Abstract：
The role of thermally generated 3-aminopropionamide as an intermediate in acrylamide formation in the Maillard reaction has been well established. Herein, the effect of epicatechin on the conversion of 3-aminopropionamide into acrylamide under oxidative conditions was investigated at 160-220 °C. Epicatechin promoted acrylamide generation and 3-aminopropionamide degradation. The stable isotope-labeling technique combined with UHPLC-Orbitrap-MS/MS analysis showed adduct formation between 3-aminopropionamide and the oxidized B ring of epicatechin to form a Schiff base. This initially formed Schiff base could directly degrade to acrylamide, undergo reduction or dehydration to other intermediates, and subsequently generate acrylamide. Based on accurate mass analysis, five intermediates with intact or dehydrated C rings were tentatively identified. Furthermore, reaction pathways were proposed that were supported by the changes in the levels of adducts formed during heating. To the authors\' knowledge, this study is the first to reveal pathways through which flavanols promoted the formation of acrylamide in Maillard reactions.
摘要：
热产生的3-氨基丙酰胺作为美拉德反应中丙烯酰胺形成中的中间体的作用已得到充分确立。在这里，在160-220℃下研究了表儿茶素对氧化条件下3-氨基丙酰胺转化为丙烯酰胺的影响。表儿茶素促进丙烯酰胺生成和3-氨基丙酰胺降解。稳定的同位素标记技术与UHPLC-Orbitrap-MS/MS分析相结合，显示3-氨基丙酰胺和表儿茶素的氧化B环之间形成加合物，形成席夫碱。这种最初形成的希夫碱可以直接降解为丙烯酰胺，经历还原或脱水到其他中间体，并随后产生丙烯酰胺。基于准确的质量分析，初步鉴定了五个具有完整或脱水C环的中间体。此外，提出了反应途径，这些途径得到了加热过程中形成的加合物水平变化的支持。就作者所知，这项研究首次揭示了黄烷醇在美拉德反应中促进丙烯酰胺形成的途径。
