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首页> 外文期刊>Journal of biological inorganic chemistry: JBIC: a publication of the Society of Biological Inorganic Chemistry >New methods and tools for bioinorganic chemistry-Probing the mechanism of acrylamide formation by HPLC-FTIR and Raman spectroscopy
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New methods and tools for bioinorganic chemistry-Probing the mechanism of acrylamide formation by HPLC-FTIR and Raman spectroscopy

机译：生物无机化学的新方法和工具-HPLC-FTIR和拉曼光谱研究丙烯酰胺形成机理

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摘要

The combination of HPLC with an Infrared or a Raman spectrometer results in a powerful instrument that allows the detection and characterization of chemical species/food ingredients. The chemical mechanism(s) for acrylamide formation in heated foods is not known. Several plausible mechanistic routes have been suggested, involving reactions of carbohydrates, proteins/amino acids, lipids and probably also other food components as precursors. With the data and knowledge available today it is not possible to point out any specific routes, or to exclude any possibilities. Most probably a multitude of reaction mechanisms are involved, depending on food composition and processing conditions. Acrolein is one strong precursor candidate. Current data indicate that the Maillard reaction might be an important reaction route for the acrylamide formation, but also lipid degradation pathways to the formation of acrolein should be considered. Acrylamide is a reactive molecule and it can readily react with various other components in the food. The actual acrylamide level in a specific food product is therefore probably reflecting the balance between ease of formation and potential for further reactions in that food matrix. We will present the HPLC-FTIR and Raman data of the acrylamide formation in model food systems.
机译：HPLC与红外或拉曼光谱仪的组合可形成功能强大的仪器，可检测和表征化学物种/食品成分。在加热食品中形成丙烯酰胺的化学机理尚不清楚。已经提出了几种可能的机制途径，涉及碳水化合物，蛋白质/氨基酸，脂质以及可能还有其他食物成分作为前体的反应。利用当今可用的数据和知识，不可能指出任何特定的路线或排除任何可能性。根据食物成分和加工条件，很可能涉及多种反应机理。丙烯醛是一种强的前体候选物。当前数据表明，美拉德反应可能是丙烯酰胺形成的重要反应途径，但应考虑脂质降解途径形成丙烯醛。丙烯酰胺是一种反应性分子，可以很容易地与食品中的各种其他成分发生反应。因此，特定食品中的实际丙烯酰胺含量可能反映出易于形成与该食品基质中进一步反应的可能性之间的平衡。我们将提供模型食品系统中丙烯酰胺形成的HPLC-FTIR和拉曼数据。

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