油炸马铃薯片中丙烯酰胺形成的影响因素的研究

丙烯酰胺是富含碳水化合物和氨基酸的食品经高温加热发生美拉德反应而产生的,但有关影响丙烯酰胺形成因素的研究却较少。探讨了油炸温度、原料中还原糖和氨基酸含量、鲜薯切片浸泡液的柠檬酸浓度、油炸前薯片的水分含量及抗氧化剂和油的使用时间对丙烯酰胺形成的影响。结果表明:原料中还原糖和氨基酸含量越高,产品中生成的丙烯酰胺就越多;油炸温度越高,产品中丙烯酰胺含量也相应越高;浸泡液柠檬酸浓度越大,产品中丙烯酰胺含量越低;而随着半成品中含水量的降低,产品中的丙烯酰胺含量也逐渐减少;在油中添加不同浓度的BHT和TBHQ以及采用使用时间不同的油,对加工出来的薯片之间丙烯酰胺含量没有显著的影响。

Study on influence factor on acrylamide formation during frying of potato crisps

Consistent evidence suggested that acrylamide is formed in starch-rich foodstuffs during mailard reaction. However, information regarding the influence of related parameters on acrylamide formation is scarce. We investigated the impact of frying temperature and heating time, the content of reducing sugar and amino acid of fresh potatoes, the citric acid content of the blanch juice used for blanching fresh potato slices, the moisture of potato crisps which would be fried, antioxdants and accumulative time being used for frying of the oil used. Acrylamide content was determined by high performance liquid chromatography(HPLC). Processing under the same conditions, the high content of reducing sugar and amino acid in fresh potatoes caused high acrylamide content in the products; With same material and post processing, acrylamide content consistently increased with increasing temperature and processing times; Lower pH value of potato juice caused a decreasing of acrylamide level; And acrylamide content decreased as the moisture of potato slices decreased gradually; While adding antioxidants such as BHT and TBHQ to the frying oil and using different oil did not markedly influence the acrylamide content of the product potato chips.