CN1663477A - Method for using bamboo leaf extract as acrylamide suppressor for heat processing food - Google Patents
Method for using bamboo leaf extract as acrylamide suppressor for heat processing food Download PDFInfo
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- CN1663477A CN1663477A CN 200510049401 CN200510049401A CN1663477A CN 1663477 A CN1663477 A CN 1663477A CN 200510049401 CN200510049401 CN 200510049401 CN 200510049401 A CN200510049401 A CN 200510049401A CN 1663477 A CN1663477 A CN 1663477A
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- acrylamide
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- food
- bamboo leaf
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Abstract
The invention disclose a method for using bamboo leaf extract as acrylamide suppressor for heat processing food, which comprises charging into bamboo leaf extract by ginkgo extract, tea extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzu vine extract, grape seed extract, the bamboo leaf extract amounts to at least 34-95% of the total weight of the complex.
Description
Technical Field
The present invention relates to the field of safety of thermally processed foods; in particular to an application of a natural bamboo leaf extract which takes flavone and phenolic acid compounds as main chemical components and is used as an acrylamide inhibitor in thermal processing food.
Background
Food safety is a major problem related to life health and national civilization, and the determining factor is food harm, so that the food safety problem is solved by starting from food harm, namely three food harms, namely physical harm, chemical harm and microbial harm. Physical hazards are easy to monitor and prevent, microbial hazards need to be controlled during food processing, while chemical hazards (such as pesticide, veterinary drug residues, and the like) are added due to human factors during food raw material growth in a general sense, and can be controlled from the source. Most troublesome is that some chemical hazards do not originate from the external environment, but are naturally formed during food processing, such as acrylamide (acrylamide) in thermally processed foods.
In 4 months 2002, Margareta T rnqvist, Stockholm university, Sweden, first found a neurotoxic potential carcinogen Acrylamide in fried or baked potato and cereal-based foods [ Tareke, E.et al. 4998-5006] she reported that the opinion of "after starch food is processed at 120 deg.C or higher, the contained acrylamide would exceed the safety standard greatly, and the long-term eating person could cause cancer" once caused people's panic. This finding prompted the Swedish National Food Administration (SNFA) to test and analyze randomly drawn one hundred more foods and to publish the test results on their official website. Similar results were published by the Food Standards Agency (FSA) in the united kingdom at 17.2002, and subsequently the acrylamide content in Food was determined and published by government agencies responsible for Food safety in norway, usa, australia, new zealand, canada, etc., and the findings of swedish scientists were widely confirmed. Meanwhile, many international organizations and research institutes have conducted research on the mechanism of acrylamide formation in foods, toxicology, risk assessment, and the like. On day 3 and 2 of 2005, the joint committee on food additives under the World Health Organization (WHO) and the food and beverage organization (FAO) of the united nations published a statement in geneva that foods containing an acrylamide compound (abbreviated as "propantoxin") as a carcinogenic toxin are seriously harmful to human health, and particularly, many foods of "fast food" contain a large amount of propantoxin. Acrylamide is a recognized neurotoxin and carcinogen [ JIFSAN/NCFST Workshop "Acrylamide in foods, scientific esses, uncertainties, and research strategies," 28-30th October 2002.Rosemont, USA ], and animal experiments show that prolonged exposure to Acrylamide not only causes nervous system disorders, but also may cause various canceration. Further studies have shown that this chemical hazard is not present in food raw materials, but is formed during food processing [ Mottram, d.s., et al. 448-; stadler, r.h., et al.acryloamide from Maillard reactivity products, nature, 2002, 419: 449-450].
Acrylamide is a white crystal, soluble in water, ethanol, methanol, dimethyl ether, acetone, and insoluble in nonpolar solvents such as heptane and benzene, and its α, β -unsaturated amino system reacts with nucleophilic substances (such as thiol group of cysteine in protein) very easily through Michael Addition, thereby affecting normal function of protein and causing diseases.
The governments of various countries have certain limit standards for acrylamide, such as that the drinking water is regulated to be not more than 0.5 mu g/L. According to the standard, 0.5 mu g of acrylamide is contained in each kg of the fried potato chips, and the actual situation is that the content of the acrylamide in the fried potato chips is up to 1480 mu g/kg, which is 2960 times of the normal safety standard. The content of acrylamide in other starch foods, such as toasted bread, biscuits and other high-temperature processed foods, also greatly exceeds the safety standard. Among popular foods widely consumed in China, there are conventional breakfast foods represented by fried bread sticks and baked cakes, introduction instant foods represented by fried instant noodles and breakfast cereals, drinks represented by coffee and cocoa, and subsidiary foods represented by tobacco and cigarettes, which are similar to a hot processing mode (the processing temperature is more than or equal to 120 ℃). Unfortunately, since the discovery of acrylamide in thermally processed foods in 2002 has been more than two years ago, monitoring, supervision and hazard assessment in this regard is nearly blank in our country.
Studies on the mechanism of acrylamide production have shown that acrylamide is formed from free asparagine by the Maillard Reaction (Maillard Reaction), and this mechanism is now essentially established. The maillard reaction is a complex series of chemical reactions that occur under high temperature conditions from reducing sugars and free amino groups in amino acids or proteins, and is one of the important ways to produce the flavor of thermally processed foods. The Maillard reaction mainly comprises three reaction stages, wherein in the first stage, Schiff alkali with a bond of 'C ═ N' formed by carbonyl of reducing sugar and amino of amino acid is rearranged to generate Amadori or Heyns products; in the second stage, Amadori or Heyns products are degraded into various flavor compounds and intermediates through different ways; the final stage is the formation of a yellow-brown material by the maillard reaction.
The mechanism by which acrylamide is formed by asparagine participating in the maillard reaction is known as the asparagine pathway. The asparagine pathway begins as the initial stage of the maillard reaction, and when a Schiff base intermediate (in dynamic equilibrium with the N-glycosyl amino acid) is formed, two different reaction pathways can lead to the production of acrylamide: a subsequent Maillard reaction, in which Schiff base is rearranged by Amadori to generate Amadori product, then dehydrated and deaminated to generate carbonyl-containing product, asparagine can generate acrylamide after decarboxylation and deamination by a Strecker degradation mechanism in the presence of the carbonyl-containing molecules, and the reaction mechanism can be called a Strecker pathway; and the other is that Schiff base generates oxazolidinone through intramolecular cyclization reaction, and further generates decarboxylation Amadori product, the 'C-N' bond of the product is broken at high temperature to generate acrylamide, and the reaction mechanism can be called N-glycoside (N-glycoside) path [ Zhangyi ]. Mechanism of acrylamide formation and risk analysis in thermally processed foods. Proceedings of Wuxi university, 2003, 22 (4): 91-99]. The work by Yaylayan et al and Becalski et al further confirmed that asparagine is a key precursor for the formation of acrylamide [ Yaylayan, v.a., et al, by ash agar for new scientific to general acrylamide.j.agric. food chem., 2003, 51: 1753-1757; becalski, a., et al. ocurrence, sources, and odordelling.j.age.food chem., 2003, 51: 802-808 ]; elmore et al also demonstrated the mechanism of acrylamide formation and precursor materials in food products using a potato, wheat and rye heat processing model system [ Elmore, J.S., et al.Measurement of acrylamide and its precursors in the potato, wheat and rye, 2003, 51: 4782-4787].
According to the above theory of acrylamide formation, if the free asparagine in the food material is removed or the Maillard reaction is inhibited from proceeding, the formation of acrylamide during thermal processing is inhibited. The current experimental research shows that two main ways of reducing or inhibiting the generation of acrylamide in the hot processing process are realized by changing the conditions of hot processing (including hot processing mode, time and temperature); and the second is realized by changing the processing attribute of the food. Firstly, the generation of acrylamide is different due to the time and temperature of thermal processing, and is influenced by the thermal processing mode, and the purpose of reducing or inhibiting the generation of acrylamide is achieved by controlling the key conditions in the thermal processing process. For example, by using a water boiling method, the heating temperature is controlled to be 45-78 ℃ and the heating time is controlled to be more than 4min, so as to achieve the purpose of inhibiting the generation of acrylamide [ Lindsay, R.C. and Jang, S.method for supporting acrylamide formation. US patent, US 2004/0224066A 1](ii) a Acrylamide formation is reduced by controlling the frying and heating processes and critical steps of the prior washing process, such as complete peeling, intensive washing, timely frying and oil draining, etc. [ Barryy, D.L. et al. method for reducing acrylamide formation in thermal processed foods. PCT patent, WO 2004/075656A 2]The mechanism is that the thermal decomposition degree of the grease is reduced to inhibit the grease-glycerol-acrolein-acrylic acid-acrylamide pathway [ Tricoit, j.et. method for modifying acrylamide formation and using patent, US2004/0115321 a 1; method for modifying environmental impact heat-treatment of food]. Secondly, acrylamide production can be reduced or inhibited by modifying or reasonably controlling the processing properties of the food or by adding other ingredients, such as foods rich in salts (including calcium, magnesium, copper, aluminum, iron salts) due to their divalent or trivalent metal cationsThe presence of ions makes them produce little acrylamide during thermal processing [ Elder, v.a.et al.method for reducing acrylamide formation in thermal processed foods, pct patent, WO 2004/075657 a 2; elder, V.A.et al.method for reducing acrylamide formation in thermally processed foods, US patent, US 2004/0085045A1](ii) a Reducing pH of food material by acid treatment to obtain amino (-NH) with strong nucleophilicity2) Protonation to weak nucleophilic amines (-NH)3 +) Can inhibit the production of acrylamide [ Baardset, P.et al.reduction of acrylamide formation. PCT patent, WO 2004/028278A 2; method for the reduction of acrylamide formation. PCT patent, WO 2004/060078A 1; jung, M.Y.et al.A novel technique fo limitation of amplification in both simplified and base corn chips and in enhanced chips.J.food Sci., 2003, 68: 1287-1290](ii) a The production of acrylamide is inhibited by reducing the level of acrylamide precursor species in food materials, including the consumption of reducing sugars in a microbial sugar metabolism or the conversion of asparagine to aspartic acid by the addition of asparaginase [ Awad, a.c. reduction of acrylamide formation in amino linked foods, US patent, US 2004/0086597 a 1; elder, V.A.et al.method for reducing acrylamide formation in thermal processed foods. PCT patent, WO 2004/026042A 1](ii) a In addition, the principle of competitive inhibition can be used to limit the reaction of asparagine with reducing sugars by adding other amino acids to react with reducing sugars, including cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine [ Elder, V.A. et al. method for reducing acrylamide formation in thermally processed foods. PCT patent, WO 2004/075655A 2A]. Although these methods may theoretically have various degrees of inhibitory effects on the production of acrylamide, it is difficult to satisfy the actual requirements from the viewpoints of the practicability of the method, the color and flavor of foods, and the safety of eatingTherefore, new methods to reduce acrylamide formation and maintain the original flavor and texture of food have yet to be explored. Recently, domestic scholars adopt calcium ions and ferulic acid to act on a simulated reaction system consisting of asparagine and glucose, and find that the inhibition rate of the calcium ions and the ferulic acid on acrylamide can reach more than 80 percent within the optimal addition range, the optimal reaction temperature and the optimal reaction time of the calcium ions and the ferulic acid [ Ousayi and the like ]. An acrylamide inhibitor for high-temperature processed food and an application process thereof. Publication No. CN 1561866A]However, the actual system and the simulation system often have significant differences, and the application effect of the system in the actual system is still to be tested. Meanwhile, the rule that acrylamide produced by asparagine varies with thermal processing conditions is yet to be further studied.
PCT patent published recently by the institute for food technology, university of helsinki, finland 2004 states that the use of flavonoids in the preparation of french fries can significantly reduce the acrylamide content of the french fries. 0.05-0.15% of plant extract is added in the potato chip making process, the extract consists of green tea extract (45%), concentrated apple juice (45%) and concentrated onion juice (10%), and is rich in a large amount of flavonoids. As a result, acrylamide produced during the actual frying was found to be reduced by 50% [ Kurppa, L.A process and composition for the prevention of the reduction of acrylamide in foods. PCT patent, WO 2004/032647A 1 ].
The flavonoid compound is an important food functional factor, widely exists in medicinal plants, vegetables and fruits, has strong biological antioxidant activity, and has obvious effects of preventing and treating cardiovascular and cerebrovascular diseases, tumors, diabetes and the like. The use of plant flavonoids to inhibit acrylamide formation in food systems is probably the current approach to be used, as this approach combines two important aspects of food safety and functional food to ensure life and health.
Many varieties of plant flavonoid extracts, such as tea extract, licorice extract, rosemary extract, etc., are widely used as food antioxidants worldwide in terms of their antioxidant properties. The present inventors have recently developed a bamboo leaf extract (bamboo leaf antioxidant) which was approved by Ministry of health in 2004 at 4 months and listed in the "standards of health for use of food additives of the people's republic of China" (GB-2760). The bamboo leaf Antioxidant (AOB) described in patent application No. 200310107871.5 is a natural phenolic part extracted from bamboo leaves, and contains flavones and phenolic acid compounds as main chemical components, including four main bamboo leaf carbon glycoside flavones and three phenolic acids, respectively orientin, isoorientin, vitexin, isovitexin, chlorogenic acid, ferulic acid and caffeic acid. The molecular structural formula is as follows:
(I) orientin (II) isoorientin
(III) Vitexin (IV) Isovitexin
(V) chlorogenic acid
(VI) caffeic acid (VII) ferulic acid
The bamboo leaf carbon glycoside flavone has the structural characteristic that the flavone mother nucleus is connected with glucose at 6-position or 8-position by C-C bond, and because of the strong bond energy of C-C bond, the compound has extremely high structural stability, can not be hydrolyzed completely when meeting acid, can resist pyrolysis and enzymolysis, has good hydrophilicity, is suitable for various food systems, has the incomparable superiority of oxygen glycoside flavone (O-glycoflavone), and is particularly applied to heat-processed food treated at high temperature. Although human research on flavonoids has been in the past for over 100 years, much research has been focused on flavonoid aglycones (e.g., quercetin, etc.) and oxy-glycoside flavonoids (e.g., rutin, etc.). Since the 90 s of the 20 th century, the international research on the structure and functionality of the carboglycoside flavone began, and belongs to the international frontier field. The studies on the inhibition of acrylamide formation in foods treated at high temperatures with flavonoids have not been reported to date.
In view of the unique background of 'dual purpose of medicine and food' of bamboo leaves and the excellent innate endowment of the bamboo leaf extract, the application prospect of the bamboo leaf extract in the food industry is very wide.
Disclosure of Invention
The invention aims to provide a new application of a bamboo leaf extract, namely an application of the bamboo leaf extract as an acrylamide inhibitor in thermal processing food.
The invention is realized by the following technical scheme for achieving the aim: the method for applying the bamboo leaf extract as the acrylamide inhibitor in the thermally processed food is provided, wherein at least one of a ginkgo extract, a tea extract, a rosemary extract, an apple polyphenol extract, a hawthorn extract, an onion extract, a licorice extract, a kudzu root extract, a grape seed extract and a leech extract is added into the bamboo leaf extract to prepare a compound, and the bamboo leaf extract accounts for 34-95% of the total weight of the compound.
As an improvement of the invention: 0.001-5 g of the compound is added into each kilogram of food raw materials.
As a further improvement of the invention: 0.1-1 g of the compound is added into each kilogram of food raw materials.
As another improvement of the invention: 0.001-5 g of the compound is added into each kilogram of the coating to prepare a mixed coating, and then the food raw materials are uniformly coated by the mixed coating.
As a further improvement of the invention: 0.1-1 g of the compound is added into each kilogram of the coating to prepare a mixed coating.
As a further improvement of the invention: adding 0.001-5 g of the compound into each liter of the water solution or the low alcohol solution to prepare a soaking solution, and then soaking the food raw materials by using the soaking solution.
As a further improvement of the invention: 0.1-5 g of the compound is added into each liter of the water solution or the low alcohol solution to prepare a soaking solution.
As a further improvement of the invention: adding 0.001-10 g of the compound into each liter of the aqueous solution or the low-alcohol solution to prepare a spraying liquid, and then uniformly spraying the spraying liquid on the surface of the food raw material.
As a further improvement of the invention: 0.1-10 g of the compound is added into each liter of the aqueous solution or the low alcohol solution to prepare the spraying liquid.
As a further improvement of the invention: the heat treatment is food processing with heat treatment temperature above 120 deg.C. The thermally processed food is prepared from French fries, potato chips, crackers, cookies, cakes, bread, breakfast cereals, deep-fried twisted dough sticks, cookies, instant noodles, hamburgers, fried chicken pieces, coffee, cocoa, tobacco, and cigarette by frying, baking, roasting, microwave heating, puffing, and burning.
When the bamboo leaf extract is used as an acrylamide inhibitor in the food system, the inhibition rate of the bamboo leaf extract on acrylamide is determined by comparing the content of acrylamide generated in the thermal processing process of the food raw materials of the compound with and without the bamboo leaf extract, wherein the determination method of the acrylamide is carried out by adopting Gas Chromatography (GC) or liquid chromatography-two-stage mass spectrometry (LC-MS/MS). The determination shows that after different compounds are used, the inhibition rate of the acrylamide is 15-98%.
Detailed Description
The present invention will be described in detail with reference to specific embodiments thereof.
The bamboo leaf extract is natural bamboo leaf extract obtained from leaves of gramineae (Graminae), Bambusoideae (Bambusoideae) and Phyllostachys sieb. Et Zucc, and its production process is described in two previous patent patents (patent numbers ZL 98104563.4 and ZL 98104564.2). The bamboo leaf extract referred to in this patent may be a product obtained by the above patent process, or a bamboo leaf extract product obtained by further refining the above product by using new technologies such as adsorption, desorption, membrane separation and the like, and a combination method thereof.
The bamboo leaf extract is yellow or brown yellow powder (can also exist in the form of extract), and its main components include flavonoids represented by Orientin (Orientin), isoorientin (Homoorientin), Vitexin (Vitexin) and Isovitexin (Isovitexin) and phenolic acid compounds represented by Chlorogenic acid (chloregenic acid), Ferulic acid (Ferulic acid) and Caffeic acid (Caffeic acid). The content of total flavonoids is generally 4-50% (an aluminum nitrate-sodium nitrite colorimetric method, and rutin is used as a standard substance), and the content of total phenols is generally 10-80% (a formalin reagent reduction colorimetric method is used for determination, and p-hydroxybenzoic acid is used as a standard substance).
In a simulated reaction system for producing acrylamide by an asparagine way, asparagine and glucose react according to an equimolar concentration ratio, the reaction system can be an aqueous solution or a mixture wetting body, and the reaction system is heated for 10-40 min at the temperature of more than or equal to 120 ℃ so as to produce acrylamide, and the generation amount of the acrylamide is measured. Meanwhile, the reaction system is taken as a blank control, the compound containing the bamboo leaf extract in the addition range stated by the invention is added on the basis, the heating is carried out according to the same condition, the generation amount of acrylamide is measured, and the inhibition rate of the compound containing the bamboo leaf extract on the formation of the acrylamide is calculated by comparing with the blank control. The acrylamide was measured by GC or LC-MS/MS.
In an actual reaction system for generating acrylamide by thermally processing food raw materials, firstly, a compound containing a bamboo leaf extract is directly added into the food raw materials or a wrapping material in proportion, so that a reaction chain for generating the acrylamide is blocked in the thermal processing process, and the generation of the acrylamide is reduced or inhibited; secondly, the compound is prepared into aqueous solution according to proportion or is added with a small amount of ethanol or cooking wine to prepare low alcohol solution which is used for soaking the food raw materials or is evenly sprayed on the surfaces of the food raw materials. Meanwhile, the actual thermal processing system without the addition of the compound is taken as a blank control, after the compound in the addition range stated by the invention is added into a test group, the heating is carried out according to the same condition, the generation amount of acrylamide is measured, and the inhibition rate of the compound containing the bamboo leaf extract on the generation of the acrylamide is calculated by comparing with the blank control. The acrylamide was measured by GC or LC-MS/MS.
Wherein,
(1) the experimental conditions for Gas Chromatography (GC) analysis are as follows:
the instrument name: fuli GC9790 gas chromatograph; a detector: ECD (electron capture);
a chromatographic column: HP-5(30 m.times.0.32 mm, 25 μm); sample injector: SLIP (no-shunt capillary);
mobile phase and flow rate: nitrogen (1 mL/min); sample introduction amount: 1 mu L of the solution;
initial temperature of column box: 100 ℃; detection of mouth temperature: 250 ℃; sample inlet temperature: 250 ℃;
temperature rising procedure: 1min at 100 ℃, 15min at 140 ℃ at 10 ℃/min → 7min at 240 ℃ at 30 ℃/min.
Meanwhile, before the gas chromatography is used for measurement, a sample needs to be subjected to derivatization treatment to improve the volatilization degree, and KBr and KBrO are adopted3Generating bromine molecules through oxidation-reduction reaction, reacting the bromine molecules with acrylamide to generate monobromide or dibromopropionamide, and finally adding Na2S2O3Terminate the derivatization reaction and reduce the excess bromine to Br-。
(2) The experimental conditions for the liquid chromatography-two-stage mass spectrometry (LC-MS/MS) analysis were as follows:
the instrument name: liquid chromatography-two-stage mass spectrometer of Micromass company;
LC conditions:
a chromatographic column: atlantis C18(1.5×210mm，5μm)；
Mobile phase: methanol (0.1% formic acid) to water (0.1% formic acid) 2: 98;
flow rate: 1 mL/min; column temperature: 20 ℃; sample introduction amount: 10 μ L.
MS conditions:
capillary voltage: 3.50 kV; taper hole voltage: 50V; source temperature: 100 ℃; desolventizing temperature:
350 ℃; taper hole air flow rate: 45L/h; desolventizing air flow rate: 400L/h;
MRM parameters: the acrylamide standard sample 72 is more than 55,13C3-an acrylamide internal standard 75 > 58;
the collision energy was 6 eV.
Example 1 inhibition of the formation of acrylamide in a simulated reaction system by a compound containing a bamboo leaf extract:
mixing the bamboo leaf extract, the rosemary extract and the liquorice extract according to the mass ratio of 3: 1 to obtain a compound, wherein the bamboo leaf extract accounts for 60 percent of the total weight of the compound.
Mixing 0.1 mol/L-asparagine and D-glucose by 10mL respectively → placing in a 100mL conical flask → setting a blank control group; the compound is added on the basis of the blank control group to prepare a test group 1 with the compound concentration of 10mg/kg and a test group 2 with the compound concentration of 150mg/kg in the final system → the blank control group, the test group 1 and the test group 2 are respectively heated in a water bath at 120 ℃ for 15min → the obtained reaction solution is directly taken and then subjected to derivatization → GC analysis.
The derivatization reaction comprises the following specific processes:
20 μ L of each of the blank control group, test group 1 and test group 2 → into a 20mL colorimetric tube → 0.6mL of 10% (v/v) H was added2SO4→ adding water to a constant volume of 10mL → placing in a refrigerator at 4 ℃ for 20min for precooling → adding 1.5g KBr powder for sufficient dissolution → adding 1mL of 0.1mol/L KBrO3→ mixing thoroughly → standing in refrigerator for 30min → taking out and adding 0.1mL of 1mol/LNa2S2O3→ mixing thoroughly → taking out, adding 5mL of redistilled or HPLC pure ethyl acetate, extracting thoroughly → taking out ethyl acetate phase and adding anhydrous Na2SO4Dehydration → standby.
Wherein the folium Bambusae extract is folium Bambusae antioxidant (product code is AOB) produced by Hangzhou Zhejiang Dali Fuco Biotechnology Co., Ltd., brown yellow powder, total flavone content is 32.5%, and total phenol content is 56.7%. Wherein the content ratio of the four bamboo leaf carbon glycoside flavones of isoorientin, orientin, isovitexin and vitexin is 2.75: 1.05: 1.15: 1[ Yu Zhuang et al, Determination of flavone C-glycosides in antioxidants of bamboo leaves (AOB), processed foods by fermented-phase high-performance liquid Chromatography with ultravitamin Chromatography detection, journal of Chromatography A, 2005, 1065: 177-185]. The rosemary extract and the licorice extract are both commercially available products.
The acrylamide formation amounts of the blank control group, the test group 1 and the test group 2 calculated and reduced according to the peak areas were 5421.12 μ g/kg, 421.44 μ g/kg and 148.40 μ g/kg, respectively, and the inhibition rates of the compound containing the bamboo leaf extract on the acrylamide generated in the simulated reaction system were 92.2% and 97.3%, respectively (as shown in table 1).
TABLE 1 compositions containing bamboo leaf extractInhibition rate of complex on generation of acrylamide in simulated reaction system (n ═ 6)
| Group of | Addition amount of the compound (mg/kg) | Amount of acrylamide formed (. mu.g/kg) | Inhibition ratio (%) |
| Blank control | 0 | 5421.12±244.30 | |
| Test group 1 | 10 | 421.44±11.00 | 92.2±1.5 |
| Test group 2 | 150 | 148.40±9.78 | 97.3±0.7 |
As can be seen from table 1, the compound containing the bamboo leaf extract has a very significant inhibitory effect on acrylamide generated in a simulated reaction system.
Example 2 inhibition of acrylamide formation in potato chips by a compound containing bamboo leaf extract:
the bamboo leaf extract and the tea leaf extract are mixed according to the mass ratio of 19: 1 to obtain the compound, wherein the bamboo leaf extract accounts for 95% of the total weight of the compound.
(1) Potato chips
Cleaning fresh potato, peeling, cutting into slices with thickness of about 1mm, selecting, rinsing with running water twice, and drying with absorbent paper.
(2) Plant extracts
And (3) bamboo leaf extract: is a product (product code is EOB-C01) produced by Hangzhou Zhejiang Dalif biotechnology limited, the content of total flavone is 40.7%, and the content of total phenol is 79.8%;
tea extract: the content of the water-soluble tea polyphenol preparation provided by department of tea of Zhejiang university is 98%.
(3) Experiment grouping
The experiment was performed in 8 groups:
blank control group a (potato chips were not treated with any solution).
The compound is prepared into an aqueous solution with the mass concentration of 0.001g/L, namely 0.001g of the compound is dissolved in each liter of water, and then the potato slices are immersed in the aqueous solution of the bamboo leaf extract for 1min, and the obtained potato slices are taken as a test group B.
Similarly, according to the dipping method of the test group B, when the compound is prepared into an aqueous solution with the mass concentration of 0.01g/L, the obtained potato chips are the test group C; when the compound is prepared into an aqueous solution with the mass concentration of 0.1g/L, the obtained potato chips are a test group D; when the compound is prepared into an aqueous solution with the mass concentration of 0.5g/L, the obtained potato chips are a test group E; when the compound is prepared into an aqueous solution with the mass concentration of 1g/L, the obtained potato chips are a test group F; when the compound is prepared into an aqueous solution with the mass concentration of 2.5G/L, the obtained potato chips are a test group G; when the formulation was prepared as an aqueous solution at a mass concentration of 4.9g/L, the resulting potato chips were test group H.
Respectively putting the potato slices in all the groups into a domestic microwave oven with the power of 750W, heating and drying at a medium fire level, wherein the drying time is as follows: group A for 3.5min, and the rest for 5.5 min.
(4) Frying in oil
Setting the amount of each group of potato chips to be 50-60 g, frying all the dried potato chips in an oil pot respectively, wherein the used oil is commercial peanut oil, the oil temperature is controlled to be 140-160 ℃, the frying time is about 3min, frying until the surfaces of the potato chips are golden yellow or yellowish brown, fishing out, draining oil, and detecting; after each group of fried, new oil is used.
(5) Sampling and sample pretreatment
Taking a proper amount of potato chip sample and crushing with a mortar → weighing 1.5g of the sample → adding an internal standard with the concentration of 1 μ g/mL of 500 μ L → standing for 10min → adding 20mL of redistilled petroleum ether twice for degreasing, and fully oscillating for 10min → adding 8mL of 2M NaCl twice for ultrasonic oscillation for extraction for 20min → 15000rpm for centrifugation for 15min → adding 15mL of redistilled ethyl acetate three times for full extraction → combining the extracts for rotary evaporation → N2Blow-drying → 1.5mL of distilled water redissolving → 6cc of HLB column solid phase extraction and purification → sample injection analysis.
(6) Result detection
After the potato chips are pretreated, the content of acrylamide is measured by LC-MS/MS.
The inhibition rate of the compound containing the bamboo leaf extract on the acrylamide production of the potato chips was calculated according to the peak area (as shown in table 2).
Table 2 inhibition rate of acrylamide formation in potato chips by the compound containing bamboo leaf extract (n ═ 6)
| Group of | Mass concentration (g/L) of the Compound in aqueous solution | Amount of acrylamide formed(μg/kg) | Inhibition ratio (%) |
| A | 0 | 558.14±76.50 | |
| B | 0.001 | 456.33±35.21 | 18.2±3.5 |
| C | 0.01 | 380.12±12.11 | 31.9±4.1 |
| D | 0.1 | 316.41±4.50 | 43.3±1.8 |
| E | 0.5 | 222.40±3.12 | 60.2±0.8 |
| F | 1 | 162.99±3.01 | 70.8±1.2 |
| G | 2.5 | 381.70±11.90 | 31.6±2.0 |
| H | 4.9 | 441.23±23.45 | 20.9±0.4 |
As can be seen from Table 2, when the concentration of the soaking solution of the compound containing bamboo leaf extract (EOB-C01) is within the range of 0.001-4.9 g/L, the potato slices obtained by soaking have different degrees of inhibition effects on acrylamide generated by frying, and the inhibition rate increases with the increase of the concentration of the soaking solution when the concentration of the compound soaking solution is 0.001-1 g/L, and decreases with the increase of the concentration of the soaking solution when the concentration of the compound soaking solution is 1-4.9 g/L, which indicates that an optimal addition range exists. Therefore, the compound containing the bamboo leaf extract has different degrees of inhibition effects on acrylamide generated by the fried potato chips after being soaked in soaking solutions with different concentrations.
Example 3 inhibition of the formulation containing bamboo leaf extract on the production of acrylamide during the combustion of cigarette:
mixing the bamboo leaf extract, the ginkgo biloba extract and the hawthorn extract according to the mass ratio of 1: 1 to obtain a compound, wherein the bamboo leaf extract accounts for 34 percent of the total weight of the compound.
(1) Sample source
And (3) bamboo leaf extract: is a product (product code is EOB-S03) produced by Hangzhou Zhejiang Dalif biotechnology limited, and has dark brown concentrated solution, total flavone content of 4.5%, and solid content of 25.2%; the ginkgo biloba extract and the hawthorn extract are both commercially available products. In this embodiment, the low alcohol solution is used as the solvent of the soaking solution, and refers to an alcohol solution with a volume fraction of 20%.
(2) Test grouping
The experiment was performed in 4 groups:
the blank control group A is cigarette made of common tobacco shred.
The compound is prepared into a low alcohol solution with the concentration of 10g/L, namely, 10 grams of compound is contained in each liter of low alcohol solution on a dry basis, and then the solution is uniformly sprayed on the surface of tobacco shreds according to the proportion of 10mL/kg, so that the prepared cigarette is a test group D.
The compound is adjusted to be a low alcohol solution with the concentration of 1g/L, namely, 1g of the compound is contained in each liter of solution in terms of dry basis, then the solution is uniformly sprayed on the surface of tobacco shreds in a proportion of 10mL/kg, and the prepared cigarette is a test group C.
The compound is adjusted to be a low alcohol solution with the concentration of 0.1g/L, namely, 0.1g of the compound is contained in each liter of the solution on a dry basis, and then the solution is uniformly sprayed on the surface of tobacco shreds according to the proportion of 10mL/kg, so that the prepared cigarette is a test group B.
(3) Cigarette burning
A smoking machine is adopted to carry out a burning test of the cigarette under the standard condition, and a tar phase and a gas phase are respectively collected to measure the content of acrylamide in the tar phase. The tar phase sample was pretreated as in example 2, and the acrylamide content was measured by LC-MS/MS method after pretreatment. The relative inhibition rate of the compound containing the bamboo leaf extract on the generation of acrylamide in tobacco is calculated according to the peak area (shown in table 3).
TABLE 3 inhibition of acrylamide produced during the combustion of tobacco by the compounds containing bamboo leaf extract
(n＝6)
| Group of | Concentration of compound spraying liquid (g/L) | Area of acrylamide peak | Relative inhibition ratio (%) |
| A | 0 | 13426±347 | 0 |
| B | 0.1 | 12056±153 | 10.2±1.2 |
| C | 1 | 5491±84 | 59.1±3.9 |
| D | 10 | 4494±42 | 66.5±3.7 |
As can be seen from Table 3, when the concentration of the compound containing the bamboo leaf extract (EOB-S03) in the low alcohol solution is within the range of 0.1-10 g/L, the compound is uniformly sprayed onto the surface of tobacco shreds in the proportion of 10mL/kg, a smoking machine is adopted to carry out a combustion test of the cigarette under standard conditions, the inhibition effect on the generation of acrylamide in a tar phase in the combustion process of the cigarette is different, and the inhibition rate is increased along with the increase of the concentration of the spraying liquid when the concentration of the compound in the low alcohol solution is 0.1-10 g/L (namely the addition amount of the compound in the tobacco shreds is 0.001-0.1 g/L).
Example 4: compound containing bamboo leaf extract for inhibiting acrylamide generated by fried chicken wings
Mixing the bamboo leaf extract, the apple polyphenol extract and the onion extract according to the mass ratio of 1.63: 1 to obtain the compound, wherein the bamboo leaf extract accounts for 45 percent of the total weight of the compound.
The folium Bambusae extract is prepared from Hangzhou Zhejiang Dalif biological technology, Inc., and has total flavone content of 16.5% and total phenol content of 33.7%. The apple polyphenol extract and the onion extract are both prepared by natural product laboratories of institute of biosystems engineering and food science of Zhejiang university and are both 30% ethanol extract dry powder.
(1) Experiment grouping
The experiment was performed in 8 groups:
blank control group A, the wings were uniformly wrapped with a conventional fried chicken feed, which is commercially available.
0.001g of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, and the chicken wings coated by the mixed coating material are taken as a test group B; similarly, 0.01g of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, and the chicken wings coated by the mixed coating material are taken as a test group C; when 0.1g of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, the chicken wings coated by the mixed coating material are taken as a test group D; when 0.5g of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, the chicken wings coated by the mixed coating material are taken as a test group E; when 1g of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, the chicken wings coated by the mixed coating material are a test group F; when 2.5G of the compound is added into every kilogram of fried chicken feed to prepare a mixed coating material, the chicken wings coated by the mixed coating material are a test group G; when 4.9g of the compound was added to each kg of the fried chicken feed to prepare a mixed coating, the chicken wings coated with the mixed coating were designated as test group H.
(2) Frying in oil
Adding water into flour, blending into thin paste, adding egg, and stirring to obtain paste. And (3) hanging the chicken wings (wrapped with corresponding fried chicken materials) with the paste respectively, frying the chicken wings in the oil pot immediately, taking the chicken wings out of the pot when the chicken wings are golden yellow, and discarding the oil after frying one group each time. The sample pretreatment method was the same as in example 2, and the acrylamide content was measured by LC-MS/MS after the sample pretreatment.
The inhibition rate of the compound containing the bamboo leaf extract on the generation of acrylamide by fried chicken wings is calculated according to an internal standard method (shown in table 4).
Table 4 inhibition of acrylamide formation in fried chicken wings by the formulations containing bamboo leaf extract (n ═ 6)
| Group of | Compound (g/kg) added in every kilogram of fried chicken feed | Amount of acrylamide formed (. mu.g/kg) | Inhibition ratio (%) |
| A | 0 | 165.24±11.98 | |
| B | 0.001 | 140.60±9.46 | 14.9±1.8 |
| C | 0.01 | 101.23±1.50 | 38.7±5.9 |
| D | 0.1 | 79.40±6.23 | 51.9±3.5 |
| E | 0.5 | 47.93±7.42 | 71.0±4.1 |
| F | 1 | 43.44±8.89 | 73.7±2.6 |
| G | 2.5 | 68.10±12.00 | 58.8±3.0 |
| H | 4.9 | 115.80±7.71 | 29.9±2.4 |
As can be seen from Table 4, when the amount of the compound containing the bamboo leaf extract added during the wing frying process is in the range of 0.001-4.9 g/kg, acrylamide generated by the fried wing after mixing with the raw material has different degrees of inhibition effects, the inhibition rate increases with the increase of the added amount when the amount of the compound is 0.001-1 g/kg, and decreases with the increase of the added amount when the amount is 1-4.9 g/kg, which indicates that an optimal addition amount interval exists. Therefore, the compound containing the bamboo leaf extract has different degrees of inhibition effects on acrylamide generated by frying chicken wings.
Example 5 inhibition of acrylamide formation by a compound containing bamboo leaf extract on deep-fried dough sticks:
the bamboo leaf extract and the grape seed extract are mixed according to the mass ratio of 3: 1 to obtain the compound, wherein the bamboo leaf extract accounts for 75% of the total weight of the compound.
The bamboo leaf extract (AOB) was obtained from the same sources as in example 1, and the grape seed extract was a commercially available product.
Test grouping
The experiment was performed in 8 groups:
the flour was not treated in the blank control group a.
Test group B was prepared by adding 0.001g of the compound per kg of flour; similarly, 0.01g of the compound was added to each kg of flour to prepare test group C; test group D was prepared by adding 0.1g of the compound per kg of flour; test group E was prepared by adding 0.5g of the formulation per kg of flour; test group F was prepared by adding 1 gram of the formulation to each kilogram of flour; adding 2.5G of the compound into each kilogram of flour to prepare a reference control group G; test group H was prepared by adding 4.9 grams of the formulation per kilogram of flour.
Adding appropriate amount of soda and baking powder into the flour for making deep-fried dough sticks of the above 8 groups, and adding water to make dough. Standing for 12 hr, kneading again, and standing until frying.
(3) Frying in oil
Twisting the fermented dough into strips, cutting into small pieces, pulling into strips, frying in oil pan, taking out the fried dough sticks after the fried dough sticks are golden yellow and fluffy, and draining oil. The sample pretreatment method was the same as in example 2, and the acrylamide content was measured by LC-MS/MS after the sample pretreatment.
The inhibition rate of the compound containing the bamboo leaf extract on the acrylamide production of the fried dough stick was calculated according to the internal standard method (as shown in table 5).
Table 5 inhibition of acrylamide formation by deep-fried twisted dough sticks with bamboo leaf extract-containing formulations (n ═ 6)
| Group of | Compound added in each kilogram of flour (g/kg) | Amount of acrylamide formed (. mu.g/kg) | Inhibition ratio (%) |
| A | 0 | 222.80±15.46 | |
| B | 0.001 | 193.84±9.67 | 13.0±1.6 |
| C | 0.01 | 145.31±7.12 | 34.8±4.4 |
| D | 0.1 | 92.37±5.50 | 58.5±3.8 |
| E | 0.5 | 58.12±2.40 | 73.9±4.0 |
| F | 1 | 44.81±5.72 | 79.9±3.3 |
| G | 2.5 | 96.11±1.32 | 56.9±6.1 |
| H | 4.9 | 155.02±6.12 | 30.4±1.7 |
As can be seen from Table 5, when the amount of the bamboo leaf extract-containing compound added in the preparation of the deep-fried dough sticks is in the range of 0.001-4.9 g/kg, acrylamide generated in deep-fried dough sticks after being mixed with the raw materials is inhibited to different degrees, and the inhibition rate increases with the increase of the amount of the bamboo leaf extract-containing compound added in the range of 0.001-1 g/kg, and decreases with the increase of the amount of the bamboo leaf extract-containing compound added in the range of 1-4.9 g/kg, which indicates that an optimal addition range exists. Therefore, the compound containing the bamboo leaf extract has different degrees of inhibition effect on acrylamide generated by frying the deep-fried twisted dough sticks.
Example 6 inhibition of acrylamide formation by a compound containing bamboo leaf extract on deep-fried dough sticks:
mixing the bamboo leaf extract, the ginkgo biloba extract, the tea leaf extract, the rosemary extract, the apple polyphenol extract, the hawthorn extract, the onion extract, the licorice extract, the kudzu root extract, the grape seed extract and the leech extract according to the mass ratio of 30: 1 to obtain a compound, wherein the bamboo leaf extract accounts for 75 percent of the total weight of the compound.
The source of bamboo leaf extract (AOB) was the same as in example 1; the tea extract is a water-soluble tea polyphenol preparation provided by the department of tea science of Zhejiang university, and the content is 98%; the apple polyphenol extract and the onion extract are both prepared by natural product laboratories of institute of biosystems engineering and food science of Zhejiang university and are both 30% ethanol extract dry powder; the ginkgo extract, the rosemary extract, the hawthorn extract, the liquorice extract, the kudzu root extract, the grape seed extract and the leech extract are commercially available products.
Test grouping
The experiment was performed in 8 groups:
the flour was not treated in the blank control group a.
Test group B was prepared by adding 0.001g of the compound per kg of flour; similarly, 0.01g of the compound was added to each kg of flour to prepare test group C; test group D was prepared by adding 0.1g of the compound per kg of flour; test group E was prepared by adding 0.5g of the formulation per kg of flour; test group F was prepared by adding 1 gram of the formulation to each kilogram of flour; test group G was prepared by adding 2.5 grams of the formulation to each kilogram of flour; test group H was prepared by adding 4.9 grams of the formulation per kilogram of flour.
Adding appropriate amount of soda and baking powder into the flour for making deep-fried dough sticks of the above 8 groups, and adding water to make dough. Standing for 12 hr, kneading again, and standing until frying.
(3) Frying in oil
Twisting the fermented dough into strips, cutting into small pieces, pulling into strips, frying in oil pan, taking out the fried dough sticks after the fried dough sticks are golden yellow and fluffy, and draining oil. The sample pretreatment method was the same as in example 2, and the acrylamide content was measured by LC-MS/MS after the sample pretreatment.
The inhibition rate of the compound containing the bamboo leaf extract (mass content of 75%) on the acrylamide production of the fried dough stick was calculated according to an internal standard method (as shown in table 6).
Table 6 inhibition of acrylamide formation by deep-fried twisted dough sticks with bamboo leaf extract-containing formulations (n ═ 6)
| Group of | Combinations per kilogram of flour (g/kg) | Amount of acrylamide formed (. mu.g/kg) | Inhibition ratio (%) |
| A | 0 | 222.80±15.46 | |
| B | 0.001 | 184.56±11.02 | 17.2±3.1 |
| C | 0.01 | 156.30±6.45 | 29.8±3.4 |
| D | 0.1 | 122.34±10.11 | 45.1±1.9 |
| E | 0.5 | 103.41±7.50 | 53.6±4.3 |
| F | 1 | 61.18±2.12 | 72.5±2.0 |
| G | 2.5 | 102.44±9.40 | 54.0±4.1 |
| H | 4.9 | 158.66±8.44 | 28.8±0.9 |
As can be seen from Table 6, when the amount of the bamboo leaf extract-containing compound added in the preparation of the deep-fried dough sticks is in the range of 0.001-4.9 g/kg, acrylamide generated in deep-fried dough sticks after being mixed with the raw materials is inhibited to different degrees, and the inhibition rate increases with the increase of the amount of the bamboo leaf extract-containing compound added in the range of 0.001-1 g/kg, and decreases with the increase of the amount of the bamboo leaf extract-containing compound added in the range of 1-4.9 g/kg, which indicates that an optimal addition range exists. Therefore, the compound containing the bamboo leaf extract has different degrees of inhibition effect on acrylamide generated by frying the deep-fried twisted dough sticks.
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (10)
1. The method for using the bamboo leaf extract as the acrylamide inhibitor in the thermal processing food is characterized in that: the compound is prepared by adding at least one of a ginkgo extract, a tea extract, a rosemary extract, an apple polyphenol extract, a hawthorn extract, an onion extract, a licorice extract, a kudzu root extract, a grape seed extract and a leech extract into a bamboo leaf extract, wherein the bamboo leaf extract accounts for 34-95% of the total weight of the compound.
2. The method of claim 1, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, and the method comprises the steps of: 0.001-5 g of the compound is added into each kilogram of food raw materials.
3. The method of using bamboo leaf extract as acrylamide inhibitor in thermally processed food as claimed in claim 2, wherein: 0.1-1 g of the compound is added into each kilogram of food raw materials.
4. The method of claim 1, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, and the method comprises the steps of: 0.001-5 g of the compound is added into each kilogram of the coating to prepare a mixed coating, and then the food raw materials are uniformly coated by the mixed coating.
5. The method of using bamboo leaf extract as acrylamide inhibitor in thermally processed food as claimed in claim 4, wherein: 0.1-1 g of the compound is added into each kilogram of the coating to prepare a mixed coating.
6. The method of claim 1, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, and the method comprises the steps of: adding 0.001-5 g of the compound into each liter of the water solution or the low alcohol solution to prepare a soaking solution, and then soaking the food raw materials by using the soaking solution.
7. The method of claim 6, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, and the method comprises the steps of: 0.1-5 g of the compound is added into each liter of the water solution or the low alcohol solution to prepare a soaking solution.
8. The method of claim 1, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, and the method comprises the steps of: adding 0.001-10 g of the compound into each liter of the aqueous solution or the low-alcohol solution to prepare a spraying liquid, and then uniformly spraying the spraying liquid on the surface of the food raw material.
9. The method of claim 8, wherein the extract of bamboo leaves is used as an acrylamide inhibitor in a thermally processed food, the method comprising: 0.1-10 g of the compound is added into each liter of the aqueous solution or the low alcohol solution to prepare the spraying liquid.
10. The method of using bamboo leaf extract as acrylamide inhibitor in thermally processed food as claimed in claim 3, 5, 7 or 9, wherein: the hot processing is food processing with heat treatment temperature above 120 deg.C, and the hot processed food is French fries, potato chips, crackers, cookies, cakes, bread, breakfast cereals, deep-fried twisted dough sticks, pancakes, instant noodles, hamburgers, fried chicken nuggets, coffee, cocoa, tobacco, and cigarette obtained by frying, baking, roasting, baking with microwave, puffing, and burning.
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| PCT/CN2006/000431 WO2006099798A1 (en) | 2005-03-21 | 2006-03-20 | A method for using bamboo leaf extract as acrylamide inhibitor for heat processing food |
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| WO2015176670A1 (en) * | 2014-05-21 | 2015-11-26 | 杭州凝竹生物科技有限公司 | Fat-soluble bamboo leaf antioxidant obtained via enzymatic preparation and use thereof |
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| US8546342B2 (en) | 2005-02-28 | 2013-10-01 | Thomas Christian Lines | Composition for treating mental health disorders |
| WO2015176670A1 (en) * | 2014-05-21 | 2015-11-26 | 杭州凝竹生物科技有限公司 | Fat-soluble bamboo leaf antioxidant obtained via enzymatic preparation and use thereof |
| CN105285732A (en) * | 2015-11-30 | 2016-02-03 | 天津科技大学 | Processing method for controlling content of heterocyclic amines in fried meat product |
| CN108935579A (en) * | 2018-08-03 | 2018-12-07 | 塔里木大学 | Low acrylamide tea crusty pancake and preparation method thereof |
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