Effects of Extracts of Eleocharis tuberose Peel on the Inhibition of Acrylamide in Potato Chips Baking

Acrylamide was a potential carcinogen produced in the processing of some high temperature fried or baked food,it was a threat to food safety. For screening the acrylamide inhibitors suitable for the baking processing of potato chip from the extractions and separations of Eleocharis tuberose peel,the inhibitory effects of the extracts of 70% acetone and its different polar extract on acrylamide formation in potato baked chips were studied. Further more,the inhibitions of acrylamide formation by different concentration ethanol eluents were discussed which were purified from the extract of n-Butanol through macroporous resin. The results showed that the acrylamide formation in potato baked chip was inhibited by all the extracts of Eleocharis tuberose peel. Among the 70% acetone extract of Eleocharis tuberose peel and its different polar extracts,the inhibitory of n-Butanol extract was the best. When the best inhibitory concentration was 1.0×10^-3 mg/mL,the inhibition rate was 17.14%. In addition,after the extraction of n-Butanol being separated further,the optimum inhibition effect was made by 25% ethanol eluent,the best inhibitory concentration was 1.0×10^-5 mg/mL,and the corresponding inhibition rate was 24.69%,44.05% higher than before being separated. This indicated the direction for the effective acrylamide inhibitor from the extractions and separations of Eleocharis tuberose peel.