| 油炸马铃薯片中丙烯酰胺抑制研究 |
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| 引用本文： | 章银良,杨慧,李学红,王新. 油炸马铃薯片中丙烯酰胺抑制研究[J]. 河南工业大学学报(自然科学版), 2011, 32(3): 41-44 |
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| 作者姓名： | 章银良 杨慧 李学红 王新 |
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| 作者单位： | 郑州轻工业学院,食品与生物工程学院,河南郑州450002 |
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| 基金项目： | 郑州轻工业学院博士基金 |
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| 摘 要： | 在固定油炸温度和时间的条件下,利用不同抑制剂浸泡处理来抑制油炸马铃薯片中丙烯酰胺的生成.结果表明:柠檬酸、碳酸氢钠、氯化镁在一定程度上对丙烯酰胺的形成有抑制作用;在试验范围内,质量分数为1%的柠檬酸抑制效果较好,抑制率达43%,而碳酸氢钠、氯化镁抑制效果不明显.
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| 关 键 词： | 丙烯酰胺 油炸马铃薯片 抑制剂 柠檬酸 碳酸氢钠 氯化镁 |
INHIBITION OF ACRYLAMIDE FORMATION IN FRIED POTATO CRISPS |
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| ZHANG Yin-liang,YANG Hui,LI Xue-hong,WANG Xin. INHIBITION OF ACRYLAMIDE FORMATION IN FRIED POTATO CRISPS[J]. Journal of Henan University of Technology Natural Science Edition, 2011, 32(3): 41-44 |
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| Authors: | ZHANG Yin-liang YANG Hui LI Xue-hong WANG Xin |
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| Affiliation: | ZHANG Yin-liang,YANG Hui,LI Xue-hong,WANG Xin(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China) |
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| Abstract: | The formation of acrylamide in fried potato crisps was inhibited by soaking potato in different inhibitors under the conditions of a constant frying temperature and frying duration.The results showed that citric acid,sodium hydrogen carbonate and magnesium chloride could inhibit acrylamide formation to a certain degree,1% citric acid had a better inhibitory rate of 43%,while sodium hydrogen carbonate and magnesium chloride had no obvious inhibition effects. |
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| Keywords: | acrylamide fried potato crisps inhibitor citric acid sodium hydrogen carbonate magnesium chloride |
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