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KMID : 0613820060160020323
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Journal of Life Science
2006 Volume.16 No. 2 p.323 ~ p.327
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Influence of Heating Conditions on the Formation of Acrylamide and Other Products in Asparagine-Glucose Model Reaction System
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Lee Young-Geun
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Abstract
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The Formation of acrylamide was studied in Maillard model reaction systems based on asparagine-glucose. The mixture of asparagine and glucose in equal molar ratio, and then heated at 125, 150, 175 and 200℃ for 10, 20 and 30 minute, respectively. The reaction products were extracted with ethyl acetate and methanol, and then isolated and detected on FFAP capillary column and HP-5MS 5% phenyl methyl siloxane column by using GC/MS. Acrylamide was detected only from methanol extracts and on FFAP capillary column, at retention time 23.53 min., and the detection limit was 4.6 ng. Acrylamide content mainly increased with increasing temperature and processing time till 175℃, therefore, maximal acrylamide formation occurred at 175℃ for 10 minute (116 ㎍/g), while, above 175℃, higher temperatures or prolonged processing times caused a decrease of acrylamide levels, finally disappeared at 200℃ for 30 minute. Three major compounds were identified as 1,3-dihydroxypropanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyrane- 4-one and 5-hydroxymethylfurfural, and three minor compounds also as 5-methylfurfural, 2-acetylpyrrole and N,N-dimethylcyclohexamine, from ethyl acetate or methanol extracts on FFAP or HP-5MS capillary column.
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KEYWORD
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Acrylamide, asparagine, glucose, model reaction, heating condition, GC/MS
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