Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC–ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined. Results showed that all proanthocyanidins significantly and dose dependently mitigated acrylamide formation at concentrations of 50, 100 and 200 µg/mL in chemical model system. Using the food model, acrylamide formation were inhibited when potato crisps were soaked in 0.01–1 mg/mL proanthocyanidin solutions for 15 min at room temperature before frying. Proanthocyanidins reduced up to 44.2% of the acrylamide level as concentration was increased to 0.1 mg/mL, whereas higher concentration resulted in a decrease of inhibition. B-type proanthocyanidins had stronger inhibitory activity than A-type. Unit composition and DP had nearly no effect on their inhibitory activity based on same mass. This study showed that proanthocyanidins with various structures were promising additives to mitigate harmful acrylamide.

从三种富含单宁的浓缩植物材料制备具有不同结构的原花色素，然后使用HPLC-ESI-MS结合硫解和MALDI-TOF MS进行表征。确定了它们对天冬酰胺-葡萄糖模型和炸薯片中丙烯酰胺形成的影响。结果表明，在化学模型系统中，浓度分别为50、100和200 µg / mL时，所有原花色素都显着且剂量依赖性地减轻了丙烯酰胺的形成。使用这种食物模型，当油炸马铃薯薯片在室温下在室温下于0.01-1 mg / mL原花青素溶液中浸泡15分钟后，丙烯酰胺的形成被抑制。当浓度增加到0.1 mg / mL时，原花青素最多降低了丙烯酰胺含量的44.2％，而较高的浓度则导致抑制作用降低。B型原花青素具有比A型更强的抑制活性。基于相同的质量，单元组成和DP对其抑制活性几乎没有影响。这项研究表明，具有各种结构的原花青素是减轻有害丙烯酰胺的有前途的添加剂。