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Application of bamboo extractive in heat processing food as acrylamide suppressor

A technology of bamboo leaf extract and acrylamide, which is applied in the fields of application, food preservation, and food science, and can solve the problems of no public reports on acrylamide research

Inactive Publication Date: 2005-09-07
ZHEJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no public report on the inhibition of acrylamide formation in high-temperature-treated foods by carbon glycoside flavonoids

Method used

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  • Application of bamboo extractive in heat processing food as acrylamide suppressor
  • Application of bamboo extractive in heat processing food as acrylamide suppressor
  • Application of bamboo extractive in heat processing food as acrylamide suppressor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Embodiment 1, bamboo leaf extract produces the inhibition of acrylamide to simulated reaction system:

[0072] Take 0.1mol / L L-asparagine and D-glucose 10mL each and mix → place in a 100mL Erlenmeyer flask → set up a blank control group; add bamboo leaf extract on the basis of the above blank control group to make the final The concentration of bamboo leaf extract in the system is 10mg / kg test group 1 and 150mg / kg test group 2 → heat the blank control group, test group 1, and test group 2 in a water bath at 120°C for 15 minutes → directly obtained The reaction solution was then subjected to derivatization → GC analysis.

[0073] Wherein the specific process of derivatization reaction is as follows:

[0074] Take 20 μL each of the blank control group, test group 1, and test group 2→into a 20mL colorimetric tube→add 0.6mL 10% (v / v)H 2 SO 4 →Add water to make up to 10mL→Place in refrigerator at 4°C for 20min and pre-cool →Add 1.5g KBr powder to fully dissolve→Add 1mL 0....

Embodiment 2

[0079] Embodiment 2, the inhibitory effect of different doses of bamboo leaf extracts on the simulated reaction system to produce acrylamide:

[0080]

[0081] It can be seen from Table 2 that when the amount of AOB added in the simulated reaction system is within the range of 1-9mg / kg, it has different degrees of inhibition on the acrylamide produced by the simulated reaction system, and the inhibition rate has a significant linear correlation.

Embodiment 3

[0082] Embodiment 3, bamboo leaf extract produce the inhibition of acrylamide to fried potato chips:

[0083] (1) potato chips

[0084] Fresh potatoes are cleaned, peeled and cut into thin slices with a thickness of about 1mm. The cut potato slices are selected, rinsed twice with running water, and dried with absorbent paper.

[0085] (2) Plant extracts

[0086] Bamboo leaf extract: a product produced by Hangzhou Zhedafu Biotechnology Co., Ltd. (the product code is EOB-C01), the total flavonoid content is 40.7%, and the total phenol content is 79.8%;

[0087] Tea extract: a water-soluble tea polyphenol preparation provided by the Tea Science Department of Zhejiang University, with a content of 98%.

[0088] (3) Experimental grouping

[0089] There are three groups in this experiment, which are blank control group A (potato slices are not treated with any solution), bamboo leaf extract dosage group B (potato slices are soaked in aqueous solution of bamboo leaf extract) and tea...

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Abstract

This invention discloses a new use of a kind of extract from bamboo leaf, known as the application of acrylamide inhibitor in hot working food, which exactly is that adding extract from bamboo leaf 0.001~5g per kilogram to food raw material or parceling stuff and preparing mixture, then parceling food raw material with mixture; or adding extract from bamboo leaf 0.001~5g per liter to aqueous or low alcohol solution and preparing infusing liquor, then dipping in the food raw material; or adding extract from bamboo leaf 0.001~5g per liter to aqueous or low alcohol solution and preparing sprinkling solution, then sprinkling to surface of food raw material. The extract from bamboo leaf in this invention used as acrylamide inhibitor to all above food series has the inhibiting rate to acrylamide of 20~98%.

Description

technical field [0001] The invention relates to the field of heat-processed food safety; in particular, it relates to the application of natural bamboo leaf extract with flavonoids and phenolic acid compounds as main chemical components as an acrylamide inhibitor in heat-processed food. Background technique [0002] Food safety is a major issue related to life and health and the national economy and people's livelihood. Its determinant is food hazards. Therefore, to solve food safety problems, we should start with food hazards, that is, from the three food hazards of physical hazards, chemical hazards and microbial hazards. Physical hazards are easy to monitor and prevent, microbial hazards need to be controlled during food processing, and chemical hazards (such as pesticides, veterinary drug residues, etc.) Source control. The most troublesome thing is that some chemical hazards do not come from the external environment, but are formed naturally during food processing, suc...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/358C07C233/09
Inventor 张英吴晓琴章宇张根义楼鼎鼎董怡
Owner ZHEJIANG UNIV
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