Abstract: Maillard reaction products (MRPs) formed in foods during heating are found in a wide range of thermally processed foods. The effect of MRPs derived from arginine-glucose model system on the state of acrylamide was investigated in this study. The changes in the spectroscopic properties of MRPs with and without the addition of acrylamide were measured. With the addition of acrylamide, the ultra violet-visible (UV-Vis) spectrum of MRPs showed no significant change, but the fluorescence spectrum of MRPs showed a significant change in excitation wavelength and emission wavelength. The absorbance of MRPs was 0.327 at 420 nm and the fluorescence intensity of MRPs at an excitation wavelength of 396 nm and an emission wavelength of 462 nm was 96.48. When acrylamide, arginine and glucose were kept in a boilingwater bath for 60 min, the absorbance was 0.159 and the fluorescence intensity was 50.75, indicating a reduction of 51.38% and 47.40%, respectively. The infrared spectroscopic results showed the characteristic absorption peaks of acrylamide at 2 356 and 2 065 cm-1, which disappeared with the addition of acrylamide. The effect of MRPs derived from arginine-glucose model system on the state of acrylamide suggests that the acrylamide may exist in a combined state in the food system, reducing the toxicity of free acrylamide molecules. This work may be helpful for evaluating the safety of acrylamide in food processing as well as providing new insight into the safety of acrylamide and similar materials.

Key words: Maillard reaction products, acrylamide, ultra violet-visible spectroscopy, fluorescence spectroscopym, infrared spectroscopy