Abstract
In this study, caffeic and ferulic acids were used to test the effect on acrylamide formation and elimination in model reaction systems. In asparagine/glucose reaction system, addition of caffeic and ferulic acid at the concentration of 25 mmol/L and 250 mmol/L inhibited acrylamide formation. However, they increased acrylamide formation below 2.5 mmol/L. It was found that both of phenolic acids increased acrylamide elimination when ferulic acid or caffeic acid were heated with acrylamide, but the effect is not obvious, so effect of caffeic acid and ferulic acid influenced on acrylamide content in Maillard reaction system mainly influence on acrylamide formation stage. Otherwise, The acrylamide elimination of quinone type of phenolic acid is higher than phenol type in the acidic condition while phenol type is higher in neutrallty condition.
Publication Date
8-28-2017
First Page
1
Last Page
5
DOI
10.13652/j.issn.1003-5788.2017.08.001
Recommended Citation
Haojie, WU; Miao, YU; Caihuan, HUANG; and Shiyi, OU
(2017)
"Effect of ferulic acid and caffeic acid on acrylamide formation and elimination,"
Food and Machinery: Vol. 33:
Iss.
8, Article 1.
DOI: 10.13652/j.issn.1003-5788.2017.08.001
Available at:
https://www.ifoodmm.cn/journal/vol33/iss8/1
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