几种添加剂对油炸薯片中丙烯酰胺产生的抑制作用

Inhibition of Acrylamide Formation in Fried Potato Crisps by Some Food Additives

采用葡萄糖-天冬酰胺模拟反应体系研究了阿魏酸、儿茶素、CaCl2、NaHSO3、VC、L-半胱氨酸等物质对丙烯酰胺产生的抑制作用,筛选出了抑制效果良好的三种添加剂NaHSO3、CaCl2和半胱氨酸。分别用0.1%、0.3%和0.5%的NaHSO3、CaCl2和半胱氨酸在油炸前浸泡土豆片,发现它们都能显著减少油炸土豆片中丙烯酰胺的产生;当半胱氨酸和CaCl2浓度分别为0.3%和0.5%时,油炸薯片中检测不到丙烯酰胺。

A glucose-asparagines reaction model system was used to test the effect of ferulic acid, catechm, CaCl2, NanSO3, vitamin C and L-cysteine on inhibition of acrylamide formation and it was found that NaHSO3, CaCl2 and L-cysteine significantly inhibited acrylamide production. Soaking the fresh potato chips by using different concentrations of the three agents greatly inhibits the acrylamide formation in fried potato crisps by frying at 150℃ for lOmin and there is no detection of acrylamide when the concentration of cysteine and CaCl2 reached 0.3% and 0.5% respectively.