correspond respectively to the [M+H

correspond respectively to the [M+H]
+
and [M-H]
-of the
adduct for aspartic with acrylamide were detected by ESIMS in asparagine-acrylamide reaction system, suggesting that, during the heating process, asparagine may be
hydrolyzed to aspartic acid which then reacts with
acrylamide.
The TOF-MS results may partly explain why cysteine,
glycine and lysine showed high capacity to reduce
acrylamide in food system. As reported by Zamora et al.
(2010), the compoud 1 is not stable and easy to decom pose. Thus, the amino acids that can only form compound 1 with acrylamide would show low elimination
efficiency for acrylamide because of decomposition of
compound 1. However, cysteine, glycine and lysine can
react with acrylamide to form compound 2, the later
compound may be more stable than the compound 1,
thus make these amino acids show higher elimination
efficiency for acrylamide. According to Koutsidis et al.
(2009), cysteine and glycine, which were able to form
compound 2 tested in our research, could form relatively
more amino acid-acrylamide adducts when compared
with another 3 amino acids.
Moreover, analysis of the products of three amino acids
reacting with acrylamide by HPLC at 205 nm revealed
that, there were one or two peaks with shorter retention
time than acrylamide in the chromatogram. The peak
area increased as the peak area of acrylamide decreased
(Figure 1), HPLC-MS results of the reaction products
between acrylamide and cysteine, lysine and glycine
respectively confirmed that they were adduct 1 and
adduct 2. This finding may encourage us to detect the
adducts in food system

correspond respectively to the [M+H]
+
and [M-H]
-of the 
adduct for aspartic with acrylamide were detected by ESIMS in asparagine-acrylamide reaction system, suggesting that, during the heating process, asparagine may be 
hydrolyzed to aspartic acid which then reacts with 
acrylamide.
The TOF-MS results may partly explain why cysteine, 
glycine and lysine showed high capacity to reduce 
acrylamide in food system. As reported by Zamora et al. 
(2010), the compoud 1 is not stable and easy to decom pose. Thus, the amino acids that can only form compound 1 with acrylamide would show low elimination 
efficiency for acrylamide because of decomposition of 
compound 1. However, cysteine, glycine and lysine can 
react with acrylamide to form compound 2, the later 
compound may be more stable than the compound 1, 
thus make these amino acids show higher elimination 
efficiency for acrylamide. According to Koutsidis et al. 
(2009), cysteine and glycine, which were able to form 
compound 2 tested in our research, could form relatively 
more amino acid-acrylamide adducts when compared 
with another 3 amino acids.
Moreover, analysis of the products of three amino acids 
reacting with acrylamide by HPLC at 205 nm revealed 
that, there were one or two peaks with shorter retention 
time than acrylamide in the chromatogram. The peak 
area increased as the peak area of acrylamide decreased 
(Figure 1), HPLC-MS results of the reaction products 
between acrylamide and cysteine, lysine and glycine 
respectively confirmed that they were adduct 1 and 
adduct 2. This finding may encourage us to detect the 
adducts in food system

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masing-masing sesuai dengan [M + H]+dan [M-H]-dari Adisi untuk Aspartat dengan Akrilamida terdeteksi oleh ESIMS dalam sistem reaksi Asparagin-Akrilamida, menyarankan bahwa, selama proses pemanasan, Asparagin mungkin dihidrolisis Asam Aspartat yang kemudian bereaksi dengan Akrilamida.Hasil TOF-MS sebagian mungkin menjelaskan mengapa Sistein glisin dan lisin menunjukkan kapasitas tinggi untuk mengurangi Akrilamida di sistem pangan. Seperti yang dilaporkan oleh Zamora et al. (2010), compoud 1 tidak stabil dan mudah untuk decom pose. Dengan demikian, asam amino yang hanya dapat membentuk senyawa 1 dengan Akrilamida akan menunjukkan penghapusan rendah efisiensi Akrilamida karena pengurai senyawa 1. Namun, Sistein, glisin dan lisin dapat bereaksi dengan Akrilamida untuk membentuk senyawa 2, yang kemudian senyawa mungkin lebih stabil daripada 1 senyawa, dengan demikian membuat asam amino ini menunjukkan lebih tinggi penghapusan efisiensi Akrilamida. Menurut Koutsidis et al. (2009), Sistein dan glycine, yang mampu formulir 2 senyawa diuji dalam penelitian kami, bisa bentuk relatif asam amino-Akrilamida lebih adducts bila dibandingkan dengan asam amino 3 lain.Selain itu, analisis produk dari tiga asam amino bereaksi dengan Akrilamida oleh HPLC di 205 nm mengungkapkan bahwa, ada satu atau dua puncak dengan pendek retensi waktu daripada Akrilamida di chromatogram. Puncak daerah meningkat sebagai daerah puncak Akrilamida menurun (Gambar 1), HPLC-MS hasil produk reaksi antara Sistein, lisin Akrilamida dan glisin masing-masing menegaskan bahwa mereka sedang adisi 1 dan Adisi 2. Temuan ini dapat mendorong kita untuk mendeteksi adducts di sistem pangan

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