花生红衣中黄烷醇抑制丙烯酰胺效果及其分离鉴定

Effect of flavanol from peanutskin on inhibiting acrylamide and its separation and identification

中文关键词:  花生红衣  黄烷醇  丙烯酰胺  抑制作用

英文关键词:peanut red skin  flavanol  acrylamide  inhibition effect

中文摘要:

      目的 研究花生红衣中提纯的原花青素(peanut skin procyanidins, PSPs-1)在化学模拟体系和食品体系中对丙烯酰胺产生的抑制效果, 并对PSPs-1的组成成分进行鉴定。方法 以天冬酰胺和葡萄糖反应产生丙烯酰胺作为化学模拟体系, 以油炸薯条生成丙烯酰胺作为食品体系, 通过HPLC分析PSPs-1对2种体系中丙烯酰胺的抑制效果, 并采用反相高效液相色谱-电喷雾-质谱联用(RP-HPLC-ESI-MS/MS)技术对PSPs-1进行鉴定。结果 在化学模拟体系中, PSPs-1具有明显的抑制丙烯酰胺生成的效果, 并显示出非线性浓度效应, 在添加量为0.1 mg/mL时达到最大抑制率, 为(51.22?3.15)%; 在食品体系中, PSPs-1的浓度及浸渍薯条时间皆对丙烯酰胺的产生有明显抑制效果, 并显示一定的量效关系, PSPs-1浓度为0.1 mg/mL达到最大抑制率, 为(51.03?2.97)%, 且当浸渍时间为90 s时抑制效果最好(50.79±1.86)%。PSPs-1经RP-HPLC-ESI-MS/ MS分析和与对照品比较, 其可能是由含有儿茶素和表儿茶素的黄烷醇多酚组成。结论 由儿茶素和表儿茶素组成的PSPs-1在2种体系中具有明显抑制丙烯酰胺产生的效果。

英文摘要:

      Objective To study the inhibition of acrylamide formation by peanut red skin procyanidins (PSPs-1) obtained by polyphenol from peanut red skin in chemical system and in food system and to identify the component of PSPs-1. Methods Based on reaction of asparagine and glucose and fried chips as chemical system and food system, respectively, the inhibition of acrylamide formation for 2 kinds of systems was analyzed by high performance liquid chromatography (HPLC). At the same time, PSPs-1 was identified by using reversed phase high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry (RP-HPLC-ESI-MS/MS). Results In chemical system, PSPs-1 had an obvious effect on inhibiting acrylamide, and it showed a non-linear relationship between addition levels of PSPs-1 and inhibitory rate of acrylamide. The maximum inhibition rate was (51.22?3.15)% when the adding amount was 0.1 mg/mL. In food system, the concentration and soak time of PSPs-1 had both obvious inhibitions on acrylamide formation. The maximum inhibition rate was (50.79±1.86)% when the soak time was 90 s, and it was (51.03?2.97)% when the adding amount was 0.1 mg/mL. PSPs-1 might composed of polyphenols that including catechin and epicatechin by RP-HPLC-ESI-MS/MS and compared with reference substance. Conclusion PSPs-1 that composed of catechin and epicatechin has an obvious inhibition of acrylamide formation.