微波对马铃薯片中丙烯酰胺形成的影响

Effects of microwave radiation on acrylamide formation in potato slices

丙烯酰胺是富含淀粉的食物在经高温油炸或烧烤时生成对人类有潜在致癌性的物质,多种加工方式均会形成丙烯酰胺,但是,目前对用微波炉加热的食物是否影响丙烯酰胺形成的研究还很少。为了进一步研究,分析了不同微波条件对马铃薯片中丙烯酰胺形成的影响。微波火力分别选用了高火(输出功率100%)、中高火(输出功率85%)和中火(输出功率66%),分析表明,在微波火力为中高火时丙烯酰胺含量最少,高火次之,中火时含量最高。同时探讨了不同浸泡预处理方式对减少丙烯酰胺形成的影响,结果表明随着在水中浸泡时间的增加丙烯酰胺含量随之减少。在柠檬酸溶液、CaCl2溶液及NaCl溶液中,丙烯酰胺含量都随溶液浓度的增加而减小。

Acrylamide is a probable human carcinogen forms from carbohydrate-rich foods which are heated or fried at high temperature. Many processing methods could form acrylamide, but now, there is seldom research about whether microwave oven will affect the formation of acrylamide. In our study, the effects of different microwave conditions on acrylamide formation in potato slices were analyzed by HPLC method. The power of microwave was chosen for high power（delivered power is 100%）, high-intermediate power（delivered power is 85%）, and intermediate power（delivered power is 66%）. The results showed that the highest level of acrylamide was found by intermediate power. At the same time, different soaking methods were also studied for reducing the formation of acrylamide. The results showed that the content of acrylamide was reduced when potato slices were soaked in water for a longer time. In solution of citric acid, CaCl2 and NaCl, the higher the density was, the less acrylamide formed.