A tea characteristic ingredient composition for reducing acrylamide in maillard reaction

Abstract

The application discloses a tea characteristic component composition for reducing acrylamide in Maillard reaction, and the composition is prepared by compounding at least three of five substances, i.e., epicatechin (EC), gallocatechin (GC), catechin gallate (CG), theabrine and theaflavine, and the compounded composition has the effect of reducing acrylamide, a by-product of Maillard reaction in food. In the composition of the application, the composition composed of epicatechin (EC), gallocatechin (GC), catechin gallate (CG) and theabrine has the best effect of reducing acrylamide, a by-product of Maillard reaction, and the reduction rate of acrylamide in a simulation system can be up to 75%. The composition of the application can be applied to baked food or fried food, especially baked food such as bread, cookie, potato chip and the like.

Description

Technical Field

[0001] This invention relates to the field of food safety control technology, and in particular to a tea characteristic component composition for reducing acrylamide in the Maillard reaction. Background Technology

[0002] Acrylamide (AAm) is a harmful substance produced during the Maillard reaction in carbohydrate-rich foods during high-temperature frying or baking, and is a typical example of endogenous food contaminants. Animal experiments show that the oral LD50 of acrylamide in rats, mice, guinea pigs, and rabbits is 150–180 mg / kg, classifying it as a moderately toxic substance. Long-term experimental studies have shown that AAM possesses neurotoxicity, teratogenicity, and carcinogenicity, classifying it as a Group 2A carcinogen. AAM can be absorbed by the human body through various routes, including intact skin, mucous membranes, and the digestive tract, with oral absorption being the fastest. Approximately 90% of AAM that enters the human body is metabolized, with only a small amount excreted unchanged in the urine.

[0003] In 2002, scientists first discovered high levels of amino acids (AAs) in fried or baked potato and grain products. The AA content in French fries exceeded the World Health Organization's (WHO) recommended maximum limit for drinking water by more than 2000 times, attracting the attention of many international organizations and research institutions. Data shows that the average AA content in fried potato products was 780 μg / kg, with a maximum of 3210 μg / kg; the average AA content in fried grain products was 150 μg / kg, with a maximum of 660 μg / kg; and the average AA content in coffee was 509 μg / kg, with a maximum of 7300 μg / kg. With the improvement of people's living standards, people are paying increasing attention to food health and safety. Therefore, research on AA reduction and control technology during food heat processing is of great significance for the high-quality development of baked goods.

[0004] Currently, the main measures for reducing and controlling AAM formation in food include: improving raw materials, optimizing raw material storage and transportation conditions, optimizing processing technology, and adding exogenous additives. Among these, the most convenient and feasible method is to add exogenous additives during processing, such as antioxidants, microorganisms, and enzyme preparations. However, microorganisms and enzyme preparations present several challenges in practical applications. First, since heat-processed food production typically requires high temperatures, microorganisms and enzyme preparations often require specific temperature, pH, and water activity conditions to achieve their desired effects, making them difficult to apply to large-scale production processes. Second, microorganisms and enzyme preparations are relatively expensive and require specific storage environments, significantly increasing food production costs. Third, enzyme preparations such as asparaginase require a long reaction time to achieve the desired effect. In conclusion, adding exogenous antioxidants is the ideal way to reduce and control AAM formation during the heat processing of food.

[0005] Catechins, possessing a 2-phenylbenzodihydropyran structure, belong to the flavanol class of compounds and are the main functional components of tea. They are composed of catechin (C), epicatechin (EC), gallatechin (GC), epigallocatechin (EGC), catechin gallate (CG), epicatechin gallate (ECG), gallatechin gallate (GCG), and epigallocatechin gallate (EGCG). Theaflavins and thearubigins are enzymatic oxidation products of catechins. The polyhydroxyl structure of catechins, theaflavins, and thearubigins gives them strong antioxidant activity and the potential to reduce the formation of amino acids (AAm). Although individual catechin compounds and theaflavins can reduce AAM, experiments have shown that the effect of individual catechin compounds in reducing AAM content is limited, thus restricting their application in food. Summary of the Invention

[0006] The purpose of this invention is to provide a tea characteristic component composition that reduces acrylamide in the Maillard reaction. This composition is applied to an asparagine-glucose simulation system and baked goods (cookies, bread, and potato chips). The components in the composition have a significant synergistic effect in reducing acrylamide content.

[0007] To achieve the above objectives, the present invention first provides a tea characteristic component composition for reducing acrylamide in the Maillard reaction, the composition comprising at least three of epicatechin (EC), gallocatechin (GC), catechin gallate (CG), thearubigin, and theaflavins.

[0008] Acrylamide (AAm) is formed when asparagine and α-hydroxycarbonyl compounds (such as reducing sugars like glucose and fructose) in food react at high temperatures (≥120℃) to form a Schiff base. This base then undergoes decarboxylation and reacts with Amadori products or 3-aminoacrylamide to form AAm. Depending on the food raw materials and processing techniques, selecting appropriate types and concentrations of flavanols can inhibit the formation of Maillard reaction intermediates and their conversion to AAm, thereby suppressing the asparagine-glucose AAm conversion pathway and reducing AAm content.

[0009] In one embodiment of the present invention, the composition includes GC, and further includes at least two of EC, CG, thearubigin and theaflavins.

[0010] In one embodiment of the present invention, the composition includes epicatechin (EC), gallocatechin (GC), and catechin gallate (CG).

[0011] In one embodiment of the present invention, the mass ratio of epicatechin (EC), gallocatechin (GC), and catechin gallate (CG) in the composition is 1-5:1-10:1-5.

[0012] In one embodiment of the present invention, the composition includes epicatechin (EC), gallatechin (GC), and thearubigin.

[0013] In one embodiment of the present invention, the mass ratio of epicatechin (EC), gallatechin (GC), and thearubigin in the composition is 1-5:1-10:1-10.

[0014] In one embodiment of the present invention, the composition comprises catechin gallate (CG), gallocatechin (GC), and theaflavins.

[0015] In one embodiment of the present invention, the mass ratio of catechin gallate (CG), gallocatechin (GC), and theaflavins in the composition is 1–5:1–10:1–10.

[0016] In one embodiment of the present invention, the composition includes epicatechin (EC), gallocatechin (GC), catechin gallate (CG), and thearubigin.

[0017] In one embodiment of the present invention, the mass ratio of epicatechin (EC), gallocatechin (GC), catechin gallate (CG), and thearubigin in the composition is 1–5:1–10:1–5:1–10.

[0018] The present invention also provides the use of the above composition in reducing acrylamide, a byproduct of the Maillard reaction in food.

[0019] In one embodiment of the present invention, the food includes baked or fried foods.

[0020] In one embodiment of the present invention, the baked goods include any one of cookies, bread, and potato chips.

[0021] In one embodiment of the present invention, the mass ratio of the added composition to the amino acid content in the food is (0.8-1.2):130.

[0022] The beneficial effects of this invention are:

[0023] (1) The present invention combines at least three of the five substances, namely epicatechin (EC), gallatechin (GC), catechin gallate (CG), thearubigin and theaflavin, and the combined composition has the effect of reducing acrylamide, a byproduct of the Maillard reaction in food.

[0024] (2) Among the compositions of the present invention, the composition composed of epicatechin (EC), gallatechin (GC), gallatechin (GC) and thearubigin has the best effect on reducing the Maillard byproduct acrylamide. In the simulation system, the reduction rate of acrylamide can be as high as 75%.

[0025] (3) The composition of the present invention can reduce the content of acrylamide in baked goods such as bread, cookies and potato chips, and the acrylamide reduction rate can be as high as 80%. Attached Figure Description

[0026] Figure 1 Images of bread prepared using combinations of different characteristic components of tea;

[0027] Figure 2 Photos of cookies made using combinations of different characteristic components of tea;

[0028] Figure 3 A photograph of potato chips prepared using combinations of different tea characteristic components. Detailed Implementation

[0029] Throughout this specification, unless otherwise specified, all raw materials, reagents, instruments and equipment used in this invention can be obtained through commercial purchase or by existing methods.

[0030] Example 1

[0031] Construction of Maillard reaction simulation system

[0032] Accurately weigh 132.0 mg asparagine and 180.0 mg glucose into test tubes, add 4 mL of phosphate buffer (0.1 mol / L, pH 6.8), add 200 μL of ultrapure water to the blank group, and add 200 μL of a tea characteristic component composition prepared with ultrapure water to the experimental group (the composition is 1 mg, composed of EC, GC, CG and thearubigin, and the mass ratio of these four substances is 1:1:1:1). Vortex to mix the system evenly, add an appropriate amount of zeolite, and place in an oil bath at 180℃ for 30 min. After the reaction is complete, remove immediately, cool to room temperature, add 0.1 mL of acrylamide internal standard working solution (10 mg / L), dissolve the mixture after reaction with ultrapure water, and make up to volume in a 100 mL volumetric flask. Take 2 mL of the solution, add 0.2 g of PSA for purification, mix well, centrifuge at 8000 r / min for 5 min, and perform HPLC-MS analysis through a 0.22 μm aqueous filter membrane. The acrylamide internal standard working solution was prepared according to the national standard GB 5009.204-2014.

[0033] Acrylamide was tested using a SCIEX Triple Quad 5500 liquid chromatography-mass spectrometry system.

[0034] Liquid phase conditions during testing:

[0035] Chromatographic column: Waters ACQUITY BEH Shield RP18 column (2.1mm*50mm, 1.7μm);

[0036] Mobile phase: 0-2.5 min: 90% formic acid solution (0.1%), 10% methanol; 2.5-3 min: 10% formic acid solution (0.1%), 90% methanol; 3-4 min: 10% formic acid solution (0.1%), 90% methanol; 4-5 min: 90% formic acid solution (0.1%), 10% methanol;

[0037] Flow rate: 0.2 mL / min; Column temperature: 40℃; Injection volume: 2 μL;

[0038] Mass spectrometry conditions:

[0039] Capillary voltage: 5000V; Taper voltage: 40V;

[0040] MRM parameters: Acrylamide standard quantitative ion pair: 72→55, collision energy: 20V; qualitative ion pair: 72→44.1, collision energy: 20V. [13C3]-acrylamide isotope internal standard quantitative ion pair: 75→58, qualitative ion pair: 75→44.1, collision energy: 20V.

[0041] The test results showed that the acrylamide content in the reaction system of Example 1 was 35 μmol / mol Asn, which was 75% lower than the blank group without any inhibitors (140 μmol / mol Asn).

[0042] Example 2

[0043] The difference between Example 2 and Example 1 is that the added composition consists of EC, GC and thearubigin, the total mass of the composition is 1 mg, and the mass ratio of EC, GC and thearubigin in the composition is 1:1:1.

[0044] The test results showed that the acrylamide content in the reaction system was 45 μmol / mol Asn, which was 68% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0045] Example 3

[0046] The difference between Example 3 and Example 1 is that the added composition consists of CG, GC and theaflavins, the total mass of the composition is 1 mg, and the mass ratio of CG, GC and theaflavins in the composition is 1:1:1.

[0047] The test results showed that the acrylamide content in the reaction system was 41 μmol / mol Asn, which was 71% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0048] Example 4

[0049] The difference between Example 4 and Example 1 is that the added composition consists of EC, CG and thearubigin, the total mass of the composition is 1 mg, and the mass ratio of EC, CG and thearubigin in the composition is 1:1:1.

[0050] The test results showed that the acrylamide content in the reaction system was 38 μmol / mol Asn, which was 73% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0051] Example 5

[0052] Bread making:

[0053] (1) Dough preparation: Weigh 250g of high-gluten wheat flour, 120g of milk, 43g of egg, 3g of yeast, 20g of powdered sugar and 3g of salt. Mix them together and add the composition consisting of EC, GC and CG. In this composition, the mass ratio of EC, CG and GC is 1:1:1. Pour the mixture into a dough mixer, break it up and mix it evenly. First, mix it slowly (20r / min) for 30s, then mix it quickly (70r / min) for 9min30s. Add the butter and continue to mix quickly for 10min until the dough can be torn into a thin film.

[0054] (2) Dough fermentation: Place the prepared dough in the oven and ferment at 40℃ for 40 minutes, until the dough volume is 2 to 3 times that of the original dough.

[0055] (3) Shaping: Take out the fermented dough, use a rolling pin to deflate it, divide it into pieces, and roll it into balls;

[0056] (4) Proofing: Place the shaped dough in an oven at 40℃ and proof for 40 minutes;

[0057] (5) Baking: After preheating the oven, place the proofed dough in an oven with a top heat temperature of 100℃ and a bottom heat temperature of 160℃. Bake for 10 minutes, then change the temperature to 160℃ for both top and bottom heat and continue baking for 9 minutes to obtain bread. The mass of the composition in the bread is determined according to the amino acid content in the bread. The amount of composition added to 5g of bread is 5.47ug.

[0058] Bread was crushed, and a sample extract was prepared according to national standard GB 5009.204-2014. Acrylamide internal standard working solution was added to the sample extract, and the acrylamide content in the bread was detected according to the method in Example 1. The results showed that after adding the composition consisting of EC, GC, and CG in a mass ratio of 1:1:1, the acrylamide content in the bread was 10 μg / kg. Compared to the blank group (40 μg / kg) without any inhibitors, the reduction rate of acrylamide in the bread after adding the composition reached 75%.

[0059] Example 6

[0060] The difference between Example 6 and Example 5 is that the composition added during the bread making process consists of EC, GC and thearubigin, and the mass ratio of EC, GC and thearubigin in the composition is 1:1:1.

[0061] The acrylamide content in bread was tested according to the method in Example 1. The results showed that after adding the composition consisting of EC, GC, and thearubigin in a mass ratio of 1:1:1, the acrylamide content in the bread was 13 μg / kg. Compared to the blank group (40 μg / kg) without any inhibitors, the reduction rate of acrylamide in the bread after adding the composition reached 67.5%.

[0062] Example 7

[0063] The difference between Example 7 and Example 5 is that the composition added during the bread making process consists of CG, GC and theaflavins, and the mass ratio of CG, GC and theaflavins in the composition is 1:1:1.

[0064] The acrylamide content in bread was tested according to the method in Example 1. The results showed that after adding the composition consisting of CG, GC, and theaflavins in a mass ratio of 1:1:1, the acrylamide content in the bread was 11 μg / kg. Compared to the blank group (40 μg / kg) without any inhibitors, the reduction rate of acrylamide in the bread after adding the composition reached 72.5%.

[0065] Example 8

[0066] The difference between Example 8 and Example 5 is that the composition added during the bread making process consists of EC, CG, GC and thearubigin, and the mass ratio of EC, CG, GC and thearubigin in the composition is 1:1:1:1.

[0067] The acrylamide content in bread was tested according to the method in Example 1. The results showed that after adding a composition consisting of EC, CG, GC, and theaflavins in a mass ratio of 1:1:1:1, the acrylamide content in the bread was 9 μg / kg. Compared to the blank group (40 μg / kg) without any inhibitors, the reduction rate of acrylamide in the bread after adding the composition reached 78%.

[0068] Example 9

[0069] Cookie making method

[0070] Soften 60g of butter at room temperature. After softening, beat the butter thoroughly until it becomes fluffy and slightly increased in volume. Add 50g of cream in two batches, mixing well with a mixer after each addition. Weigh 100g of low-gluten flour and 35g of powdered sugar and add them to the whipped butter and cream. Add 1mg of a composition consisting of EC, GC, and CG in a 1:1:1 mass ratio. Mix the mixture slowly until a smooth batter forms. Transfer the batter to a piping bag and pipe it onto a baking sheet to form dough pieces approximately 2cm in diameter and 1cm thick. Bake in a preheated oven at 120℃ (top heat) and 90℃ (bottom heat) for 20 minutes. Then, change the temperature to 160℃ (top heat) and 90℃ (bottom heat) and continue baking for another 20 minutes with convection fan. The resulting cookies are now ready. The mass of the composition in the cookies is determined based on the amino acid content of the cookies; 6.74ug of the composition is added to 5g of cookies.

[0071] The cookies were crushed, and a sample extract was prepared according to the national standard GB 5009.204-2014. Acrylamide internal standard working solution was added to the sample extract, and the content of acrylamide in the cookies was detected according to the method in Example 1.

[0072] Testing revealed that after adding a composition consisting of EC, GC, and CG in a mass ratio of 1:1:1, the acrylamide content in cookies was 0.8 ug / kg. Compared to the blank group (2.5 ug / kg) without any inhibitors, the addition of the composition reduced the acrylamide content in cookies by 68%.

[0073] Example 10

[0074] The difference between Example 10 and Example 9 is that the composition added during the cookie making process consists of EC, GC and thearubigin, and the mass ratio of EC, GC and thearubigin in the composition is 1:1:1.

[0075] The acrylamide content in cookies was determined according to the method described in Example 1. The results showed that after adding a composition consisting of EC, GC, and thearubigin in a mass ratio of 1:1:1, the acrylamide content in the cookies was 0.9 μg / kg. Compared to the blank group (2.5 μg / kg) without any inhibitors, the addition of the composition resulted in a 67% reduction in acrylamide content in the cookies.

[0076] Example 11

[0077] The difference between Example 11 and Example 9 is that the composition added during the cookie making process consists of CG, GC and theaflavins, and the mass ratio of CG, GC and theaflavins in the composition is 1:1:1.

[0078] The acrylamide content in cookies was determined according to the method described in Example 1. The results showed that after adding a composition consisting of CG, GC, and theaflavins in a mass ratio of 1:1:1, the acrylamide content in the cookies was 0.6 μg / kg. Compared to the blank group (2.5 μg / kg) without any inhibitors, the addition of the composition resulted in a 76% reduction in acrylamide content in the cookies.

[0079] Example 12

[0080] The difference between Example 12 and Example 9 is that the composition added during the cookie making process consists of EC, CG, GC and thearubigin, and the mass ratio of EC, CG, GC and thearubigin in the composition is 1:1:1:1.

[0081] The acrylamide content in cookies was determined according to the method described in Example 1. The results showed that after adding a composition consisting of EC, CG, GC, and theaflavins in a mass ratio of 1:1:1:1, the acrylamide content in the cookies was 0.5 μg / kg. Compared to the blank group (2.5 μg / kg) without any inhibitors, the addition of the composition resulted in an 80% reduction in acrylamide content in the cookies.

[0082] Example 13

[0083] How to make potato chips

[0084] (1) Peeling: After rinsing to remove dirt and other impurities from the potatoes, use a peeler to remove the outer skin. After trimming, use a slicer to cut the potatoes into slices about 1.5mm thick. Select potato slices of similar size for later use.

[0085] (2) Air drying: The sliced ​​potatoes are air dried.

[0086] (3) Baking: Brush a layer of oil on both sides of the air-dried potato slices, dissolve the composition in water, and evenly apply the aqueous solution to the potato slices. Place them in a preheated oven at 160°C for baking for 7 minutes, then change the temperature to 80°C for baking and continue baking for 30 minutes with hot air blowing. The composition consists of EC, GC and CG, and the mass ratio of EC, CG and GC is 1:1:1.

[0087] The amount of the composition added is determined based on the amino acid content in the potato chips, that is, 204 μg of the composition is added to 5g of potato chips.

[0088] The potato chips were crushed, and a sample extract was prepared according to the national standard GB 5009.204-2014. Acrylamide internal standard working solution was added to the sample extract, and the content of acrylamide in the potato chips was detected according to the method in Example 1.

[0089] Tests showed that after adding a composition consisting of EC, GC and CG in a mass ratio of 1:1:1, the acrylamide content in the potato chips was 80 ug / kg. Compared with the blank group (260 ug / kg) without any inhibitors, the reduction rate of acrylamide in the potato chips after adding the composition was 69%.

[0090] Example 14

[0091] The difference between Example 14 and Example 13 is that the composition added during the production of potato chips consists of EC, GC and thearubigin, and the mass ratio of EC, GC and thearubigin in the composition is 1:1:1.

[0092] The acrylamide content in potato chips was tested according to the method in Example 1. The results showed that after adding a composition consisting of EC, GC, and thearubigin in a mass ratio of 1:1:1, the acrylamide content in the potato chips was 80 μg / kg. Compared to the blank group (260 μg / kg) without any inhibitors, the addition of the composition reduced the acrylamide content in the potato chips by 69%.

[0093] Example 15

[0094] The difference between Example 15 and Example 13 is that the composition added during the production of potato chips consists of CG, GC and theaflavins, and the mass ratio of CG, GC and theaflavins in the composition is 1:1:1.

[0095] The acrylamide content in potato chips was tested according to the method in Example 1. The results showed that after adding a composition consisting of CG, GC, and theaflavins in a mass ratio of 1:1:1, the acrylamide content in the potato chips was 75 μg / kg. Compared to the blank group (260 μg / kg) without any inhibitors, the addition of the composition reduced the acrylamide content in the potato chips by 71%.

[0096] Example 16

[0097] The difference between Example 16 and Example 13 is that the composition added during the potato chip production process consists of EC, CG, GC and thearubigin, and the mass ratio of EC, CG, GC and thearubigin in the composition is 1:1:1:1.

[0098] The acrylamide content in potato chips was tested according to the method in Example 1. The results showed that after adding a composition consisting of EC, CG, GC, and thearubigin in a mass ratio of 1:1:1:1, the acrylamide content in the potato chips was 0.6 μg / kg. Compared to the blank group (2.5 μg / kg) without any inhibitors, the addition of the composition reduced the acrylamide content in the potato chips by 76%.

[0099] Comparative Example 1

[0100] The difference between Comparative Example 1 and Example 1 is that the added composition is 1 mg of EC.

[0101] The test results showed that the acrylamide content in the reaction system was 121 μmol / mol Asn, which was only 14% lower than the blank group without any inhibitors (140 μmol / mol Asn).

[0102] Comparative Example 2

[0103] The difference between Comparative Example 2 and Example 1 is that the added composition is 1 mg of GC.

[0104] The test results showed that the acrylamide content in the reaction system was 74 μmol / mol Asn, which was only 47% lower than the blank group without any inhibitors (140 μmol / mol Asn).

[0105] Comparative Example 3

[0106] The difference between Comparative Example 3 and Example 1 is that the added composition is 1 mg of CG.

[0107] The test results showed that the acrylamide content in the reaction system was 90 μmol / mol Asn, which was only 36% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0108] Comparative Example 4

[0109] The difference between Comparative Example 4 and Example 1 is that the added composition is 1 mg of thearubigin.

[0110] The test results showed that the acrylamide content in the reaction system was 89 μmol / mol Asn, which was only 36% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0111] Comparative Example 5

[0112] The difference between Comparative Example 5 and Example 1 is that the added composition is 1 mg of theaflavins.

[0113] The test results showed that the acrylamide content in the reaction system was 88 μmol / mol Asn, which was only 37% lower than the blank group without any inhibitors (140 μmol / mol Asn).

[0114] Comparative Example 6

[0115] The difference between Comparative Example 6 and Example 1 is that the added composition is 1 mg of a composition consisting of theaflavins, EC and CG, in which the mass ratio of the three substances is 1:1:1.

[0116] The test results showed that the acrylamide content in the reaction system was 126 μmol / mol Asn, which was only 10% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0117] Comparative Example 7

[0118] The difference between Comparative Example 7 and Example 1 is that the added composition is 1 mg of a composition consisting of theaflavins, EC and thearubigins, in which the mass ratio of the three substances is 1:1:1.

[0119] The test results showed that the acrylamide content in the reaction system was 110 μmol / mol Asn, which was only 21% lower than the blank group (140 μmol / mol Asn) without any inhibitors.

[0120] Comparative Example 8

[0121] The difference between Comparative Example 8 and Example 1 is that the added composition is 1 mg of a composition consisting of theaflavins, thearubigins, EC and GC, in which the mass ratio of the four substances is 1:1:1:1.

[0122] The test results showed that the acrylamide content in the reaction system was 74 μmol / mol Asn, which was only 47% lower than the blank group without any inhibitors (140 μmol / mol Asn).

Claims

1. Use of a composition of tea characteristic ingredients for reducing acrylamide, a Maillard reaction by-product, in food products, characterized in that, The composition comprises epicatechin, gallocatechin and catechin gallate, and the mass ratio of epicatechin, gallocatechin and catechin gallate in the composition is 1:1:

1.

2. Use according to claim 1, characterized in that, The composition further comprises theaflavins, and the mass ratio of epicatechin, gallocatechin, catechin gallate and theaflavins in the composition is 1:1:1:

1.

3. Use of a composition of tea characteristic ingredients for reducing the amount of the Maillard reaction by-product acrylamide in a food product, characterized in that, The composition comprises epicatechin, gallocatechin and theaflavins, and the mass ratio of epicatechin, gallocatechin and theaflavins is 1:1:

1.

4. Use of a composition of tea characteristic ingredients for reducing the amount of the Maillard reaction by-product acrylamide in a food product, characterized in that, The composition comprises catechin gallate, gallocatechin and flavanols, and the mass ratio of catechin gallate, gallocatechin and flavanols is 1:1:

1.

5. Use of a composition of tea characteristic ingredients for reducing the amount of the Maillard reaction by-product acrylamide in a food product, characterized in that, The composition comprises epicatechin, catechin gallate and theaflavins, and the mass ratio of epicatechin, catechin gallate and theaflavins is 1:1:

1.

6. The use according to any one of claims 1 to 5, characterized in that, The use comprises adding the composition or the aqueous solution of the composition according to any one of claims 1-5 into raw materials of food, and preparing food according to food preparation process.

7. Use according to claim 6, characterized in that, The food comprises baked food or fried food, and the baked food comprises any one of cookies, bread and potato chips.

Images