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1 5 8 Vol. 5 No Journal of Food Safety and Quality Aug., 2014 李梦黎, 付晓文, 朱雨辰, 王鹏璞, 安勃勃, 陈 * 芳 (,,,, ) 摘要 : 目的, 方法 AACC,,, HPLC-MS/MS 结果 1%~10%, 10%, , 结论关键词 : ; ; Effect of the powder of purple cabbage, broccoli and wheat germ on acrylamide formation in cookies LI Meng-Li, FU Xiao-Wen, ZHU Yu-Chen, WANG Peng-Pu, AN Bo-Bo, CHEN Fang * (Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Key Laboratory of Fruits and Vegetables Processing, National Engineering Research Centre for Fruits and Vegetables Processing,College of Food Science & Nutritional Engineering, Ministry of Agriculture, China Agricultural University, Beijing , China) ABSTRACT: Objective The effect of addition of purple cabbage powder, broccoli powder, wheat germ powder on the acrylamide content in cookies was investigated. This would provide the basic for the optimization of formula and control of acrylamide formation in baked foods. Methods According to the modified AACC method, the cookies were prepared with a given proportion of plant powder, which was added to replace the flour, and the cookies without addition were used as contrast. Acrylamide content in cookies was determined by HPLC-MS/MS. Results The three kinds of plant powder had the different influence on the formation of acrylamide in cookies. Within a range of addition proportion from 1% to 10%, the generation of acrylamide increased with the addition proportion of powder in cookies with purple cabbage and broccoli powder. When the 10% of purple cabbage and broccoli powder was added in ingredients, the acrylamide content in the cookies were and times higher than that in control respectively. But the addition of 基金项目 : 973 (2012CB720805) (2013bj23) Fund: Supported by the National Basic Research Program of China (012CB720805), Beijing Innovation Training Project for Undergraduate (2013bj23) * 通讯作者 :,, chenfangch@sina.com *Corresponding author: CHEN Fang, Professor, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing , China. chenfangch@sina.com

2 8, : 2591 wheat germ powder had not significant influence on acrylamide. Conclusion Addition of the three kinds of plant powder have different influence on the formation of acrylamide in cookies. KEY WORDS: acrylamide; cookies; plant powder 1 引言 (acrylamide, AA),,, [1] AA [2] 2002, (120 ) AA, FAO WHO [3], AA AA, AA, AA [4] ;, AA [5] ; [6] AA, AA [7],,, AA, AA AA 2 材料与方法 2.1 材料与试剂 ; 13 C 3 - ( Cambridge Isotope Laboratories); ( >99.8%, Sigma ); ( ); (, ); (, ); (, ); (, ) 2.2 仪器与设备 Waters Micromass-Quattro Micro ( Waters, Waters-2695 HPLC ); ( ); LGJ-25C ( ); 2000 D (); HX-1050 ( ); SHB-Ⅲ ( ); ( ); W501 ( ); MVS-1 ( ); ( ) 2.3 实验方法曲奇饼干制作,, h 42 h, AACC(2010) : g, g, 2.00 g, 2.50 g, 3.00 g, g, 3.00 g, g :, (1 ) 3 min, 1 min, (1 ) 1 min, ; (2 ) 1 min, ; NaCl, (2 ) 2 min, 30 s, 200, 150, 12 min 1% 3% 5% 10%,

3 曲奇中丙烯酰胺的测定 (1) g 50 ml, 10 ml, 15 min 4000 r/min 3 min, 1, 20 μl 120 mg/l 13 C 3 -AA, 2 ml 15 ml 2 min, 15 min, 2 min 50 ml 10 ml 1, 2 gnacl, 2 min, 5000 r/min 3 min 100 ml, 40 1 ml 2 ml 2, 10 ml, 40, 1 ml Cleanert SPE 3 ml, 3 ml, 1 ml, 1 ml,, 0.22 μm [8] (2) 10 mg, 100 ml,, μg/l ( ),, μg/l, 2 ml, 20 μl 120 mg/l 13 C 3 -, 0.22 μm (m/z 55) 13 C 3 - (m/z 58),, (3) HPLC : Venusil MPC 18 (4.6 mm 250 mm, 5.0 μm); : 0.5% =10:90(v:v);, 0.4 ml/min; 30 ; 20 μl MS : (ESI+); : (MRM); : 3.0 kv; : 35 V; 5.0 V; : 110 ; : 450 ; : 650 L/h; : 50 L/h; RF : 0.5 V; : 13 ev: AA m/z 71.7, m/z 54.8; 13 C 3 -AA m/z 74.7, m/z 57.8; : AA m/z C 3 -AA m/z 57.8 [9] (4) HPLC-MS/MS, 13 C 3 - (m/z 55) 13 C 3 - (m/z 58), 3 结果与分析 3.1 不同种类植物粉的影响,, 10% ( 1~ 3), AA, 10%, AA , (P<0.05), AA 1.9, ( 4), 10%, 10% [10],, AA,,,,, AA 1 AA Fig. 1 Acrylamide content of different amounts of purple cabbage powder cookies

4 8, : 2593 Fig. 2 2 AA Acrylamide content of different amounts of broccoli powder cookies Fig % Adding 10% plant powder cookies and the blank, AA, AA 4 结论 3 AA Fig. 3 Acrylamide content of different amounts of wheat geram powder cookies 3.2 不同植物粉添加量的影响 AA 1~ 3, AA, 1% 10%, AA 10%, AA %, AA, AA, AA,, AA, AA AA,, ;,, AA,, (),,,, AA ( ) AA, AA 参考文献 [1],,,. [J]., 2013, 4(2): Zhu YC, Wang F, Song J, et al. Recent progress of acrylamide in heat-processed foods [J]. J Food Saf Qual, 2013, 4(2): [2],,. [J]., 2006, 18(4): Tang JL, Li N, Yan WX. Status quo of toxicological study on acrylamide in food [J]. Chin J Food Hyg, 2006, 18(4): [3] WHO. FAO/WHO Consultation on the health implications of

5 acrylamide in food [Z]. Summary Report of a meeting held. Geneva, [4],,,. [J]., 2011, 32(7): Cheng JH, Wang W, He CF, et al. Effect of different verities of potatoes on acrylamide in fresh-cut fried chips [J]. Food Sci, 2011, 32(7): [5],,,. [J]. ( ), 2009, 27(2): He AT, Zhou Y, Li C, et al. Effect of temperature and time duration on acrylam ideformation in frying bread sticks [J]. J Univ South China (Med Ed), 2009, 27(2): [6] Zhu F, Cai YZ, Ke JX, et al. Dietary plant materials reduce acrylamide formation in cookie and starch-basedmodel systems [J]. J Sci Food Agric, 2011, 91(13): [7]. [D]. :, Cheng L. Studies on maillard reaction-derived hazardsand their control technology in a cookie system [D]. Hangzhou: Zhejiang University, [8],,,. HPLC-MS/MS [J]., 2009, 30(12): Jian LL, Liu J, Yuan Y, et al. Determination of acrylamide in instant noodles by HPLC-MS/MS [J]. Sci Technol Food Ind, 2009, 30(12): [9]. [D]. :, Li L. Survey of acrylamide content in pu-erh tea and study on the inhibition mechanism of plant polyphenols on its formation [D]. Beijing: China Agricultural University, [10]. [J]., 2007, (3): Pan ZJ. Effects of Maillard reaction in the baking process of malt malt properties [J]. Beer Sci Technol, 2007, (3): 作者简介 ( 责任编辑 : 杨翠娜 ) 李梦黎, 在读本科生, 主要研究方向为食品质量与安全 lml12011@qq.com 陈芳, 博士, 教授, 主要研究方向为食品安全 chenfangch@sina.com 乳及乳制品质量与安全专题征稿 jfoodsq@126.com 食品安全质量检测学报编辑部

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