油炸食品中影响丙烯酰胺含量的因素分析

The Analysis of Factors Affecting the Contents of Acrylamide in Fried Food

通过高效液相色谱法检测油炸食品中丙烯酰胺的浓度,探讨不同温度、不同油炸时间、及不同厂家生产的面粉对丙烯酰胺含量的影响,从而选择最佳油炸食品的生产工艺条件。结果表明:油温200℃,油炸时间80秒,利用山东广饶XX面粉生产厂生产的面粉制成的油炸食品中丙烯酰胺含量低,且食品颜色、香味及脆度俱佳。

Choose the best production process conditions of fried food by exploring the influnce on the concentration of acrylamide in food when temperature,frying time and flour is different.The concentration of acrylamide in food is detected by high performance liquid chromatography.The results showed that when the oil temperature was 200 ℃,frying time was 80 seconds,hemisphere flour,the concentration of acrylamide was lower.Under this condition the color,flavor and crispness superb of the food was best.