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

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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

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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
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