title: The pathways for the removal of acrylamide in model systems using glycine based on the identification of reaction products.
abstract: The reaction between acrylamide and glycine was studied in the aqueous model system heated at 150°C. The main reaction products were identified as C5H10N2O3, C8H15N3O4, C7H12N2O5 and C10H17N3O6 using HPLC-MS/MS, IT-TOF and NMR. Both of the critical intermediates were identified as glyoxylic acid and iminodiacetic acid. The pathways for the removal of acrylamide by glycine were proposed as the Michael addition between acrylamide and glycine with or without the initial oxidation of glycine. The changes in the contents of reactants and products provided quantitative evidence for the above pathways. The addition products between acrylamide and other 14 amino acids were identified by HPLC-MS/MS also.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing 100083, China; College of Food Science and Technology, Henan University of Technology, Zhengzhou 450052, Henan, China.
authors.forename: Jie
authors.initials: J
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing 100083, China. Electronic address: chenfangch@sina.com.
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450052, Henan, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Man
authors.affiliation: Analytical Application Center, Shimadzu International Trading (Shanghai) Co. Ltd., Beijing 100020, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Dong
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing 100083, China.
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
keywords: Acrylamide; Amino acids; Glycine; Michael addition; Oxidation