期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

油脂羰基价对丙烯酰胺形成的影响 被引量：6

Effects of oil carbonyl value on formation of acrylamide
原文传递
导出
摘要 利用H2O2诱导花生油产生羰基化合物,采用油脂与L-天冬酰胺反应构建模拟实验体系,研究了油脂羰基价对丙烯酰胺形成的影响。结果表明,油脂的羰基价与丙烯酰胺的形成量具有显著相关性,相关系数R2=0.9625。 Different concentration of H2O2 were added into peanut oil to produce carbonyl compounds and then L-asparagine was added to test the effect of carbonyl value on formation of acrylamide at 175 ℃. The results showed that the carbonyl value was significantly related to the content of acrylamide, the correlation coefficient was 0.9625.
作者 石建君 欧仕益 黄才欢
机构地区 暨南大学食品科学与工程系
出处 《食品科技》 CAS 北大核心 2008年第6期103-105,共3页 Food Science and Technology
基金 广东省科技攻关项目(2003C20410) 广东省自然科学基金项目(031899) 粤港招标重大课题(2005A20501003)
关键词 羰基价 丙烯酰胺 油脂 carbonyl value acrylamide oil
分类号 TS201.2 [轻工技术与工程—食品科学]
  • 相关文献

参考文献11

  • 1欧仕益,张璟,黄才欢,汪勇,李爱军,李炎.食品中的丙烯酰胺问题研究进展[J].食品科技,2003,28(7):64-65. 被引量：25
  • 2Mottram D S, Wedzicha B L, Dodson A T. Acrylamide is formed in the Maillard Reaction[J]. Nature,2002,419:448- 449.
  • 3Stadler R H, Blank I, Varga N. Acrylamide from Maillard Recation Products[J]. Nature,2002,419:449-450.
  • 4David V Z, Robert A S, Marko S. Acrylamide Formation Mechanism in Heated Foods. J Agric Food Chem,2003, 51:4782-4787.
  • 5Zyzak D S. Acrylamide formation mechanism in heated food. JIFSAN/NCFST Acrylamide in Food Workshop,2002.
  • 6Yaahura A, Tanaka Y, Hengel M. Gas Chromatographic investigation of acrylamide formation in browning model system. J Agric Food Chem,2003,51:3999-4003.
  • 7Bacalski A, Lau B P Y, Lewis D,et al. Aerylamide infoods: Occurrence, Source and Modeling. J Agri FoodChem,2003, 51:802-808.
  • 8Kristel De Vleeschouwer, Iesel Vandes P, Anchen Annvan loey, et al. Impact of pH on the Kinetics of Acrylamide Formation/Elimination Reactions in Model Systems. J Agric Food Chem,2006,54:7847-7855.
  • 9Fre'de'ric Mestdagh, Bruno De Meulenaer. Influence of oil degradation on the amounts of-acrylamide generated in a model system and in French fries Carlos Van Peteghem[J]. Food Chemistry,2007:1153-1159.
  • 10Nagao Totani, Miho Yawata, Mitsunobu Takada, et al. Acrylamide Content of Commercial Frying Oil. J Oleo Sci,2007,56(2): 103-106.

二级参考文献14

  • 1Tornquist M,et al. Acrylamide: A cooking carcinogen?Chemical Research in Toxicology, 2002,13:517.
  • 2WTO. Guidelines for drinking water quality[M].Second. Geneva, 1993(1):73.
  • 3International Agency for Research in Cancer. Acrylamide.IARC Monogr Eval Carcinogen Humans,1994,60:389-433.
  • 4Sharp D. Acrylamide in food. Lancet, 2003,361:361.
  • 5Mottram D S, et al. Acrylamide is formed in the Maillard reaction. Nature, 2002,419:448.
  • 6Stadler R H, et al. Acrylamide from Maillard reaction products. Nature, 2002,419:449.
  • 7Clarke R J, Macrae R,eds. Coffee. Chemistry. London :Elsevier Applied Science, 1985,1:94.
  • 8Eppendoffer W H, Bille S W.Free and total amino acid composition of edible parts of beans, kale,spinach,cauliflower and potatoes as influenced by nitrogen fertilisation and phosphorus and potassium deficiency.J Sci Food Agric, 1996, 71:449.
  • 9Flores M, et al. Nitrogen compounds as potential biochemical markers of pork meat quality. Food Chem.,2000, 69:371.
  • 10Hulme A C, ed. The Biochemistry of Fruits and their Products. London: Academic Press, 1970.

共引文献30

同被引文献96

引证文献6

二级引证文献32

食品科技
2008年 第6期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部