煎炸和焙烤过程中油脂对丙烯酰胺形成影响研究进展

丙烯酰胺是一种对人有神经毒性和潜在致癌性的化合物,自2002年被报道在一些高温加工的淀粉类食品中有较高含量后,引起各国学者的广泛研究。综述了煎炸和焙烤食物加工过程中油脂对丙烯酰胺形成的影响,主要包括油炸食品加工参数、油脂种类、油脂氧化和抗氧化剂对丙烯酰胺形成的影响,以及油脂热解产物对丙烯酰胺形成的影响及其可能机制。同时展望了今后的研究方向,旨在为从油脂角度控制丙烯酰胺的形成提供参考。     

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

ABSTRACT:  The effect of cooking method (baking compared with frying) on acrylamide level of potato chips was investigated in this study. Baking and frying experiments were conducted at 170, 180, and 190 °C using potato slices with a thickness of 1.4 mm. Raw potatoes were analyzed for reducing sugars and asparagine. Surface and internal temperatures of potato slices were monitored during the experiments to better explain the results. Fried and baked chips were analyzed for acrylamide content using an LC-MS method. The results showed that acrylamide level of potato chips prepared by frying increased with frying temperature (19.6 ng/g at 170 °C, 39 ng/g at 180 °C, and 95 ng/g at 190 °C). In baking, however, the highest acrylamide level was observed in potato chips prepared at 170 °C (47.8 ng/g at 170 °C, 19.3 ng/g at 180 °C, and 29.7 ng/g at 190 °C). The results showed that baking at 170 °C more than doubled the acrylamide amount that formed upon frying at the same temperature, whereas at 180 and 190 °C, the acrylamide levels of chips prepared by baking were lower than their fried counterparts.     

馍干中丙烯酰胺的抑制工艺及添加剂配方

研究降低馍干中丙烯酰胺含量的方法,包括馍干加工工艺和食品添加剂两方面。结果表明,采用高温（230 ℃）烘烤馍干,与低温（190 ℃）烘烤相比,馍干中丙烯酰胺含量下降10.9%;降低馍干坯水分（从41.7%降到9.6%）,馍干中丙烯酰胺含量下降31.7%;添加复合食品添加剂（硫酸钙添加量为1.0%,茶多酚添加量为0.04%）,馍干中丙烯酰胺含量下降56.5%。通过优化工艺条件和添加复合添加剂,馍干中的丙烯酰胺含量从177.2 μg/g下降到46.8 μg/g,总共下降了73.5%。因此,采用高温短时烘烤、降低馍干坯烘烤前水分含量和添加复合添加剂,能有效降低馍干中丙烯酰胺含量。     

Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants

Abstract: This study investigated the capacity of various antioxidants in reducing the formation of acrylamide during cookie processing. Five antioxidants, antioxidants of bamboo leaves (AOB), sodium erythorbate (SE), tea polyphenols (TP), vitamin E (VE), and tert‐butyl hydroquinone (TBHQ), were individually added into cookie formulas, and acrylamide content was determined by liquid chromatography tandem mass spectrometry (LC‐MS/MS). Cookie quality indexes, including flavor, brittleness, and water activity, were also evaluated. Results showed that the maximum inhibitory rate of acrylamide by AOB was achieved with addition of 0.2 g/kg AOB. Addition of AOB (0.2 g/kg), TP (0.1 g/kg), VE (0.1 g/kg), SE (0.1 g/kg), and TBHQ (0.2 g/kg) mitigated the formation of acrylamide by 63.9%, 43.0%, 71.2%, 49.6%, and 54.1%, respectively. Sensory evaluation showed that the color, texture, and flavor of cookies processed with either AOB (0.2 g/kg) or VE (0.1 g/kg) had no significant difference compared to control cookies (P > 0.05). The present study indicated that AOB (0.2 g/kg) and VE (0.1 g/kg) could not only effectively mitigate the formation of acrylamide, but also retain acceptable sensory attributes of cookies. This work shows the potential effectiveness of antioxidants in food processing to decrease acrylamide formation. Practical Application: There is an urgent need for reducing the level of acrylamide produced during food processing. This study found that certain antioxidants (antioxidant of bamboo leaves and vitamin E) could effectively inhibit acrylamide formation in cookie processing without affecting sensory properties. The results suggested that the application of antioxidants could be an effective method to decrease acrylamide formation.     

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content,Texture, and Color of the Final Product

Abstract: Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography‐mass spectrometry (LC‐MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor. Practical Application: Combining radio frequency and conventional baking may provide cookie manufacturers with ability to make cookies with lower levels of acrylamide.     

间歇性添加蒸汽对餐包品质的影响

通过测定餐包升温曲线、质构、丙烯酰胺含量及风味物质等参数,研究了焙烤时蒸汽添加频率(低、中、高频率,对应添加蒸汽的时间间隔分别为4、2、1 min)对餐包品质的影响。结果发现,相比无蒸汽组,蒸汽的加入使餐包中心升温速率总体更加平缓。较之无蒸汽组,中高频率引入蒸汽餐包的烘焙损失率降低(P<0.05)。随着蒸汽频率增高,餐包表皮中心的L^*值和b^*值上升,而a^*值下降,通过质构测定,加入蒸汽使餐包表皮硬度和餐包硬度均显著降低(P<0.05),其耐咀嚼度和回复性随蒸汽频率增高呈先下降后上升的趋势。蒸汽的引入使醇类、壬醛和3-羟基-2-丁酮等物质的相对含量升高,而糠醛的相对含量降低,使面包在具有更加浓厚的香气的同时,减少焦糊味。同时,蒸汽的引入改变了餐包表皮的微观结构,降低了餐包整体及其表皮的丙烯酰胺生成量,其中表皮由350 μg/kg降低为218、141、83 μg/kg(依次为低、中、高频率组),整体由74 μg/kg降低为59、55、41 μg/kg(依次为低、中、高频率组)。餐包表皮赖氨酸的残留量显著增加(P<0.05),由无蒸汽组的0.97 g/kg增加至高频率组的1.58 g/kg。最后结合感官评价得出,当蒸汽加入时间间隔为2 min时,餐包色香适中且营养安全品质较优。     

贮藏温度对双孢蘑菇褐变和抗氧化活性的影响及动力学研究

以双孢蘑菇为原料,研究1℃、4℃、7℃三种贮藏温度对超氧化物歧化酶(SOD)、过氧化氢酶(CAT)活性以及抗氧化能力的影响,探讨了双孢蘑菇褐变度、总酚、抗坏血酸与抗氧化能力之间相关性,并对不同贮藏温度下双孢蘑菇抗氧化活性变化的动力学模型进行研究。结果表明,1℃处理能显著抑制双孢蘑菇贮藏期间总酚、抗坏血酸的降低,延缓SOD、CAT活性的上升和峰值的出现,保持贮藏期间较高的抗氧化活性,有效控制褐变。相关性分析结果显示,酚类和抗坏血酸在双孢蘑菇抗氧化体系中发挥重要的作用,贮藏期间菌肉色泽变化与抗氧化能力密切相关。在Arrhenius动力学方程基础上得出贮藏期间L*值、抗坏血酸、抗氧化能力(TEAC、FRAP法)变化的速率常数随贮藏温度的升高而增大,拟合所得各指标变化最终预测模型方程可快速可靠的预测274.15~280.15 K(1℃~7℃)双孢蘑菇褐变度及抗氧化能力的变化。     

黑枸杞花青素抑制曲奇饼干中丙烯酰胺效果的研究

研究黑枸杞花青素对食品体系中丙烯酰胺的抑制效果。采用响应面分析优化焙烤温度、焙烤时间以及花青素在曲奇饼干中的添加量,获得抑制丙烯酰胺产生的最佳条件。结果显示,花青素可以有效抑制曲奇饼干中丙烯酰胺的产生;当焙烤温度为185℃,焙烤时间为12 min,花青素添加量为0.32 g/kg时,在此条件下丙烯酰胺抑制率为69.34%。研究表明:温度、时间、花青素添加量均对丙烯酰胺的产生具有显著影响,建立的二阶多项式模型准确性高,可以有效预测产品中丙烯酰胺的抑制效果。     

植物提取物对油炸和焙烤类食品中丙烯酰胺抑制效果的研究进展

丙烯酰胺是一种在高温下加工的食品中美拉德反应的副产物,常见于油炸和焙烤类食品中,已被认为是潜在的致癌物。越来越多的研究表明,可以通过添加从植物中提取的天然活性成分来抑制食品加工过程中丙烯酰胺的形成,由于天然植物天然环保、取材易、成本低,因此是一种符合工业需求的添加剂。本文着重对香辛料提取物、水果提取物、叶茎类提取物和谷豆类提取物抑制丙烯酰胺的效果研究进行了综述,结合抑制效果和对产品的感官影响,得出较为可行的抑制剂为茴香提取物、竹叶提取物、葡萄副产品和黑花生衣提取物。针对目前的研究现状对未来的潜在方向提出了展望,以期为食品工业中抑制丙烯酰胺提供更多的方法。     

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.     

杂种小麦面包烘焙品质的优势效应

选用 6个小麦亲本及其配制的 6个杂种F1代为实验材料 ,对其面包的烘焙特性及有关性状的亲子相关进行了分析研究。结果表明 ,小麦杂种F1代面包烘烤特性的优势效应因组合的不同差异很大 ,烟优36 1/LK90 6杂种具有较高的面包比容值 (4 .6 6mL·g- 1) ,其评分最高 (83分 ) ,超双亲平均值 9.93% ,为正向效应 ,其效应主要来自对面包感官特性的改良 ,为 12 .38%。说明利用小麦杂种优势提高面包烘焙品质是有效的     

Effects of Heat Transfer by Radiation and Convection on Browning of Cookies at Baking

The effects of modes of heat transfer (radiation or convection) on the baking color development of food were studied. An experimental baking oven that could be altered to two heat transfer modes was designed; the ratio of heat by radiative transfer to total heat transferred was about 30% or 70%. The glucose-glutamate solutions were heated at different air temperatures to measure the browning rates to calculate the activation energies. Cookies were baked at 200°C to measure the lightness of color on the surface and the surface temperature. It was clarified that the development of color depended on the temperature only.     

加工工艺对绿茶丙烯酰胺生成的影响

目的:研究杀青、揉捻、干燥等工艺对绿茶丙烯酰胺生成的影响。方法:利用三重串联四极杆液相色谱-质谱联用仪定量,对比杀青方式、揉捻时间、干燥方式等对丙烯酰胺生成的影响规律,并进行正交试验设计,得出减少丙烯酰胺生成量的最佳加工方式。结果:通过L_9(3~4)正交试验,对绿茶中丙烯酰胺含量的影响程度排序为热风干燥温度揉捻时间滚筒杀青温度,滚筒杀青温度150℃、揉捻时间30 min、热风干燥温度150℃为优选工艺。结论:茶叶加工过程中,常规热处理方式较微波热处理方式更不利于丙烯酰胺的生成;其中,随着滚筒杀青温度的升高丙烯酰胺的生成量增加,揉捻时间延长和热风干燥温度升高则丙烯酰胺的生成量降低。     

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

This paper summarizes the current state of knowledge on acrylamide formation in foods during thermal processing. The main pathway of acrylamide formation in foods is linked to the Maillard reaction, and in particular, the amino acid asparagine. Effects of several factors related to food composition and processing conditions on the formation levels of acrylamide, and also, other quality characteristics in thermally processed foods are discussed in detail. From a process control point of view, it is also addressed that there is a need to develop viable models for the estimation of acrylamide contents in heated foods during the stages of process design and optimization. Fried potato products, as one of the most encountered category of thermally processed foods, are specifically emphasized for acrylamide formation, potential ways of mitigation, and modeling its formation during frying.     

烤制热加工对玉米粉中玉米黄素含量的影响

围绕烤制对玉米粉中玉米黄素含量的影响展开实验,以玉米粉为原料进行不同烤制条件的热处理,以玉米黄素含量为指标,通过单因素试验,探究烤制温度、烤制时间、加水量在烤制过程中对玉米黄素含量的影响,利用响应面法对影响玉米黄素含量的3个因素进行优化。烤制优化条件为烤制温度190℃、烤制时间30 min、加水量75%。在此条件下,做3次平行实验进行验证,此时玉米粉中玉米黄素含量为306.79μg/100 g。     

柠檬酸对多酚氧化酶相对酶活性、动力学和褐变参数的影响

以蘑菇多酚氧化酶(PPO)为原料,研究不同浓度的柠檬酸处理对PPO相对酶活性、动力学参数(米氏常数Km、最大反应速率Vmax)、褐变测量参数的影响。结果表明:随着柠檬酸浓度的增加,PP O的相对酶活性逐渐降低,当柠檬酸浓度达到70mmol/L时,PPO的相对酶活性仅为原酶活性的1%;随着底物邻苯二酚浓度的增加,柠檬酸处理的PPO反应速率逐渐提高,当邻苯二酚浓度为15mmol/L时,反应速率达到最大值。随着柠檬酸浓度的增大,PPO的Km基本不变,而Vmax逐渐降低,经Lineweaver-Burk作图得出0、20、40mmol/L柠檬酸处理PPO的Vmax分别为578.4、437.8、111.6U/min。表明柠檬酸是PPO与底物邻苯二酚反应的非竞争抑制剂。对褐变测量参数影响表明,随着处理的柠檬酸浓度的增大,L*(亮度)、a*(红值)变化较小,而b*(黄值)急剧下降,40、70mmol/L柠檬酸处理后b*分别降为原酶活性的57.5%和13.7%;Hue、Chroma、褐变指数(BI)也明显降低;这与PPO的相对酶活性和Vma x变化一致,表明相对酶活性、Vma x与b*、Hue、Chroma、BI有直接的相关性。     

丙烯酰胺抑制剂对曲奇面团流变学和烘焙特性的影响

通过引入天冬酰胺酶和/或甜菊苷到曲奇配方中替代部分糖以抑制其生产过程中丙烯酰胺的生成,分析单独或同时添加这两种配料时曲奇面团的动态流变学特性、硬度和曲奇饼干的烘焙感官特性。结果表明：当单独添加天冬酰胺酶(1000 ASNU)时可降低曲奇样品中天冬酰胺含量(0.045mg/g)的67%,从而抑制95%丙烯酰胺的生成,且不会影响曲奇产品的烘焙特性。而天冬酰胺酶和甜菊苷同时添加时可抑制样品中96%丙烯酰胺的生成。动态流变学结果表明：引入天冬酰胺酶不会影响曲奇面团的流变学性质,而甜菊苷的加入会增加面团的弹性模量G＇和黏性模量G〃,这是因为甜菊苷替代面团中糖成分后促进曲奇面团面筋网络的形成。但是,部分糖被取代后会改变曲奇的一些烘焙特性,如：水分含量增加,曲奇饼干颜色变淡,延展率和破碎力降低。感官分析结果表明：感官评定者不能接受45%和60%糖取代量的曲奇,但可以接受15%或30%糖取代量的曲奇。     

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。     

温度和pH值对美拉德模拟体系中丙烯酰胺形成的影响

丙烯酰胺(AA)是一种对人体具有潜在致癌作用的食品污染物之一,研究AA的形成规律对控制其形成具有一定的理论和实践意义。通过对AA形成的模拟体系研究发现,温度和反应液初始pH值对AA的形成具有一定的贡献。加热处理过程中,反应温度对AA形成影响显著(P<0.05),随着反应温度的增加模拟体系中AA含量相应增加。pH值对模拟体系中AA形成的影响比较复杂,随着反应液初始pH值的增加,模拟体系中AA含量也相应增加,但是当pH值达到10时,AA的含量反而下降,当pH值为8时,产生最高含量的AA,因此可以通过控制体系的温度和pH值,来减少AA的形成。     

香蕉汁储藏过程中非酶褐变的研究

本文探讨了香蕉汁储藏中非酶褐变的原因与动力学。结果表明还原糖与氨基化合物发生的Maillard反应是造成香蕉汁储藏期间非酶褐变的主要原因。经与一级动力学和零级动力学模型拟合，推测香蕉汁储藏期间的非酶褐变符合零级动力学方程，其发生非酶褐变的活化能为80．46kJ／mol。