Acrolein (ACR) is a highly active, simple unsaturated aldehyde found in various high-temperature processed foods. Its long-term accumulation in the human body increases the risk of chronic diseases. Animal and plant foodstuffs are rich in disodium 5′-guanylate (GMP) and disodium 5′-inosinate (IMP), which are authorized flavor enhancers. Herein, we used liquid chromatography with tandem mass spectrometry to explore the reaction-active kinetics and pathway of the interaction between GMP/IMP and ACR and validated it in roasted pork patties. Our results suggested that GMP and IMP could efficiently eliminate ACR by forming ACR adducts (GMP–ACR, IMP–ACR). In addition, IMP exhibited a higher reaction rate, whereas GMP had a good trapping capacity at a later stage. As carriers of GMP and IMP, dried mushrooms and shrimp exhibited an effective ACR-trapping ability in the ACR model and roasted pork patty individually and in combination. Adding 10% of dried mushroom or shrimp alone or 5% of dried mushroom and shrimp in combination eliminated up to 53.9%, 55.8%, and 55.2% ACR in a roasted pork patty, respectively. This study proposed a novel strategy to eliminate the generation of ACR in roasted pork patties by adding foodstuffs rich in GMP and IMP.

中文翻译：

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5′-鸟苷酸二钠或5′-肌苷酸二钠高温消除丙烯醛及其在烤肉饼中的应用

丙烯醛（ACR）是一种高活性、简单的不饱和醛，存在于各种高温加工食品中。它在人体内的长期积累会增加患慢性疾病的风险。动植物食品中富含5'-鸟苷酸二钠（GMP）和5'-肌苷酸二钠（IMP），它们是公认的增味剂。在此，我们利用液相色谱串联质谱法探索了 GMP/IMP 与 ACR 相互作用的反应活性动力学和途径，并在烤猪肉饼中进行了验证。我们的结果表明，GMP 和 IMP 可以通过形成 ACR 加合物（GMP-ACR、IMP-ACR）来有效消除 ACR。此外，IMP表现出较高的反应速率，而GMP在后期具有良好的捕获能力。作为 GMP 和 IMP 的载体，干蘑菇和虾在 ACR 模型和烤肉饼中单独和组合都表现出有效的 ACR 捕获能力。单独添加 10% 的干蘑菇或虾，或者混合添加 5% 的干蘑菇和虾，烤猪肉饼中的 ACR 分别降低了 53.9%、55.8% 和 55.2%。本研究提出了一种新策略，通过添加富含 GMP 和 IMP 的食品来消除烤猪肉饼中 ACR 的产生。