Abstract: Peanut skin procyanidins were fractionated using?gel?permeation chromatography?with a?Toyopearl HW-40S column. Afterwards fraction 4, named PSP-4-1, was collected and further separated by preparative high performance liquid chromatography. As a result, we obtained a procyanidin monomer, procyanidin-4-1 (PSP-4-1). The structure of PSP-4-1 was identified by quadrupole-time of flight-liquid chromatography/mass spectrometry (Q-TOF-LC/MS) and nuclear magnetic resonance (NMR). Its inhibitory effects on acrylamide formation in a chemical model system and French fries were analyzed. The results showed that the structure of PSP-4-1 was epicatechin-(2β→O→7,4β→8)-catechin (procyanidins A1). It inhibited acrylamide formation in the chemical system and French fries in a nonlinear concentration-dependent fashion. In the chemical model system and French fries, the highest inhibition percentage of acrylamide formation was (58.10 ± 3.86)% and (57.16 ± 2.61)% at procyanidins A1 concentrations of 0.05 and 0.03 mg/mL, respectively. This study can provide a useful guideline for the development of a highly efficient and economical acrylamide inhibitor.

Key words: peanut skin, procyanidins A1, acrylamide, inhibition