Study on acrylamide inhibitory mechanism in Maillard model reaction: Effect of p-coumaric acid
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- 作者：Xiao Xu ; Xiaoning An
- 关键词：Acrylamide (Pubchem CID ; 6579) ; 3-oxopropanamide (Pubchem CID ; 276 ; 123) ; p-coumaric acid (Pubchem CID ; 637 ; 542) ; asparagine (Pubchem CID ; 6267) ; Glucose (Pubchem CID ; 5793) ; methylglyoxal (Pubchem CID ; 880)
- 刊名：Food Research International
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：84
- 期：Complete
- 页码：9-17
- 全文大小：1869 K
文摘
Qualitative and quantitative analyses of the inhibitory mechanism were conducted.
p-Coumaric acid reacted with 3-oxopropanamide to form 2-(propenamide)coumaric acid.
3-Oxopropanamide is considered to be possible key precursor of the acrylamide.
The inhibitory rate of acrylamide is proportional to the content of 2-PAC.