7种氨基酸对丙烯酰胺的消除作用

食品科学 ›› 2012, Vol. 33 ›› Issue (17): 21-24.

7种氨基酸对丙烯酰胺的消除作用

于淼，邓刘蒙子，江姗姗，欧仕益*

暨南大学食品科学与工程系

收稿日期:2011-10-23 修回日期:2012-07-14 出版日期:2012-09-15 发布日期:2012-11-09
通讯作者: 欧仕益 E-mail:tosy@jnu.edu.cn
基金资助:
国家自然科学基金项目

Effects of Seven Amino Acids on the Elimination of Acrylamide

Received:2011-10-23 Revised:2012-07-14 Online:2012-09-15 Published:2012-11-09

摘要/Abstract

摘要： 研究加热条件下7种氨基酸对丙烯酰胺的消除作用，发现半胱氨酸、赖氨酸和甘氨酸对丙烯酰胺有较好的消除效果，且其消除率随氨基酸添加量的增加而提高。半胱氨酸与丙烯酰胺物质的量比为1.5:1、在160℃条件下反应30min后，丙烯酰胺消除率达99.4%；赖氨酸、甘氨酸与丙烯酰胺的物质的量比为5:1、在160℃条件下反应30min后，丙烯酰胺消除率分别为66.7%和70.4%。同时，采用ESI-MS法检测到以上3种氨基酸与丙烯酰胺反应形成的加合物，并发现半胱氨酸可能通过不同途径消除丙烯酰胺。

关键词: 丙烯酰胺, 氨基酸, 消除

Abstract: Seven amino acids including glutamic acid, glutamine, aspartic acid, asparagine, lysine, glycine and cysteine were used to explore their effects on the elimination of acrylamide generated in heat-initiated reaction model systems. After 30 min of reaction with cysteine at 160 ℃ at a molar ratio of 1.5:1 (cysteine: acrylamide), 99.4% of acrylamide was eliminated. Acrylamide showed an elimination rate of 66.7% and 70.4%, respectively after 30 min of reaction with lysine or glycine at a molar ratio of 5:1. ESI-MS analysis showed the formation of adducts of acrylamide with cysteine, lysine or glycine. Moreover, cysteine could eliminate acrylamide through different pathways.

Key words: acrylamide, amino acids, elimination

中图分类号:

TS201.2

于淼，邓刘蒙子，江姗姗，欧仕益*. 7种氨基酸对丙烯酰胺的消除作用[J]. 食品科学, 2012, 33(17): 21-24.

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