GC-MS测定薯类油炸食品及洋快餐中丙烯酰胺

利用中国疾病预防控制中心营养与食品安全所的样品前处理方法,采用气相色谱和四级杆一级质谱联用技术对薯类油炸食品及洋快餐两类8种食品中丙烯酰胺进行了测定,以相对保留时间和丙烯酰胺相应监测离子的丰度进行定性分析。结果表明,丙烯酰胺标准各浓度水平的相对响应因子RRF的相对标准偏差(RSD)小于20%,满足内标法计算要求,薯类油炸食品丙烯酰胺含量为456～5269μg/kg,洋快餐食品中丙烯酰胺含量为147～214μg/kg。     

气相色谱质谱联用测定油炸方便面中丙烯酰胺含量的方法研究

建立了油炸方便面中丙烯酰胺的气相色谱-质谱联用(GC/MS)内标分析方法。采用柱前溴化衍生的方法,以甲基丙烯酰胺为内标,分别采用GC/ECD、GC/FTD、GC/MS分析测定,在37.5μg/kg加标水平样品回收率范围70.9%～87.6%,平行测定7次相对标准偏差9.8%,标准系列在0～5.00mg/L范围内线性良好。该方法定性、定量准确度均优于气相色谱法,适合于常规油炸方便面中丙烯酰胺的测定。     

油炸马铃薯片中丙烯酰胺形成的协同阻断研究

目的研究油炸温度、油炸时间对马铃薯片中丙烯酰胺生成的影响,进而探讨半胱氨酸(Cys)和热烫处理对丙烯酰胺生成的协同阻断作用。方法将试样马铃薯片分别在不同浓度的Cys(0~5 g/L)溶液中,进行热烫(25~85℃)前处理,在不同温度(140~220℃)以及油炸时间(0~35 min)条件下,油炸处理,利用衍生化气相色谱-质谱联用(GC-MS)法测定样品中的丙烯酰胺含量。结果无预处理下,油炸马铃薯片中丙烯酰胺的生成量,随油炸时间或油炸温度的增加,呈先升高后降低的变化趋势,油炸温度为180℃的条件下,油炸3 min时,达到最大值5.16 mg/kg;油炸时间为5 min的条件下,油炸温度为200℃时,达到最大值4.85 mg/kg。热烫前处理对丙烯酰胺生成具有显著抑制效果,抑制率随热烫温度的升高而增大,室温条件下Cys溶液浸泡对丙烯酰胺生成具有抑制效果,抑制率随Cys浓度增加未见明显变化,然而温度升高后,出现协同阻断效应,Cys浓度为5 g/L和热烫温度为85℃的条件下,丙烯酰胺抑制率达100%。结论 Cys和热烫处理对抑制丙烯酰胺的生成存在协同阻断效应,协同作用下的抑制率与两者单独作用相比显著增加。     

中式油炸食品中丙烯酰胺测定及降低方法初探

研究高效液相色谱法分析测定中式油炸食品中丙烯酰胺方法。样品预处理条件:油炸样品粉碎后用0.1%甲酸水溶液(料液比1:5)进行三次重复提取,提取液经高速离心、冷冻、C_(18)固相萃取小柱纯化,最后采用高效液相色谱仪进行测定。测定色谱条件:流动相为甲醇—0.02 mol/L乙酸胺溶液(5:95,v/v)、流速为0.9 ml/min、进样量为20μl、保留时间约4.887 min,检测器为紫外检测器,波长为210 nm、柱温25℃±0.5℃;试验结果表明,丙烯酰胺色谱图峰面积与其浓度在0.5～5.0μg/mL范围内呈良好线性关系,其最低检出限为10 ng/mL,回收率为94.5%～106.5%,相对标准偏差3.2%～4.5%;该法回收率高、精密度好,重复性好。利用该法测定几类市售中式油炸食品和自制油炸食品中丙烯酰胺含量,结果表明,市售中式油炸食品丙烯酰胺检出率为100%,仅含量水平有较大差异;试验也表明,通过优化工艺技术条件和配方如调节pH值或添加抗氧化剂等可降低油炸食品中丙烯酰胺含量。     

黑花生衣提取物抑制油炸马铃薯体系中丙烯酰胺形成的研究

本论文研究黑花生衣提取物对油炸马铃薯体系中丙烯酰胺形成的影响。采用黑花生衣中提取出的粗提物(BPSE)、原花青素(BPSP)、花色苷(BPSA)以及BPSP分级得到的M1、M2和M3三种不同平均聚合度的原花青素,分别将6种物质添加到马铃薯粉中,油炸后,用高效液相色谱检测丙烯酰胺含量;选择最佳抑制率最大的物质进行动力学试验。结果表明,BPSE、BPSP、BPSA、M1、M2和M3对丙烯酰胺的最佳抑制浓度分别为0.1μg/mL、1μg/mL、0.1μg/mL、1μg/mL、0.01μg/mL和0.1μg/mL,最佳抑制率分别为39.78%、60.63%、25.18%、53.35%、49.02%和43.75%,原花青素能很好地抑制丙烯酰胺形成。通过比较BPSP试验组、空白对照组和橙皮苷阳性对照组对油炸马铃薯体系中丙烯酰胺的形成动力学过程,得出丙烯酰胺在200 s时,生成量最高,BPSP可以有效抑制丙烯酰胺的形成过程。     

茶多酚在油炸过程中对马铃薯片品质及其贮藏稳定性的影响

以感官品质、质构特性、理化特性、风味特性以及丙烯酰胺含量为指标,研究茶多酚在连续油炸过程中对马铃薯片品质的影响,并进一步探究茶多酚对马铃薯片贮藏稳定性的影响。结果表明,茶多酚对连续油炸过程中马铃薯片感官品质及硬度值的下降具有抑制作用;茶多酚对连续油炸过程中马铃薯片水分含量和含油率的增加具有明显的抑制作用,并且降低了薯片的含油率,茶多酚组T₂₄批次的马铃薯片含油率为41.96%±2.00%,显著低于空白组的46.29%±1.06%(P<0.05)。同时,与空白对照组相比,茶多酚抑制了马铃薯片劣变风味的产生,明显抑制了马铃薯片中有害物丙烯酰胺的生成。此外,茶多酚能够增加油炸马铃薯片的贮藏稳定性,平均货架期能够延长8 d。初步分析,茶多酚在油炸过程中对油脂品质的保护作用是其能够提高马铃薯片品质的重要原因。     

食品中丙烯酰胺分析方法研究进展

自从食品中发现一种潜在的致癌物质———丙烯酰胺后,世界各国的科学家进行了广泛深入的研究,在食品中丙烯酰胺的分析方法、形成机理、减少措施、暴露研究及风险评估等方面均有所进展。文中主要集中在食品中丙烯酰胺分析方法研究方面,主要包括水源水中丙烯酰胺的分析、聚丙烯酰胺中残留丙烯酰胺的分析以及采用GCMS、LCMS和LCMS/MS连用的方法精确分析食品中的丙烯酰胺,并提出了对食品中丙烯酰胺研究的进一步展望。     

油炸食品中丙烯酰胺的检测方法研究

富含淀粉的食物在油炸过程中,极易产生一种有害的化学物质——丙烯酰胺。建立了油炸食品中丙烯酰胺的提取、纯化与高效液相色谱分析方法。油炸食品经水提后正己烷脱脂、Carrez试剂净化除蛋白、C18固相萃取柱纯化得到丙烯酰胺提取液,再经高效液相色谱法分析检测。研究了高效液相色谱不同流动相比例、柱温、流速、进样量对丙烯酰胺分离效果的影响,确立了最佳色谱分离条件:检测波长195 nm,流动相乙腈-水(体积比20∶80),柱温45℃,流速1. 0 m L/min,进样量20μL。该方法丙烯酰胺的检出限为5μg/kg,相对标准偏差在0. 5%范围内,薯片样品的加标回收率在88. 5%～90. 6%之间,该法能有效、快速测定油炸食品中丙烯酰胺的含量。     

热加工食品中丙烯酰胺的形成机理和风险分析

阐述了食品中丙烯酰胺产生的机理.丙烯酰胺是一种具有神经毒性的小分子化合物,它主要由游离的天门冬酰胺在食品加工过程中通过美拉德反应形成.天门冬酰胺和碳水化合物是形成丙烯酰胺必需的物质基础,高温(高于120 ℃)则是丙烯酰胺形成的关键条件,加工方式、水活度、pH值等因素也影响其形成.目前食品中丙烯酰胺的分析主要采用气相色谱-质谱法(GC-MS)与液相色谱-串联质谱联用技术(LC-MS/MS).作者对丙烯酰胺的分析方法进行了研讨并对丙烯酰胺的毒理学和食用含有丙烯酰胺食品的风险进行了讨论.     

油炸食品中丙烯酰胺的生成、毒性及检测方法的研究进展

油炸食品因其独特的风味和诱人色泽,深受消费者喜爱。但高温油炸过程产生的2A级致癌物丙烯酰胺(Acrylamide,AA ),受到人们的广泛关注。油炸食品是一种深受消费者喜爱的食品,在食品产业中具有重要地位,而AA在富含淀粉的油炸食品中含量较高,在生产加工过程中伴随美拉德反应途径或丙烯醛途径生成,不同的食品原料、食品预处理方法、加工工艺条件都会对其生产有影响。由于消费者和食品工业对丙烯酰胺关注度的增加,关于丙烯酰胺检测方法的相关研究引发了广泛的讨论。除了使用常用的方法检测油炸食品中的丙烯酰胺外,近年来还出现了许多新型检测方法。本文从油炸食品中的丙烯酰胺生成途径与机制出发,总结探究其系列毒性,归纳近年来油炸食品中丙烯酰胺检测的传统与新兴方法,以期为油炸食品的生产加工提供科学依据,为控制油炸食品中的丙烯酰胺形成提供一定的理论支撑和参考。     

Determination of acrylamide in processed foods by column-switching HPLC with UV detection

A simple and convenient analytical method for the determination of acrylamide in processed foods was established. Acrylamide was extracted with water in an ultrasonic bath. The extract was passed through an OASIS HLB cartridge and the eluate was injected into the HPLC system using a column-switching technique. The HPLC system consisted of two pumps, two 6-port-2-position valves, two columns and a UV detector. At first, the sample solution was chromatographed on an ODS column with a mobile phase of water, then the flow of the mobile phase was switched using a 6-port-2-position valve, and the acrylamide peak fraction was introduced into an aqueous gel permeation column (analytical column). The fraction was chromatographed again on the analytical column with a mobile phase of water, and the eluate was monitored with a UV detector (205 nm). The recoveries of acrylamide from potato chips, fried potato, croquette and instant noodle fortified at levels of 50 to 1,000 micrograms/kg were 93.1 to 101.5% and the coefficient of variation was 1.5 to 5.2%. The detection limit corresponded to 10 micrograms/kg in processed foods. Forty-six samples, potato chips (11), fried potato (10), croquette (20) and instant noodle (5), were analyzed by this method. The acrylamide level was 67-4,499 micrograms/kg for potato chips, 125-1,183 micrograms/kg for fried potato, nd-255 micrograms/kg for croquette and nd-151 micrograms/kg for instant noodle.     

Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale

Great interest and rapid research efforts on acrylamide in foods followed an announcement in April 2002 by the Swedish National Food Authority and the University of Stockholm. Reduction of acrylamide in high-temperature processing foods, including selection of the raw material and variation of processing parameters, etc. were extensive reported. In this research, effect of some agents on acrylamide formation was investigated. A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechin, CaCl₂, NaHSO₃, and l-cysteine on inhibition of acrylamide formation and three efficient inhibitors, NaHSO₃, CaCl₂ and l-cysteine were screened. The results showed that immersing of the fresh potato chips using different concentration of the agents greatly inhibited acrylamide formation in fried potato crisps, and the efficiency increased as their concentrations increased; among them, l-cysteine is the most efficient agent but CaCl₂ is most potential. Effects of these food additives on the texture of fried potato crisps were also studied. It was found that l-cysteine showed little effect on the texture of the crisps and CaCl₂ is regarded as the suitable choice because of its low price and the acceptable mouth feel of fried crisps treated by CaCl₂, although it increased the brittleness. Moreover, the application of CaCl₂ in industrial production of fried potato crisps was also studied. In the blanching process (deactivation process of enzymes at 85 °C), a computerized electrical conductivity detector was used to keep the concentration of CaCl₂ at constant and the result showed that immersion of potato slices in CaCl₂ solution at 5 g/L reduced acrylamide formation by more than 85% in fried crisps.Industrial relevanceThis research presents a technology to inhibit acrylamide formation in fried potato chips by immersion of fresh potato chips with some food additives. The approach suggested that cysteine and calcium chloride significantly decreased the content of acrylamide in fried potato chips and their concentrations could be kept constant by using a conductor as a detector.     

Reducing Acrylamide in Fried Snack Products by Adding Amino Acids

ABSTRACT: The aims of this study were to develop commercial methods for reducing the acrylamide content in processed foods and apply them to commercial snacks. The formation of acrylamide in fried foods was found to depend on the composition of raw materials as well as the frying time and temperature. In potato chips, acrylamide was rapidly formed at over 160°C, with the amount proportional to the heating duration and temperature. Free amino acids were used to reduce acrylamide, with lysine, glycine, and cysteine having the greatest effects in the aqueous system. Lysine and glycine were effective at inhibiting the formation of acrylamide in wheat-flour snacks. In potato snacks, the addition of 0.5% glycine to pallets reduced acrylamide by more than 70%. Soaking potato slices in a 3% solution of either lysine or glycine reduced the formation of acrylamide by more than 80% in potato chips fried for 1.5 min at 185°C. These results indicate that the addition of certain amino acids by soaking the uncooked products in appropriate solutions is an effective way of reducing acrylamide in processed foods.     

A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

ABSTRACT: The effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS. The 0.2% citric acid treatments induced 82.2% and 72.8% inhibition of acrylamide formation in fried and baked corn chips, respectively. Dipping potato cuts in 1% and 2% citric acid solutions for 1 h before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. In the experiment of heating 1 mL solution containing asparagine and glucose in phosphate buffers, by lowering the pH from 7.0 to 4.0, 99.1% inhibition of acrylamide formation was achieved. This is the first finding of an effective, simple, and practical way to limit the acrylamide formation in real foods.     

不同马铃薯品种对鲜切油炸薯片中丙烯酰胺的影响

研究11个不同马铃薯品种,在相同的油炸条件下进行鲜切油炸薯片实验,采用液相-质谱联用检测其不同品种鲜切油炸薯片的丙烯酰胺含量,结合品种的还原糖含量,对丙烯酰胺含量进行分析。方法：热烫60s,表面干燥,180℃油炸100s,脱油,样品预处理,待测。结果：在相同油炸实验的基础上,检测出丙烯酰胺含量较低的是D519、陇薯3号、中薯7号、LK99等;丙烯酰胺含量较高的是中薯8号、夏波蒂、中薯3号等,并且丙烯酰胺含量与品种的还原糖含量走向基本相似。     

热烫预处理降低鲜切油炸薯片中丙烯酰胺的工艺优化研究

研究热烫预处理对鲜切油炸薯片中丙烯酰胺的影响和薯片油炸工艺优化。在相同条件下,分别对原料进行热烫和非热烫处理,在不同油炸温度和时间条件下进行油炸试验,采用DNS法测还原糖,液质联用法检测薯片中丙烯酰胺含量。结果表明,通过对切片的马铃薯进行热烫处理,即75℃热烫150s,能明显降低还原糖含量,160℃油炸120s,可降低丙烯酰胺含量至67.18μg/kg。     

Biomedical rationale for acrylamide regulation and methods of detection

Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and beverage products, stimulating the European Union (EU) and California to legislate public notice of acrylamide presence in fried and baked foods, and coffee products. The regulatory legislation enacted in the EU and California has scientists working to develop foods and processes aimed at reducing acrylamide formation and advancing rapid and accurate analytical methods for the quantitative and qualitative determination of acrylamide in food and beverage products. The purpose of this review is to survey the studies performed on rodents and humans that identified the potential health impact of acrylamide in the human diet, and provide insight into established and emerging analytical methods used to detect acrylamide in blood, aqueous samples, and food.     

KINETICS OF ACRYLAMIDE FORMATION DURING TRADITIONAL AND VACUUM FRYING OF POTATO CHIPS

Acrylamide is considered a carcinogen in animals and a possible carcinogen in humans. It has been found in starch‐rich foods cooked at high temperatures. Vacuum frying (10 Torr) was investigated as a possible alternative to reduce acrylamide formation in potato chips. The cultivar Atlantic was used to determine the kinetics of acrylamide formation during traditional and vacuum frying at different temperatures. There was a 94% decrease in acrylamide content when potatoes were fried to the same final moisture content (1.5% ± 0.3% w.b.) under vacuum compared to those fried under atmospheric conditions. Acrylamide accumulation under vacuum frying was modeled using first‐order kinetics (during traditional frying, the logistic kinetic model was used). The behavior of the kinetics of acrylamide content in potato chips fried under the two processes was different mainly because of the different temperatures used. During traditional frying, higher temperatures are used (150 to 180C) and acrylamide after some time is produced but starts degrading, producing a constant level of acrylamide content at longer times. During vacuum frying (10 Torr), acrylamide increased exponentially (but at lower levels) for all frying times.     

Acrylamide in food: a model for mechanism of formation and its reduction

Acrylamide and its analogues have been widely used since the last century for various chemical and environmental applications and can be formed by heating of biological material derived from plant tissues. This compound, identified previously as a potential industrial hazard, has now been found in many cooked foods. Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because of its probable carcinogenicity in humans. The exact mechanism for the acrylamide formation in food is not well understood. The existing models to explain its formation have several limitations. This study was carried out to investigate the acrylamide formation in commonly consumed food stuff model and possible mechanisms of its reduction. Our system uses fried potato slices previously treated either with phenolic antioxidants from cranberry and oregano or coated with chickpea batter. We have shown that formation of acrylamide in fried potato chips is not an oxidative phenomenon and can be reduced by protective effects of chick pea proteins. Based on the results of our investigation we have proposed a non-oxidative model for acrylamide formation.     

Non-enzymatic browning and estimated acrylamide in roots,tubers and plantain products

Acrylamide has been discovered in foods, especially high carbohydrate foods that are dry-cooked (baked, fried or roasted) at high temperatures which also create the conditions for non-enzymatic browning. Baking, frying and roasting are common food preparation methods in Ghana. Fifteen different high carbohydrate foods in Ghana, that undergo dry-cooking, have been investigated for non-enzymatic browning and acrylamide production. The products that showed notable non-enzymatic browning and acrylamide levels include fried sweet potato, plantain chips from the fresh produce, with their respective non-enzymatic browning and acrylamide values as 0.095 ± 0.006 optical density (OD), 1043 ± 47.6 parts per billion (ppb); 0.034 ± 0.03 OD, 568 ± 22.9 ppb. Roots and tuber products had relatively high non-enzymatic browning and acrylamide levels while plantain products showed low levels of non-enzymatic browning and acrylamide.