热加工中组氨酸对丙烯酰胺和5-羟甲基糠醛的同步抑制机制研究

Acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) are neo-formed contaminates (NFCs) formed during the food heating process, and the search for their corresponding inhibitors has become a main research focus point worldwide. The Maillard reaction is considered to be the primary pathway for AA and 5-HMF formation. Due to the complexity of the Maillard reaction, the currently used inhibitors are rarely equally effective on the formation of both contaminates (i.e., AA and 5-HMF). Based on the thorough analysis of the Maillard reaction pathways, histidine (His) is selected as the inhibitor to explore its effectiveness and the reaction mechanism of the co-inhibition of AA and 5-HMF. The reaction products in the glucose/His and His/AA model systems will be qualitatively analyzed while the reactants, intermediates, final products, and their corresponding changes in the asparagine/glucose/His model system will be quantitively analyzed. The co-inhibition mechanism of AA and 5-HMF by His will be proposed and confirmed by isotope labeling study and multiresponse kinetic modelling. Finally, the co-inhibition of AA and 5-HMF by His will be investigated in real food. This study aims to propose new ideas to the development of inhibition techniques in the NFCs formation during food heating process and protect public health by strengthening the food safety.

丙烯酰胺（AA）和5-羟甲基糠醛（5-HMF）是食品热加工过程中形成的内源性有害物，寻找有效的AA和5-HMF抑制剂成为国内外研究的重点。美拉德反应被认为是AA和5-HMF形成的主要途径。由于美拉德反应体系的复杂性，现阶段所采用的抑制剂往往导致AA和5-HMF浓度此消彼长。本项目通过透彻分析AA和5-HMF的形成途径，有针对性地选用组氨酸（His）作为抑制剂，研究其对AA和5-HMF的同步抑制效果；定性鉴定葡萄糖/His和His/AA模拟体系中的反应产物；定量分析天冬酰胺/葡萄糖/His模拟体系中反应底物、中间体以及终产物的变化规律；提出His对AA和5-HMF的抑制网络；通过同位素示踪法和多响应动力学分析对所提出的抑制网络进行验证；最终在实际食品中验证His的抑制效果。其研究思路和研究方法将为热加工中有害物过程控制技术的开发提供新思路，其研究结果对提高食品安全性，保护公众健康有重要意义。

丙烯酰胺（AA）和5-羟甲基糠醛（HMF）是食品热加工过程中形成的内源性有害物，同步抑制食品中形成的AA和HMF，对加工食品安全有重要意义。项目验证了组氨酸（His）可以有效抑制模拟体系中AA和HMF的形成，且AA抑制率随着His添加量的增大而升高；利用QTOF对模拟体系中生成的稳定产物进行分离鉴定；建立了UPLC-MS/MS方法同时测定模拟体系中6种化合物；监测了5个不同反应温度下模拟体系中，与AA相关的反应底物、中间体和产物等多个物质的浓度变化规律；提出His可以通过影响反应体系的pH值，即形成干预途径；或与Asn竞争底物Glc，即竞争性抑制途径，限制模拟体系中HMF及AA的积累；确认了当His添加量为2%时并不会影响曲奇的感官品质，且对AA和HMF抑制效果较好。其研究思路和研究方法将为热加工中有害物过程控制技术的开发提供新思路，其研究结果对提高食品安全性，保护公众健康有重要意义。