中文摘要：

食品中的丙烯酰胺主要是由天冬酰胺和α-羟基羰基化合物（如葡萄糖等）在高温条件（〉120℃）下发生的美拉德反应产生的。研究发现,加热温度、加热时间、葡萄糖/天冬酰胺比例和水分含量对丙烯酰胺的形成均呈先升高后降低的趋势,且在试验范围内丙烯酰胺含量都有一个最大值。在研究姜粉、姜辣素和6-姜酚对高温低湿条件下葡萄糖/天冬酰胺模型中丙烯酰胺形成的影响时,发现3种物质可以有效地减少模型中丙烯酰胺的形成。并且,姜粉、姜辣素和6-姜酚的浓度变化和丙烯酰胺抑制率趋势均呈非线性变化,当三者的添加量水平分别为200、0.2、0.02 mg/g时,抑制率达到最大值依次为53.2%、62.8%和23.5%。最后,通过使用丙烯酰胺动力学模型确定了姜粉、姜辣素和6-姜酚对丙烯酰胺的形成具有抑制作用,而对丙烯酰胺的消除没有影响。

英文摘要：

Acrylamide in food is mainly produced by the Maillard reaction of asparagine and a-hydroxycarbonyl compounds （e.g. glucose） at high temperature conditions （〉120 ℃）. The study found that the heating temperature, heating time, glucose/asparagine ratio and moisture content on the formation of acrylamide were first increased and then decreased, and the content of acrylamide in the experimental range had a maximum value. In the study, the effects of ginger powder, gingerols and 6-gingerol on the formation of acrylamide in the glucose/asparagine model under high temperature and low humidity conditions, it was found that the three substances could effectively reduce the formation of acrylamide in the model. Moreover, the changes in the concentration of ginger powder, gingerols and 6-gingerol and the trend of inhibition rate of acrylamide showed a nonlinear change. When the addition levels of ginger powder, gingerols and 6-gingerol were 200 mg/g, 0.2 mg/g and 0.02 mg/g, the inhibition rates were 53.2%, 62.8% and 23.5%, respectively. Finally, By using the kinetic model of acrylamide proved that ginger powder, gingerols and 6-gingerol had inhibitory effects on the formation of acrylamide, while no effect on acrylamide elimination.