LAUSR

BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems asparagine (Asn)/glucose (Glc), Asn/GalA and Asn/Glc/GalA during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc=1:1, 0.025-0.5 mol L-1 ) and temperature (120-180°C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a pH value and temperature dependent manner (p<0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one was identified as the intermediates formed in Asn/GalA model system by using ultra performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry (UPLC-QTOF-MS). CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant to elucidate the contribution of interaction between components for AA formation in fruit products. This article is protected by copyright. All rights reserved.