Inhibitory effect of flavonoids on kinetics of acrylamide and related function sites

• 1、College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058

Abstract：Current work investigated the inhibitory effect of flavonoids on the kinetic process of acrylamide and related function sites. Initially, we developed an isotope dilution ultra high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method for simultaneous determination of asparagine, glucose, fructose and acrylamide in Maillard reaction products. Considering characteristic types of flavonoids and their optimal levels for the reduction effect, we then established a six-step kinetic model for mimicking the Maillard reaction in a potato-based microwave heating model system. Finally, we observed kinetic profile changes of asparagine, glucose, fructose, acrylamide and melanoidins, and analyzed related function sites. Results indicated that flavonoids can significantly reduce the formation of intermediates such as Schiff base in the reaction between asparagine and fructose, the transform action from glucose to fructose via isomerization, and the formation of acrylamide from intermediates. However, they cannot reduce the reaction between asparagine and glucose and no effect on the elimination of acrylamide. In addition, flavonoids are capable of reducing the formation of melanoidins, which is one of final Maillard reaction products. However, such reduction effect seems not significant.

Keywords： Flavonoids Inhibition Acrylamide Kinetics Function sites UHPLC-MS/MS