【作者】 章宇； 张英；

【Author】 Zhang Yu;Zhang Ying;College of Biosystems Engineering and Food Science,Zhejiang University;

【机构】 浙江大学生物系统工程与食品科学学院；

【摘要】 课题组自2004年起至今致力于食品中丙烯酰胺危害控制的基础研究,在分析化学、形成规律、动力学解释、构效关系、抑制机制等方面取得了创新性成果。优化了各类食品中丙烯酰胺的质谱检测方法、美拉德反应中形成的全程监测以及体内各生物标志物的同步分析;系统论证了类黄酮对食源性丙烯酰胺的高效抑制作用和量效关系;构建微波加热美拉德反应体系,采用三维仿真模型实现反应温度、时间和底物浓度摩尔比依赖性的丙烯酰胺生成预测,并采用动力学模型揭示了类黄酮抑制丙烯酰胺的作用位点;采用定量结构-活性相关的化学计量学方法论证了提高类黄酮对丙烯酰胺抑制率的三大因素:芳环羟基数目和位置、碳糖苷的存在与空间拓扑结构,并采用人工神经网络等模型根据多重抗氧化评价体系预测抑制率;采用细胞、动物和人群试验深入揭示丙烯酰胺体内基因毒性及其致癌风险。通过近十年的探索形成了食品中丙烯酰胺的危害防护与控制的科学研究体系,为化学性食品安全问题的基础研究指明了方向。更多还原

【Abstract】 Our research group has been devoting to the scientific researches on hazard control of acrylamide in food since 2004.Innovative outcomes in the aspects of analytical chemistry,formation profile,kinetic elucidation,structure-activity analysis and inhibitory mechanism of acrylamide in food have been achieved.(i) The mass spectrometry based analytical method,whole process monitoring of acrylamide formation during Maillard reaction and simultaneous analysis of in vivo biomarkers have been optimized.(ii) The inhibitory effect of flavonoids on the formation of acrylamide and related dose-response profiles has been systematically demonstrated.(iii) The Maillard reaction system under microwave heating for mimicking the formation of acrylamide has been established.The formation prediction of acrylamide based on reaction temperature,reaction time and molar ratio of substrate concentration has been achieved using the three dimensional simulation.The mechanism of inhibitory effect of flavonoids on the formation of acrylamide has been revealed using kinetic models.(iv) Three factors contributing to the inhibitory effect of flavonoids on the formation of acrylamide,i.e.number and position of aromatic hydroxyls,presence of C-glycosides and spatial topological structure,have been indicated using quantitative structure-activity relationship(QSAR) based the chemometric method.Multiple antioxidant-capacity-based models for the prediction of acrylamide inhibition have been established using various mathematical models such as artificial neural network.(v) The gene toxicity and carcinogenic risk of acrylamide in vivo has been investigating in cells,animals and humans.In summary,the scientific research system regarding the hazard prevention and control of acrylamide in food has been established based on our 10-year investigation,which points out the direction of scientific researches on chemical food safety issues.更多还原