吉林大学学报(工学版) ›› 2014, Vol. 44 ›› Issue (5): 1525-1530.doi: 10.7964/jdxbgxb201405047

• • 上一篇    下一篇

鲜切薯片油炸过程中丙烯酰胺形成的贡献率

袁媛, 张焕杰, 苗雨田, 吴思佳, 林松毅, 刘静波   

  1. 吉林大学 军需科技学院,长春 130062
  • 收稿日期:2013-03-09 出版日期:2014-09-01 发布日期:2014-09-01
  • 作者简介:袁媛(1978), 女, 副教授, 硕士生导师.研究方向:食品中危害物形成及控制技术.E-mail:yuan_yuan@jlu.edu.cn
  • 基金资助:
    “863”国家高技术研究发展计划项目(2011AA100806); “973”国家重点基础研究发展计划项目(2012CB720805).

Contribution of the frying condition of potato slices to the formation of acrylamide

YUAN Yuan,ZHANG Huan-jie, MIAO Yu-tian,WU Si-jia, LIN Song-yi,LIU Jing-bo   

  1. College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Received:2013-03-09 Online:2014-09-01 Published:2014-09-01

摘要: 研究了不同的油炸温度(140、160、180 ℃)和油炸时间(1~5 min)下,水分含量、过氧化值、茴香胺值和丙酮醛含量对鲜切薯片中丙烯酰胺(AA)形成的影响。研究发现:油炸温度和时间显著影响AA的形成,其含量随着温度和时间的增加而逐渐增大;过氧化值和丙酮醛值显著影响AA的形成(p<0.01)。AA含量也受到茴香胺值和水分含量的影响,但影响不如前两者显著。通过统计分析,利用水分含量、过氧化值、茴香胺值和丙酮醛值的变化规律得到油炸薯片中AA形成的预测模型,该预测模型可作为预测薯片油炸过程中AA含量的有效工具,实现工厂对AA的在线监测。

关键词: 食品加工技术, 丙烯酰胺, 水分含量, 茴香胺值, 过氧化值, 丙酮醛值, 预测模型

Abstract: This paper investigates the influences of Moisture Content (MC), Peroxide Value (PV), P-Anisidine Value (PAV), Methylglyoxal (MG), frying temperatures (140, 160, and 180 ℃) and frying time (1~5min) on the formation of Acrylamide (AA) in frying potato slices. The results show that both frying time and temperature affect the formation of AA, the content of AA increases gradually with frying time and temperature. PVG and MG significantly influence the formation of AA (p<0.01). PAV and MC also influence the formation of AA, but their influence is not as strong as PVG and MG. A prediction model is established which can be used as a tool to predict the formation of AA in the process of frying potato slices.

Key words: food processing technology, acrylamide (AA), moisture content, P-anisidine value, peroxide value, methylglyoxal, prediction model

中图分类号: 

  • TS201
[1] IARC. Some Industrial Chemicals[M]. Lyon, France: International Agency for Research on Cancer,1994.
[2] Rydberg P, Eriksson S, Tareke E, et al. Investigation of factors that influence the acrylamdie content of heated foodstuffs[J]. Journal of Agricutural and Food Chemistry, 2003, 51(24): 7012-7018.
[3] Pedreschi F, Kaack K, Granby K. Reduction of acrylamide formation in fried potato slices[J]. Lebensmittel-Wissenschaft and-Technologie, 2004, 37: 679-685.
[4] Wicklund T, stlie H, Lothe O, et al. Acrylamide in potato crisp-the effect of raw material and processing[J]. Lebensmittel-Wissenschaft and-Technologie, 2006, 39(5):571-575.
[5] Gertz C. Optimising the baking and frying process using oil improving agents[J]. European Journal of Lipid Science and Technology, 2004, 106(11): 736-745.
[6] Gertz C, Klostermann S, Kochhar S P. Deep-frying: the role of water from food being fried and acrylamide formation[J]. Oleagineux Corps Gras Lipides, 2003, 10: 297-303.
[7] Arribas-Lorenzo G, Fogliano V, Morales F J. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation[J]. European Food Research and Technology, 2009, 229(1): 63-72.
[8] Guillén M D, Cabo N. Fourier transforms infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils[J]. Food Chemistry, 2002, 77:503-510.
[9] Naz S, Siddiqi R, Sheikh H, et al. Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying[J]. Food Research International, 2005, 38(2):127-134.
[10] Yuan Y, Zhao G H, Chen F, et al. Correlation of methylglyoxal with acrylamide formation in fructose/asparagine Maillard reaction model system[J]. Food Chemistry, 2008, 108(3): 885-890.
[11] Liu J, Zhao G H, Yuan Y, et al. Quantitative analysis of acrylamide in tea by liquid chromatography coupled with electrospray ionization tandem mass spectrometry[J]. Food Chemistry, 2008, 108(2): 760-767.
[12] Bednarski W, Jedrychowski L, Hammond E G, et al. A method for the determination of α-dicarbonyl compounds[J]. Journal of Dairy Science, 1989, 72(10):2474-2477.
[13] GB 5009.3-2010. 食品安全国家标准食品中水分的测定[S].
[14] GB/T 5009.37-2003. 食用植物油卫生标准的分析方法[S].
[15] GB/T 24304-2009/ISO6885:2006. 动植物油脂茴香胺值的测定[S].
[16] Kotsiou K, Tasioula-Margari M, Capuano E, et al. Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system[J]. Food Chemistry, 2011, 124(1):242-247.
[17] Romani S, Bacchiocca M, Rocculi P, et al. Influence of frying conditions on acrylamide content and other quality characteristics of French fries[J]. Journal of Food Composition and Analysis, 2009, 22(6): 582-588.
[18] MacMillan B, Hickey H, Newling B, et al. Magnetic resonance measurements of French fries to determine spatially resolved oil and water content[J]. Food Research International, 2008, 41(6): 676-681.
[19] Amrein T M, Limacher A, Conde-Petit B, et al. Influence of thermal processing conditions on acrylamide generation and browning in potato model system[J]. Journal of Agricultural and Food Chemistry, 2006, 54(16):5910-5916.
[1] 徐梦蕾, 高宇, 刘静波, 熊晋锋, 赵颂宁, 黄延军. 基于抗氧化的大豆异黄酮对PC12细胞的神经保护作用[J]. 吉林大学学报(工学版), 2017, 47(1): 332-336.
[2] 马知行, 赵琦, 张浩. 基于傅立叶分析的持家基因预测模型[J]. 吉林大学学报(工学版), 2016, 46(5): 1639-1643.
[3] 郭洪强, 何洪文, 卢兵. 电动汽车复合制动预测模型[J]. 吉林大学学报(工学版), 2015, 45(3): 696-702.
[4] 张铁华, 姜楠, 刘迪茹, 郝锦峰, 毛春玲, 郭明若. 乳清蛋白基质脂肪替代物的制备及其在低脂液态奶中的应用效果[J]. 吉林大学学报(工学版), 2015, 45(3): 1024-1028.
[5] 赵谋明, 龙肇, 赵强忠, 徐巨才. 蛋白质用量和比例对淡奶油理化性质的影响[J]. 吉林大学学报(工学版), 2014, 44(5): 1531-1536.
[6] 高振海, 吴涛, 赵会. 车辆虚拟跟随避撞中驾驶人制动时刻模型[J]. 吉林大学学报(工学版), 2014, 44(5): 1233-1239.
[7] 金声琅, 王莹, 殷涌光. 高压脉冲电场对淀粉和肌原纤维蛋白混合凝胶强度的影响[J]. 吉林大学学报(工学版), 2014, 44(2): 573-578.
[8] 徐艳阳, 蔡森森, 吴海成. 玉米热风与微波联合干燥特性[J]. 吉林大学学报(工学版), 2014, 44(2): 579-584.
[9] 王宝杰, 王炜, 杨敏, 华雪东. 基于Kalman滤波行程时间预测的BRT车速诱导[J]. 吉林大学学报(工学版), 2014, 44(01): 41-46.
[10] 司建波, 杨芳, 郭蔚莹, 姚燕. 基于BP神经网络的两阶段疾病预测模型[J]. 吉林大学学报(工学版), 2013, 43(增刊1): 481-484.
[11] 张铁华, 李玺, 叶海青, 车宇飞, 田路, 于亚莉. 发酵林蛙油饮品的研制及工艺优化[J]. 吉林大学学报(工学版), 2013, 43(06): 1719-1724.
[12] 于德新, 仝倩, 杨兆升, 高鹏. 重大灾害条件下应急交通疏散时间预测模型[J]. 吉林大学学报(工学版), 2013, 43(03): 654-658.
[13] 王利民, 肖志刚, 刘宇欣, 李杰, 孙旭, 申勋业, 李佳栋. 响应面法优化板栗基营养米挤压加工参数[J]. 吉林大学学报(工学版), 2013, 43(02): 550-556.
[14] 刘静波, 常皓, 王二雷, 宫新统, 姜轶群. 高效液相色谱法检测蛋黄卵磷脂中的磷脂酰胆碱[J]. 吉林大学学报(工学版), 2012, 42(增刊1): 449-453.
[15] 刘静波, 陶旭, 姜玮, 丁龙, 王二雷. 利用二次回归正交旋转组合设计优化鸡蛋壳膜唾液酸提取工艺[J]. , 2012, 42(04): 1071-1076.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!