hydroxide, calcium chloride, calcium lactate, calcium nitrate, calcium sulfate or other food industry.
Described forulic acid is from cis, trans-ferulaic acid and its esters and ester class.
Another object of the present invention is to provide the technique for applying method of aforesaid propylene acid amides inhibitor.
Method one is that calcium ion preparation and forulic acid preparation are directly added in the raw-food material, and utilizes the physical method or the chemical method that can make forulic acid produce free radical that raw-food material is handled.
Method two is that calcium ion preparation and forulic acid preparation are soaked raw-food material, and utilizes the physical method or the chemical method that can make forulic acid produce free radical that raw-food material is handled.
New discovery of the present invention two kinds of acrylic amide restrainers that reaction mechanism has complementation.The inhibitory action mechanism of calcium ion is: combine with precursor substance amino acid (mainly being N acid) that produces acrylamide and acrylic acid (being produced with reducing sugar reaction by amino acid), produce thereby suppress acrylamide significantly.Estimation may also have undefined other mechanism of action.The inhibitory action mechanism of forulic acid is: under aerobic conditions, forulic acid can form the free radical of resonance stabilized (life-span is long) under effects such as high temperature, oxidant and ray, and the free radical ethylene linkage of attack acrylamide again forms harmless acid amides.Calcium ion is the generation that stops acrylamide, and forulic acid is to destroy the acrylamide that has produced, so The combined uses to make and suppress effect and reach maximization, promptly suppresses the generation of acrylamide in the high-temperature processed food to greatest extent.And, influential because calcium ion concentration is too high to the quality of food itself, therefore, suppress effect preferably for reducing the calcium ion addition and reaching, should take to unite the mode of using calcium ion and forulic acid.
Calcium ion itself is with health role, can be used as nontoxic additive, not only can suppress the generation of acrylamide, and can improve food quality.And forulic acid is a kind of natural anti-oxidation composition that exists in the plant, has many physiological functions, and itself can form the free radical of resonance stabilized.Therefore, above-mentioned two kinds of acrylic amide restrainers of uniting use, the acrylamide that is used for removing high-temperature processed food should be a comparison safety, and quality that can auxiliary improvement food, therefore is applicable in the food-processing industry and promotes.
Description of drawings
Fig. 1 is an acrylamide standard substance HPLC collection of illustrative plates.
Fig. 2 is the HPLC collection of illustrative plates that 0.1mmol asparagine and 0.1mmol glucose response produce acrylamide.
Fig. 3 is the HPLC collection of illustrative plates when adding the 0.01mmol calcium ion in Fig. 1 reaction system.
Fig. 4 is the HPLC collection of illustrative plates when adding the 0.25mmol calcium ion in Fig. 1 reaction system.
Fig. 5 is the HPLC collection of illustrative plates when adding the 0.55mmol calcium ion in Fig. 1 reaction system.
Fig. 6 is that 0.01mmol/kg forulic acid and acrylamide are at the HPLC of 100 ℃ of reactions collection of illustrative plates.
Fig. 7 is that 1.00mmol/kg forulic acid and acrylamide are at the HPLC of 120 ℃ of reactions collection of illustrative plates.
The specific embodiment
Embodiment one: the simulated system experiment
With Fig. 1 contrast, as shown in Figure 2, adopt 1mmol asparagine and 1mmol glucose in tool plug test tube, to react 20 minutes down in 160 ℃.As shown in Figure 3, the acrylamide generation is 91.78 μ g.As shown in Figure 4, the acrylamide generation is 0.98 μ g.As shown in Figure 5, do not see that acrylamide produces.
When the calcium ion addition was 0.25mmol, the acrylamide generation dropped to 0.98 μ g by 91.78 μ g in the system, and fall is 99.9%.When the calcium ion addition was 0.55mmol, the acrylamide generation dropped to 0 by 91.78 μ g in the system;
Embodiment two:
Experimental program: in acrylamide solution, add the forulic acid of variable concentrations,, detect residual acrylamide concentration in tool plug test tube, handling the different time under 100 ℃, 120 ℃, 160 ℃.
Interpretation of result is as shown in Table 1:
Table one: different forulic acid additions are to the effect that removes of acrylamide
| Residual acrylamide concentration (mg/L) | ||||
| Acr (contrast) | 0.01mmol/kg forulic acid | 0.50mmol/kg forulic acid | 1.00mmol/kg forulic acid | |
| ?100℃，30min | ?203.54 | ?198.12 | ?182.35 | ?176.35 |
| ?120℃，30min | ?201.35 | ?180.55 | ?162.42 | ?153.25 |
| ?160℃，10min | ?123.55 | ?95.65 | ?87.25 | ?62.15 |
| ?160℃，20min | ?2.56 | ?1.65 | ?0.56 | ?0.21 |
| ?160℃，30min | ?1.46 | ?0.65 | ?0.03 | ?0.02 |
By in the table as can be seen, along with the rising of temperature, add forulic acid acrylamide concentration is obviously reduced; The addition of forulic acid has begun onset from 0.01mmol/kg, is added into the 1.00mmol/kg best results.Simultaneously as can be seen, high temperature as 160 ℃ reaction system in, the time is long more, no matter control group or experimental group, in the system residual acrylamide concentration all significantly reduce, so forulic acid is very wide as the prospect of the inhibitor of acrylamide.As shown in Figure 6 and Figure 7, confirmed The above results.
Embodiment three:
For food liquid, adopt calcium lactate as acrylic amide restrainer.
Preceding in high-temperature process (as sterilization), in liquid milk, directly add calcium lactate.The addition of calcium lactate is 0.1～5.5 times (mol ratio) of contained free amino acid amount in this liquid milk.
If add forulic acid simultaneously, can reduce the addition of calcium lactate, can improve inhibition effect equally to acrylamide.The addition of forulic acid is 0.01～1mmol/kg food.
Because calcium ion concentration is too high, influential to the quality of food itself, therefore, suppress effect preferably for reducing the calcium ion addition and reaching, can take to unite the mode of using calcium ion and forulic acid.
Embodiment four:
For powder food, with the powder bakery product, the fried food class that batching processes as flour, mealy potato, sweet potato powder etc., adopt one of calcium oxide, calcium hydroxide, calcium chloride as acrylic amide restrainer.
When transferring powder, directly be added in an amount of the calcium salt of free amino acid amount 0.1～5.5 times (mol ratio) in the food.
If add forulic acid simultaneously, can reduce the addition of calcium lactate, can improve inhibition effect equally to acrylamide.The addition of forulic acid is 0.01～1mmol/kg food.
Because calcium ion concentration is too high, influential to the quality of food itself, therefore, suppress effect preferably for reducing the calcium ion addition and reaching, can take to unite the mode of using calcium ion and forulic acid.
Embodiment five:
Potato chips calcium chloride or calcium lactate as employing 0.1% before fried soaked 0.5 hour, can suppress to produce in the frying course acrylamide fully.
If add forulic acid simultaneously, can reduce the addition of calcium lactate, can improve inhibition effect equally to acrylamide.The addition of forulic acid is 0.01～1mmol/kg food.
Because calcium ion concentration is too high, influential to the quality of food itself, therefore, suppress effect preferably for reducing the calcium ion addition and reaching, can take to unite the mode of using calcium ion and forulic acid.
Embodiment six
For the French fries, the potato chips class fried food that adopt potato, Ipomoea batatas etc. to carry out fried processing, adopt calcium nitrate, calcium sulfate as acrylic amide restrainer for raw material.
This based food needs to select, clean, cut into slices (bar) and protect look and handle through raw material before fried.Directly be added in an amount of the calcium salt of free amino acid amount 0.1～5.5 times (mol ratio) in the food in colour protecting liquid, soak time is 30 minutes.Adopt this technology can not only reduce the content of the acrylamide in the fried food, and because the existence of calcium ion, make food to protect chromatic effect better, finished product is more crisp.
If add forulic acid simultaneously, can reduce the addition of calcium lactate, can improve inhibition effect equally to acrylamide.The addition of forulic acid is 0.01～1mmol/kg food.
Because calcium ion concentration is too high, influential to the quality of food itself, therefore, suppress effect preferably for reducing the calcium ion addition and reaching, can take to unite the mode of using calcium ion and forulic acid.
Claims (6)
1, the acrylic amide restrainer that is used for high-temperature processed food, it is characterized in that: this inhibitor comprises calcium ion and forulic acid, the addition of calcium ion is 0.1～5.5 times (mol ratio) of contained free amino acid amount in the high-temperature processed food, and the addition of forulic acid is 0.01～1mmol/g food.
2, acrylic amide restrainer according to claim 1 is characterized in that: described high-temperature processed food is that processing temperature surpasses 120 ℃ food.
3, acrylic amide restrainer according to claim 1 is characterized in that: described calcium ion is from salt, oxide or the hydroxide of calcium.
4, acrylic amide restrainer according to claim 1 is characterized in that: described forulic acid is from cis, trans-ferulaic acid and its esters and ester class.
5, the technique for applying method of acrylic amide restrainer as claimed in claim 1, it is characterized in that: calcium ion preparation and forulic acid preparation are directly added in the raw-food material, and utilize the physical method or the chemical method that can make forulic acid produce free radical that raw-food material is handled.
6, the technique for applying method of acrylic amide restrainer as claimed in claim 1, it is characterized in that: calcium ion preparation and forulic acid preparation are soaked raw-food material, and utilize the physical method or the chemical method that can make forulic acid produce free radical that raw-food material is handled.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313036C (en) * | 2005-03-21 | 2007-05-02 | 浙江大学 | Application of bamboo extractive in heat processing food as acrylamide suppressor |
| JP2019524133A (en) * | 2016-08-09 | 2019-09-05 | ケロッグ カンパニー | Prepared food with reduced acrylamide |
| US12075805B2 (en) | 2020-06-22 | 2024-09-03 | Kellogg Company | Acrylamide control in cooked food products |
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2004
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1313036C (en) * | 2005-03-21 | 2007-05-02 | 浙江大学 | Application of bamboo extractive in heat processing food as acrylamide suppressor |
| JP2019524133A (en) * | 2016-08-09 | 2019-09-05 | ケロッグ カンパニー | Prepared food with reduced acrylamide |
| US10721949B2 (en) | 2016-08-09 | 2020-07-28 | Kellogg Company | Acrylamide control in cooked food products |
| JP2021121210A (en) * | 2016-08-09 | 2021-08-26 | ケロッグ カンパニー | Cooked food with reduced acrylamide |
| JP7214787B2 (en) | 2016-08-09 | 2023-01-30 | ケロッグ カンパニー | Prepared foods with reduced acrylamide |
| US12075805B2 (en) | 2020-06-22 | 2024-09-03 | Kellogg Company | Acrylamide control in cooked food products |
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| CN1275552C (en) | 2006-09-20 |
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