Position: Home > Articles > Inhibitory Kinetics of Acrylamide by Procyanidins
FOOD SCIENCE
2018
(3)
123-128
原花青素抑制丙烯酰胺的动力学
作 者：
周梦舟;丁城;关亚飞;吴茜
单 位：
武汉市华测检测技术有限公司;湖北工业大学生物工程与食品学院;湖北省食品发酵工程技术研究中心;工业发酵湖北省协同创新中心
关键词：
荔枝原花青素;莲房原花青素;丙烯酰胺;动力学
摘 要：
对原花青素对丙烯酰胺形成-消除动力学的影响进行研究。在荔枝原花青素(litchi pericarp procyanidin,LPPC)和莲房原花青素(lotus seedpod procyanidin,LSPC)对丙烯酰胺最大抑制率添加条件的基础上,分别采用Logistic-生长曲线模型、Logistic-Fermi动力学模型和Logistic-指数动力学模型描述丙烯酰胺的形成-消除动力学过程,最终优化选择Logistic-指数动力学模型为描述对象。实验结果表明:两种原花青素对丙烯酰胺形成过程具有显著性影响,且LSPC的作用大于LPPC,在反应后期,两种原花青素对丙烯酰胺抑制均无显著性影响。
译 名：
Inhibitory Kinetics of Acrylamide by Procyanidins
作 者：
ZHOU Mengzhou;DING Cheng;GUAN Yafei;WU Qian;School of Food and Biological Engineering, Hubei University of Technology;Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;Research Center of Food Fermentation Engineering and Technology of Hubei;Centre Testing International (Wuhan) Co.Ltd.;
关键词：
litchi pericarp procyanidin;;lotus seedpod procyanidin;;acrylamide;;kinetics
摘 要：
The effect of procyanidins on the formation and elimination kinetics of acrylamide was investigated. The concentrations of litchi pericarp procyanidin(LPPC) and lotus seedpod procyanidin(LSPC) for the maximum percentage inhibition of acrylamide were determined, and then the kinetic process of acrylamide formation and elimination was described by the Logistic-growth curve, Logistic-Fermi and Logistic-exponential kinetic models. The Logistic-exponential kinetic model was found to be the best among these models. The experimental results showed that both LPPC and LSPC had a significant impact on the formation of acrylamide, especially LSPC; however, they had no significant inhibitory effect at the later stage of reaction.
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