摘要
研究不同预加工方式对油炸马铃薯片中丙烯酰胺生成的影响,进而探讨一种可有效抑制马铃薯片中丙烯酰胺含量的方法。将马铃薯片在不同温度(120℃~200℃)及不同时间(0~30 min)下进行油炸处理,通过品质指标及丙烯酰胺含量的变化趋势确定最佳油炸时间及温度,利用高效液相色谱法测定经热烫和添加剂浸泡后马铃薯片中丙烯酰胺的含量,并计算丙烯酰胺抑制率。在未进行预处理条件下,随着油炸时间及油炸温度的增大,质量损失率、色差呈整体上升趋势,水分活度、水分含量及还原糖含量呈整体下降的趋势,丙烯酰胺含量呈先上升后下降的趋势;在油炸前进行不同预处理对马铃薯片中的丙烯酰胺具有显著抑制作用,90℃热烫处理协同5 g/L半胱氨酸溶液浸泡处理10 min对马铃薯片中丙烯酰胺的抑制率达到了100%。因此,热烫协同半胱氨酸溶液浸泡处理是一种可有效抑制马铃薯片中丙烯酰胺含量的方法。
The effects of different preprocessing on acrylamide formation in fried potato chips were studied,and a method to inhibit acrylamide content in potato chips was discussed.The potato chips were fried at different temperatures(120℃-200℃)and different times(0-30 min).The optimum frying time and temperature were determined by quality index and the change trend of acrylamide content.The content of acrylamide in potato tablets was determined by high performance liquid chromatography(HPLC)and the inhibition rate of acrylamide was calculated.Under the condition of no pretreatment,with the increase of frying time and frying temperature,mass loss rate,the overall upward trend in color,water content and reducing sugar content in the overall downward trend,acrylamide content decline after rising first.Different pretreatment before frying had a significant inhibitory effect on crylamide in potato chips,and the inhibition rate of acrylamide in potato chips reached 100%when heated at 90℃and soaked with 5 g/L cysteine solution for 10 min.Therefore,hot blanching treatment of synergistic cysteine solution immersion treatment was an effective method to inhibit the content of acrylamide in potato chips.
作者
郭晓艳
高晴
董文明
和劲松
GUO Xiao-yan;GAO Qing;DONG Wen-ming;HE Jin-song(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第1期66-72,共7页
Food Research and Development
基金
国家自然科学基金地区项目(31860474)
云南省科技计划重点项目(2016FA014)。
