摘要
以天冬酰胺、葡萄糖在高温下反应建立丙烯酰胺产生的模拟体系,探讨Vc、阿魏酸、TBHQ、NaHSO3和CaCl2对丙烯酰胺产生的抑制作用。结果表明,CaCl2效果最佳,添加量为2.1%时,抑制率达93.4%;其次为NaHSO3,添加量为2.1%时,抑制率为80%。
Vc, ferulic acid, TBHQ, NaHSO3 and CaCl2 were used to test their inhibition effect on production of acrylamide in asparagines-glucose reaction system at high temperature. The results showed that CaCl2 significantly inhibited acrylamide production, the inhibition rate was 93.4% when 2.1% CaCl2 was added; followed by NaHSO3, the inhibition rate was 80% at the same addition of NaHSO3.
出处
《食品科技》
CAS
北大核心
2005年第3期53-55,共3页
Food Science and Technology
基金
广东省科技攻关课题(2003C299410)
广东省自然科学基金课题(031899)
关键词
丙烯酰胺
抑制剂
抑制率
acrylamide
inhibitor
inhibition rate
