油炸温度和油炸时间对油条中丙烯酰胺含量的影响

Effect of Temperature and Time Duration on Acrylamide Formation in Frying Bread Sticks

目的探讨油炸温度和油炸时间对油条中丙烯酰胺含量的影响。方法设立180、200、220和240℃4个油炸温度,每个温度按不同油炸时间（分别为30、40、50、60、70、80 s）分别生产6批油条,每批油条8根,每根油条取中段用固相萃取高效液相色谱法测其丙烯酰胺浓度并比较不同条件下生产的油条中丙烯酰胺含量。结果油炸温度相同时油条中丙烯酰胺含量均随着油炸时间的增加而增加。油炸时间相同,当油炸温度在180℃-240℃范围内时,油条中丙烯酰胺含量随着油炸温度的升高而降低（P〈0.001）。油温240℃油炸时间40 s生产的油条丙烯酰胺含量低且颜色、香味及脆度俱佳。结论油条生产的最佳条件是油温240℃、油炸时间40 s。

Objective To explore effect of temperature and time duration on acrylamide formation in frying bread sticks. Methods Four frying temperatures （ 180,200,220 and 240℃ ） were set and at each of the above set temperature six lots of bread sticks were fried for each of the following time duration（ 30 , 40 , 50 , 60 , 70 and 80 see）. In each lot, eight bread sticks were fried at each set temperature. Then the acrylamide level of central part of each stick were detected by Solid Phase Extraction - HPLC and compared. Results When the frying temperature was the same, acrylamide level increased with the increase of frying time （ F = 67.62, 33.50, 35.39, 35.82 respectively ; P 〈 0.001 ）. When the time duration was the same, acrylamide level decreased with the increase of frying temperature （ 180 - 240℃ ）. When a stick was fried at the temperature of 240℃ for 40 seconds, its acrylamide level was the lowest and its color, smell and crispness was at its best. Conclusion The ideal temperature in frying bread sticks is 240℃ and time duration,40 seconds.